[X]

Home > Recipes > Triple-Layer Chocolate Cheesecake

Triple-Layer Chocolate Cheesecake Recipe

Triple-Layer Chocolate Cheesecake Recipe photo by Taste of Home

Read reviews (3)

Rate recipe

Nothing is as wonderful as cheesecake! This one features delicious chocolate crust and white chocolate flavor! It is so impressive, guests will be so impressed.—Caryn Wiggins, Columbus, Indiana

[X]

Rate Triple-Layer Chocolate Cheesecake Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Triple-Layer Chocolate Cheesecake Recipe

Prep: 40 min. Bake: 55 min. + chilling

Yield: 12 Servings

40 55 95

Ingredients

1 package (9 ounces) chocolate wafer cookies, crushed
3/4 cup sugar, divided
1/2 cup butter, melted
2 packages (8 ounces each) cream cheese, softened, divided
3 eggs
1 teaspoon vanilla extract, divided
1/3 cup packed dark brown sugar
2 ounces semisweet chocolate, melted and cooled
1-1/3 cups sour cream, divided
1 tablespoon all-purpose flour
1/4 cup chopped pecans
1 package (3 ounces) cream cheese, softened
1/4 teaspoon almond extract
GLAZE:
5 ounces semisweet chocolate, divided
1/4 cup heavy whipping cream
1/2 cup white baking chips
2 teaspoons canola oil
Raspberries, optional
Mint leaves, optional

Directions

Combine the wafer crumbs, 1/4 cup sugar and butter. Press onto the bottom and 2 in. up the sides of 9-in. springform pan; set aside.
In a small bowl, beat one 8-oz. package cream cheese, 1/4 cup sugar and 1/3 teaspoon vanilla until smooth. Lightly beat 1 egg; add to cream cheese mixture and beat on low speed just until combined. Stir in melted chocolate and 1/3 cup sour cream. Spoon over crust.
In another bowl, beat second 8-oz. package of cream cheese, brown sugar, flour and 1/3 teaspoon vanilla until smooth. Lightly beat 1 egg; add to cream cheese mixture and beat on low speed just until combined. Stir in pecans. Carefully spoon over chocolate layer. Place pan on a baking sheet.
Beat 3-oz. package of cream cheese, almond extract, and remaining sugar, sour cream and vanilla until smooth. Lightly beat remaining egg; add to cream cheese mixture and beat on low speed just until combined. Carefully spoon over pecan layer.
Bake at 325° for 55-60 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
For glaze, chop 3 oz. semisweet chocolate and place in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Remove sides of springform pan; spread glaze over top of cheesecake to within 1/2 in. of edges. Refrigerate until serving.
For chocolate curls, melt remaining semisweet chocolate; spread with a spatula into a very thin layer on a baking sheet. Chill for 2 minutes or until set.
Microwave white chips and oil at 70% power for 1 minute; stir. If necessary, microwave at additional 10-15 second intervals, stirring until melted. Spread with a spatula into a very thin layer on a second baking sheet. Chill for 2 minutes or until set.
To make curls, push a metal spatula firmly along the baking sheet, under the chocolate, so the chocolate curls as it is pushed. (If chocolate is too firm to curl, let stand a few minutes at room temperature; refrigerate again if it becomes too soft.) Use a toothpick to carefully place each chocolate curl on a waxed paper-lined baking sheet. Refrigerate until ready to use.
Arrange chocolate curls on top of cheesecake just before serving. Garnish with raspberries and mint if desired. Yield: 12 servings.

Originally published as Triple-Layer Chocolate Cheesecake in Taste of Home Cooking School Collection Fall 2005, p62

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Triple-Layer Chocolate Cheesecake

Triple-Layer Chocolate Cheesecake

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-3) of 3 reviews

Sort Reviews:

Reviewed on Jan. 07, 2012 by cokiek

Absolutely delicious.

Reviewed on Dec. 07, 2010 by lma1and3

I've been making this cheesecake for years and the recipe is so easy to follow that it comes out perfect every time. The only problem that I have is that people have a hard time believing that it was homemade. Caryn Wiggins had her recipe published in an old cookbook that a friend gave me years ago. Thanks Caryn for the great recipe.

Reviewed on Apr. 13, 2009 by cherrylady

Delicious! When I make this recipe again, I will add only 1/8 tsp. almond extract to the top layer -- it was overpowering. Well worth the effort. YUM!