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Chocolate Glazed Cheesecake

 Chocolate Glazed Cheesecake
This rich, triple-layer cheesecake is guaranteed to appeal to all dessert lovers. I've been making it for years and still receive requests for it! —Caryn Wiggins, Columbus, Indiana
12 ServingsPrep: 40 min. Bake: 55 min. + chilling

Ingredients

  • 1 package (9 ounces) chocolate wafer cookies, crushed
  • 3/4 cup sugar, divided
  • 1/2 cup butter, melted
  • 3 packages (two 8 ounces each and one 3 ounce) cream cheese, softened, divided
  • 3 eggs
  • 1 teaspoon vanilla extract, divided
  • 2 ounces semisweet chocolate, melted and cooled
  • 1-1/3 cups sour cream, divided
  • 1/3 cup packed dark brown sugar
  • 1 tablespoon all-purpose flour
  • 1/4 cup chopped pecans
  • 1/4 teaspoon almond extract
  • CHOCOLATE GLAZE:
  • 3 ounces semisweet chocolate
  • 2 tablespoons butter
  • 1/3 cup sifted confectioners' sugar
  • 1 tablespoon water
  • 1/2 teaspoon vanilla extract
  • Chopped pecans, optional

Directions

  • Place an ungreased 9-in. springform pan on a double thickness of
  • heavy-duty foil (about 18 in. square). Wrap foil around pan. Combine
  • cookie crumbs, 1/4 cup sugar and butter. Press onto the bottom and 2

2 of 2

Chocolate Glazed Cheesecake (continued)

Directions (continued)

  • in. up the sides of prepared pan; set aside.
  • In a large bowl, beat one 8-oz. package cream cheese and 1/4 cup
  • sugar until fluffy. Add 1 egg and 1/4 teaspoon vanilla; blend well.
  • Stir in chocolate and 1/3 cup sour cream. Spoon over crust.
  • In another bowl, beat second 8-oz. package of cream cheese, brown
  • sugar and flour until fluffy. Add 1 egg and 1/2 teaspoon vanilla;
  • blend well. Stir in pecans. Spoon carefully over chocolate layer.
  • In another bowl, beat remaining cream cheese and sugar until fluffy.
  • Blend in remaining egg. Stir in remaining sour cream and vanilla.
  • Add almond extract. Spoon carefully over pecan layer.
  • Bake at 325° for 55 minutes or until center is almost set. Turn
  • off oven and leave cheesecake inside for 30 minutes; open door
  • partway and leave in oven another 30 minutes. Remove from oven; cool
  • completely. Refrigerate at least 8 hours.
  • For glaze, melt chocolate and butter. Stir in the confectioners'
  • sugar, water and vanilla until smooth. Remove cheesecake from pan
  • and spread warm glaze over top. Garnish with pecans if desired.
  • Yield: 12 servings.
Nutritional Facts: 1 serving (1 slice) equals 467 calories, 31 g fat (17 g saturated fat), 125 mg cholesterol, 328 mg sodium, 42 g carbohydrate, 1 g fiber, 7 g protein.