Hugs CookieÂs Triple Layer Chocolate Cheescake Recipes

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CHOCOLATE GLAZED TRIPLE-LAYER CHEESECAKE



Chocolate Glazed Triple-Layer Cheesecake image

Make and share this Chocolate Glazed Triple-Layer Cheesecake recipe from Food.com.

Provided by ratherbeswimmin

Categories     Cheesecake

Time 3h

Yield 10-12 serving(s)

Number Of Ingredients 19

1 (8 1/2 ounce) package chocolate wafer cookies, crushed (about 2 cups)
3/4 cup sugar, divided
1/4 cup butter or 1/4 cup margarine, melted, plus
1 tablespoon butter or 1 tablespoon margarine, melted
2 (8 ounce) packages cream cheese, softened and divided
3 large eggs
1 teaspoon vanilla extract, divided
2 ounces semi-sweet chocolate baking squares, melted and slightly 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
5 ounces cream cheese, softened
1/4 teaspoon almond extract
6 ounces semi-sweet chocolate baking squares
1/4 cup butter or 1/4 cup margarine
3/4 cup sifted powdered sugar
2 tablespoons water
1 teaspoon vanilla extract

Steps:

  • In a bowl, combine cookie crumbs, 1/4 cup sugar, and butter; stir to blend well.
  • Press mixture onto bottom and 2 inches up sides of a 9-inch springform pan; set aside.
  • In another bowl, combine 1 (8 oz) package cream cheese and 1/4 cup sugar; using an electric mixture, beat at medium speed until fluffy.
  • Add 1 egg and 1/4 teaspoon vanilla; beat well.
  • Stir in melted chocolate and 1/3 cup sour cream.
  • Spoon mixture over chocolate crust.
  • In another bowl, combine remaining 8 ounce package cream cheese, brown sugar and flour; beat until fluffy.
  • Add in 1 egg and 1/2 teaspoon vanilla; beat well.
  • Stir in pecans; spoon mixture over chocolate layer.
  • In another bowl, combine 5 ounces cream cheese and remaining 1/4 cup sugar; beat until fluffy.
  • Add in remaining egg; beat well.
  • Stir in remaining 1 cup sour cream, 1/4 teaspoon vanilla and almond extract.
  • Spoon over pecan layer.
  • Bake in a 325° oven for 1 hour.
  • Turn oven off and leave cheesecake in oven 30 minutes.
  • Open oven door and leave cheesecake in oven for another 30 minutes.
  • Cool; then cover and chill at least 8 hours.
  • Remove from pan; spread warm glaze on top.
  • To make Chocolate Glaze: Add chocolate and butter to the top of a double boiler; bring water to a boil.
  • Lower heat; cook until chocolate is melted and smooth, stirring occasionally.
  • Remove from heat; stir in remaining ingredients until smooth.
  • Spread warm glaze over cheesecake.

Nutrition Facts : Calories 744.9, Fat 51.2, SaturatedFat 29.3, Cholesterol 170.4, Sodium 432.4, Carbohydrate 66.9, Fiber 2.4, Sugar 50.9, Protein 10.3

ULTIMATE TRIPLE CHOCOLATE CHEESECAKE



Ultimate Triple Chocolate Cheesecake image

This recipe is originally from Woman's Day Magazine. Watch out, it's incredibly rich and decadent. You can make it up through step 5 a couple of days before you need it, then glaze it an hour or two before serving and refrigerate to set the glaze. You can also substitute Neufchâtel cheese for the cream cheese to reduce the fat content. Make sure to use good quality white chocolate chips so that they'll melt well. I also occasionally sub the semisweet chocolate for 60% cacao chocolate and use the semisweet for the glaze. Cook time includes refrigeration time. Enjoy!

Provided by WillsMommy

Categories     Cheesecake

Time P5DT30m

Yield 8-10 slices, 8-10 serving(s)

Number Of Ingredients 14

1/4 cup butter, softened
1 1/2 cups chocolate cookie crumbs (about 27 Nabisco Famous Chocolate Wafers or 20 Oreo cookies, finely crushed)
3 (8 ounce) packages reduced-fat cream cheese, softened
1 cup white sugar
2 tablespoons cornstarch
3 large eggs
1/2 cup reduced-fat sour cream
1 tablespoon vanilla extract
4 ounces milk chocolate (1/2 bag milk choc. chips)
4 ounces white chocolate (1/2 bag white choc. chips)
4 ounces semisweet chocolate (1/2 bag semisweet choc. chips)
3 ounces bittersweet baking chocolate
2 tablespoons stick butter
1 tablespoon light corn syrup

Steps:

  • Heat oven to 350°F You'll need an 8 x 3-in. springform pan coated with nonstick spray.
  • Crust: In small bowl, rub butter into crumbs until crumbs are evenly moistened. Press firmly over bottom of pan. Bake 8 to 10 minutes until set. Cool on rack. Reduce oven temperature to 300°F.
  • Filling: Beat cream cheese, sugar and cornstarch in a large bowl with mixer on medium speed until smooth. With mixer on low speed beat in eggs, 1 at a time, then sour cream and vanilla just until blended.
  • Divide the batter evenly (about 2 cups each) among 3 medium bowls. Melt the chocolates separately. Stir milk chocolate into 1 bowl of batter, white chocolate into another and semisweet chocolate into third. Spread milk chocolate batter in prepared crust in an even layer. Carefully spoon white chocolate batter over milk chocolate layer to cover; gently smooth with an offset spatula (do not let batters run together). Spoon semisweet chocolate batter over white chocolate layer to cover; smooth with an offset spatula.
  • Bake 1 and 1/4 hours or until set and center still jiggles slightly when shaken (cake should have pulled away from sides of pan; if not, carefully run a thin knife around edge of pan to release cheesecake). Cool in pan on a wire rack. Cover; refrigerate at least 4 hours or up to 2 days.
  • Chocolate Glaze: Combine glaze ingredients in a small saucepan; whisk over low heat until chocolate melts and mixture is smooth. Remove from heat; let cool 15 minutes, stirring occasionally.
  • Remove pan sides; place cheesecake on serving plate. Spread glaze over top of cheesecake, just to the edge (some glaze may drip down side of cake). Refrigerate just until glaze is set or, if chilled longer, let stand at room temperature 30 minutes before serving.

Nutrition Facts : Calories 868.3, Fat 55.5, SaturatedFat 31.9, Cholesterol 190.7, Sodium 519.9, Carbohydrate 81.7, Fiber 2.9, Sugar 42.1, Protein 18.1

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