Chocolate Glazed Triple-Layer Cheesecake

READY IN: 3hrs
Recipe by ratherbeswimmin'

From Southern Living. One of their all-time favorite recipes.

Top Review by golfergirlj

This takes time, but the results are totally spectacular! I wish someone would take a picture of this cheesecake, especially a slice. I have a picture from SLiving 1986 (I believe or 1987) that I keep in my collection and it looks simply marvelous. This recipe is no-fail. Mine looks just like the professional picture and I'm no professional baker. I am thrilled to find this recipe on Zaar. It saves me time from digging out my hardback SL books. (You would think I'd make a copy of it and attach to picture in my file, but never do.) Anyway, this dessert is a show-stopper, both in looks and taste. It actually has 4 distinct layers, if you count crust and ganache type glaze. Let the glaze run down the sides for a great look. (It's a thicker glaze.) I have made this at least 8 times over the years and it is always a winner. Am going to make it again this weekend for an event, so I am thrilled to find this recipe here. Note: This recipe appeared in SL twice- 1986 (or 1987) and again in 1990. That shows you how much a winner it is!! I leave out the nuts. Please don't let the prep time discourage you. I promise it will be worth the extra effort! I always make it the day/night before. Put the glaze on the next morning, back in the refrig. and then serve that night. Serves way more that 10, that's for sure. It is very rich. I always pre-cut it, too, especially if people are serving themselves. Well, at least pre-cut a few of the pieces. Can't wait to make it this weekend. What a winner!! Reminds me of the cheescakes featured in the Neiman Marcus Holiday magazines that cost like $75 and up. Of course, it is certainly not cheap to make, that's for sure. But worth the extra cost. Leave out the nuts to save $$. Thank you for this recipe!!

Ingredients Nutrition


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

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