Chocolate Glazed Triple-Layer Cheesecake

Submitted by ratherbeswimmin

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

 

• Ready In: 3hrs
• Ingredients: 19
• Serves: 10-12

ingredients

• 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

• Chocolate Glaze

• 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

directions

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.

Reviews

[JBinSLC]

I started making this from the original '86 SL hardback but I like just using my computer so I was happy to find it here. I usually make a ganache with just cream and dark chocolate and either glaze and let it run down or pour it on in the pan and let it set up as another thick layer. I have garnished it with chocolate leaves and fresh berries or with chocolate shavings--either way it is beautiful and people love it. The fact I have been making this for special occasions for 30+ years speaks for itself.

 

[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!!

 

[Joni W.]

Employees I once worked with used to pay me to bake this and bring it to work. Absolutely delicious. Sadly, I lost the 1990 Southern Living cookbook in which it was printed. I am so happy you posted this recipe, as I have been looking for it for years.