Best 2 Chocolate Glazed Triple Chocolate Cheesecake Recipes

CHOCOLATE GLAZED TRIPLE LAYER CHEESECAKE

Steps:

• 1. Combine cookie crumbs, 1/4 cup sugar and melted butter; blend well. Press into bottom and 2 inches up the sides of a 9 inch spring form pan. Set aside.
• 2. FIRST LAYER: Combine 1 (8 ounce) package cream cheese and 1/4 cup sugar; beat at medium speed of an electric mixer until fluffy. Add 1 egg and 1/4 teaspoon vanilla; beat well. Stir in melted chocolate and 1/3 cup sour cream. Spoon over crust.
• 3. SECOND LAYER: Combine remaining 8 ounce cream cheese, brown sugar and flour; beat until fluffy. Add 1 egg and 1/4 teaspoon vanilla; beat well. Stir in pecans. Spoon over chocolate layer.
• 4. THIRD LAYER: Combine 5 ounces cream cheese and remaining 1/4 cup sugar; beat until fluffy. Add remaining egg and beat well. Stir in remaining 1 cup sour cream, 1/4 teaspoon vanilla and 1/4 teaspoon almond extract. Spoon gently over over pecan layer.
• 5. Bake at 325-degrees for 1 hour. Turn off heat and leave cheesecake in oven for 30 minutes; open oven door and leave cheesecake and additional 30 minutes. Cool, cover and chill at least 8 hours. Remove from pan. Spread with warm Chocolate Glaze.
• 6. GLAZE: Melt chocolate in a double boiler over simmering water. Remove double boiler from water and stir in remaining ingredients. Stir until smooth. Drizzle over cheesecake.

CHOCOLATE GLAZED TRIPLE CHOCOLATE CHEESECAKE

Steps:

• Preheat the oven to 300 F Crust: In a large bowl combine the crumbs, sugar and melted butter. Press the mixture onto the bottom of a 9" springform pan, and bake the crust for 10 to 15 minutes or until set. Filling: Using a stand-up mixer beat the cream cheese until it is smooth and add the eggs, sugar and sour cream, beating until the mixture is combined.Divide the mixture between 3 bowls and set aside. Using a metal bowl set on top of a saucepan of barely simmering water melt the white chocolate, stirring until it is smooth, using a handheld mixer beat it into one of the bowls of cream cheese until the mixture is just combined. Repeat this procedure with the milk chocolate and again with the semi-sweet chocolate. Reduce the oven temp. to 250 F. Transfer the milk chocolate mixture to the springform pan, smooth the top. Next spoon the white chocolate mixture over it soothing it carefully. Next smooth the semi-sweet chocolate mixture carefully over the white chocolate mixture. Wrap foil around the bottom and halfway up the sides of the pan, place the pan in a baking pan or half sheet pan and fill the sheet pan with a 1/2 inch of water. Bake on middle rack 2 1/2 to 3 hours or until the edges are set. Remove from the oven and cool for 1 hour, cover and refridgerate for 8 hours. Bring to room temp. in preparation for glaze. Glaze: In a heavy saucepan heat the cream, milk and butter over a moderately high heat until it begins to boil. Gradually add the chocolates, reduce heat and simmer stirring constantly for 6 minutes. Let the glaze cool. Pour the glaze over the cheesecake and let it stand for several minutes, and remove the side of the pan.