Chocolate Glazed Triple Chocolate Cheesecake Recipes

CHOCOLATE GLAZED CHEESECAKE

Steps:

• 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 in. up the sides of prepared pan; set aside., In a large bowl, beat one 8-oz. pkg. cream cheese and 1/4 cup sugar until fluffy. Add one 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. pkg. cream cheese, brown sugar and flour until fluffy. Add one 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.

TRIPLE CHOCOLATE CHEESECAKE

Steps:

• Preheat oven to 350 degrees. Grease a 9-inch spring form pan with butter and set aside.Add crushed Oreo's and butter to a medium bowl and mix until combined and the texture is similar to wet sand.
• Press Oreo crumbs into the prepared pan and bake for 8 minutes. Take out of the oven and allow it to cool.
• In a stand mixer with the paddle attachment beat cream cheese until smooth and fluffy, 2-3 minutes.Add in sour cream, sugar, eggs and vanilla. Mix until combined. Make sure to scrap the sides of the bowl.
• Add in cooled chocolate and mix until combined.
• Pour cheesecake mixture into the cooled pan.Place in the oven and bake for 1 hour to 1 hour and 10 minutes or until the top looks set.Run a thin knife around the edge of the pan to prevent cracking. (Leave the cake in pan). Cool completely on a wire rack.Cover loosely with plastic wrap and place in the refrigerator for at least 8 hours or overnight to chill and set.
• A couple of hours before serving prepare ganache and spread onto cheesecake. Let set before serving (1 to 2 hours).
• Add chocolate chips and heavy cream to a medium microwave safe bowl. Heat in 15 second intervals until fully melted.
• Allow the ganache to cool for about 2-3 minutes. Pour and spread ontop of the cake.
• Place back into the fridge to allow the ganache to set. Slice and serve!

CHOCOLATE GLAZED TRIPLE-LAYER CHEESECAKE

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.

VANILLA CHEESECAKE WITH CHOCOLATE GLAZE

Steps:

• Heat oven to 350 degrees. In a small saucepan, melt 5 tablespoons butter. In a medium bowl, combine graham-cracker crumbs and 1/4 cup sugar. Stir in melted butter until crumbs are moist. Pour mixture into a 9-inch springform pan; press firmly, forming a 1/2-inch crust up sides of pan. Bake until set, 12 to 15 minutes. Transfer to a wire rack.
• Reduce temperature to 275 degrees. In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese until smooth. Slowly add remaining cup sugar. Scrape in vanilla seeds; reserve pod for another use. Beat until well combined, about 3 minutes.
• Drizzle in eggs, one at a time, stopping occasionally to scrape down bowl. Beat in sour cream and salt. Pour batter into crust.
• Bake cheesecake until sides have set but center appears soft, about 1 hour 45 minutes. Transfer pan to a wire rack to cool. Run a paring knife around the outside of crust, loosening it from pan. When cool, cover tightly with plastic; let set at least 4 hours or overnight.
• To serve, place chocolate, remaining 2 tablespoons butter, and cream in the top of a double boiler or a heat-proof bowl set over a pan of gently simmering water. Stir occasionally until melted. Remove from heat; let cool slightly. Pour chocolate glaze over cheesecake; spread into a circle, leaving a 1/2-inch border. Chill just until chocolate has set, about 10 minutes.

CHOCOLATE-PEANUT BUTTER CHEESECAKE WITH CHOCOLATE GLAZE

Steps:

• Crust: Preheat oven to 325 degrees. Wrap bottom and outside of a 9-inch springform pan with a double layer of foil. Coat bottom of pan with cooking spray, and line with parchment. Spray parchment.
• Stir together cookie crumbs, butter, and sugar in a medium bowl. Press mixture firmly into bottom of pan, and bake until firm, about 10 minutes. Let cool completely in pan on wire rack.
• Filling: Melt chocolate in a bowl set over a saucepan of simmering water. Let cool. Beat cream cheese with a mixer on medium speed until fluffy, about 3 minutes. Reduce speed to low, and beat in sugar in a slow, steady stream until combined. Beat in salt and vanilla until thoroughly combined and completely smooth. Add eggs, 1 at a time, beating just until combined after each addition (do not overmix).
• Divide cream-cheese filling in half. Stir peanut butter into 1 half; stir melted chocolate into other half. Ladle 1 cup peanut butter filling into center of crust, and tap pan gently on counter to settle. Ladle 1 cup chocolate filling directly on top of peanut butter filling. Repeat, then switching to half-cup amounts, continue to ladle fillings into crust, alternating them until all of each filling is used.
• Bring a kettle of water to a boil. Set cake pan in a large roasting pan, and transfer to oven. Carefully pour boiling water into roasting pan to reach halfway up sides of cake pan. Bake until cake is set but still slightly wobbly in center, about 1 hour 20 minutes. Let cool completely in pan on wire rack. Refrigerate cake in pan until cold, at least 6 hours, up to overnight. Before unmolding, run a knife around edge of cake. Pour glaze over top of cake, smoothing with an offset spatula and letting it drip down the sides.

CHOCOLATE GLAZED TRIPLE LAYER CHEESECAKE

Steps:

• Combine cookie crumbs, 1/4 cup sugar, butter in a medium bowl; blend well. Press into the bottom and 2 inches up the sides of a 9-inch springform pan. Set aside.
• Combine 1 package (8 oz.) of cream cheese and 1/4 cup sugar; beat until fluffy. Add 1 egg and 1/4 tsp. of vanilla; blend well. Stir in melted chocolate and 1/3 cup sour cream. Spoon over crust.
• Combine remaining package (8 oz.) of cream cheese, brown sugar, and flour; beat mixture until fluffy. Add 1 egg and 1/2 tsp. vanilla; blend well. Stir in pecans. Spoon gently over chocolate layer.
• Combine 5 oz. cream cheese and remaining 1/4 cup sugar; beat until fluffy. Add egg; blend well. Stir in remaining 1 cup sour cream, 1/4 tsp. vanilla, and almond extract. Spoon gently over praline layer.
• Bake at 350 degrees F for 1 hour; turn off oven, and leave cheesecake in oven for 30 minutes; open oven door, and leave cheesecake for an additional 30 minutes. Cool. Chill 8 hours. Remove from pan.
• Chocolate Glaze
• Combine chocolate and butter in double boiler; cook until melted. Remove from heat; stir in remaining ingredients. Stir until smooth. Spread over cheesecake while glaze is warm.

TRIPLE-LAYER CHOCOLATE CHEESECAKE

Steps:

• Combine the wafer crumbs, 1/4 cup sugar and butter. Press onto the bottom and 2 in. up the sides of 9-in. springform pan; set aside. , In a small bowl, beat one 8-oz. package cream cheese, 1/4 cup sugar and 1/3 teaspoon vanilla until smooth. Lightly beat 1 egg; add to cream cheese mixture and beat on low speed just until combined. Stir in melted chocolate and 1/3 cup sour cream. Spoon over crust. , In another bowl, beat second 8-oz. package of cream cheese, brown sugar, flour and 1/3 teaspoon vanilla until smooth. Lightly beat 1 egg; add to cream cheese mixture and beat on low speed just until combined. Stir in pecans. Carefully spoon over chocolate layer. Place pan on a baking sheet., Beat 3-oz. package of cream cheese, almond extract, and remaining sugar, sour cream and vanilla until smooth. Lightly beat remaining egg; add to cream cheese mixture and beat on low speed just until combined. Carefully spoon over pecan layer. , Bake at 325° for 55-60 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight., For glaze, chop 3 oz. semisweet chocolate and place in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Remove sides of springform pan; spread glaze over top of cheesecake to within 1/2 in. of edges. Refrigerate until serving., For chocolate curls, melt remaining semisweet chocolate; spread with a spatula into a very thin layer on a baking sheet. Chill for 2 minutes or until set., Microwave white chips and oil at 70% power for 1 minute; stir. If necessary, microwave at additional 10-15 second intervals, stirring until melted. Spread with a spatula into a very thin layer on a second baking sheet. Chill for 2 minutes or until set., To make curls, push a metal spatula firmly along the baking sheet, under the chocolate, so the chocolate curls as it is pushed. (If chocolate is too firm to curl, let stand a few minutes at room temperature; refrigerate again if it becomes too soft.) Use a toothpick to carefully place each chocolate curl on a waxed paper-lined baking sheet. Refrigerate until ready to use., Arrange chocolate curls on top of cheesecake just before serving. Garnish with raspberries and mint if desired.