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Chocolate Glazed Triple Layer Cheesecake Cut
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Four Inch Cheesecake -- Chocolate Glazed Triple Layer

Small Chocolate Glazed Triple Layer Cheesecake
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 4
Author Cookie Madness

Ingredients

Crust Layer

  • 6 Oreos
  • 1 tablespoons butter

Chocolate Layer

  • 2 oz cream cheese softened
  • 1 tablespoon of granulated sugar
  • 1 tablespoon of lightly beaten egg
  • ⅛ teaspoon vanilla
  • ½ ounces of melted semisweet chocolate
  • 1 ½ scant tablespoons sour cream

Brown Sugar Layer

  • 2 oz cream cheese softened
  • 1 ½ packed tablespoons dark brown sugar
  • 1 tablespoons lightly beaten egg
  • ¼ teaspoon of vanilla
  • 1 tablespoons pecans

White Layer

  • 2 ½ oz cream cheese softened
  • 2 tablespoons granulated sugar
  • 2 tablespoons egg at room temperature
  • ½ cup sour cream at room temperature
  • ½ teaspoon vanilla extract

Chocolate glaze (see bottom)

    Instructions

    • Crumb Crust: Grind Oreos (filling and all) in food processor or crush in a bag. Combine cookie crumbs and butter. Press into the bottom of two four inch cheesecake pans.
    • Chocolate Layer: cream cheese and sugar and beat until creamy. Add egg and and vanilla; blend well. Stir in melted chocolate and sour cream. Spoon over chocolate crumb layer.
    • Brown Sugar Layer: Combine cream cheese, brown sugar and stir well. Add egg and vanilla; blend well. Stir in pecans. Spoon gently over chocolate layer.
    • White Sour Cream Layer: Combine cream cheese and sugar; beat until fluffy. Add egg and blend well. Stir in remaining sour cream and vanilla. Spoon gently over praline layer.
    • Bake at 300 degrees for 45 minutes. After the cakes have cooled for about 10 minutes, loosen the edges with a knife, but do not completely remove the sides. Let cool for another 40 minutes or so, then remove the sides and make one of the glazes below. Pour over cakes and chill.
    • Original Chocolate Glaze: Combine 3 oz chopped semi-sweet chocolate and 2 tablespoons of butter in a small saucepan and melt over low heat. Remove from heat and stir in ⅓ cup of sfited powdered sugar, 1 tablespoon of water and ½ teaspoon of vanilla until smooth. Pour over cakes.
    • Alternative Glaze: Heat 3 tablespoons heavy cream and 2 teaspoons of corn syrup in a 2 cup microwave-safe glass measure until very hot but not quite boiling. Add 2 ounces of chopped chocolate and stir until melted. It will be rather thin, so let it sit for about 30 minutes or until it cools and thickens a bit, then pour it over the cheesecake.
    • At this point, the cake needs some sort of garnish. You could pile chocolate leaves on top, add nuts or do what I do and drizzle lines of melted white chocolate over the top.

    Notes

    I listed two glazes, but there is yet another alternative! You could just mix equal parts heavy cream and good chocolate to make a basic ganache.