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Chocolate Glazed Triple Layer Cheesecake

Triple Layer Cheesecake

Chocolate-Glazed Triple Layer Cheesecake
Course Dessert
Cuisine American
Prep Time 40 minutes
Cook Time 2 hours
Total Time 2 hours 40 minutes
Servings 16
Author Cookie Madness


Crust Layer

  • 9 oz chocolate wafer cookies crushed
  • 1/4 cup granulated sugar
  • 5 tablespoons melted butter

Chocolate Layer

  • 8 oz cream cheese softened
  • ¼ cup granulated sugar
  • 1 large egg
  • ¼ teaspoon vanilla
  • 2 ounces of melted semisweet chocolate
  • 1/3 cup sour cream

Brown Sugar Layer

  • 1 8 oz package of cream cheese softened
  • 1/3 cup dark brown sugar firmly packed
  • 1 Tbsp. flour all-purpose
  • 1 large egg
  • ¼ teaspoon of vanilla
  • 1/4 cup pecans chopped

White Layer

  • 5 oz cream cheese softened
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 cup sour cream
  • 1 teaspoon vanilla extract

Chocolate glaze (recipe follows)


    • Crumb Crust: Combine cookie crumbs, 1/4 cup sugar and butter. Press into the bottom and 2-inches up sides of 9-inch springform pan. Set aside.
    • Chocolate Layer: Combine 8 oz of cream cheese and 1/4 sugar and beat until creamy. Add 1 egg and 1/4 tsp. vanilla; blend well. Stir in melted chocolate and 1/3 cup sour cream. Spoon over chocolate crumb layer.
    • Brown Sugar Layer: Combine 8 ounces of cream cheese, 1/3 cup brown sugar and flour and beat until well mixed. Add 1 egg and 1/2 tsp. vanilla; blend well. Stir in pecans. Spoon gently over chocolate layer.
    • White Sour Cream Layer: Combine 5 oz cream cheese and 1/4 cup sugar; beat until fluffy. Add egg and blend well. Stir in remaining 1 cup sour cream and vanilla. Spoon gently over praline layer.
    • Bake at 325 degrees for 1 hour; turn off oven and leave cheesecake in oven for 30 minutes; open door of oven and leave cheesecake in oven an additional 30 minutes. Let cool at room temperature for 1 hour, then chill for 8 hours or overnight.
    • Remove from pan and make chocolate glaze.
    • To make the chocolate glaze combine 6 oz chopped semi-sweet chocolate and 1/4 cup butter in a small saucepan and melt over low heat. Remove from heat and stir in the 3/4 cup powdered sugar, 2 tablespoons of water and 1/4 teaspoon of vanilla until smooth. Pour over cake. Put the cake in the refrigerator to set the glaze.
    • 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.