Triple-Layer Chocolate Cheesecake Recipe

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Triple-Layer Chocolate Cheesecake
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Ingredients
20
Count
Nutrition
382
Calories
Total time
95
Minutes
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Ingredients:

Directions:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. Arrange chocolate curls on top of cheesecake just before serving. Garnish with raspberries and mint if desired. Yield: 12 servings.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 381.72 Kcal (1598 kJ)
Calories from fat 221.31 Kcal
% Daily Value*
Total Fat 24.59g 38%
Cholesterol 81.45mg 27%
Sodium 138.36mg 6%
Potassium 325.96mg 7%
Total Carbs 29.37g 10%
Sugars 23.83g 95%
Dietary Fiber 2.21g 9%
Protein 5.45g 11%
Vitamin C 3.5mg 6%
Vitamin A 0.1mg 3%
Iron 1.4mg 8%
Calcium 74.7mg 7%
Amount Per 100 g
Calories 362.31 Kcal (1517 kJ)
Calories from fat 210.05 Kcal
% Daily Value*
Total Fat 23.34g 38%
Cholesterol 77.3mg 27%
Sodium 131.32mg 6%
Potassium 309.38mg 7%
Total Carbs 27.88g 10%
Sugars 22.62g 95%
Dietary Fiber 2.1g 9%
Protein 5.17g 11%
Vitamin C 3.3mg 6%
Vitamin A 0.1mg 3%
Iron 1.3mg 8%
Calcium 70.9mg 7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 9.2
    Points
  • 10
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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