TRIPLE-CHOCOLATE CHEESECAKE BARS
What could be better than a brownie crust layered with chocolate cheesecake and topped with chocolate ganache? These cheesecake bars will satisfy even the biggest chocolate lovers out there. -Andrea Price, Grafton, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 2-1/2 dozen.
Number Of Ingredients 18
Steps:
- Preheat oven to 350°. Line a 13x9-in. pan with foil, letting ends extend up sides; grease foil. In a microwave, melt butter in a large microwave-safe bowl. Stir in sugar, cocoa and vanilla. Add egg; blend well. Add flour, baking powder and salt; stir just until combined. Spread as a thin layer in prepared pan. Bake until top appears dry, 6-8 minutes. , Meanwhile, in a large bowl, beat cream cheese, sugar and vanilla until smooth. Beat in cooled chocolate chips. Add beaten eggs; beat on low speed just until combined. Spread over brownie layer. Bake until filling is set, 25-30 minutes. Cool 10 minutes on a wire rack., For ganache, place chocolate chips in a small bowl. In a saucepan, bring cream just to a boil. Pour over chocolate; let stand 5 minutes. Stir with a whisk until smooth. Stir in vanilla; cool slightly, stirring occasionally. Pour over cheesecake layer; cool in pan on a wire rack 1 hour. Refrigerate at least 2 hours. Lifting with foil, remove brownies from pan. Cut into bars.
Nutrition Facts : Calories 180 calories, Fat 13g fat (7g saturated fat), Cholesterol 42mg cholesterol, Sodium 81mg sodium, Carbohydrate 17g carbohydrate (14g sugars, Fiber 1g fiber), Protein 2g protein.
CHOCOLATE GLAZED TRIPLE-LAYER CHEESECAKE
Make and share this Chocolate Glazed Triple-Layer Cheesecake recipe from Food.com.
Provided by ratherbeswimmin
Categories Cheesecake
Time 3h
Yield 10-12 serving(s)
Number Of Ingredients 19
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.
Nutrition Facts : Calories 744.9, Fat 51.2, SaturatedFat 29.3, Cholesterol 170.4, Sodium 432.4, Carbohydrate 66.9, Fiber 2.4, Sugar 50.9, Protein 10.3
TRIPLE-LAYER CHOCOLATE CAKE
Crunchy pecans and coconut fill each layer of this tempting cake spread with a homemade cream cheese frosting. Big slices are guaranteed to make eyes light up! -Abigail Rider, East Point, Kentucky
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 18
Steps:
- In a large bowl, cream the butter, shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine the flour, cocoa and baking soda; add to the creamed mixture alternately with buttermilk, beating well after each addition. Fold in coconut and pecans., Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add the confectioners' sugar, cocoa, vanilla and salt; beat until smooth. Spread frosting between layers and over top and sides of cake. Store in the refrigerator.
Nutrition Facts : Calories 790 calories, Fat 42g fat (20g saturated fat), Cholesterol 150mg cholesterol, Sodium 352mg sodium, Carbohydrate 98g carbohydrate (75g sugars, Fiber 3g fiber), Protein 9g protein.
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TRIPLE LAYER CHEESECAKE RECIPE
From hersheyland.com
Servings 1Total Time 7 hrsCategory No-Bake
- Beat cream cheese and sugar in large bowl until smooth. Add eggs, sour cream, flour, vanilla and salt; beat until smooth. Stir together 1-1/3 cups batter with melted butterscotch chips in medium bowl; pour into prepared crust. In another medium bowl, stir together 1-1/3 cups batter with melted chocolate chips; pour over butterscotch layer. Stir together remaining batter with melted white creme chips; stir until smooth. Pour over chocolate layer.
- Bake 55 to 60 minutes or until center of cheesecake is almost set. Remove from oven to wire rack. With knife, immediately loosen cake from side of pan. Cool to room temperature.
- Drizzle Triple Drizzle, one flavor at a time, over top of cheesecake, if desired. Refrigerate until cold, about 3 hours. Cover; refrigerate leftover cheesecake.
NO-BAKE TRIPLE CHOCOLATE CHEESECAKE!
From janespatisserie.com
4.7/5 (10)Total Time 1 hrCategory DessertCalories 582 per serving
- Melt the butter in the microwave on short bursts on in a small pan over a medium heat – Blitz the biscuits in a food processor to a small crumb, add the melted butter, and pulse a few times until it is combined well.
- Melt the chocolates in separate small bowls in the microwave microwave on short bursts until fully melted – leave to cool slightly whilst doing the rest.
- Remove the cheesecake from the tin, and drizzle over some chocolate (I went with Dark as it was the lowest layer and looked best)
LAYERED TRIPLE CHOCOLATE CHEESECAKE (VIDEO) - TATYANAS ...
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Reviews 6Servings 12Cuisine AmericanCategory Dessert
- Preheat the oven to 325F. Wrap the bottom of a 9-inch spring form with 2 sheets of foil, wrapping the foil tightly around the bottom and up the sides. Place the graham crackers into a food processor and pulse for a few minutes until fine crumbs form. Pour in the melted butter and pulse again to coat the crumbs. Transfer the crumbs into the prepared pan. Use a potato masher or the back of a large spoon to press the crumbs firmly into the bottom of the pan, creating an even crust.
- Prepare the batter for the first cheesecake layer. Place the softened cream cheese into a mixer bowl and whisk on high speed for 6 to 7 minutes, until the cream cheese is light and fluffy. Add the ricotta cheese, melted chocolate, cocoa powder, vanilla and sugar. In a small ramekin, combine the instant coffee and boiling water, then stir until dissolved. Pour the coffee into the mixer bowl, then whisk all the ingredients together for 3 to 4 minutes, scraping down the sides of the bowl often.
- Add the eggs last and whisk for about a minute, until well combined. Pour the cheesecake batter over the prepared crust and use a spatula to level the batter. Place the spring form pan onto a larger baking sheet, then add enough water to cover the bottom of the pan. Bake in the preheated oven for 1 hour to 1 hour and 15 minutes; the sides should be set and the center just slightly wobbly. Allow the cake to cool completely before making the 2 final layers.
- For the milk chocolate layer: whisk the cream cheese and ricotta cheese on high speed for a few minutes, until smooth and creamy. Add the melted milk chocolate, vanilla extract and whisk again for a few minutes. Add the chilled heavy cream and confectioner's sugar next. Whisk for a few minutes until light and fluffy. Scrap down the sides of the mixing bowl often.
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