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Triple Chocolate Cheesecake

By kml9876 | Published on December 25, 2007 | 0 comments | Categories: Cheesecake

Three types of chocoalte make this a triple chocolate cheesecake

Ingredients

Crust

1/2 stick (4tbsp) butter, softened
1 1/2 cups chocolate cookie crumbs (about 27 Nabisco Famous Chocolate Wafers or 20 Oreo Cookies finely crushed)

Filling

3 bricks (8oz each) cream cheese softened. Note you can use 1/3 less-fat (Neufchatel) cream cheese to make a "healthier" version
1 cup of sugar
2 tbsp cornstarch
3 large eggs
1/2 cup sour cream. Note you can use reduced fat sour cream to make a "healthier" version.
1 tbsp vanilla extract
4 oz milk chocolate
4 oz white chocolate
4 oz semisweet chocolate

Chocolate Glaze

3 oz bittersweet baking chocolate
2 tbsp stick butter
1 tbsp light corn syrup

Place a sheet of foil on oven rack to catch any drips. Heat oven to 350 degrees. You will need an 8 * 3in springform pan coated with non-stick cooking spray.
Crust - In a small bowl, rub butter into crumbs until crumbs are evenly moistened. Press firmly over bottom of pan. Bake 8-10 minutes on foil sheet until set. Cool on rack. Reduce oven temperature to 300 degrees.
Filling - Beat cream cheese, sugar, and cornstarch in a large bowl with mixer on medium speed until smooth, scraping down the sides of the bowl several times with a spatula. With mixer on low speed beat in eggs, 1 at a time, then sour cream, and vanilla just until blended.
Divide the batter evenly (about 2 cups each) among 3 medium bowls. Melt the chocolates separately. Stir milk chocolate into 1 bowl of batter, white chocolate into another, and semisweet into a third bowl. Spread milk chocolate batter in prepared crust in an even layer. Carefully spoon white chocolate batter over milk chocolate layer to cover. Gently smooth. Spoon semisweet chocolate batter over white chocolate to layer. Bake 45 minutes, or until center still jiggles slightly when shaken. Immediately transfer to a wire rack and refrigerate at least 3 hours.
Glaze - melt the bittersweet baking chocolate, butter, and corn syrup over low heat. When melted together pour over cooled cheesecake and allow to set.

Peanut Butter Cup Brownie Bottom Cheesecake

If you love Peanut Butter Cups and cheesecake you must try this!

My younger sis sent me the link to this recipe in August of 2007 and I finally just tried it. It is amazing! I have made some adaptations to the original recipe - mainly the way that I baked it. I also added a topping.

Brownie Crust Ingredients

1 cup of semi-sweet chocolate chips
1 cup of peanut butter chips
6 tablespoons of unsalted butter, melted
1 1/4 cups of sugar
1 tablespoon of vanilla extract
2 eggs
1 cup plus 2 tablespoons all-purpose flour
1/3 cup of unsweetened cocoa
1/2 teaspoon of baking powder
1/2 teaspoon of salt

Cheesecake Filling Ingredients

2 pounds of cream cheese, softened
5 eggs, at room temperature
1 1/2 cups firmly packed brown sugar
1 cup smooth peanut butter (not natural style)
1/2 cup of whipping cream
1 tablespoon of vanilla extract
6 peanut butter cups, cut into quarters

Topping Ingredients

6 Peanut Butter Cups, cut carefully in half
4 squares (1 ounce each) semisweet chocolate that has been finely chopped or 4 ounces of semisweet chocolate chips
1/2 cup of heavy whipping cream
Peanut butter chips

Directions

Preheat the oven to 350. Grease a 10 inch springform pan with butter.I also cut out a circle of parchment paper to fit into the pan to make it easier to remove the cheesecake.
Stir together butter, sugar, and vanilla in large bowl with spoon or wire whisk. Add the eggs, stir until well blended. Stir in flour, cocoa, baking powder, and salt; blend well.
Bake 25 to 30 minutes or until brownie begins to pull away from side of the pan. Meanwhile make the cheesecake layer (directions below).
Immediately after removing brownie from the oven, sprinkle milk chocolate chips, peanut butter chips, and peanut butter cups over the brownie surface. Spoon the cheesecake mixture over the chips. Turn down the oven to 325 degrees.

Cheesecake Filling

Beat the cream cheese with an electric mixer until smooth.
Add the eggs, one at a time, beating well after each addition.
Add the sugar, peanut butter, and cream. Mix until smooth.
Sit in the vanilla.
Stir in the Peanut Butter Cup pieces.
Pour the filling into the prepared crust.
Place the springform pan on a baking sheet and return to the oven.
Bake for 65 minutes or until the center is almost set.
Remove from the oven.
Cool on wire rack for 10 minutes. Carefully run a knife round edge of pan to loosen. Cool one hour longer.Place in fridge.

Topping

In a small saucepan, bring the cream to a boil.
Pour over the chocolate. Whisk until smooth.
In a small microwave safe bowl melt the chips.(I actually melted the peanut butter chips in a plastic decorating bag in the microwave, cut off the end and then was able to use the piping bag to drizzle it over the chocolate. )
Pour the chocolate on top of the cheesecake.
Drizzle the melted peanut butter chips across the chocolate topping.
Place the Peanut Butter Cup pieces around the edge of the melted chocolate.