Chocolate Glazed Cheesecake Recipe

Name: Chocolate Glazed Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 package (9 ounces) chocolate wafer cookies, crushed; 3/4 cup sugar, divided; 1/2 cup butter, melted; 2 packages (8 ounces each) plus 3 ounces cream cheese, softened, divided; 3 large eggs, divided use; 1 teaspoon vanilla extract, divided; 2 ounces semisweet chocolate, melted and cooled; 1-1/3 cups sour cream, divided; 1/3 cup packed dark brown sugar; 1 tablespoon all-purpose flour; 1/4 cup chopped pecans; 1/4 teaspoon almond extract; 3 ounces semisweet chocolate; 2 tablespoons butter; 1/3 cup sifted confectioners' sugar; 1 tablespoon water; 1/2 teaspoon vanilla extract; Chopped pecans, optional

Servings: persons

1 package (9 ounces) chocolate wafer cookies, crushed
3/4 cup sugar, divided
1/2 cup butter, melted
2 packages (8 ounces each) plus 3 ounces cream cheese, softened, divided
3 large eggs, divided use
1 teaspoon vanilla extract, divided
2 ounces semisweet chocolate, melted and cooled
1-1/3 cups sour cream, divided
1/3 cup packed dark brown sugar
1 tablespoon all-purpose flour
1/4 cup chopped pecans
1/4 teaspoon almond extract
3 ounces semisweet chocolate
2 tablespoons butter
1/3 cup sifted confectioners' sugar
1 tablespoon water
1/2 teaspoon vanilla extract
Chopped pecans, optional

1
Place an ungreased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil around pan. Combine cookie crumbs, 1/4 cup sugar and butter. Press onto the bottom and 2 in. up the sides of prepared pan; set aside.
2
In a large bowl, beat one 8-oz. pkg. cream cheese and 1/4 cup sugar until fluffy. Add one egg and 1/4 teaspoon vanilla; blend well. Stir in chocolate and 1/3 cup sour cream. Spoon over crust.
3
In another bowl, beat second 8-oz. pkg. cream cheese, brown sugar and flour until fluffy. Add one egg and 1/2 teaspoon vanilla; blend well. Stir in pecans. Spoon carefully over chocolate layer.
4
In another bowl, beat remaining cream cheese and sugar until fluffy. Blend in remaining egg. Stir in remaining sour cream and vanilla. Add almond extract. Spoon carefully over pecan layer.
5
Bake at 325u00b0 for 55 minutes or until center is almost set. Turn off oven and leave cheesecake inside for 30 minutes; open door partway and leave in oven another 30 minutes. Remove from oven; cool completely. Refrigerate at least 8 hours.
6
For glaze, melt chocolate and butter. Stir in the confectioners' sugar, water and vanilla until smooth. Remove cheesecake from pan and spread warm glaze over top. Garnish with pecans if desired.

1565

kcal

Calories

106

Fat

134

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 package (9 ounces) chocolate wafer cookies, crushed, 3/4 cup sugar, divided, 1/2 cup butter, melted, 2 packages (8 ounces each) plus 3 ounces cream cheese, softened, divided, and more.

Yes, Chocolate Glazed Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Glazed Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions