Triple Chocolate Cheesecake Recipe by Mother Wonderful

Do you have a special dessert you make when you really want to impress someone?  This Triple Chocolate Cheesecake recipe is my secret weapon.  Be careful how you use its powers. Once served, you will have undue influence over those who have partaken.

Who is “Mother Wonderful” you ask?  See what my mom wrote about her 20 years ago.  The cookbook is out of print, but you may be lucky enough to find a used copy on Amazon. I’ll let you choose whether the crunchy crust, the smooth chocolate rum filling or the sour cream almond glaze is your favorite part. For me, this is my favorite chocolate cheesecake recipe – Ever!

Mother Wonderful’s Triple Chocolate Cheesecake Recipe

Preheat oven to 350◦ F.

Crust

¼ pound	Lightly salted butter
2 cups	Chocolate wafer cookies, finely ground (e.g. Nabisco Famous Wafers)
¼ cup	sugar

Melt butter over very low heat. In a small bowl, combine butter with crumbs and sugar until well blended.   Press mixture over bottom and up sides of ungreased 10-inch springform pan. There should be enough to coat the entire pan.

Filling

2 pounds (4, 8-ounce packages)	cream cheese
1 ¼ cups	sugar
1 tablespoon	rum extract
1 ½ teaspoons	vanilla extract
3 ½ ounces	sweet chocolate, melted
pinch	salt
4	large eggs
¼ cup	chocolate chips

In a mixer, combine cream cheese and sugar and beat for 2 minutes, or until soft. Add rum, vanilla, melted chocolate, salt and blend thoroughly.  Add the eggs, one at a time, keeping the mixer on the lowest speed in order to prevent too much air from destroying the proper consistency of the batter; mix just until each egg has been incorporated into the batter.  Stir in chocolate bits.  Pour filling into the crust and bake in the preheated oven for 40 minutes.  Remove from oven and let stand on counter top for 10 minutes while you prepare topping (this is a very essential step).  If ingredients are not at room temperature, add 5 minutes to baking time.

Topping

2 cups	sour cream
¼ cup	sugar
1 teaspoon	almond extract

Combine sour cream, sugar and almond extract with a rubber spatula in a plastic bowl.  Spread evenly over top of baked filling and return to 350◦ F. oven for 10 minutes.  Remove from oven and place in refrigerator to cool immediately.  This prevents cracks from forming in the cheesecake.

Notes
You may want to wrap the bottom of the pan with foil to catch any leaking butter, or else it will drip and smoke in your oven, and make a mess in your refrigerator when you put the cake in to cool.

More Posts

Caramel Apple Bundt Cake

Peanut Butter Cheesecake Mousse Cups

Oreo Poke Cake

Tags: cheesecake, chocolate, dessert, recipe