OH YES I DID! Impress ANYONE with this delicious and decadent 3-Layer, Chocolate Covered Cheesecake! No one will ever guess that is grain-free, sugar-free and low-carb! And if you really want to impress them and tickle their taste buds, cover this beauty with my yummy New-Tella Chocolate-Hazelnut Butter!
This 3-tiered cheesecake will feed a small army, so it would be great for a Christmas or New Year’s party or for a special occasion. The first time I ever attempted this creation was 10 years ago for my best friend’s parents’ 25th wedding anniversary. I decided to surprise them with another one this week in celebration of their 35th wedding anniversary! They enjoyed it as well as everyone else around the table. I even gave them the top layer to take home with them.. you know, kind of like the top layer of a wedding cake that the couple eats later.
If you are looking to feed a smaller crowd or want to make mini cheesecakes, check out Melissa’s Famous Cheesecake for the complete directions.
A few notes about the recipe:
- I typically do not use a water bath. If the cheesecake splits, that doesn’t hurt my feelings, but if you would like to do a water bath, see HERE. Top your split cheesecake with fresh fruit or in this case, chocolate, and I promise NO one will complain!
- Add a little almond or lemon extract for variation.
- This is a great recipe to use Homemade Vanilla Extract!
- I have also made a blueberry cheesecake by adding about 1 cup of fresh blueberries to the batter.
- I prefer using salted butter in the crust. The salty and sweet combo is WONDERFUL! (Sometimes I add just a little more.)
- I actually used a 9″ & 8″ spring-form pan and a smaller 5″ baking dish for the top layer (I wish I had this 6″ spring-form pan).
- For a more symmetrical cake, you could use an 8″, 6″, and 4″ spring-form pan or a 10″, 8″ and 6″ spring-form pan. If using the 10″, 8″ and 6″ pans, double the ORIGINAL recipe to make sure there is enough filling. You really could use any size pans. Just be sure not to fill pans over 2/3 of the way full and know that the baking time will vary based upon how deep and big the pans are.
- Use any of these chocolate ganache recipes: Easy Chocolate Truffles, Easy Ganache, Chocolate Ganache or New-tella!
You asked for it and you’ve got it… now a print button to print the recipe only!
- 2-1/2 cups almond flour
- 2 -1/2 cups finely chopped pecans
- 10 tbsp. salted butter, melted
- ⅛ tsp. KAL® Stevia or sweetener of choice (to taste)
- 6 (8 oz) blocks cream cheese, room temperature
- 1-1/2 cups sour cream
- 4 whole pastured eggs plus 1 additional egg yolk
- 1-1/2 tbsp. pure vanilla extract, or the seeds of 1 vanilla bean pod
- ½ tsp. KAL® Pure Stevia or sweetener of choice (to taste)
- Chocolate Ganache or New-tella Chocolate Hazelnut Butter
- Preheat oven to 300° F.
- In medium bowl, blend all crust ingredients. Taste for sweetness and adjust if needed.
- Divide crust between a 9 inch, 8 inch and 6 inch spring-form pans. Press 2 cups of the crumb mixture into your biggest 2 pans and the remaining into the smallest pan. Press crust down firmly.
- Set aside and prepare the filling.
- In large bowl, blend cream cheese until smooth with either hand or stand mixer. Add sour cream, vanilla, and Stevia and blend. Add eggs one at a time, beating well after each addition. Do not overwork batter. Taste for sweetness and adjust if necessary.
- Divide batter into pans: 4 cups of batter into largest, 3 cups batter into medium pan and 1-1/2 cups into smallest. If there is any leftover batter, place into largest pan.
- Bake the smallest cheesecake for around 35 minutes and the 2 larger cheesecakes for 40-45 minutes or until the cheesecake looses its giggle (or you see a crack form).
- Remove and allow to cool on wire rack. Refrigerate at least 4 hours or overnight before removing from the pan.
- Using a thin sharp knife, carefully run it around the outside of the cheesecake. Release spring-form pan and remove cheesecake. Place the largest cheesecake on the bottom and stack the cheesecakes, placing the smallest on top.
- Prepare the chocolate ganache and and drizzle or pour over the cheesecake, letting it run over the top. Use a knife to spread the ganache over the top cheesecake into a thinner layer.
- Use extra ganache to dip strawberries.
- Tip: If not using a spring form pan (I did not for the top layer), be sure to line the bottom of the pan with parchment paper so that the crust will release when you invert the cooled cheesecake.