The time it takes to make this cheesecake is worth it

Years ago, the Galveston County Master Gardener Association created a cookbook titled “Spade to Spoon.” Many of the recipes were designed to highlight locally sourced ingredients. Other recipes were culturally and historically tied to what families would traditionally make in this part of the world.

Some recipes were created outside that scope and stand out as original efforts, including a dessert recipe I use more than any other in the cookbook — Galvestonian Sandra Pollock’s Triple Chocolate Cheesecake. My son-in-law even requested it for his groom’s cake.

The dessert consists of a chocolate crust, dark chocolate layer, vanilla-pecan layer and almond layer, topped with a dark chocolate glaze. Although simple, it takes some time, but it’s so worth it.

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Triple Chocolate Cheesecake

1 package Nabisco Famous Chocolate Wafers or chocolate graham crackers, crushed

3⁄4 cup sugar, divided

1⁄4 cup plus 2 tablespoons butter, melted

3 packages (8 ounces each) cream cheese, softened

3 large eggs

1 teaspoon vanilla extract

2 squares, 1 ounce each of semi-sweet chocolate, melted. (This would be 4 squares of Ghirardelli’s)

1 cup sour cream

1⁄3 cup brown sugar, packed

1 tablespoon flour

1⁄4 cup pecans, chopped and toasted

1⁄2 teaspoon almond extract

Chocolate glaze:

6 (1-ounce) squares semi-sweet chocolate

1⁄4 cup butter

3⁄4 cup powdered sugar, sifted

2 tablespoons water

1 teaspoon vanilla extract

Combine cookie crumbs, 1⁄4 cup sugar and melted butter; press in bottom and up the sides of a 9-inch springform pan.

Combine 1 package cream cheese, 1⁄4 cup sugar. Beat until fluffy. Add 1 egg, 1⁄4 teaspoon vanilla extract and blend well. Stir in melted chocolate. Spoon onto crust.

Combine 1 package cream cheese, brown sugar and flour. Beat until fluffy. Add 1 egg, 1⁄2 teaspoon vanilla extract and blend. Stir in pecans. Gently spoon over chocolate layer.

Combine 1 package cream cheese and 1⁄4 cup sugar. Beat until fluffy. Add 1 egg, blend and stir in sour cream, 1⁄4 teaspoon vanilla extract, and almond extract and blend. Gently spoon over pecan layer.

Bake 1 hour at 325 F in a preheated oven. Turn off oven and leave in for 30 minutes. Open door and allow dessert to cool an additional 30 minutes.

Chill in the refrigerator for 8 hours or overnight. Remove from pan and spread warm chocolate glaze over cheesecake.

To make the chocolate glaze: Combine chocolate and butter in double boiler until melted. Remove from heat. Stir in remaining ingredients until smooth.

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Phil Newton is a Galveston baker/cook. He’s the owner/operator of Stiglich Corner with partner Cindy Roberts.