The show-stopping Ghirardelli layered chocolate cheesecake with ganache glaze recipe will wow holiday guests with two layers of cheesecake, a mirror-like glazed topping, and a crunchy chocolate crust. Pro tip: Don't overmix the batter for the creamiest cheesecake, especially after adding the eggs. Over-beating the eggs can cause the cheesecake to soufflé, fall, and crack. Garnish cake with seasonal fruit such as sugared cranberries, strawberries, etc.
Ingredients
- 3 cups finely crushed chocolate wafer cookies
- 0.5 cups salted butter , melted
- 3 pinches granulated sugar
- cooking spray
Instructions
-
1
Preheat the oven to 350 degrees F (175 degrees C). Coat a 9-inch springform pan with cooking spray.
-
2
Combine cookie crumbs, butter, and 3 pinches sugar in a medium bowl; mix until well blended. Press into the bottom and up sides of the prepared pan.
-
3
Bake in the preheated oven 10 minutes. Completely cool crust in the pan on a wire rack, about 30 minutes. Reduce the oven temperature to 325 degrees F (165 degrees C).
-
4
Beat cream cheese in the bowl of a stand mixer fitted with the paddle attachment on medium speed until smooth and creamy, about 2 minutes. Gradually beat in 1 3/4 cups sugar and flour; beat until smooth. Add eggs and egg yolks, one at a time, beating on low speed just until yellow disappears before adding the next; beat in vanilla.
-
5
Divide batter into 2 equal portions in separate medium bowls. Pour 1 portion into the prepared crust; spread evenly.
-
6
Place bittersweet chocolate chips in a small microwave-safe bowl. Microwave at 50% power until melted and smooth, 1 1/2 to 2 minutes, stirring every 30 seconds.
-
7
Whisk coffee liqueur and espresso granules together in a small bowl until espresso dissolves; stir into remaining batter portion. Stir melted bittersweet chocolate into coffee batter until blended.
-
8
Gently pour chocolate-coffee batter over plain batter in the crust; spread evenly, the pan will be very full. Place springform pan on a rimmed baking sheet.
-
9
Bake in the preheated oven until center is almost set but still jiggles slightly when pan gently shaken, 65 to 75 minutes. Transfer to a wire rack; cool completely, about 2 hours.
-
10
Cover pan loosely with aluminum foil; chill 8 to 12 hours. Gently run a knife or offset spatula around the edges of the pan; remove sides of pan.
-
11
About 1 hour before serving, heat cream and corn syrup in a small saucepan over medium just to a simmer. Place semisweet chocolate chips in a small heatproof bowl; pour cream mixture over chocolate chips and let stand 1 minute. Whisk gently until smooth. Cool slightly, about 15 minutes.
-
12
Pour chocolate mixture over top of cheesecake; gently spread to edge of crust. Chill until set, about 30 minutes. Garnish if desired.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Rice-A-Roni Salad
This Rice-A-Roni salad is great for a potluck. Variations may include adding more veggies or using shrimp instead of chicken. If you're careful about the amount of dressing you stir in, this salad can be chilled and unmolded onto a plate.
Bake Sale Lemon Bars
They are very, very easy to make, and really fabulously delicious.
Grilled Flanken Short Ribs
These are utterly delicious. A little sweet, a little spicy, and very tasty.