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Ghirardelli Layered Chocolate Cheesecake With Ganache Glaze
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Prep Time:
30 minutes
Cook Time:
80 minutes
Total Time:
785 minutes
Decadent double-layered cheesecake with glossy mirror glaze and a luscious chocolate crust - a show-stopping holiday treat guaranteed to impress.
Ingredients:
  • 3 cups finely crushed chocolate wafer cookies
  • 0.5 cup salted butter, melted
  • 3 pinches granulated sugar
  • Cooking spray
  • 5 (8 ounce) packages cream cheese, softened
  • 1.75 cups granulated sugar
  • 3 tablespoons all-purpose flour
  • 5 large eggs
  • 2 large egg yolks
  • 4 ounces Ghirardelli® 60% Cacao Bittersweet Chocolate Chips
  • 1 tablespoon coffee liqueur (such as Kahlua®)
  • 1 teaspoon instant espresso granules
  • 0.75 cup heavy cream
  • 1 tablespoon light corn syrup
  • 6 ounces Ghirardelli Semi-Sweet Chocolate Baking Chips
  • Seasonal fruit for garnish, such as sugared cranberries, pomegranate seeds, and mint sprigs
Instructions:
  • For the Crust: Heat oven to 350 degrees F. Combine cookie crumbs, butter, and sugar in a medium bowl until mixed thoroughly. Press mixture into the bottom and sides of a 9-inch springform pan greased with cooking spray.
  • Preheat the oven and bake for 10 minutes. Once done, let the crust cool completely in the pan on a wire rack for about 30 minutes. Lastly, reduce the oven temperature to 325 degrees F.
  • Make the Cheesecake: In a heavy-duty stand mixer with the paddle attachment, beat cream cheese on medium speed until smooth and creamy for about 2 minutes. Gradually add sugar and flour, beating until smooth. Add eggs and egg yolks one at a time, beating on low speed until just combined. Mix in vanilla.
  • Divide the batter in half into two medium bowls. Pour one portion into the prepared crust and spread it evenly.
  • Melt Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips in a small microwaveable bowl on medium (50% power) for 1 1/2 to 2 minutes, stirring every 30 seconds until smooth.
  • Combine coffee liqueur and espresso granules in a small bowl until the espresso dissolves. Mix this into the rest of the cheesecake batter. Then, fold in melted bittersweet chocolate until fully incorporated.
  • Pour the plain cheesecake batter over the prepared crust delicately, ensuring it is spread evenly. The pan will be filled to the top. Set the springform pan on a baking sheet with raised edges.
  • Bake at 325 degrees F until the center is almost set with a slight jiggle when gently prodded, for 1 hour and 5 minutes to 1 hour and 15 minutes. Allow to cool completely on a wire rack, approximately 2 hours.
  • Loosely cover the pan with foil and refrigerate for 8 to 12 hours. Carefully run a knife or offset spatula around the edges of the cheesecake to release it from the pan. Remove the sides of the pan.
  • To make the topping, heat cream and corn syrup until simmering. Pour the mixture over Ghirardelli Semi-Sweet Chocolate Baking Chips in a bowl. Let it sit for a minute, then whisk until smooth. Allow it to cool for about 15 minutes before using.
  • Drizzle the luscious chocolate mixture over the cheesecake, easing it to reach the crust's edge. Let it chill until firm, approximately 30 minutes. Add a decorative touch if preferred.

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