Ghirardelli Layered Chocolate Cheesecake With Ganache Glaze

This Ghirardelli layered chocolate cheesecake with ganache glaze recipe has two layers of cheesecake, a mirror-like glaze, and a crunchy chocolate crust.

• Preparation Time: 30 mins
• Cooking Time: 1 hr 20 mins
• Total Time: 1 hr 50 mins
• Calories: 640 Calories

Ingredients

• 1 teaspoon vanilla extract
• 1 tablespoon light corn syrup
• 3 tablespoons all-purpose flour
• 5 (8 ounce) packages cream cheese, softened
• cooking spray
• 5 large eggs
• 2 large egg yolks
• 1 tablespoon coffee liqueur (such as Kahlua®)
• 3 cups finely crushed chocolate wafer cookies
• 3 pinches granulated sugar
• 4 ounces Ghirardelli® 60% Cacao Bittersweet Chocolate Chips
• 1 teaspoon instant espresso granules
• 6 ounces Ghirardelli Semi-Sweet Chocolate Baking Chips
• 0.75 cup heavy cream
• 0.5 cup salted butter, melted
• 1.75 cups granulated sugar
• Seasonal fruit for garnish, such as sugared cranberries, pomegranate seeds, and

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Coat a 9-inch springform pan with cooking spray.

Step 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.

Step 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).

Step 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.

Step 5

Divide batter into 2 equal portions in separate medium bowls. Pour 1 portion into the prepared crust; spread evenly.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 12

Pour chocolate mixture over top of cheesecake; gently spread to edge of crust. Chill until set, about 30 minutes. Garnish if desired.