Rating: 4 stars
6 Ratings
  • 5 star values: 2
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

The show-stopping recipe will wow holiday guests with two layers of cheesecake, a mirror-like glazed topping, and a crunchy chocolate crust. Pro tip: For the creamiest cheesecake, don't overmix the batter, especially after adding the eggs. Over-beating the eggs can cause the cheesecake to souffle, fall, and crack. Garnish with seasonal fruit such as sugared cranberries, strawberries, etc.

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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Crust:
Cheesecake:
Topping:

Directions

Instructions Checklist
  • Prepare the Crust: Preheat oven to 350 degrees F. Stir together cookie crumbs, butter, and sugar in a medium bowl until well blended. Press mixture into bottom and up sides of a 9-inch springform pan coated with cooking spray.

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  • Bake in preheated oven 10 minutes. Cool crust completely in pan on a wire rack, about 30 minutes. Reduce oven temperature to 325 degrees F.

  • Prepare the Cheesecake: Beat cream cheese with a heavy-duty stand mixer fitted with paddle attachment on medium speed until smooth and creamy, about 2 minutes. Gradually add sugar and flour, beating until smooth. Add eggs and egg yolks, one at a time, beating on low speed just until yellow disappears after each addition. Beat in vanilla.

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

  • Place Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips in a small microwaveable bowl. Microwave on medium (50% power) until melted and smooth, 1 1/2 to 2 minutes, stirring every 30 seconds.

  • Stir together coffee liqueur and espresso granules in a small bowl until espresso dissolves; stir mixture into remaining bowl of cheesecake batter. Stir melted bittersweet chocolate into coffee batter until blended.

  • Gently pour over plain cheesecake batter in prepared crust, and spread evenly. Pan will be very full. Place springform pan on a rimmed baking sheet.

  • Bake at 325 degrees F until center is almost set but center still jiggles slightly when pan is prodded, 1 hour and 5 minutes to 1 hour and 15 minutes. Remove to a wire rack and cool completely, about 2 hours.

  • Cover pan loosely with aluminum foil and chill 8 to 12 hours. Gently run a knife or offset spatula around outer edge of cheesecake to loosen from sides of pan. Remove sides of pan.

  • Prepare the Topping: About 1 hour before serving, bring cream and corn syrup just to a simmer in a small saucepan over medium. Place Ghirardelli Semi-Sweet Chocolate Baking Chips in a small heatproof bowl; pour cream-syrup mixture over chocolate chips. Let stand 1 minute. Whisk gently until smooth. Cool slightly, about 15 minutes.

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

Test Kitchen Tip:

This method produces slightly uneven layers. If cleaner, more even layers are desired, freeze the plain layer for 2 hours; then top with chocolate layer and bake as directed.

Nutrition Facts

640 calories; protein 10.6g; carbohydrates 53g; fat 45.4g; cholesterol 191.7mg; sodium 398.2mg. Full Nutrition
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