How to Make Ghirardelli Layered Chocolate Cheesecake With Ganache Glaze - A Step-by-Step Guide

Ghirardelli chocolate is known for its rich, decadent flavor, and what better way to showcase it than in a layered chocolate cheesecake with ganache glaze? This indulgent dessert is perfect for any occasion, whether you're celebrating a special event or just craving a sweet treat. The combination of creamy cheesecake, rich chocolate, and a glossy ganache topping is sure to impress even the most discerning dessert lovers.

First, let's talk about the star of the show - Ghirardelli choco...

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Ingredients

  • 3 cups finely crushed chocolate wafer cookies
  • ½ cup salted butter, melted
  • 3 pinches granulated sugar
  • Cooking spray
  • 5 (8 ounce) packages cream cheese, softened
  • 1 ¾ cups granulated sugar
  • 3 tablespoons all-purpose flour
  • 5 large eggs
  • 2 large egg yolks
  • 1 teaspoon vanilla extract
  • 4 ounces Ghirardelli® 60% Cacao Bittersweet Chocolate Chips
  • 1 tablespoon coffee liqueur (such as Kahlua®)
  • 1 teaspoon instant espresso granules
  • ¾ 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

Information

  • Prep Time: 30 mins
  • Cook Time: 1 hr 20 mins
  • Additional Time: 11 hrs 15 mins
  • Total Time: 13 hrs 5 mins
  • Servings: 16
  • Yield: 1 9-inch cheesecake

  • 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.
  • 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.
  • Nutrition

    640 cal.

    • Total Fat: 45g
    • Saturated Fat: 27g
    • Cholesterol: 192mg
    • Sodium: 398mg
    • Total Carbohydrate: 53g
    • Dietary Fiber: 2g
    • Total Sugars: 38g
    • Protein: 11g
    • Vitamin C: 0mg
    • Calcium: 83mg
    • Iron: 2mg
    • Potassium: 165mg