Dark Chocolate Layer Cheesecake Recipe

How to Make Dark Chocolate Layer Cheesecake

1. Preheat oven to 350°F (175°C).
2. Grease and flour a 9x13 inch round springform pan.
3. Combine 1 cup finely chopped pecans and 1 cup crushed deep dark chocolate cookies. Press 1 cup of the mixture into the bottom of the prepared springform pan.
4. Melt 6 ounces of semi-sweet chocolate in a double boiler. Stir in 1/4 cup strong brewed coffee and set aside.
5. In a large bowl, beat together 16 ounces cream cheese, 1 1/2 cups granulated sugar, and 1/4 teaspoon salt until smooth.
6. Beat in 4 large eggs, one at a time, then stir in 1 teaspoon vanilla extract.
7. Gently fold in the melted chocolate mixture.
8. Pour batter into the prepared springform pan. Set aside at room temperature.
9. Line a 9-inch round cake pan with parchment paper and butter the sides.
10. In a separate bowl, whisk together 1 (15-ounce) can pumpkin puree, 8 ounces cream cheese, 1 cup granulated sugar, 1/2 cup all-purpose flour, 2 large eggs, 1 teaspoon vanilla extract, 1 teaspoon allspice, 1 teaspoon ground cinnamon, and 1/2 teaspoon ground cloves.
11. Pour pumpkin cheesecake batter into the prepared 9-inch pan.
12. Bake both cheesecakes at 350°F (175°C) for 1 hour and 10 minutes.
13. Turn off the oven and leave cakes in the oven for an additional 20 minutes.
14. Remove cakes from oven and let cool at room temperature for 20 minutes.
15. Refrigerate the chocolate cheesecake. Keep the pumpkin cheesecake at room temperature.
16. For the semi-sweet ganache: In a saucepan, combine 1 cup heavy whipping cream, 2 tablespoons butter, and 1/4 cup granulated sugar. Bring to a gentle boil.
17. Remove from heat and stir in 6 ounces chopped semi-sweet chocolate until smooth and glossy.
18. Pour 1 cup of the ganache over the chilled chocolate cheesecake.
19. Top with the pumpkin cheesecake.
20. Freeze for 1 hour.
21. Remove from freezer, glaze with the remaining ganache, and press the remaining crust mixture onto the sides of the cheesecake.
22. Refrigerate for at least 4 hours before serving.
23. Serving size: 8-10