Deluxe Double Layer Cheesecake
Indulge in the rich decadence of this Deluxe Double Layer Cheesecake, a stunning dessert that combines creamy textures and bold flavors for an unforgettable treat. Featuring a buttery graham cracker crust, a velvety vanilla cheesecake base, and an irresistible chocolate layer, each bite offers a perfect balance of sweetness and depth. This recipe is topped with freshly whipped cream and optional chocolate shavings for a show-stopping presentation. Whether you're planning a special celebration or seeking an impressive dessert centerpiece, this two-layer cheesecake, baked to perfection and chilled for a flawless texture, is sure to delight any audience. Ideal for serving 12, it’s as elegant as it is indulgent, making it a must-try for cheesecake lovers everywhere.
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 2 tablespoons Granulated sugar (for crust)
- 6 tablespoons Unsalted butter, melted
- 24 ounces Cream cheese, softened
- 1 cup Granulated sugar (for filling)
- 2 teaspoons Vanilla extract
- 3 units Large eggs
- 6 ounces Bittersweet or semi-sweet chocolate, melted
- 1.5 cups Heavy cream
- 3 tablespoons Confectioners' sugar
- 1 tablespoon Cocoa powder (optional, for garnish)
- as desired Chocolate shavings (optional, for garnish)
Instructions
Preheat your oven to 325°F (163°C) and prepare a 9-inch springform pan by greasing it lightly with butter.
In a medium bowl, combine the graham cracker crumbs, 2 tablespoons of granulated sugar, and melted butter. Mix until the crumbs are evenly moistened.
Press the crumb mixture evenly into the bottom of the springform pan to form the crust. Bake for 10 minutes, then remove from the oven and let cool.
In a large mixing bowl, beat the softened cream cheese and 1 cup of granulated sugar until smooth and creamy, about 2-3 minutes.
Add the vanilla extract and beat in the eggs one at a time, mixing well after each addition.
Remove 1 1/2 cups of the cream cheese mixture and set aside. This will be used for the chocolate layer.
Pour the remaining vanilla cream cheese batter over the prepared crust, spreading it evenly.
Stir the melted chocolate into the reserved cream cheese mixture until fully incorporated.
Carefully spread the chocolate layer over the vanilla layer using a spatula, ensuring it is evenly distributed.
Place the springform pan on a baking sheet and bake for 50-60 minutes, or until the center is just set and slightly jiggles when shaken.
Turn off the oven and crack the oven door slightly. Allow the cheesecake to cool in the oven for 1 hour to prevent cracking.
Once cooled, remove from the oven and refrigerate the cheesecake for at least 4 hours, preferably overnight, to fully set.
In a medium bowl, whip the heavy cream and confectioners' sugar until stiff peaks form. Spread or pipe the whipped cream over the chilled cheesecake.
Garnish with cocoa powder and chocolate shavings, if desired, before serving.
Nutrition Facts
Calories |
590 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.9 g | 55% | |
| Saturated Fat | 25.0 g | 125% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 155 mg | 52% | |
| Sodium | 296 mg | 13% | |
| Total Carbohydrate | 43.8 g | 16% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 33.8 g | ||
| Protein | 7.0 g | 14% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 79 mg | 6% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 183 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
