Dark Chocolate Layer Cheesecake

1. 1

   Directions.

2. 2

   Preheat oven to 350 degrees.

3. 3

   Coat a 9x13-inch round springform pan with melted butter.

4. 4

   Mix pecans and deep dark chocolate cookies together and press 1 cup of the mixture into springform pan.

5. 5

   For the dark chocolate cheesecake melt semi sweet chocolate in a double boiler.

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   Then mix melted chocolate and coffee together and set aside.

7. 7

   Mix together cream cheese, sugar and salt and add eggs, one at a time, then add vanilla extract.

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   Add melted chocolate and pour into springform pan and keep at room temperature.

9. 9

   For the pumpkin cheesecake, line a 9-inch round cake pan with parchment paper and butter both (pan and paper).

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    Mix together the pumpkin puree, cream cheese, sugar flour and eggs, one at a time.

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    Add vanilla extract, all spice, cinnamon, and ground cloves.

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    Pour into prepared pan.

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    Bake both cheesecakes at 350 degrees for 1 hour and 10 minutes.

14. 14

    Turn off oven and leave cakes in oven for 20 minutes longer.

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    Take out and keep at room temperature for 20 minutes.

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    Put chocolate cheesecake in the fridge and keep pumpkin cheesecake at room temperature.

17. 17

    For semi-sweet ganache, bring to a boil: heavy whipping cream, butter and sugar.

18. 18

    Add chopped chocolate and whisk.

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    Pour 1 cup of ganache over chocolate cheesecake and top with pumpkin cheesecake.

20. 20

    Put in the freezer for 1 hour.

21. 21

    Take out of freezer and glaze with remaining ganache and pat remaining crust on sides.

22. 22

    Keep Refrigerated!

23. 23

    8-10.

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    Preparation Time.

25. 25

    30 minutes.

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    Cooking Time.

27. 27

    2 hours.

* Per serving · 4 servings · Values may vary.