Italian Holiday Table: Chocolate Layer Cheesecake
Recipe Type: Dessert, Cheesecake
Prep Time: 
Cook Time: 
Total Time: 
Serves: 12 servings
  • 1 package of chocolate wafers (9 ounces)
  • 6 tablespoons butter, melted
  • 1 tablespoon sugar
  • 8 ounces Perugina Bittersweet Chocolate, finely chopped
  • 6 ounces Perugina White Chocolate, finely chopped
  • 4 packages cream cheese (8 ounces each), at room temperature
  • 1⅓ cup sugar
  • 2 tablespoons flour
  • 4 eggs, at room temperature
  • 2 tablespoons whipping cream
  • 1 tablespoon vanilla
  • 1 tablespoon hazelnut liqueur (I use Frangelico)
  • Perugina Baci, to garnish
  1. Preheat oven to 325º. Spray a 9-inch springform pan with non-stick cooking spray and wrap bottom with two sheets of heavy duty foil. Set aside.
  2. Pulse the cookies in a food processor to make crumbs. Add melted butter and sugar and pulse to mix. Press the crumbs into bottom of the prepared pan and about 1-inch up sides of pan. Bake for about 8 minutes, then remove to rack to cool completely.
  3. Melt the bittersweet chocolate gently in the microwave, using 30-second increments, stopping to stir before restarting, till melted. Repeat with white chocolate. Set aside.
  4. In your mixer fit with a paddle attachment, beat the cream cheese and sugar till well mixed and fluffy. Mix in the flour, then the eggs, one at a time. Add the cream and vanilla.
  5. Add 2¼ cups of the cheesecake batter to the white chocolate and stir. Mix hazelnut liqueur into white chocolate mixture; set aside. Add the dark chocolate to the remaining cheesecake batter and mix to combine.
  6. Pour the dark chocolate batter over the crust and bake for 50 minutes. Place in a water bath if desired to minimize cracking. Cool for 5 minutes.
  7. Carefully spoon dollops of white chocolate cheesecake mixture over top of cheesecake. Smooth with an offset spatula. Return to oven and bake 35 minutes till the center is set. Let cool completely on wire rack. Chill for at least 4 hours before serving.
  8. To serve, run a knife around the perimeter of the pan and release sides. Garnish with Baci and whipped cream if desired.
Recipe by Honest Cooking by Mercato Fabbrica at