Double Chocolate Italian Cheesecake

Double Chocolate Italian Cheesecake

A chocolate crust with a layer of creamy white chocolate cheesecake followed by a layer of dark chocolate cheesecake, topped with a semi-sweet chocolate glaze


16 servings


Crust Ingredients:

1 cup chocolate graham cracker crumbs
3 tablespoons melted butter
2 tablespoons sugar

Cheesecake Ingredients:

32 ounces cream cheese, softened
1/2 cup heavy whipping cream
4 tablespoons butter, softened
1 1/3 cups sugar
2 teaspoons vanilla extract
4 eggs
6 ounces bittersweet (or semi-sweet) chocolate, melted and cooled to just above room temperature
6 ounces white chocolate, melted and cooled to just above room temperature

Glaze Ingredients:

8 ounces semi-sweet chocolate, chopped
3/4 cup (1 1/2 sticks) butter
1 1/2 tablespoons light corn syrup


1. Combine crust ingredients in a mixing bowl. Pour mixture into a greased 9-inch springform pan and press flat. Wrap the bottom and outside of the pan with foil. We recommend two layers of extra-wide heavy-duty foil. We also use a rectangular piece of cardboard (4-6 inches long and 2-3 inches wide) placed between the latch (on the outside of the springform) and the foil, to prevent the latch from piercing the foil.

2. Perheat oven to 325 degrees. Put softened cream cheese, whipping cream, softened butter, and sugar in a large bowl. Mix at medium-low speed just until smooth. Stir in vanilla. Add eggs one at a time and mix on low speed until blended.

3. Divide cream cheese mixture evenly into two bowls. Add melted bittersweet chocolate to one, stirring to mix. Add melted white chocolate to the other, stirring to mix.

4. Pour white chocolate cheesecake batter into prepared pan, smoothing into a flat layer. Gently spoon bittersweet chocolate in a layer over the white chocolate batter. Place springform pan in a large shallow roaster or broiler pan. Fill pan with an inch of hot water.

5. Bake 60-80 minutes or until edges are puffed and top looks dull and is dry to the touch. Center should move slightly when side of pan is tapped. Turn off oven. Let cheesecake stand in oven for an hour. Cool to room temperature; refrigerate overnight.

6. Make glaze by melting chocolate and butter over medium heat, stirring occasionally. Remove from heat and stir in corn syrup. Allow glaze to cool slightly (to about 80 degrees).

Double Chocolate Italian Cheesecake

7. Remove sides from springform pan. Place cheesecake on a wire rack over a baking sheet or countertop. Pour glaze over top and sides of cheesecake, spreading with a spatula. Refrigerate until set. Slice into 16 pieces. Store in refrigerator or freeze for longer storage.

Double Chocolate Italian Cheesecake

Double Chocolate Italian Cheesecake
Additional Notes: 

Original recipe/idea source: Cooking Club of America

These instructions were written by me, and we did change the original recipe slightly. And of course, the photos are our own. :)

Preparation Time: 

60 minutes

Cooking Time: 

60-80 minutes + 60 minutes resting in oven

Tammy's Review: 

This is an amazing cheesecake! It looks beautiful, and tastes just as wonderful. The cheesecake is creamy and smooth, and the chocolate glaze on the top and sides is the perfect complement to the other flavors.

If you love chocolate cheesecake, this is a real treat. Personally, I just can't stop eating it! It's my newest favorite cheesecake recipe. Well worth the ingredients and effort to make!! My rating: 10/10


This cheesecake gets two thumbs up... and two big toes up too! This is a "can't miss" recipe. It is easy to make but has that "million dollar" look and a taste to back that up. The moment we saw this recipe we knew we had to try it and we were not dissappointed. Although the end result looks like it requires a lot of work, the truth is that it isn't any more difficult than a typical baked cheesecake sans a few extra steps that are very simple. The cake itself is chocolate and white chocolate and they play nicely off eachother. It doesn't hurt that chocolate is a solid at room temperature, which reall reinforces a strong, firm, but smooth texture. And the chocolate glaze/shell is PERFECT. Solid, yet soft enough to work a fork through it without much effort--and it immediately melts in your mouth! If you have guest visiting you want to make feel special make this recipe! They will rave about your cooking and hospitality :)


Please see the recipe above for my complete review!


I made this for Dad and Mom's Anniversary and they loved did Erin and I. :) I sliced and froze what was left. Dad and Mom actually even liked it better just out of the freezer. Dad says I can make a couple to freeze when they are gone. :D


We really like this cheesecake! I love bittersweet chocolate--it has the perfect amount of sweetness to balance out the chocolate flavor--so that made this cheesecake even better for me! I had a few troubles with the recipe, which is why I didn't give it a perfect 10, but the flavors are wonderful!

I had a hard time spreading the bittersweet layer over the white chocolate layer, as the white chocolate layer was thinner and the bittersweet seemed much denser and thick. So next time I'm going to try putting the bittersweet layer on the bottom...we'll see how that goes. :) I've also never used a waterbath before, and I found it a bit of an inconvenience.

All in all, the flavors are wonderful and the cheesecake is delicious, but I think the recipe could be a bit simpler.

P.S. I did some research on Italian cheesecakes and learned that they are made with ricotta cheese and therefore have a lighter texture than the American-style cheesecakes (made with cream cheese). I think this cheesecake may be somewhat misnamed. :)


Never in my wildest dreams (okay, maybe wildest) have I thought that I could ever make cheesecake from scratch, but this recipe was so clear and simple, that I dared try it :) I'm glad I did, because the cake is super delicious! I did make a mistake of baking it in a deep glass dish, which made it impossible to move it elsewhere later on (and it's hard to take it out in beautiful pieces), but the taste is awesome!


This cheesecake was really interesting because it didn't have the same texture as a regular cheesecake. We really loved it, it was really rich! I was a little worried about the foil and water thing but it turned out just fine!


This is a good cheesecake and I had no problems even though it was the first cheesecake I ever made in my life :).


I made this several months ago and it is the best cheesecake I've ever eaten! Very rich and creamy and the chocolate topping just makes it extra good!


This was absolutely Rich and Delicious!!! I think most of Tammy's Cheesecake Recipes are wonderful and belong at the Cheesecake Factory!!! The chocolate is my weakness and my husband loves cheesecake so it is the dessert that makes us both happy! If you make this you will need a big glass of ice cold milk and maybe need to diet afterward, but totally worth it!


This cheesecake was a HUGE success and hit with everyone who took a bite! I HIGHLY recommend this recipe to all that love chocolate and want a cheesecake that is totally sinful and satisfying!!


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