Cheesecake Cake
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This cheesecake cake is a delicious and moist chocolate cake with a layer of real cheesecake, all covered in frosting! Simple ingredients and no fancy mixers needed, this is one dessert recipe sure to impress!
Cheesecake stuffed chocolate cake
My two favorite units in culinary school were the cake and cheesecake modules, and it’s probably why I have so many of those kinds of recipes on here. Because I love the two, I thought it was a no-brainer to merge them into the ultimate dessert.
I started with a tried-and-true chocolate cake base, then worked on a cheesecake filling thick enough to slice, and after six batches, I finally nailed it. The secret was using a mix of cream cheese and sour cream for stability and richness, and to balance the cake flavor.
The cake is moist, fluffy, and fudgy, and the cheesecake filling is smooth and creamy. Although the filling has a slight tartness, it is very mild and well-balanced with the cake’s sweet chocolate and the frosting’s vanilla notes.
Key Ingredients
- Chocolate Cake. I’ve tested this cake with both a standard vegan chocolate cake and a keto chocolate cake, and it worked well with both. Of course, any regular boxed chocolate cake will work, as the cheesecake filling does most of the heavy lifting here.
- Cream cheese. From a block and softened to room temperature. Avoid using cream cheese from a tub or spread, as they often contain added water.
- Granulated sweetener of choice. I like to use white sugar, but sweeteners like allulose also work.
- Eggs. Room temperature eggs, please. Cold eggs can cause the cheesecake filling to curdle and crack.
- Sour cream. Balances out the cream cheese for an even creamier texture.
- Heavy cream. Balances the cream cheese and sour cream to make it less tart yet still creamy.
- Vanilla extract. It cuts through the richness of the cream cheese and rounds out the filling.
- Frosting. I like to use vanilla frosting to keep things classic, but cream cheese frosting would work well too.
How to make a cheesecake cake
Start by preparing your chocolate cake as directed. Since we want to sandwich the cheesecake in the middle, you will need to prepare two cheesecakes. Once they have been made, let them cool while you prepare the cheesecake filling.
In a large mixing bowl, beat the cream cheese with granulated sweetener until smooth. Add in the eggs, one at a time, until combined. Finally, beat in the sour cream, heavy cream, and vanilla extract until combined. Pour the mixture into a greased 8-inch springform pan.
Bake the cheesecake for around 45 minutes. Turn off the oven and let the cheesecake cool in there for an extra 25 minutes before removing it and letting it cool completely. Once the cheesecake has cooled, you can layer the cake.
Place the first chocolate cake on a flat surface. Top with the cheesecake, followed by the second chocolate cake. Let it stand for several minutes before carefully topping with the frosting. Refrigerate the cake for around an hour, and keep it refrigerated until ready to serve.
Arman’s recipe tips
- Add ganache. I like to finish this cake with a chocolate ganache instead of frosting. Heat 1 cup of heavy cream, then whisk in 1 1/2 cups of chopped chocolate until thickened. Let it cool slightly before pouring over the top.
- Do not overbake the cheesecake layer, as it continues to cook as it cools down. I pull mine out when the edges are set, but the centre still wobbles slightly. It firms up perfectly as it cools.
- Cheesecake cracks. If you notice cracks on the cheesecake, don’t fret. This is the kind of dessert where it doesn’t matter, as it will be sandwiched between chocolate cake.
To prevent it, once the eggs are added, mix on low and only until just combined. Overbeating at this stage is the most common cause of cracks. - How to get clean slices. I find that using a sharp knife that has been run under hot water is the foolproof way to get clean cake slices.
How do you store a cheesecake cake?
To store: As this cake contains cheesecake in it, it must be stored in the refrigerator, covered, at all times. Chocolate cheesecake cake will keep fresh for up to 1 week.
To freeze: Place cake slices in a freezer-safe container and store in the freezer for up to 2 months. Thaw the cake to room temperature before eating.
Make ahead: If you’re making this cake ahead of a party or event, I recommend making it 24 hours beforehand and keeping it chilled until two hours before serving. Let it sit at room temperature then slice and serve.
Chocolate Cheesecake Cake
Ingredients
- 2 batches chocolate cake * See notes
- 16 ounces cream cheese softened
- 2/3 cup sugar ** See noes
- 2 large eggs
- 6 tablespoon heavy cream
- 6 tablespoon sour cream
- 1 teaspoon vanilla extract
- 1 cup vanilla frosting or any frosting of choice
Instructions
- Prepare your chocolate cake as directed. Once it is baked, remove from the oven and let it cool completely.
- Preheat the oven to 180C/350F. Grease an 8-inch springform cake pan and set aside.
- In a large mixing bowl, beat together the softened cream cheese and sugar until combined and smooth. Add the eggs in, one at a time, until combined. Finally, add the heavy cream, sour cream, and vanilla extract, and lightly beat together until smooth. Do not overmix.
- Transfer the cheesecake mixture into the prepared pan. Bake for 45 minutes before removing from the oven and letting it cool completely. Once cool, refrigerate for a further 2 hours to firm up.
- After the cheesecake has chilled, start layering the cake. Place the first chocolate cake, followed by the cheesecake, and then the next layer of chocolate cake. Carefully add the frosting all over the top and refrigerate for at least an hour, to firm up.
Notes
Nutrition
More elegant cake recipes
Originally published November 2020
Why does the recipe use 9 inch pans for the chocolate cake but a 8 inch pan for the cheesecake layer?
Hello Reham- Because it’s for the filling and it allows enough wiggle room in case it’s a little bigger than excpected. It also allows us to easily frost all sides.
This is a fantastic idea. I followed it using my favourite recipes for a smaller 6 inch chocolate cake and a 6 inch New York cheesecake. After frosting, I put a chocolate border around it and some strawberries and macarons on top. It still gets the most amount of attention on my IG page. This weekend, I have an order to make another one. So thank you for sharing this.
@cakerievalerie
Hello, I was wondering if you could do this cake a little smaller? Maybe instead of two chocolate cakes do you think I could just do 1 and then split it in half? With a smaller cheesecake layer?
We haven’t tried but you are welcome to experiment and see!
I do not see where there is a note for egg substitution. Can you use a dairy free cream for this or coconut cream in a can to make the cheesecake dairy free? Or do you think your other vegan cheesecake could be a good layer in this cake?
Hi Priscilla, there is no egg substitution for this recipe, unless you make the vegan chocolate cake and try a vegan cheesecake filling.