Chocolate Cheesecake Cake

This cheesecake cake is a delicious and moist chocolate cake filled with real cheesecake in the middle! Simple ingredients and quick to prepare, this is one showstopping dessert!

Course Dessert

Cuisine American

Prep Time 10

Cook Time 45

Total Time 55

Servings Slices

Calories 205kcal

Author Arman Liew

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

Chocolate cake: Any chocolate cake can be used, including boxed mixes.

Sweetener: You can use allulose if you'd like a sugar free option.

Leftovers: Keep in the fridge, covered, at all times. It will keep for up to one week.

Nutrition