Chocolate Layer Cheesecake With Cream Cheese Filling

Experience the delightful fusion of rich chocolate cake and luscious cheesecake in our exquisite chocolate layer cheesecake with cream cheese filling.

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Satisfy your sweet cravings with our exquisite chocolate layer cheesecake with cream cheese filling. This dessert masterpiece unites an irresistible chocolate cake and the creamy luxury of cheesecake into one unforgettable treat.

Chocolate Layer Cheesecake With Cream Cheese Filling Ingredients

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The cheesecake layer combines cream cheese, sour cream, sugar, and vanilla for a creamy and tangy contrast against the decadent chocolate layers. 

The rich chocolate cake batter is made from pantry staples that enhance the rich chocolate essence that complements the cheesecake. 

Cream cheese frosting adds a velvety touch to the cake, while the luxurious chocolate ganache envelops the cake in a glossy layer

Substitutions and Additions

CREAM CHEESE FROSTING: Feeling adventurous? Swap clear vanilla for another extract like almond or coconut, infusing a unique twist in this chocolate cake recipe.

You can also substitute canned cream cheese frosting and canned chocolate frosting for homemade frosting and ganache.

NUTS: For a nutty dimension, fold in finely chopped nuts like walnuts or hazelnuts into the batter.

CHOCOLATE GANACHE: Elevate the richness by adding a splash of liqueur, such as coffee-flavored or orange liqueur.

CHEESECAKE: You can substitute a premade cheesecake for a homemade cheesecake.

CAKE: If you are pressed for time, you can substitute Devil’s Food cake mix for the homemade chocolate cake layers.

How To Make This Chocolate Layer Cheesecake with Cream Cheese Filling Recipe

Indulge in the journey of creating this delightful dessert:

STEP ONE: Preheat the oven to 325°F. Line a 9-inch springform pan with a parchment circle. Spray with nonstick cooking spray.

STEP TWO: Add the sugar and cornstarch to a small bowl. Whisk to combine.

STEP THREE: Beat together the cream cheese for 1-1½ minutes until smooth. 

Use either a stand mixer or a medium-sized mixing bowl (2-3 quarts) and a handheld electric mixer on medium speed to do this.

STEP FOUR: Add the sour cream and vanilla. Continue mixing until no streaks of vanilla remain, and the mixture is smooth.

STEP FIVE: Add the granulated sugar and cornstarch to the cream cheese mixture.

STEP SIX: Lower the mixer speed to low. Add the eggs, one at a time, mixing well after each egg until no yellow streaks remain. Pour the cheesecake batter into the prepared springform pan. 

Bake for 45 minutes or until the center is slightly wobbly. Remove from the oven and allow the cheesecake to rest at room temperature for 30 minutes before chilling in the refrigerator for two hours.

STEP SEVEN: Increase the oven temperature to 350°F. Line two 9-inch round cake pans with parchment paper circles. 

Generously spray the cake pans with baker’s spray. You can use Baker’s Joy or a generic version.

STEP EIGHT: Sift the flour, cocoa powder, baking powder, baking soda, and salt into a large mixing bowl (4-6 quarts). Whisk together.

STEP NINE: Whisk in the sugar, buttermilk, oil, and vanilla. Whisk just until combined

STEP TEN: Whisk in the eggs, one at a time. Be sure no yellow streaks or egg whites are visible.

STEP ELEVEN: Carefully whisk in the boiling water. Divide the batter evenly between the two pans. The cake pans will be full, so be very careful when putting the pans in the oven. 

Bake for 30-35 minutes or until a toothpick inserted comes out with just a few crumbs. Allow the cakes to cool completely while you make the frostings.

STEP TWELVE: Using a stand mixer or a medium bowl (2-3 quarts) and a hand mixer on medium-high speed, beat the softened cream cheese and clear vanilla for 1-1½ until smooth.

STEP THIRTEEN: Add the powdered sugar, 1½ cups at a time, alternating with the heavy cream, mixing well after each addition.

STEP FOURTEEN: Add the heavy cream to a microwave-safe bowl. Heat in the microwave for one minute or until it just begins to bubble. 

STEP FIFTEEN: Add the chocolate chips to a medium-sized heat-safe bowl. Pour the heated cream over the chocolate chips. 

Let sit for 1-2 minutes so that the heavy cream can do most of the heavy lifting. Stir until the chocolate is completely melted and smooth.

STEP SIXTEEN: Place the first chocolate cake onto a serving plate or a disposable cake circle. Now place the chilled cheesecake on top of the bottom cake layer. 

If the top edges of the cheesecake are not even, carefully trim them off to make the cheesecake a bit more level. Remove the second chocolate cake from its pan and place it on top of the cheesecake layer.

STEP SEVENTEEN: Measure out a generous 1½ cups of cream cheese frosting onto the top of the cake. Use an offset spatula to smooth the cream cheese frosting to the edge of the cake. 

You do not want an incredibly heavy layer, just a crumb coat. Smooth a thin layer of cream cheese frosting over the sides of the cake. Place the cake in the refrigerator for 10-15 minutes, just to chill, and set the cream cheese frosting.

STEP EIGHTEEN: Once the frosting has set, use the offset spatula to smooth the ganache over the frosting layer. 

While the layer is still “sticky,” top it with white/chocolate shavings. Place the cake back in the refrigerator for another 10-15 minutes until the ganache has set. Slice and serve.

How To Serve

Pair a slice of chocolate layer cheesecake alongside a scoop of vanilla ice cream for the ultimate indulgence.

Impress your guests by serving this cake at birthdays, anniversaries, or other special occasions, proving that dessert can be the highlight of any celebration. Add a bowl of party punch for a fun drink.

For more indulgent chocolate cake recipes, try our German chocolate cake and chocolate brownie cake too.

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Storage

We’ve got a few handy tips for storing this decadent cake to enjoy later.

MAKE AHEAD: Prepare the cake layers and cheesecake ahead, keeping them in the fridge until assembly. 

Store the fully assembled cake in the fridge for up to five days, or freeze the unfrosted cake for two months.

IN THE FRIDGE: For short-term storage, cover any leftover slices in the fridge for up to five days. The cool environment maintains the cake’s freshness.

IN THE FREEZER: To extend shelf life, freeze the unfrosted cake for up to two months. Thaw it overnight before frosting and serving to ensure optimal taste and texture.

Why We Love This Recipe

FLAVOR FUSION: The cross between velvety chocolate cake and creamy cheesecake creates an explosion of flavors.

STUNNING PRESENTATION: The layered masterpiece boasts a captivating appearance, displaying beautiful layers of decadence.

Our chocolate layer cheesecake with cream cheese filling unites moist chocolate cake and the silky smooth texture of creamy cheesecake in every delectable bite. Whether you’re impressing guests or satisfying your own sweet cravings, this recipe guarantees it will have everyone craving more.

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Chocolate Layer Cheesecake with Cream Cheese Filling

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Experience the delightful fusion of rich chocolate cake and luscious cheesecake in our exquisite chocolate layer cheesecake with cream cheese filling.

Prep Time 30 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Total Time 4 hours hours

Servings 12 slices

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Ingredients

  

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Cheesecake Layer

• ¾ cup granulated sugar
• 2 tablespoons cornstarch
• 16 ounces cream cheese, softened (453-gram packages)
• ⅓ cup sour cream
• 2 teaspoons pure vanilla extract
• 3 extra-large eggs, room temperature

Chocolate Cake Batter

• 1⅔ cups all-purpose flour, spooned and leveled
• ⅔ cup unsweetened cocoa powder
• 1½ teaspoons baking powder
• 1½ teaspoons baking soda
• ½ teaspoon salt
• 2 cups granulated sugar
• 1 cup buttermilk
• 2 teaspoons pure vanilla extract
• ⅔ cup vegetable oil
• 3 extra-large eggs, room temperature
• ½ cup boiling water

Cream Cheese Frosting

• 12 ounces cream cheese, softened (114 grams)
• 1 teaspoon clear vanilla flavoring
• 3 cups powdered sugar
• 2 tablespoons heavy cream

Chocolate Ganache

• ¾ cup heavy cream
• 3½ cups semi-sweet chocolate chips
• White or Chocolate shavings, optional garnish

Instructions

 

• Preheat the oven to 325°F. Line a 9-inch springform pan with a parchment circle. Spray with nonstick cooking spray.
• Add the sugar and cornstarch to a small bowl. Whisk to combine.
• Using either a stand mixer or a medium size mixing bowl (2-3 quarts) and a handheld mixer on medium speed, beat together the cream cheese for 1-1½ minutes until smooth.
• Add the sour cream and vanilla. Continue mixing until no streaks of vanilla remain, and the mixture is smooth.
• Add the granulated sugar and cornstarch to the cream cheese mixture.
• Lower the mixer speed to low. Add the eggs, one at a time, mixing well after each egg until no yellow streaks remain. Pour the cheesecake batter into the prepared springform pan. Bake for 45 minutes or until the center is slightly wobbly. Remove from the oven and allow the cheesecake to rest at room temperature for 30 minutes before chilling in the refrigerator for 2 hours.
• Increase the oven temperature to 350°F. Line two 9-inch round cake pans with parchment paper circles. If you are able, I do recommend using cake bands for a level cake. Generously spray the cake pans with baker’s spray (Baker’s Joy or generic version).
• Sift the flour, cocoa powder, baking powder, baking soda, and salt into a large mixing bowl (4-6 quarts). Whisk together.
• Whisk in the sugar, buttermilk, oil, and vanilla. Whisk just until combined
• Whisk in the eggs, one at a time. Be sure no yellow streaks or egg whites are visible.
• Carefully whisk in the boiling water. Divide the batter evenly between the 2 pans. The cake pans will be full, so be very careful when putting the pans in the oven. Bake for 30-35 minutes or until a toothpick inserted comes out with just a few crumbs. Allow the cakes to cool completely while you make the frostings.
• Using a stand mixer or a medium-sized mixing bowl (2-3 quarts) and a handheld mixer on medium-high speed, beat the softened cream cheese and clear vanilla for 1-1½ until smooth.
• Add the powdered sugar, 1½ cups at a time, alternating with the heavy cream, mixing well after each addition.
• Add the heavy cream to a microwave-safe bowl. Heat in the microwave for 1 minute or until it just begins to bubble.
• Add the chocolate chips to a medium-sized heat-safe bowl. Pour the heated cream over the chocolate chips. Let sit for 1-2 minutes and let the heavy cream do most of the heavy lifting. Stir until the chocolate is completely melted and smooth.
• Place the first chocolate cake onto a serving plate or a disposable cake circle. Now place the chilled cheesecake on top of the bottom cake layer. If the top edges of the cheesecake are not even, carefully trim them off to make the cheesecake a bit more level. Remove the second chocolate cake from its pan and place it on top of the cheesecake layer.
• Measure out a generous 1½ cups of cream cheese frosting onto the top of the chocolate cake. Use an offset spatula to smooth the cream cheese frosting to the edge of the cake. You do not want an incredibly heavy layer, just a crumb coat. Smooth a thin layer of cream cheese frosting over the sides of the cake. Place the cake in the refrigerator for 10-15 minutes, just to chill, and set the cream cheese frosting.
• Once the frosting has set, use the offset spatula to smooth the ganache over the frosting layer. While the layer is still “sticky,” top it with white/chocolate shavings. Place the cake back in the refrigerator for another 10-15 minutes until the ganache has set. Slice and serve.

Notes

• It’s important to ensure that your cream cheese is at room temperature to avoid any lumps in the cheesecake filling.
• If you have them on hand, we highly recommend using cake bands for a level baked cake.
• Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cake at the lower end of the recommended baking time.

Nutrition

Calories: 1037kcal | Carbohydrates: 126g | Protein: 15g | Fat: 55g | Saturated Fat: 31g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 200mg | Sodium: 518mg | Potassium: 621mg | Fiber: 6g | Sugar: 99g | Vitamin A: 1394IU | Vitamin C: 0.2mg | Calcium: 185mg | Iron: 5mg

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