Name: Chocolate Cheesecake Cake
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: American
Ingredients: 1 ¾ cups all-purpose flour; 2 cups granulated sugar; ¾ cup unsweetened cocoa powder; 1 ½ teaspoons baking powder; 1 ½ teaspoons baking soda; 1 teaspoon salt; 1 cup buttermilk; ½ cup vegetable oil; 2 large eggs; 2 teaspoons vanilla extract; 1 cup boiling water; 16 oz cream cheese, room temperature; 1 cup granulated sugar; 3 large eggs; 8 oz bittersweet chocolate, melted; ½ cup sour cream; 1 tablespoon all-purpose flour

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I love a dessert that feels celebratory but is doable on a weeknight — this Chocolate Cheesecake Cake is that bridge. It layers a rich chocolate cake with a creamy cheesecake center for drama and deep chocolate flavor. I’ve baked this version several times, refining oven temps and a water-bath trick so it comes out creamy without cracks.

Why Make This Recipe

Incredible flavor: deep, bittersweet chocolate cake paired with tangy, silky cheesecake creates balanced richness.
Crowd-pleaser: it looks like a showstopper but is straightforward to pull together for birthdays or dinner parties.
Make-ahead friendly: you can bake it a day ahead and chill, which actually improves texture and ease of serving.
Versatile: swap toppings from fresh berries to ganache to match the occasion or season.
Personal note: I especially love this cake because the cheesecake layer keeps every forkful from feeling overwhelmingly chocolaty — it’s the texture contrast that wins me over. Also, if you like decadent stuffed desserts, try the cheesecake-stuffed chocolate chip cookies recipe I tested for inspiration: cheesecake-stuffed chocolate chip cookies.

Recipe Overview

Prep time: 30 minutes active (plus time to bring ingredients to room temperature)
Cook time: 40–60 minutes (cake layers ~25–30 minutes; combined bake with cheesecake ~40–55 minutes depending on pan)
Total time: ~1 hour 30 minutes including cooling and initial chill
Servings: 10–12 slices (9-inch springform recommended)
Difficulty: Medium — more technique than a simple cake because of the cheesecake layer and water bath
Method: Bake chocolate cake layers and a cheesecake layer together in a 9-inch springform, using a water bath to ensure even, crack-free baking.

My Experience Making This Recipe

The first time I layered the cheesecake directly onto thin cake layers the texture was slightly uneven, so I adjusted by partially baking the cake base first. I also discovered that a 325°F (160°C) oven with a room-temperature egg-and-cheese mix gives the best even set without overbrowning.

How to Make Chocolate Cheesecake Cake

You’ll prepare a sturdy chocolate cake base (use a 9-inch springform pan) and a smooth cheesecake filling with room-temperature cream cheese, eggs, sugar, and melted dark chocolate. Key steps are tempering ingredients (so no lumps), gently folding to keep the batter even, and baking in a shallow water bath at 325°F (160°C). Expect an initial rise that settles while cooling; the center should have a gentle jiggle when done and firm up in the fridge.

Expert Tips for Success

Room temperature ingredients: Bring cream cheese, eggs, and sour cream to room temp to avoid lumps and overmixing when beating.
Use a water bath: Wrap the springform base in heavy-duty foil and place the pan in a larger roasting pan with hot water up to halfway — this moderates oven heat and prevents cracks.
Don’t overbeat: Mix cheesecake only until smooth; over-aeration causes tunneling and big cracks during baking. Use a paddle attachment or mix by hand at low speed.
Chocolate quality matters: Use bittersweet chocolate (60–70% cocoa) for depth; cheap chips can make the filling waxy. See how chocolate choices changed a similar recipe I compared to for ideas: chocolate almond cheesecake.
Test for doneness by feel, not time: the center should wobble slightly like gelatin at 325°F; if it’s liquid, bake 5–10 minutes longer and tent with foil.

How to Serve Chocolate Cheesecake Cake

Room-temp slice: Chill at least 4 hours, then let slices sit 15–20 minutes before serving for the best texture.
Garnish ideas: a dusting of cocoa, whipped cream, fresh raspberries, or a salted chocolate ganache drizzle elevate presentation.
Occasion tips: This is great for birthdays, holidays, or a dinner party where you want an impressive dessert without last-minute stress. For a fun kids’ party spin, pair smaller slices with playful toppings inspired by a pudding-dirt dessert I enjoy: chocolate pudding dirt cake.
Plating: Serve on warm plates and use a hot, dry knife between slices for clean edges.

Storage and Reheating Guide

Refrigeration: Store covered in an airtight container or wrapped in plastic wrap for 3–4 days. Keep it chilled; cheesecake softens at room temperature.
Freezing: Wrap whole cake tightly in plastic and foil, or freeze individual slices in airtight containers for up to 2 months. Thaw overnight in the refrigerator.
Reheating: Avoid microwaving — instead, bring slices to room temperature for 20–30 minutes, or warm gently in a 300°F (150°C) oven for 10 minutes if you prefer a slightly warmer slice.

Recipe Variations

Gluten-free: Use a gluten-free flour blend for the cake layers or swap to an almond flour crust to cut carbs and add nuttiness.
Dairy-free: Use a high-quality dairy-free cream cheese and coconut cream; add a stabilizer like 1–2 teaspoons cornstarch to the filling.
Espresso twist: Add 1–2 tablespoons instant espresso powder to the cake batter for mocha depth.
Fruit swirl: Fold raspberry purée into the cheesecake layer before baking for a rippled fruit contrast; cranberry-swirl pairs beautifully around holidays — see my cranberry cheesecake notes here: cranberry white chocolate cheesecake.

Nutritional Highlights

Key nutrients: cream cheese provides calcium and protein, while dark chocolate contributes antioxidants (polyphenols) in moderation.
Considerations: this is an indulgent dessert — moderate portions (1/10–1/12 of the cake) help manage calories and saturated fat.
Allergens: contains dairy, eggs, and gluten (unless adapted); be sure to label for guests with allergies.

Troubleshooting Common Issues

Cracked top: Often from rapid temperature change or overmixing; use a water bath, don’t overbeat, and cool the cake slowly with the oven door slightly ajar for 15 minutes after baking.
Soggy crust: Pre-bake (blind bake) the cake base or press and chill a cookie/crumb crust before adding the filling to avoid a wet bottom.
Undercooked center: If the center is still too loose after the recommended time, tent with foil and continue baking at 325°F (160°C) in 5–10 minute increments until gently set.

Frequently Asked Questions

Q1: Can I bake the cheesecake layer on top of cake layers without a springform pan?
A1: You can, but a springform is best because it lets you remove the outer ring without disturbing the sides. If using a regular cake pan, line it with parchment and leave excess overhang to lift the cake out after chilling.

Q2: How long should I chill before slicing?
A2: Chill at least 4 hours for a firm set; overnight is ideal as it improves texture and flavor melding.

Q3: Can I make this ahead and freeze it?
A3: Yes — wrap tightly in plastic and foil and freeze up to 2 months. Thaw overnight in the fridge and remove wrapping at least 30 minutes before serving.

Q4: My cheesecake has small bubbles or tunnels inside — how do I prevent that?
A4: Small bubbles come from whipping air into the batter. Mix at low speed, tap the pan gently on the counter before baking to release trapped air, and avoid overbeating the eggs and cheese.

Conclusion

If you want another idea for a cheesecake-stuffed chocolate dessert with a different technique and presentation, I recommend checking this version for inspiration: Cheesecake Stuffed Chocolate Cake – Sugar Spun Run.

Chocolate Cheesecake Cake