Chocolate Cheesecake Cake is a showstopper that combines a rich chocolate cake with a silky chocolate-swirl cheesecake layer for maximum chocolate impact. I’ve made this dozens of times for birthdays and weekend baking experiments, and it reliably impresses without being fussy. If you enjoy layered chocolate desserts, you might also like this chocolate pudding dirt cake I turn to for quick potlucks (https://www.nevaehrecipes.com/chocolate-pudding-dirt-cake/).
Why Make This Recipe
- It delivers double chocolate satisfaction: moist cake plus creamy cheesecake in every bite.
- It’s great for special occasions—looks elegant but uses straightforward techniques.
- Make-ahead friendly: the flavor improves after chilling, so you can bake a day ahead.
- Balanced richness: the cheesecake layer adds density and silkiness to the cake’s crumb.
- Personal note: I love serving it with fresh berries—the acidity cuts the richness and always gets compliments; for a different cheesecake twist, try a chocolate-almond variation (https://www.nevaehrecipes.com/chocolate-almond-cheesecake/).
Recipe Overview
- Prep time: 30 minutes active (plus time to soften ingredients)
- Cook time: 50–65 minutes (cheesecake layer baked in a water bath)
- Total time: ~5 hours including chilling
- Servings: 10–12 slices (9-inch springform)
- Difficulty: Medium — requires layering and water-bath technique
- Method: Bake a chocolate cake layer or crust, pour a chocolate-swirl cheesecake filling on top, then bake gently in a water bath at 325°F (160°C) until just set.
My Experience Making This Recipe
I tested this recipe in both 9-inch springform and layered cake pans; the springform gave the cleanest presentation and easiest removal. Early tests produced small cracks until I switched to a proper water bath and used a low bake temperature—those changes made a big difference. I also found chilling at least 4 hours (overnight ideal) makes slicing much cleaner.
How to Make Chocolate Cheesecake Cake
Start by pressing a sturdy crust (1 1/2 cups graham cracker crumbs + 6 tbsp melted butter) into a 9-inch springform pan and pre-bake at 350°F (175°C) for 8 minutes to set. Make a chocolate cake batter or pour a thin chocolate layer over the crust, then prepare the cheesecake: beat 24 oz (680 g) cream cheese until smooth, add 3/4 cup granulated sugar, 3 eggs (one at a time), 1/2 cup sour cream, 1 tsp vanilla, and fold in 4 oz melted dark chocolate. Pour cheesecake mixture over the crust/cake layer, swirl if desired, wrap the pan in heavy foil and place it in a larger roasting pan; add hot water to reach halfway up the springform and bake at 325°F (160°C) until the center reads 150–155°F (65–68°C). Cool on a rack, chill 4+ hours, then release and slice.
Expert Tips for Success
- Bring cream cheese, eggs, and sour cream to room temperature for 30–60 minutes to prevent lumps and ensure smooth texture.
- Use a water bath: tightly wrap the springform pan with two layers of heavy-duty foil to stop leaks and bake in a hot-water bath to reduce cracking.
- Monitor doneness with an instant-read thermometer—150–155°F (65–68°C) in the center yields a creamy set; residual heat will finish it during cooling.
- If you want a denser chocolate crumb layer, try a chocolate bundt-style cake base for variation (https://www.nevaehrecipes.com/chocolate-bundt-cake/).
- Use a stand mixer or good-quality hand mixer on low speed and stop mixing as soon as ingredients are combined to avoid over-incorporating air.
How to Serve Chocolate Cheesecake Cake
- Serve chilled or slightly cooled with a dollop of whipped cream and fresh raspberries for brightness.
- Add a glossy dark chocolate ganache poured over the top for a dramatic finish; warm ganache slightly to pour smoothly.
- Slice with a hot, wet knife (dip in hot water and wipe between cuts) for clean slices.
- Ideal for celebrations—serve with espresso or a dessert wine to balance the richness.
Storage and Reheating Guide
- Refrigerate: cover with plastic wrap or place in an airtight container for up to 4 days; best within 48 hours for texture.
- Freeze: wrap whole cake in plastic and foil or freeze individual slices in airtight containers for up to 2 months; thaw overnight in the fridge.
- Reheating: serve cold or bring slices to room temperature for 20–30 minutes; if you prefer warm, place slice on a plate and microwave for 10–15 seconds—don’t overheat or the texture will soften too much.
- Avoid storing at room temperature due to the cream cheese—always refrigerate.
Recipe Variations
- Gluten-free: use a gluten-free graham or almond flour crust and confirm any cocoa/powder is certified gluten-free.
- Lower-sugar: replace 3/4 cup sugar with 1/2 cup granulated + 1/4 cup erythritol or another measuring sweetener, testing sweetness to taste.
- Dairy-free: use full-fat dairy-free cream cheese (about 680 g) and vegan sour cream; expect slightly different set and flavor.
- Fun twist: make cheesecake-stuffed chocolate chip cookies inspired filling and fold chunks into the batter for a cookie-cheesecake hybrid (https://www.nevaehrecipes.com/cheesecake-stuffed-chocolate-chip-cookies/).
Nutritional Highlights
- Key benefits: provides protein from cream cheese and eggs; cocoa adds antioxidants from flavanols.
- Considerations: this is a rich dessert—portion control (1 slice) is recommended; 1 serving can be calorie-dense and high in saturated fat.
- Allergens: contains dairy, eggs, and gluten unless adapted; always label for guests with allergies.
Troubleshooting Common Issues
- Cracked top: usually from overbaking or too-hot oven; reduce oven temp to 325°F (160°C) and use the water bath to stabilize temperature.
- Soggy crust: pre-bake the crust 8 minutes and cool slightly before adding filling; avoid excess water in the water bath from leaks.
- Runny center: if the center jiggles excessively after recommended time, bake an additional 5–10 minutes and recheck temperature; avoid overbaking.
Frequently Asked Questions
Q: Can I bake this without a water bath?
A: You can, but the water bath minimizes cracks and creates an even bake. If you skip it, lower oven temp to 300°F (150°C) and expect more surface cracking; a pan of simmering water on the lower rack helps slightly.
Q: How long should I chill the cheesecake before slicing?
A: Chill at least 4 hours; overnight (8–12 hours) is best for firm slices and fully developed flavor. Remove from fridge 15–30 minutes before serving for easier slicing.
Q: Can I make this in advance for a party?
A: Yes—make it 1–2 days ahead and keep refrigerated. For longer storage, freeze fully wrapped up to 2 months and thaw in the fridge overnight.
Q: What chocolate is best for the cheesecake swirl?
A: Use good-quality dark chocolate (60–70% cacao) melted and cooled slightly; it gives depth without excess sweetness. Avoid chocolate chips designed to hold shape—they won’t melt smoothly.
Conclusion
For another impressive chocolate-and-cheesecake mashup with step-by-step photos, check out Cheesecake Stuffed Chocolate Cake – Sugar Spun Run (https://sugarspunrun.com/cheesecake-stuffed-dark-chocolate-cake/).
Chocolate Cheesecake Cake
- Total Time: 300 minutes
- Yield: 10–12 slices 1x
- Diet: Vegetarian
Description
A showstopper dessert that combines rich chocolate cake with a silky chocolate-swirl cheesecake layer for maximum chocolate impact.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 6 tbsp melted butter
- 1 recipe chocolate cake batter
- 24 oz (680 g) cream cheese, softened
- 3/4 cup granulated sugar
- 3 large eggs
- 1/2 cup sour cream
- 1 tsp vanilla extract
- 4 oz melted dark chocolate
Instructions
- Preheat the oven to 350°F (175°C) and press the graham cracker crumbs mixed with melted butter into a 9-inch springform pan. Pre-bake for 8 minutes.
- Prepare a chocolate cake batter or pour a thin layer over the crust.
- In a mixing bowl, beat the cream cheese until smooth, then add granulated sugar, eggs (one at a time), sour cream, and vanilla, mixing until combined.
- Fold in melted dark chocolate and pour the cheesecake mixture over the crust/cake layer. Swirl if desired.
- Wrap the springform pan in heavy foil. Place it in a larger roasting pan and fill with hot water halfway up the sides of the springform.
- Bake at 325°F (160°C) until the center reaches 150–155°F (65–68°C), about 50–65 minutes.
- Cool on a rack, then chill for at least 4 hours (overnight is best).
- Release and slice before serving.
Notes
Serve chilled or slightly cooled with a dollop of whipped cream and fresh berries. Chilling overnight yields better flavor and texture.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 22g
- Sodium: 300mg
- Fat: 27g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 90mg