Chocolate Layer Cheesecake with Cream Cheese Filling sliced on a white plate.
Chocolate Layer Cheesecake With Cream Cheese Filling sandwiches a classic cheesecake between 2 soft chocolate cakes.
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Creamy Chocolate Layer Cheesecake with frosting and ganache sandwiched between moist chocolate cakes. A decadent 3-tiered dessert!

Chocolate Layer Cheesecake with Cream Cheese Filling on a white table with 2 mugs of coffee at the background.

Cheesecake Filled Chocolate Cake

Our Chocolate Layer Cake with Cream Cheese Filling looks fancy, but it’s an easy cake recipe that requires minimal work.

This cheesecake-filled chocolate cake begins by baking a classic cheesecake (but easier because there’s no water bath), then while it’s chilling in the fridge, a from-scratch chocolate cake batter is formed and split between two pans.

Once cooked and cooled, it’s layered like a cheesecake stuffed cake, then frosted and covered with two more coatings.

The chocolate cake layers are moist and fluffy, and the cheesecake filling in the middle is the perfect rich and creamy companion; when paired, the sweet and tangy filling balances the rich chocolate in every delicious bite.

Why We Love This Chocolate Cake With Cheesecake Filling Recipe

  • Easy to make cake and cheesecake recipe merged into one dessert.
  • Uses a handful of simple ingredients.
  • A chocolate cake with cheesecake layer in the middle gives you a double dose of dessert when you can’t decide between the two.
  • Make the cheesecake in advance and when you’re ready to create a chocolate cheesecake cake, bake the chocolate batter and assemble.
  • Indulgent dessert will impress your guests with layers that look fancy.

Cheesecake Stuffed Chocolate Cake Ingredients

Chocolate Layer Cheesecake with Cream Cheese Filling ingredients.
  • Granulated sugar
  • Cornstarch
  • Cream cheese
  • Sour cream
  • Pure vanilla extract
  • Extra-large eggs
  • All-purpose flour
  • Unsweetened cocoa powder: I used Hershey’s brand in my chocolate cake batter.
  • Baking powder
  • Baking soda
  • Salt
  • Buttermilk
  • Vegetable oil
  • Water
  • Clear vanilla flavoring
  • Powdered sugar
  • Heavy whipping cream
  • Semi-sweet chocolate chips
  • White or Chocolate shavings (optional garnish)

Substitutions and Additions

  • Forgo The Homemade Frosting: You can substitute canned cream cheese frosting and canned chocolate frosting for the homemade frosting and ganache.
  • Pick Your Cocoa Powder: You can substitute Dutch process or dark cocoa powder if you don’t have unsweetened cocoa powder.
  • Bake From A Box: If pressed for time, substitute a Devil’s Food cake mix for the homemade chocolate cake layers. You can also use a red velvet cake mix for a different flavor combination.
eating Chocolate Layer Cheesecake with Cream Cheese Filling using fork. A whole cake with 2 glasses of coffee at the background.
  • 9-inch springform pan
  • Parchment paper circles
  • 9-inch round cake pans
  • Baker’s spray (Baker’s Joy or generic version)
  • Sieve
  • Offset spatula

How to Make Chocolate Layer Cheesecake With Cream Cheese Filling

Make the cheesecake mixture. Bake the cheesecake. create the chocolate cake batter. chocolate cake in a springform.
  1. Make The Dry Mixture: Whisk together the sugar and cornstarch. Set aside.
  2. Make The Cheesecake Mixture: Beat together the cream cheese until smooth, add the sour cream and vanilla, and mix until smooth. Add the sugar and cornstarch to the cream cheese mixture, lower the mixer speed, then beat in the eggs, one at a time. (Image 1)
  3. Bake The Cheesecake Batter: Bake at 325 degrees Fahrenheit for 45 minutes or until the center is slightly wobbly. Rest the cheesecake at room temperature for 30 minutes then in the refrigerator for 2 hours. (Image 2)
  4. Create The Cake Batter: Sift the flour, cocoa powder, baking powder, baking soda, and salt into a mixing bowl, whisk together, then whisk in the sugar, buttermilk, oil, and vanilla. Whisk in the eggs, one at a time, followed by the boiling water. (Image 3)
  5. Bake The Cake Batter: Divide the batter between the 2 pans. Bake at 350 degrees Fahrenheit for 30-35 minutes then cool completely. (Image 4)
    Pro Tip: The cakes are done cooking when a toothpick inserted comes out with just a few crumbs.
  6. Form The Frosting: Beat the cream cheese and vanilla until smooth. Mix in the powdered sugar, 1½ cups at a time, alternating with the heavy cream, mixing well after each addition.
  7. Make The Ganache: Microwave the heavy cream until it begins to bubble and pour over the chocolate chips. Let it sit for 1-2 minutes then stir until the chocolate is melted and smooth.
  8. Assemble: Place the first chocolate cake onto a plate, top with the chilled cheesecake, and place the second chocolate cake on top of the cheesecake layer. (Image 5 and 6)
    Pro Tip: If the top edges of the cheesecake are not even, carefully trim them off to make the cheesecake a bit more level.
  9. Frost: Smooth a layer of frosting on top of the cake and over the sides. Place the cake in the refrigerator for 10-15 minutes to chill and set the cream cheese frosting. (Image 7)
    Pro Tip: You do not want to add a heavy layer of frosting; just a crumb coat.
  10. Cover The Cake: Smooth the ganache over the frosting layer. While the layer is still “sticky,” top with white/chocolate shavings. Place the cake back in the refrigerator until the ganache has set. (Image 8)
  11. Serve: Slice, serve, and enjoy!
assemble the cake. first the chocolate cake, cheesecake and top with the other part of chocolate cake. cover with ganache.

Tips For Making Chocolate Layer Cheesecake With Cream Cheese Filling

  • If pressed for time, you can substitute Devil’s Food cake mix for the homemade chocolate cake layers.
  • You can substitute a premade cheesecake for the homemade cheesecake.
  • When making cheesecake, use a block of full-fat cream cheese, softened to room temperature. Avoid using cream cheese from a tub or spread, as they often contain added water.
  • I highly recommend using cake bands for a level-baked cake.

How to Store Layered Chocolate Cake with Cheesecake

  • To Store: Store any leftover cake covered in the refrigerator for up to 5 days.
  • To Freeze: You can freeze the unfrosted cake for 2 months. Allow the cake to thaw overnight before frosting and serving.
Chocolate Layer Cheesecake on a white plate.

Frequently Asked Questions

Does this cake need to be stored in the refrigerator?

Because the cake contains cheesecake and cream cheese frosting, I recommend storing any leftovers in the refrigerator. You can freeze the unfrosted cake for a few months and thaw it overnight before frosting and serving.

Should I bake the cheesecake in a water bath?

You do not need to prepare a water bath for the cheesecake in this recipe. A water bath, or bain marie, is a method for baking delicate desserts. It helps create a humid environment while your cheesecake cooks and adds extra insurance against cracking. Since the cheesecake layer is hidden between the two chocolate cakes, no one will notice if the top is cracked.

More Easy Cake Recipes

Chocolate Layer Cheesecake with Cream Cheese Filling sliced on plate with a coffee at the back.

Other Easy Cheesecake Recipes

If you tried this Chocolate Layer Cake with Cream Cheese Filling Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!!!

5 from 2 votes
Chocolate Layer Cheesecake with Cream Cheese Filling sliced on a white plate.

Chocolate Layer Cake with Cream Cheese Filling

Serves — 12
Chocolate Layer Cheesecake With Cream Cheese Filling sandwiches a classic cheesecake between 2 soft chocolate cakes.
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Chill Time 2 hours
Total Time 4 hours

Ingredients
  

Cheesecake Layer

  • ¾ cup granulated sugar
  • 2 tablespoons cornstarch
  • 16 ounces (2 8-ounce -or- 453-gram) packages of cream cheese softened
  • 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
  • cup unsweetened cocoa powder I used Hershey’s brand
  • teaspoons baking powder
  • teaspoons baking soda
  • ½ teaspoon salt
  • 2 cups granulated sugar
  • 1 cup buttermilk
  • 2 teaspoons pure vanilla extract
  • cup vegetable oil
  • 3 extra-large eggs room temperature
  • ½ cup boiling water

Cream Cheese Frosting

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

Chocolate Ganache

  • ¾ cup heavy cream
  • 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.
    ¾ cup granulated sugar, 2 tablespoons cornstarch
  • 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.
    16 ounces (2 8-ounce -or- 453-gram) packages of cream cheese
  • Add the sour cream and vanilla. Continue mixing until no streaks of vanilla remain, and the mixture is smooth.
    ⅓ cup sour cream, 2 teaspoons pure vanilla extract
  • 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.
    3 extra-large eggs
  • 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.
    1⅔ cups all-purpose flour, ⅔ cup unsweetened cocoa powder, 1½ teaspoons baking powder, 1½ teaspoons baking soda, ½ teaspoon salt
  • Whisk in the sugar, buttermilk, oil, and vanilla. Whisk just until combined
    2 cups granulated sugar, 1 cup buttermilk, 2 teaspoons pure vanilla extract, ⅔ cup vegetable oil
  • Whisk in the eggs, one at a time. Be sure no yellow streaks or egg whites are visible.
    3 extra-large eggs, ½ cup boiling water
  • 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.
    12 ounces (114 grams) of cream cheese, 1 teaspoon clear vanilla flavoring
  • Add the powdered sugar, 1½ cups at a time, alternating with the heavy cream, mixing well after each addition.
    3 cups powdered sugar, 2 tablespoons heavy cream
  • Add the heavy cream to a microwave-safe bowl. Heat in the microwave for 1 minute or until it just begins to bubble.
    ¾ cup heavy cream
  • 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 (Let the heavy cream do most of the heavy lifting). Stir until the chocolate is completely melted and smooth.
    3½ cups semi-sweet chocolate chips
  • 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.
    White or Chocolate shavings

Jenn’s Notes

Storage:
  • To Store: Store any leftover cake, covered in the refrigerator, for up to 5 days.
  • To Freeze: You can freeze the unfrosted cake for 2 months. Allow the cake to thaw overnight before frosting and serving.
Tips:
  • If you are pressed for time, you can substitute Devil’s Food cake mix for the homemade chocolate cake layers.
  • You can substitute a premade cheesecake for the homemade cheesecake.
  • When making cheesecake, use a block of full-fat cream cheese, softened to room temperature. Avoid using cream cheese from a tub or spread, as they often contain added water.
  • I highly recommend using cake bands for a level baked cake.

Nutrition Info

Calories: 1136kcal | Carbohydrates: 126g | Protein: 14g | Fat: 66g | Saturated Fat: 33g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 18g | Trans Fat: 0.1g | Cholesterol: 177mg | Sodium: 509mg | Potassium: 613mg | Fiber: 6g | Sugar: 99g | Vitamin A: 1362IU | Vitamin C: 0.2mg | Calcium: 182mg | Iron: 5mg

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