Homemade Chocolate Cake Cheesecake

Picture this: rich, velvety cheesecake sitting atop a moist chocolate cake base, creating the ultimate dessert hybrid that will make your taste buds dance with joy. This chocolate cake cheesecake combines two beloved desserts into one show-stopping creation that’s surprisingly simple to make at home.

Did you know that cheesecake dates back to ancient Greece, where it was served to Olympic athletes for energy? Today, we’re elevating this classic by pairing it with everyone’s favorite chocolate cake base.

This recipe delivers restaurant-quality results without the hefty price tag, making it perfect for special occasions or when you simply want to treat your family to something extraordinary. Much like our popular triple chocolate brownies, this dessert proves that homemade treats always taste better than store-bought alternatives.

What is Chocolate Cake Cheesecake?

Ever wondered what happens when chocolate cake meets cheesecake in the most delicious love story ever told? This heavenly creation features a rich chocolate cake base topped with smooth, creamy cheesecake filling. It’s like asking “Why choose?” when faced with two amazing desserts and simply saying “I’ll take both!”

As they say, the way to a man’s heart is through his stomach, and this dessert certainly paves that path with pure indulgence. Ready to become the dessert hero of your household?

Why You’ll Love This Chocolate Cake Cheesecake:

Rich, Luxurious Flavor Profile

The deep chocolate notes from the cake base perfectly complement the tangy creaminess of the cheesecake layer. Each bite delivers a symphony of textures – the tender crumb of chocolate cake contrasting beautifully with the silky smooth cheesecake topping. The combination creates an indulgent experience that satisfies both chocolate lovers and cheesecake enthusiasts.

Budget-Friendly Homemade Luxury

Making this chocolate cake cheesecake at home costs a fraction of what you’d pay at a fancy restaurant or bakery. You’ll spend approximately $12-15 on ingredients that create a dessert easily worth $40+ in a high-end establishment. Plus, you control every ingredient, ensuring the highest quality and freshness.

Customizable Toppings and Flavors

This versatile base accepts countless variations – drizzle with salted caramel, top with fresh berries, or dust with cocoa powder. Add chocolate chips to the cheesecake layer or incorporate different extracts like vanilla or almond. Similar to our beloved red velvet cupcakes, this recipe welcomes creative adaptations that make it uniquely yours. Why not experiment and create your signature version tonight?

How to Make Chocolate Cake Cheesecake:

Quick Overview

This chocolate cake cheesecake combines the best of both worlds in one impressive dessert. The recipe features a moist chocolate cake base topped with rich, creamy cheesecake filling that bakes to perfection.

Prep Time: 30 minutes
Bake Time: 1 hour 15 minutes
Cooling Time: 4 hours
Total Time: 5 hours 45 minutes
Serves: 12-16 people

The two-layer approach ensures both components maintain their distinct textures while creating a harmonious flavor combination.

Key Ingredients for Chocolate Cake Cheesecake:

For the Chocolate Cake Base:

1¾ cups all-purpose flour
2 cups granulated sugar
¾ cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 large eggs
1 cup buttermilk
1 cup strong black coffee (cooled)
½ cup vegetable oil
1 teaspoon vanilla extract

For the Cheesecake Layer:

32 oz cream cheese (room temperature)
1 cup granulated sugar
4 large eggs
1 cup sour cream
¼ cup all-purpose flour
2 teaspoons vanilla extract
¼ teaspoon salt

For Garnish (Optional):

Chocolate shavings
Fresh berries
Powdered sugar for dusting
Whipped cream

Step-by-Step Instructions:

Preparing the Chocolate Cake Base

Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt until well combined.
In a separate bowl, beat eggs, then add buttermilk, cooled coffee, vegetable oil, and vanilla extract. Mix until smooth.
Pour the wet ingredients into the dry ingredients and stir until just combined. Don’t overmix.
Pour the chocolate cake batter into the prepared springform pan and spread evenly.
Bake for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
Remove from oven and let cool for 10 minutes. Reduce oven temperature to 325°F (160°C).

Making the Cheesecake Layer

In a large bowl, beat cream cheese with an electric mixer until smooth and creamy, about 3-4 minutes.
Gradually add sugar and beat until well incorporated.
Add eggs one at a time, beating well after each addition.
Mix in sour cream, flour, vanilla extract, and salt until just combined. Don’t overbeat.
Pour the cheesecake mixture over the chocolate cake base, spreading it evenly to the edges.

Final Baking and Cooling

Wrap the bottom of the springform pan with aluminum foil to prevent water from seeping in.
Place the pan in a larger roasting pan and pour hot water halfway up the sides of the springform pan (water bath method).
Bake for 50-60 minutes, until the center is almost set but still slightly jiggly.
Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour.
Remove from water bath and cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
Run a knife around the edges before removing the springform pan sides. Slice with a clean, sharp knife between cuts.

What to Serve Chocolate Cake Cheesecake With:

This rich dessert pairs beautifully with fresh strawberries or raspberries, which cut through the richness with their natural acidity. Serve alongside a cup of strong coffee or espresso to complement the chocolate flavors. For special occasions, consider offering a glass of dessert wine like port or a rich red blend. A dollop of lightly sweetened whipped cream adds an extra layer of indulgence, while a scoop of vanilla ice cream creates a delightful temperature contrast. Fresh mint leaves make an elegant garnish that adds a pop of color and freshness.

Top Tips for Perfecting Chocolate Cake Cheesecake:

Temperature and Ingredient Tips

All ingredients, especially cream cheese and eggs, should be at room temperature for the smoothest cheesecake layer. This prevents lumps and ensures even mixing. If you forget to take ingredients out early, place cream cheese in the microwave for 15-20 seconds to soften quickly.

Preventing Cracks

The water bath method is crucial for preventing cracks in your cheesecake. The steam creates gentle, even heat that prevents the surface from drying out. Don’t skip this step, even though it requires an extra pan.

Testing for Doneness

The cheesecake is done when the center is almost set but still has a slight jiggle. It will continue cooking from residual heat as it cools. Overbaking leads to a dense, cracked surface.

Common Substitutions

Replace buttermilk with regular milk plus 1 tablespoon lemon juice if needed. Greek yogurt can substitute for sour cream in equal amounts. For a less intense chocolate flavor, use half cocoa powder and increase flour accordingly.

Storing and Reheating Tips:

Store your chocolate cake cheesecake covered in the refrigerator for up to 5 days. The flavors actually improve after the first day as they meld together. For longer storage, wrap individual slices in plastic wrap and freeze for up to 3 months. Thaw frozen slices in the refrigerator overnight before serving.

This dessert is best served chilled, so no reheating is necessary. If the cheesecake becomes too firm from refrigeration, let it sit at room temperature for 15-20 minutes before serving for the perfect texture. Always use a clean, sharp knife for slicing, wiping it clean between cuts for the neatest presentation.

For gift-giving or transport, keep the cheesecake in its springform pan and cover tightly with plastic wrap. The cake base provides stability that makes this dessert more portable than traditional cheesecake.

Nutrition Information

Nutrient	Per Slice (1/12 of cake)
Calories	485
Total Fat	28g
Saturated Fat	16g
Cholesterol	145mg
Sodium	420mg
Total Carbs	52g
Dietary Fiber	3g
Sugars	45g
Protein	9g

Nutritional values are approximate and may vary based on specific ingredients used.

Frequently Asked Questions

Can I make this chocolate cake cheesecake ahead of time?

Absolutely! This dessert actually tastes better when made a day ahead. The flavors meld beautifully overnight, and the texture becomes perfectly set. You can make it up to 3 days in advance.

Why did my cheesecake crack on top?

Cracks usually occur from sudden temperature changes or overbaking. Always use the water bath method and let the cheesecake cool gradually in the oven with the door cracked open.

Can I use a different pan size?

This recipe is designed for a 9-inch springform pan. Using a different size will affect baking time and thickness. An 8-inch pan will require longer baking time, while a 10-inch pan will bake faster.

How do I know when the cheesecake layer is done?

The center should be almost set but still have a slight jiggle when you gently shake the pan. It will continue to cook as it cools. The edges should look set and slightly puffed.

Can I freeze individual slices?

Yes! Wrap each slice individually in plastic wrap, then place in freezer bags. Frozen slices keep for up to 3 months and thaw beautifully in the refrigerator overnight.

What’s the best way to cut clean slices?

Use a large, sharp knife and clean it with warm water between each cut. This prevents the creamy filling from sticking to the blade and creates neat, professional-looking slices.

Expert Tips for Success:

Understanding the science behind this recipe helps ensure perfect results every time. The coffee in the chocolate cake doesn’t make it taste like coffee – instead, it enhances and deepens the chocolate flavor. This is a professional baker’s secret that elevates homemade chocolate desserts.

Room temperature ingredients are crucial for the cheesecake layer because they blend more easily, creating a smoother texture without overmixing. Overmixing incorporates too much air, which can cause cracks during baking.

The two-stage baking process allows the cake base to set properly before adding the delicate cheesecake layer. This prevents the layers from mixing together and ensures distinct textures in the final dessert.

Consider making mini versions in muffin tins for parties – simply divide the batter proportionally and reduce baking time to 20-25 minutes for the cake base and 25-30 minutes for the complete dessert.

For chocolate lovers who want even more intensity, add ½ cup mini chocolate chips to the cheesecake batter or create a chocolate ganache topping by heating ½ cup heavy cream and pouring it over 4 oz chopped dark chocolate, stirring until smooth.

This chocolate cake cheesecake represents the perfect marriage of two classic desserts, creating something entirely new and utterly irresistible. Whether you’re celebrating a special occasion or simply indulging your sweet tooth, this recipe delivers bakery-quality results that will have everyone asking for seconds – and the recipe!