Chocolate Cheesecake Cake

This Chocolate Cheesecake cake consists of a decadent chocolate cake topped with a layer of creamy cheesecake and finished off with a dreamy chocolate cream cheese frosting. I promise you, this one will give the cheesecake factory a run for its money. 

This Chocolate Cheesecake is one dessert you won’t want to skip out on at your next party or get together. Not having a party? This makes an amazing Sunday dinner dessert as well. I mean heck, do we even need a reason to enjoy a cheesecake?

Jump to:

• Why you will love this recipe
• Chocolate Cheesecake Cake Video
• Ingredients: 
• Instructions
• Equipment
• Storage for the Chocolate Cheesecake Cake
• Top Tips:
• FAQ
• More Cheesecake recipes to enjoy:
• 📖 Recipe
• 💬 Comments

Why you will love this recipe

 The cake portion of this decadent dessert is a super moist gluten and dairy free chocolate cake made from the highest quality cocoa, which gives us the most fudgy, moist chocolate cake. The cheesecake is a classic, creamy vanilla cheesecake made from quality cream cheese and vanilla extract. Combine the two of these together, and you have a home run of a dessert! Now, if you are dairy intolerant, I do have a dairy free option to this cheesecake recipe below. Allowing you to make this entire chocolate cheesecake cake, gluten-free and dairy free.

Before getting diagnosed with Celiac Disease, 10 years ago, the Cheesecake Factory was a place that I frequented, almost every Saturday. Imagine my sadness, when I was diagnosed with Celiac Disease and learned I had to go gluten-free. While I don’t feel the same sadness today, it did take me several years to learn how to perfect desserts that I once enjoyed so much like this chocolate vanilla layer cake . And if you are a lover of red velvet, like me, you’ve got to try this layered red velvet cheesecake. Should you not want to top this with the chocolate cream cheese frosting, my Hershey’s ganache goes well with this cheesecake.

Chocolate Cheesecake Cake Video

Ingredients: 

Cream Cheese: Of course, what would a cheesecake be without cream cheese? I highly recommend you use the block cream cheese, not the one that comes in the tub, otherwise you may have a very runny cheesecake. Also, use high-quality cream cheese, such as Philadelphia cream cheese. If you are going to make the dairy free version of this cheesecake, I highly recommend using kite Hill dairy free cream cheese.

Eggs: eggs at a luscious and creamy texture to cheesecake. Make sure your eggs are at room temperature before using.

Sour cream: again, I like to use a high-quality sour cream such as Daisy. Sour cream will add a slight tang to the cheesecake. If you are doing the dairy free version, I recommend using Kite Hill dairy free sour cream.

OliveNation Dutch Cocoa Powder: while I do recommend high, fat Dutch processed cocoa powder, if you do not have it, this recipe will work with regular cocoa powder.

Hot Water: when making the chocolate cake, be sure your water is very hot, to activate the cocoa powder.

Vanilla extract: for the best flavor, I always recommend using a high-quality vanilla extract, such as Singing dog vanilla. 

Instructions

Chocolate Cake

• Preheat oven to 350 ℉. Light grease a 9" springform pan. I also like to line mine with parchment rounds. 
• In mixing bowl combine all dry ingredients and whisk. Add in eggs and oil, then mix on medium until combined.
• Add sugars, vanilla, apple cider vinegar and water. Mix on medium high until well combined about 3-4 minutes.
• Pour into the prepared pan and bake for 22 minutes. Remove and set aside while making the cheesecake layer.  
• Lower the oven to 320 ℉. 

Cheesecake layer and Assembly

• While baking the chocolate cake, prepare the cheesecake mixture. With the mixer on medium low, beat the cream cheese until there are no clumps. 
• Next, add in sour cream, eggs, sugar, and vanilla. Mix on medium low for another 2 minutes. Wrap the bottom of the springform pan with heavy duty foil 3 times to prevent water from entering. 
• Place springform pan in a larger pan and fill with water ½ way. Pour cheesecake mix on top of the chocolate cake. Place into the oven and bake for 50 mins. The cheesecake should be slightly jiggly in the center with no air bubbles on top. 
• Turn off the oven and crack the door open.  Leave the door open for 1 hour to allow the cheesecake to slowly come to room temperature.
• Remove from the oven, and let cool another 30 mins on the counter. Remove from the pan, remove foil, and allow the chocolate cake cheesecake to cool for 30 more mins then place in fridge for 4-6 hours or overnight. 
• If adding buttercream to the top, do so once the cheesecake has been in the refrigerator for at least 6 hours. 
• If your cheesecake has any condensation on the top, be sure to pack this dry with a paper towel before adding buttercream. To pipe the buttercream on this cheesecake, I used a Wilton 3M piping tip.
• Frosting was also placed around the outer edges of cake, and by using a rubber glove mini chocolate chips were replaced around the edges

Cheesecake Layer - Dairy Free option

On medium low, beat cream cheese until there are no clumps. Add in sour cream, eggs, sugar, flour and vanilla. Mix on medium low for another 2 minutes. Pour cheesecake mix on top of the chocolate cake. Bake for 50 mins. Follow the remaining steps from the full dairy cheesecake. 

Chocolate cream frosting

• Combine the butter and cream cheese to a mixing bowl. 
• Using the paddle attachment, mix on medium high until well combined and lump free. 
• Add the vanilla extract and salt. Mix on low until just combined. 
• Next, gradually add the powdered sugar and mix on low until combined.
• Lastly, add both the cocoa powders and mix on low at first, increasing to medium high and mix for two minutes or until desired consistency has been met.
• Pipe a few frosting tips on the top of the cake.

Equipment

• 9 inch springform pan
• Measuring cups/spoons
• Mixing bowls
• Mixer
• Microwave safe bowl
• Piping bag and piping tips
• Parchment rounds

Storage for the Chocolate Cheesecake Cake

Any cheesecake should be stored in the refrigerator at all times. I don’t recommend leaving it out of the refrigerator for more than one hour.

Top Tips:

• Always beat your cream cheese on medium low. This will prevent too much air from entering into the batter. 
• Always use heavy duty foil to tightly wrap the springform pan. This will prevent water from entering into the cake while baking.
• Always make sure your wet ingredients are at room temperature before mixing. Using cold ingredients can cause the mixture to separate and clump.
• I always recommend using a quality cocoa when baking chocolate cake. For this recipe, I use OliveNations 22/24 fat Dutch cocoa powder. Dutched cocoa is processed for a milder, smoother flavor. High fat cocoa is the richest grade of cocoa available in the world today. High fat cocoa powder contains at least 22% cocoa butter, double the amount of most grocery store cocoa products! This results in a richer chocolate flavor with cakes that are ultra moist and tender in texture, brownies and cookies that are chewy and fudgy, and ultra smooth buttercream frosting. When baking gluten free, using a ditched cocoa powder like this one by OliveNation will make all the difference leaving you with a super moist cake. 
• I recommend only leaving this chocolate cheesecake cake at room temperature for up to one hour. Otherwise, it should be placed in the refrigerator to be kept cold. 

FAQ

Can I freeze a chocolate cheesecake cake?

Yes, you can freeze this cheesecake. Using freezer safe wrap, gently wrap the cake and place in a freezer safe container. When you’re ready to enjoy the cheesecake, simply allow the cake to thaw in the refrigerator overnight.

What is a water bath?

A water bath is just a pan of hot water placed in the oven, into which you put the baking dish that contains the food you need to cook. Baking a cheesecake in a water bath will prevent the cheesecake from cracking on the top. While you may be concerned about water leaking into the cheesecake through the water bath, just always wrap the springform pan 3 to 4 times in heavy duty foil. This will prevent the water from leaking in.

Should you choose not to use a water bath, you can place a baking pan of water on the lower rack in your oven. Then place the cheesecake, one rack above the pan. Having the water underneath of the cheesecake will create enough moisture, and humidity to keep the cheesecake from cracking.

Do I have to add dark cocoa powder?

You absolutely do not have to add dark cocoa powder to this chocolate cream cheese frosting. I like to add the combination of two as it gives a richer chocolate flavor although not necessary. 

Do I have to use gluten-free flour?

No, you do not have to use gluten-free flour for this cheesecake recipe. You can use regular flour and keep the recipe recipe the same. 

What if I want to make this recipe dairy free?

The chocolate cake is already dairy-free, and to make the cheesecake portion dairy free. Please see the notes below down in the recipe.

More Cheesecake recipes to enjoy:

• Red Velvet Oreo Cheesecake
• Chocolate Ganache Cheesecake 
• Gluten-Free American Brownie Cheesecake
• Gluten Free Oreo Cheesecake
• Dairy-Free Cheesecake | Carrot Cake
• Gluten Free Baked Cheesecake
• Oreo Mint Cheesecake

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