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Chocolate Chip Cheesecake Cake

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Chocolate Chip Cheesecake Cake is a decadent dessert combining layers of rich chocolate chip cake and a creamy chocolate chip cheesecake center, topped with a smooth cream cheese frosting and mini chocolate chips.

  • Author: Tina
  • Prep Time: 1 hour
  • Cook Time: 1 hour 15 minutes
  • Total Time: 7 hours 15 minutes
  • Yield: 16 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Two 8-ounce packages cream cheese, at room temperature

2/3 cup granulated white sugar

1/2 teaspoon salt

2 large eggs

1/3 cup sour cream

1/3 cup heavy whipping cream

1 teaspoon vanilla extract

1/2 cup miniature chocolate chips

One 15.25-ounce box white cake mix

1 1/4 cups water

1/3 cup canola or vegetable oil

3 large egg whites

1 cup miniature chocolate chips

2 1/2 cups powdered sugar, sifted to remove lumps

Two 8-ounce packages cream cheese, at room temperature

1/2 cup (1 stick) butter, at room temperature

1 tablespoon vanilla extract

Extra miniature chocolate chips, for garnish

Instructions

  1. Preheat the oven to 325°F. Spray a 9-inch springform pan with nonstick spray and line the bottom with parchment paper.
  2. In a large bowl, beat the cream cheese until smooth and creamy. Add the sugar and salt, mixing for about 2 minutes.
  3. Add the eggs one at a time, blending after each addition. Stir in the sour cream, whipping cream, and vanilla extract until smooth.
  4. Gently fold in the chocolate chips.
  5. Pour the batter into the prepared pan and bake for 45 minutes. The cheesecake should be set to the touch, not jiggly. Let it cool for at least an hour, then place it in the freezer to freeze completely (this may take a few hours or overnight).
  6. Preheat the oven to 350°F. Grease and flour two 9-inch round pans, lining them with parchment paper for easy release.
  7. In a large bowl, combine the cake mix, water, oil, and egg whites using a hand mixer. Stir in the chocolate chips until well combined.
  8. Divide the batter evenly between the prepared pans, filling them 3/4 to 1-inch from the top.
  9. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool for 20 minutes before removing them from the pans. Allow them to cool completely on cooling racks.
  10. In a large bowl, beat the powdered sugar, cream cheese, butter, and vanilla extract on medium-high speed until smooth and creamy. Avoid over-beating.
  11. Place one cake layer on a cake plate or platter, spreading a thin layer of frosting on top.
  12. Remove the cheesecake from the freezer, take off the sides of the springform pan, and gently peel off the parchment paper. If the cheesecake is slightly larger than the cake layers, shave the edges to make it the same size.
  13. Place the cheesecake layer on top of the first cake layer, then spread a thin layer of frosting over it.
  14. Add the second cake layer on top of the cheesecake.
  15. Use a long, thin spatula to apply a thin, even layer of frosting over the entire cake. Once the first layer of frosting is applied, add more frosting to cover any bare spots.
  16. Decorate with chocolate chips on the top and sides, and pipe a decorative edge if desired.
  17. Keep the cake refrigerated until ready to serve, and store leftovers in the refrigerator.

Notes

  • You can prepare the cheesecake layer the day before and freeze it overnight for easier assembly.
  • If you don’t have a springform pan, use a regular 9-inch round pan, but line it well with parchment paper.
  • If you prefer a less sweet frosting, reduce the powdered sugar and add more cream cheese or butter.
  • For extra crunch, add walnuts or pecans into the cake batter or sprinkle them on top of the cake.
  • This cake can be frozen before or after frosting. Wrap it tightly to prevent freezer burn.

Nutrition

Find it online: https://cheftinaskitchen.com/chocolate-chip-cheesecake-cake/