Cheesecake Cake

Why You’ll Love This Recipe

This Cheesecake Cake is the best of both worlds—creamy cheesecake meets moist chocolate cake in a show-stopping dessert. The cheesecake layer is perfectly smooth and tangy, while the chocolate cake layers are rich and light. The chocolate frosting adds a deliciously smooth finish, completing the cake with a velvety texture. With its balanced sweetness, this cake is a delightful treat for those who enjoy a decadent yet balanced dessert. Whether you’re serving it for a special occasion or a simple weekend treat, this cheesecake cake will definitely be the star of the show.

Ingredients

For the Cheesecake Layer:

• 16 ounces (453.59 g) cream cheese, softened
• ¼ cup (57.5 g) sour cream
• ½ cup (100 g) allulose sweetener
• 1 tsp vanilla extract
• 2 large eggs, room temperature

For the Chocolate Cake Layers:

• 7 tbsp (49.71 g) coconut flour
• ½ cup granular sweetener
• ¼ cup cocoa powder
• 2 tbsp whey protein powder
• 1½ tsp baking powder
• ¼ tsp salt
• 4 large eggs
• ⅓ cup (78.86 ml) avocado oil, or melted butter
• ½ tsp vanilla extract
• ⅓ cup (78.86 ml) leftover coffee or water

For the Chocolate Frosting:

• 3 ounces (85.05 g) unsweetened chocolate, chopped
• 4 ounces cream cheese, softened
• 6 tbsp (85.21 g) butter, softened
• ½ cup (95 g) powdered sweetener
• 1 tsp vanilla extract
• ¾ cup (177.44 ml) heavy whipping cream, divided

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

For the Cheesecake Layer:

1. Preheat the oven to 325°F (163°C) and grease a 9-inch round cake pan or line it with parchment paper.
2. In a mixing bowl, beat the softened cream cheese and sour cream together until smooth and creamy.
3. Add the allulose sweetener and vanilla extract, mixing well.
4. Beat in the eggs one at a time, ensuring that each egg is fully incorporated before adding the next.
5. Pour the cheesecake batter into the prepared cake pan and smooth the top.
6. Bake for 35-40 minutes, or until the cheesecake layer is set but still slightly jiggly in the center.
7. Allow the cheesecake layer to cool completely before assembling the cake.

For the Chocolate Cake Layers:

1. Preheat the oven to 350°F (177°C) and grease two 9-inch round cake pans.
2. In a medium-sized bowl, whisk together coconut flour, granular sweetener, cocoa powder, whey protein powder, baking powder, and salt.
3. In a separate bowl, beat the eggs, avocado oil (or melted butter), vanilla extract, and coffee (or water) until well combined.
4. Gradually add the dry ingredients to the wet ingredients and mix until smooth.
5. Divide the batter evenly between the two prepared cake pans and smooth the tops.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake layers cool completely before frosting.

For the Chocolate Frosting:

1. In a heatproof bowl, melt the unsweetened chocolate over a double boiler or in the microwave, stirring occasionally until smooth.
2. In a large mixing bowl, beat the softened cream cheese and butter together until light and fluffy.
3. Gradually add the powdered sweetener, vanilla extract, and melted chocolate, mixing until combined.
4. Slowly add the heavy whipping cream, one tablespoon at a time, beating until the frosting reaches a smooth, spreadable consistency.

Assembling the Cake:

1. Place one of the cooled chocolate cake layers on a serving platter or cake stand.
2. Spread a generous layer of chocolate frosting on top of the cake layer.
3. Carefully place the cooled cheesecake layer on top of the frosting.
4. Add the second chocolate cake layer on top of the cheesecake.
5. Frost the entire cake with the remaining chocolate frosting, smoothing the edges and top.
6. Refrigerate the cake for at least 1 hour to allow the layers to set before slicing and serving.

Servings and Timing

This recipe makes one 9-inch round cheesecake cake, typically yielding about 8-10 servings.

• Prep time: 20 minutes
• Cook time: 35-40 minutes (for cheesecake) and 20-25 minutes (for chocolate cake layers)
• Cooling time: 2 hours
• Total time: 3 hours

Variations

• Flavor Twist: Try adding a few tablespoons of coffee to the cheesecake layer for an extra depth of flavor.
• Gluten-Free: The chocolate cake layers are already gluten-free, but make sure to use gluten-free protein powder to ensure the entire cake is safe for those with gluten sensitivities.
• Fruit Filling: For an added fruity element, add a layer of fresh raspberries or strawberries between the cheesecake and chocolate cake layers.
• Sugar-Free Version: Use your preferred sugar substitutes in both the cake layers and frosting to make this recipe completely sugar-free.

Storage/Reheating

• Storage: Store the cheesecake cake in an airtight container in the refrigerator for up to 3-4 days. The cake layers may soften a little, but the flavor will remain rich and delicious.
• Reheating: This cake is best served chilled or at room temperature. If you prefer it warm, you can microwave individual slices for 10-15 seconds.

FAQs

Can I make this cheesecake cake ahead of time?

Yes, this cake can be made ahead and stored in the refrigerator for up to 3-4 days. It actually tastes better after chilling as the flavors meld together.

Can I use a different type of flour for the cake layers?

You can experiment with almond flour or another low-carb flour, but the texture may vary slightly. Coconut flour is recommended for the best result.

How do I make the frosting less sweet?

If you find the frosting too sweet, reduce the amount of powdered sweetener and add a pinch of salt to balance the flavor.

Can I use a different sweetener?

Yes, you can substitute the sweeteners in the recipe with your preferred options, like stevia, monk fruit, or erythritol. Just be sure to adjust the quantities accordingly.

Can I freeze the cheesecake cake?

Yes, you can freeze the cake. Wrap it tightly in plastic wrap and then foil before freezing. Let it thaw in the refrigerator before serving.

How can I make the cheesecake layer firmer?

If the cheesecake layer is too soft, try adding an extra tablespoon of sour cream or bake it a little longer (but be careful not to overbake).

Can I decorate this cake with other toppings?

Absolutely! You can top the cake with chocolate shavings, berries, or whipped cream for extra flair.

How can I make the cake more chocolatey?

Add a bit more cocoa powder or even chocolate chips to the chocolate cake layers for a more intense chocolate flavor.

Can I use a springform pan for the cheesecake layer?

Yes, a springform pan works perfectly for the cheesecake layer, as it allows for easy removal once it’s cooled.

What can I substitute for avocado oil?

If you don’t have avocado oil, you can substitute it with melted butter or another neutral oil like coconut or vegetable oil.

Conclusion

This Cheesecake Cake brings together two beloved desserts into one indulgent, rich, and flavorful treat. With its luscious cheesecake layer, moist chocolate cake, and smooth chocolate frosting, it’s the perfect dessert to impress at any gathering. Whether you’re celebrating a special occasion or simply treating yourself, this cake is sure to be a hit!

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