Dessert

Chocolate Cheesecake Cake

What do you get when you combine rich vanilla cheesecake and fudgy chocolate cake, then cover it all in fluffy frosting with heart-shaped flowers and vines? A Valentine’s Day masterpiece!

Yields

16 - 16 serving

Total Time

Prep Time

Cook Time

Ingredients

Cheesecake

  • 3 packages (8 oz. each) cream cheese at room temperature
  • 1 1/4 c. sugar
  • 1 tbsp. cornstarch
  • 3 eggs
  • 1 tbsp. vanilla extract

Frosting

  • 2 1/4 c. butter at room temperature
  • 4 1/2 c. confectioners' sugar from 2 (16-oz.) packages
  • 1/4 c. milk
  • 1 tbsp. vanilla extract
  • Pink and leaf green concentrated food colorings

Chocolate cake

  • 1 package (15.25 oz) devil's food cake mix
  • 3 eggs
  • 1 package (3.9-oz.) instant chocolate fudge pudding mix
  • 1/3 c. oil

Instructions

Cheesecake

Preheat oven to 300 degrees Fahrenheit. Line eight-inch springform pan with enough foil to overhang side by two inches; coat with cooking spray. On medium speed, beat cream cheese, sugar and corn-starch until smooth. On low, beat in eggs one at a time, then vanilla until blended. Transfer to pan. Bake one hour or until almost set in center. Turn off oven; leave cake in oven with door closed, one hour. Remove from oven; run knife around edge of pan to loosen cheesecake. Cool.

Chocolate cake

Preheat oven to 350 degrees Fahrenheit. Coat two (eight-inch) round cake pans with cook- ing spray. On low, beat cake mix, one cup water, eggs, pudding mix, and oil 30 seconds; on medium, beat two minutes. Divide between pans. Bake 28 to 30 minutes or until tooth- pick inserted into centers comes out clean. Cool 30 minutes. Transfer from pans to racks; cool.

Frosting

On medium, beat butter until fluffy, two minutes. On low, gradually beat in confectioners’ sugar, then milk and vanilla until blended. On medium, beat until light and fluffy, two minutes. Transfer 1/3 cup frosting to pastry bag fitted with round tip (such as Wilton #10). Transfer 1/2 cup frosting to separate bowl; tint pink with food coloring. Transfer 1/4 cup frosting to separate bowl; tint green with food coloring. Transfer green frosting to pastry bag fitted with coupler and small round tip (such Wilton #3) and pink frosting to pastry bag fitted with round tip (such as Wilton #10).

Assembly

Place one chocolate cake layer on serving plate; spread top with 1/2 cup un-tinted frosting. Place cheesecake on top and, if necessary, trim side to make even with cake layer. Spread 1/2 cup un-tinted frosting over cheesecake. Top with remaining cake layer. Spread top and side of cake with remaining un-tinted frosting.

Using green frosting, pipe vines over cake.

Using pink frosting, pipe on hearts, as shown. Switch tip on bag of green frosting to leaf tip (such as Wilton #69); pipe on leaves. Using bag of un-tinted frosting, pipe border along bottom of cake. 

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