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Cheesecake Layer Cake

A delicious layered cake featuring a creamy cheesecake topped with chocolate ganache.
Prep Time30 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 45 minutes
Course: Dessert
Cuisine: American
Keyword: Cheesecake, Layer Cake
Servings: 8 servings

Equipment

  • Springform Pan
  • Mixing Bowl
  • Microwave-safe Bowl

Ingredients

For the cheesecake

  • 16 oz Cream Cheese, softened 2 packages of 8 oz each
  • 2/3 cup Granulated Sugar
  • 1 pinch Salt
  • 2 large Eggs
  • 1/3 cup Sour Cream
  • 1/3 cup Heavy Cream
  • 1 tsp Vanilla

For the cake

  • 1 recipe Chocolate Layer Cake Prepared according to package directions

For the frosting

  • 1 cup Unsalted Butter, softened
  • 1/2 cup Caramel Sauce
  • 4 cup Powdered Sugar
  • 2 Tbsp Milk
  • 1/2 tsp Kosher Salt

For the ganache

  • 4 oz Dark Chocolate
  • 1/3 cup Heavy Cream
  • 2 Tbsp Caramel Sauce
  • 1 pinch Kosher Salt

Instructions

  • Preheat oven to 325 degrees. Using a large roasting pan on the lower 2/3 of the oven, preheat the pan too!
  • Prepare springform pan by wrapping bottom of pan (outside) with double layer of foil. Spray pan with nonstick baking spray and line bottom (inside) with a circle of parchment paper. Meanwhile, boil a kettle of water to use later.
  • Beat cream cheese with granulated sugar for 2-3 minutes until creamy. Add in salt and eggs, one at a time, beating well after each addition.
  • Beat in sour cream, heavy cream and vanilla. Pour into prepared 9-inch springform pan. Place pan in center of preheated roasting pan in the oven. Pour boiling water slowly into the roasting pan, until there is about an inch of water coming up the sides of the springform pan.
  • Bake cheesecake for 45 minutes. Turn oven off and let cheesecake sit in oven for an additional 30 minutes. Remove and cool completely on counter.
  • When cooled, transfer entire springform pan into the freezer for several hours or overnight. If using within 24 hours, feel free to just refrigerate cheesecake!
  • Prepare chocolate cake according to package directions for 9 inch cake.
  • Beat butter in a large mixing bowl for 2-3 minutes, until fluffy. Add caramel sauce, powdered sugar, milk and kosher salt.
  • Beat for 4-5 minutes until soft and creamy.
  • On a cake platter, lay one layer of chocolate cake, top with the cheesecake. Then add the other layer of chocolate cake. Spread frosting over entire cake, sides and top.
  • Refrigerate frosted cake while you prepare the chocolate ganache.
  • In a microwave safe bowl, combine dark chocolate with heavy cream. Heat 30 seconds. Stir and heat an additional 30 seconds. Whisk for several minutes until smooth. Allow to cool slightly.
  • Once cooled, spread ganache over top of chilled cake. Drizzle with remaining 2 Tbsp of caramel sauce and sprinkle with a pinch of kosher salt. Refrigerate cake until ready to serve!

Notes

For best results, allow the cheesecake to chill overnight before serving.