Ingredients
- For the cheesecake layer:
- 8 oz cream cheese
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream (optional, can substitute with Greek yogurt)
- For the cake layer:
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup milk
- For the chocolate ganache topping:
- 8 oz semi-sweet or dark chocolate
- 1 cup heavy cream
- 2 tbsp butter (optional)
Instructions
- Preheat the oven and grease a springform pan.
- Make the cheesecake layer: Beat the cream cheese and sugar until smooth. Add eggs, vanilla, and sour cream. Pour into the prepared pan and bake until just set.
- While the cheesecake cools, prepare the cake batter: Cream butter and sugar, then mix in eggs and vanilla. Add dry ingredients and milk, and bake in a round cake pan.
- Once both layers are cool, place the cake layer on top of the cheesecake layer.
- Prepare the ganache: Heat the cream and pour it over the chopped chocolate. Stir until melted and smooth, then pour it over the cake, letting it drip over the sides.
- Refrigerate the dessert for 4-6 hours or overnight to set.
Notes
- This recipe makes 10-12 servings.
- If you prefer, you can use a boxed cake mix for the cake layer.
- For a gluten-free version, use a 1:1 gluten-free baking flour.
- A thin layer of pastry cream between the layers adds more flavor.
- Adding a splash of espresso to the ganache gives it a mocha twist.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 95mg
