Triple Layer Chocolate Cheesecake

Triple Layer Chocolate Cheesecake


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Complete your St. Patrick's Day with this chocolate treat! There's yummy cheesecake in between two layers of delicious chocolate cake.

Shared by
Chicago, IL

Time needed

2 days cooking

Serving Size / Yield

1 Cake


  • 2 packages cream cheese, 8-ounces, at room temperature
  • 2/3 cup granulated white sugar
  • Salt
  • 2 large eggs
  • 1/3 cup sour cream
  • 1/3 cup heavy whipping cream
  • 1 tsp vanilla extract
  • food coloring
  • 2 1/2 cups all-purpose flour
  • 2 tbs cocoa powder
  • 1/2 tsp salt
  • 1 1/2 cups canola or vegetable oil
  • 1 1/2 cups granulated white sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 tsp white vinegar
  • 1 tsp baking soda
  • 1 cup buttermilk
  • Vanilla Icing
  • Green Icing

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Start by preheating the oven to 325 degrees.
Set water to a boil in a pot or a kettle.
Put a large roasting pan in the oven.
Spray a springform pan with nonstick spray or use cooking oil and line the pan with parchment paper.
Wrap heavy duty foil around the bottom of the pan and the sides. This is to keep the water out.
Blend the cream cheese using a mixer for about 1-2 minutes, until smooth.
Add sugar and salt, continue mixing.
Add eggs, one at a time, and continue mixing after each egg is added.
Add in the sour cream, vanilla, whipping cream, and a few drops of food coloring.
Continue mixing until smooth.
Pour the mixture into the springform pan.
Set the pan into the roasting pan inside the oven.
Pour the boiling water into the roasting pan. Make sure there's enough water that at least an inch comes to the sides of the inner pan.
Bake for 45 minutes or until done.
Cheesecake should not be set and not moving
Remove from pan and let cool for an hour.
Place cheesecake in the freezer and leave for 4-5 hours or overnight.

Preheat the oven to 350 degrees.
In two 9 inch round pans, spray with nonstick spray or use cooking oil and line the pans with parchment paper.
In a bowl add flour, salt, and cocoa powder and sift together.
In another bowl, use a mixer to combine oil and sugar for 2 minutes.
Add eggs, one at a time, and vanilla and continue mixing for 2 minutes.
Combine vinegar and baking soda in a small bowl.
Add the mixture to the mixing bowl, along with the buttermillk and mix for 1 minute.
Put in the dry mixture and mix on medium/high for 2 minutes.
Put batter into the pans. Make sure to put in even amounts.
Bake for 30-35 minutes.
Let cool for about 20 minutes.
Take cake out of the pan, by using a knife to cut around the edges and flipping the pan upside down, and let cool on a rack.

Put one cake layer on a cake plate.
Put the cheesecake layer on top. Trim an excess until it matches with the cake.
Put the second cake layer on top of the cheesecake.
Use your frosting to frost the cake.

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