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Homemade Chocolate Chip Cheesecake Cake photo

Chocolate Chip Cheesecake Cake

This Chocolate Chip Cheesecake Cake is a delightful treat! A perfect blend of creamy cheesecake and fluffy cake, studded with chocolate chips.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cheesecake Filling:
  • 2 packages cream cheese at room temperature
  • 1 cup granulated white sugar
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup sour cream
  • 1 cup heavy whipping cream
  • 1 teaspoon vanilla extract
  • 1 cup miniature chocolate chips
For the Cake:
  • 1 box white cake mix 15.25 ounces
  • 1 cup water
  • 1 cup canola or vegetable oil
  • 3 large egg whites
For the Frosting:
  • 2 cups powdered sugar sifted to remove lumps
  • 1 stick salted butter at room temperature (1/2 cup)
  • 1 tablespoon vanilla extract
  • Extra miniature chocolate chips for garnish

Equipment

  • 9-inch round cake pans (2)
  • Mixing bowls (large and medium)
  • Electric mixer or whisk
  • Rubber spatula
  • Parchment Paper
  • Cooling rack
  • Measuring cups and spoons
  • Wire whisk

Method
 

Preparation Steps:
  1. Step 1: Preheat your oven to 350°F (175°C). Grease the bottom and sides of your cake pans and line them with parchment paper.
  2. Step 2: In a mixing bowl, beat together the cream cheese, granulated sugar, and salt until smooth. Add the eggs, sour cream, heavy whipping cream, and vanilla extract. Blend until fully combined. Fold in 1 cup of miniature chocolate chips.
  3. Step 3: In another bowl, combine the white cake mix, water, canola oil, and egg whites. Mix until the batter is smooth and thoroughly combined.
  4. Step 4: Divide the cake batter evenly between the two prepared pans, filling them about halfway. Spoon the cheesecake filling on top of the batter in each pan.
  5. Step 5: Bake for about 40-45 minutes, or until a toothpick comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring to a cooling rack.
  6. Step 6: In a large mixing bowl, beat the room temperature butter and cream cheese until smooth. Gradually add sifted powdered sugar and vanilla extract, mixing until fluffy.
  7. Step 7: Once the cakes are cool, place one layer on a serving plate, spread frosting on top, then place the second layer on top and frost the entire cake.
  8. Step 8: Garnish with extra miniature chocolate chips on top of the frosted cake.

Notes

  • Store in an airtight container in the fridge for up to 5 days.
  • Freeze cake slices wrapped for up to 3 months; thaw in the fridge before serving.
  • Frost the cake just before serving for best texture.