Cheesecake cake is a hybrid dessert that combines the fluffy layers of cake with the dense, creamy texture of cheesecake. It’s indulgent, elegant, and ideal for special occasions like birthdays, anniversaries, or dinner parties.
This article will guide you through the process of making your own cheesecake cake at home, including how to bake and assemble it, flavor options, and tips to get perfect layers every time.
What Is Cheesecake Cake?
Cheesecake cake features a layer of cheesecake sandwiched between two layers of regular cake, typically frosted with cream cheese or whipped frosting. It’s the best of both worlds:
- Moist, fluffy cake
- Rich, creamy cheesecake center
- Beautiful presentation
- Incredible texture contrast
It may seem fancy, but it’s very doable in a home kitchen with basic baking tools and a bit of patience.
Ingredients for a 9-Inch Cheesecake Cake (Serves 10–12)
This recipe has two main components: the cheesecake and the cake layers.
For the Cheesecake Layer:
- 2 packages (450g) cream cheese, softened
- ¾ cup (150g) granulated sugar
- 2 large eggs
- ½ cup (120ml) sour cream or Greek yogurt
- 1 tsp vanilla extract
- 1 tbsp cornstarch (optional, for stability)
For the Cake Layers:
You can use:
- Homemade vanilla or chocolate cake batter
- Or a high-quality box mix
Here’s a homemade vanilla cake recipe:
- 1 ½ cups (180g) all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp salt
- ½ cup (115g) butter, softened
- ¾ cup (150g) sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup (120ml) milk
- ¼ cup (60ml) sour cream
For the Frosting:
- 1 cup (225g) cream cheese
- ½ cup (115g) butter
- 2 ½ cups (300g) powdered sugar
- 1 tsp vanilla
- 1–2 tbsp milk or cream (to adjust texture)
Step-by-Step Instructions
Step 1: Bake the Cheesecake Layer
- Preheat oven to 325°F (160°C).
- Line a 9-inch springform pan with parchment paper.
- In a bowl, beat cream cheese and sugar until smooth.
- Add eggs one at a time, then mix in sour cream, vanilla, and cornstarch.
- Pour into pan and smooth the top.
- Bake for 45–55 minutes or until edges are set and center slightly jiggles.
- Cool in the oven with the door cracked for 1 hour. Then refrigerate for at least 4 hours or overnight.
Step 2: Bake the Cake Layers
- Preheat oven to 350°F (175°C).
- Grease and line two 9-inch round pans.
- Cream the butter and sugar together.
- Beat in eggs and vanilla.
- Alternate adding flour mixture and milk + sour cream.
- Divide batter evenly and bake for 25–30 minutes.
- Let cool completely on a rack.
Step 3: Make the Frosting
Beat the cream cheese and butter until smooth. Gradually add powdered sugar, vanilla, and a little milk until you reach a smooth, spreadable consistency.
Refrigerate if it becomes too soft.
Assembling the Cheesecake Cake
- Level the cake layers with a serrated knife if needed.
- Place one cake layer on a serving plate.
- Add the chilled cheesecake layer on top.
- Top with the second cake layer.
- Frost the entire cake with cream cheese frosting.
- Chill for at least 30 minutes before slicing.
Optional Decorations
- Fresh berries (great contrast with the rich filling)
- Chocolate drizzle or ganache
- Toasted nuts or coconut flakes
- Cookie crumbs on the sides
- Fruit compote (like strawberry or cherry)
Flavor Variations
Chocolate Cheesecake Cake
- Use chocolate cake layers
- Add cocoa powder to cheesecake batter
- Frost with chocolate buttercream or ganache
Lemon Raspberry Version
- Add lemon zest to both batters
- Layer with raspberry jam
- Decorate with whipped cream and raspberries
Oreo Cheesecake Cake
- Use chocolate cake + crushed Oreos in the cheesecake
- Frost with cookies & cream frosting
- Garnish with mini Oreos
Carrot Cake + Cheesecake
- Use carrot cake layers
- Add a pinch of cinnamon to cheesecake
- Top with cream cheese frosting and chopped pecans
Make-Ahead Tips
- Cheesecake layer: Can be made 2–3 days in advance
- Cake layers: Can be baked and frozen ahead of time
- Assembled cake: Store in the fridge for up to 3 days
Serving and Storage
- Always serve slightly chilled — not frozen, not room temp
- Use a sharp serrated knife for clean slices
- Store leftovers in an airtight container in the fridge
- Freezing? Wrap slices in plastic and foil, freeze up to 1 month
Common Mistakes to Avoid
Cheesecake layer cracks?
No worries — you’ll cover it with cake and frosting!
Cheesecake won’t set?
Make sure to chill it long enough — ideally overnight.
Cake layers too tall or short?
Trim if needed for even layering, or double the recipe for thicker layers.
Frosting too soft?
Chill it for 10–15 minutes before spreading.
Frequently Asked Questions
Can I use store-bought cake or cheesecake?
Yes, but homemade gives you better control over flavor and texture.
Can I make it gluten-free?
Absolutely — use gluten-free flour in cake and check that cream cheese and extracts are gluten-free.
Can I skip the frosting?
Technically yes, but frosting helps bind the layers and improve texture.
Can I use flavored cream cheese?
Stick to plain for best results — you can flavor the batter with extracts or mix-ins.
Final Thoughts: The Ultimate Indulgent Layer Cake
Cheesecake cake is the perfect dessert for when you really want to impress. It combines the lightness of cake with the richness of cheesecake, making it ideal for birthdays, holidays, or any time you want to treat yourself (or others) to something special.
With this guide, you’ll be able to bake, assemble, and decorate a cheesecake cake that looks as amazing as it tastes — no bakery required.