Cheesecake Cake is Way Better than Cake Cake!
So it turns out that making the German Chocolate Cheesecake Cake for my best friend becoming a Doctor has inspired me to make more cheesecake cakes! I had a serious chocolate craving Sunday so decided that layering dark chocolate cheesecake with a brownie cake all inside of a chocolate pretzel crust would certainly satisfy it! I didn’t want to eat an entire cake to myself (sadly this has been known to happen on more than one occasion), so wanted to incorporate another element besides chocolate so Josh would help me out! I don’t think he’d be as big of a fan as me if I topped the entire cake with a rich chocolate frosting…so I went with the always pleasing, never-failing peanut butter frosting I use frequently! In retrospect, I should have done half and half, next time!
Chocolate Pretzel Crust:
- 1 1/2 cups salted pretzels, processed to crumbs
- 1/4 cup sugar
- 1/2 stick butter, melted
- 2 ounces dark chocolate, melted
Dark Chocolate Cheesecake:
- 2 (8 ounce) packages cream cheese, room temp
- 1/2 cup sugar
- 1/2 t vanilla
- 2 eggs, room temp
- 3 ounces dark chocolate, melted and cooled (I went with Ghiradelli on this one)!
- 3/4 cup butter
- 3 ounces chocolate
- 1 cup sugar
- 2 eggs
- 1 t vanilla
- 3/4 cup flour
- dash of salt
First, mix pretzel crumbs with sugar, then add in melted butter. Mix until well combined. Add in melted chocolate and mix again until thoroughly combined. Press into the bottom and up the sides of a 9-inch springform pan. Try to get the crust as high up the sides of the pan as possible (at least 3 inches is ideal). Put in fridge while making the cheesecake. Pre-heat oven to 350 degrees. In medium bowl, beat together cream cheese until fluffy. Add in sugar and beat until combined. Add in vanilla and eggs one at a time, beating well after each addition. Add in melted, cooled chocolate, mixing to combine then pour over crust. Bake for 45 minutes or until center is still wobbly but edges are cooked. Let cool in pan on wire rack. For brownie cake, melt butter and chocolate together either in a double boiler over simmering water or in the microwave. When melted, let cool slightly, then whisk in sugar until completely dissolved. Add in eggs, one at a time, beating well after each addition. Add in vanilla then salt and flour. Beat until flour is just combined (over-mixing will yield a tough brownie/cake). Pour into a greased 9-inch round pan and bake for 30 minutes. Let cool on wire rack 10-15 minutes before removing from pan. Turn cake onto rack and let cool completely.
Make frosting while cakes cool. When cool enough to frost, add 1/3 of the frosting to the top of the cheesecake, then top with the brownie cake. Then frost the entire top and sides of the brownie cake. Let chill in fridge at least a few hours, overnight is ideal but I was way to impatient and the craving was way to strong for me to wait that long!