The East Side Cheesecake Layer Cake is a show-stopping dessert that blends rich chocolate cake with creamy vanilla cheesecake and a nutty cookie crumb coating. With alternating layers of velvety cheesecake and moist chocolate sponge, this bakery-style cake is the ultimate indulgence—perfect for special occasions or any moment that calls for something truly decadent.

Why You’ll Love This Recipe

This cake brings together the best of two worlds: the soft, tender crumb of chocolate cake and the creamy density of a classic cheesecake. Each layer is distinct yet harmoniously combined for a balanced bite. Finished with a flavorful crumb coating made from vanilla wafers and almonds, this dessert looks as impressive as it tastes. It’s an ideal make-ahead treat that chills beautifully and slices cleanly for polished presentation.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the chocolate cake layers:

all-purpose flour
unsweetened cocoa powder
baking powder
baking soda
salt
unsalted butter, softened
granulated sugar
eggs
vanilla extract
buttermilk

For the cheesecake filling:

cream cheese, softened
granulated sugar
eggs
sour cream
vanilla extract

For the crumb coating:

crushed vanilla wafers
finely ground almonds
granulated sugar
cinnamon (optional)

Directions

Preheat the oven to 325°F (160°C). Grease and line two 8-inch round cake pans and one 8-inch springform pan.
Prepare the chocolate cake layers:
In a large bowl, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract.
In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
Add the dry ingredients to the wet mixture, alternating with the buttermilk. Mix until just combined.
Divide the batter evenly between the two cake pans. Bake for 22–25 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.
Prepare the cheesecake layer:
In a mixing bowl, beat the cream cheese until smooth. Add the granulated sugar and mix well.
Beat in the eggs, one at a time, ensuring each is fully incorporated. Mix in the sour cream and vanilla extract.
Pour the cheesecake batter into the prepared springform pan. Bake for 50–55 minutes, or until just set in the center.
Cool at room temperature, then chill for at least 4 hours or overnight.
Assemble the cake:
Place one chocolate cake layer on a serving platter. Top with the chilled cheesecake layer.
Add the second chocolate cake layer on top, aligning all edges carefully.
Prepare the crumb coating:
Mix the crushed vanilla wafers, ground almonds, sugar, and cinnamon (if using) in a bowl.
Press the mixture evenly onto the top and sides of the cake.
Chill the assembled cake for at least 1 hour before slicing and serving.

Servings and timing

Prep Time: 40 minutes
Cooking Time: 80 minutes
Chill Time: 4 hours
Total Time: 6 hours
Servings: 12 slices
Calories: Approximately 460 kcal per slice

Variations

Espresso Kick: Add 1 tablespoon of instant espresso powder to the chocolate cake batter for a mocha flavor.
Berry Fusion: Spread a thin layer of raspberry jam between the cake and cheesecake for a fruity twist.
Gluten-Free Version: Use gluten-free flour and cookies to adapt the recipe for gluten-sensitive guests.
Nut-Free Option: Omit almonds and use extra cookie crumbs in the crumb coating.
White Chocolate Addition: Drizzle melted white chocolate over the crumb coating before serving for extra indulgence.

Storage/Reheating

Store the cake in the refrigerator, covered, for up to 4 days. This cake should not be reheated, as the cheesecake layer is best served chilled. You may freeze individual slices, wrapped tightly, for up to 1 month. Thaw in the refrigerator overnight before serving.

FAQs

Can I make the cheesecake layer ahead of time?

Yes, the cheesecake can be made up to two days in advance and stored covered in the refrigerator.

How do I prevent the cheesecake from cracking?

Bake it gently and avoid overbaking. A water bath can help, but it’s not necessary for this recipe.

What if I don’t have a springform pan?

Use a deep 8-inch cake pan lined with parchment and allow the cheesecake to chill thoroughly before gently removing it.

Can I frost this cake instead of using a crumb coating?

Yes, a light whipped cream or cream cheese frosting would work well, but the crumb coating gives it a signature texture and flavor.

Can I use boxed cake mix?

You may substitute the chocolate cake layers with a boxed mix to save time, but homemade yields the best texture and taste.

What’s the best way to cut clean slices?

Use a sharp knife dipped in hot water and wiped clean between cuts for neat, clean slices.

Can I add chocolate chips to the cheesecake?

Yes, fold in mini chocolate chips before baking for a chocolate-studded variation.

Is it necessary to chill before serving?

Yes, chilling helps the layers set and makes slicing easier and cleaner.

Can I make this cake in a larger pan?

Scaling up would require adjusting bake times and quantities. It’s best kept at 8-inch size for balance and structure.

What type of cookie can I use instead of vanilla wafers?

Graham crackers, shortbread, or digestive biscuits can be substituted in the crumb coating.

Conclusion

The East Side Cheesecake Layer Cake is a luxurious, layered dessert that combines rich chocolate cake, creamy cheesecake, and a satisfying nutty crumble. Whether served at celebrations, holidays, or special dinners, this impressive cake offers a memorable flavor experience with every bite. With its balanced textures and decadent finish, it’s sure to become a go-to for dessert lovers and home bakers alike.

East Side Cheesecake Layer Cake

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Moist, juicy peach cupcakes filled with diced fruit and optionally peach preserves, topped with rich cinnamon cream cheese frosting. A sweet, spiced treat ideal for summer gatherings or cozy weekend baking.

Author: Mari
Prep Time: 25 minutes
Cook Time: 24 minutes
Total Time: 49 minutes
Yield: 18 cupcakes 1x
Category: Dessert
Method: Baked
Cuisine: American
Diet: Vegetarian

Instructions

Preheat oven to 350°F (175°C) and line a cupcake tray with paper liners.
In a medium bowl, whisk together cake flour, baking powder, baking soda, salt, cornstarch, nutmeg, and cinnamon.
In a large bowl, beat granulated sugar, brown sugar, and vegetable oil until light and combined.
Add egg whites one at a time, then mix in sour cream, milk, lemon juice, and vanilla extract until smooth.
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Fold in the diced peaches gently.
Spoon batter into cupcake liners, filling each about 2/3 full.
Bake for 20–24 minutes or until a toothpick inserted comes out clean. Let cupcakes cool completely.
If using filling, cut a small well in the center of each cupcake and spoon in 1 tsp of peach preserves.
For the frosting, beat cream cheese and butter until fluffy. Add powdered sugar, cinnamon, nutmeg, salt, and vanilla extract. Mix well.
Stir in heavy cream and water a little at a time until desired piping consistency is reached.
Pipe frosting onto the cooled cupcakes and garnish with a peach slice or a dusting of cinnamon, if desired.

Notes

Use ripe but firm peaches to avoid excess moisture in the batter.
Cupcakes can be made a day ahead and stored unfrosted in an airtight container.
Peach preserves can be replaced with apricot or mango preserves for a flavor twist.

Nutrition

Serving Size: 1 cupcake
Calories: 390
Sugar: 36g
Sodium: 140mg
Fat: 20g
Saturated Fat: 12g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 1g
Protein: 4g
Cholesterol: 55mg