Chocolate Cream Cheese Cake

Chocolate Cream Cheese Cake

Pammy101

"A rich chocolaty dessert. The cream cheese filling is a nice surprise. Good with cream cheese frosting."
Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

1 h 25 m servings 456 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • Calories:
  • 456 kcal
  • 23%
  • Fat:
  • 27.1 g
  • 42%
  • Carbs:
  • 48.5g
  • 16%
  • Protein:
  • 6.8 g
  • 14%
  • Cholesterol:
  • 93 mg
  • 31%
  • Sodium:
  • 379 mg
  • 15%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, cocoa, baking powder and salt. Set aside.
  2. In a large bowl, cream together 1/2 cup butter, oil, and 1 1/4 sugar until light and fluffy. Beat in 2 eggs, one at a time, then stir in the zucchini. Beat in the flour mixture alternately with the buttermilk. Pour half of the batter into prepared pan.
  3. Make the filling: In a medium bowl, beat cream cheese, 2 tablespoons butter. Combine 1/4 cup sugar and cornstarch; beat into the cream cheese mixture until smooth. Beat in 1 egg, milk and vanilla. Pour over batter in pan, distributing evenly. Pour remaining batter over filing.
  4. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Reviews

Read all reviews 5
Most helpful
Most positive
Least positive
Newest

Excellent recipe I try it with and without the zucchini Its best without them I double the amount of cream cheese instead.

I made this for my husband's birthday. I left the zucchini out as well and doubled the cream cheese. It was good, I thought it was a little dry though. 4 stars because my husband loved it and...

eh not so great. The cream cheese layer mixed with the top chocolate layer. The chocolate layer was a little dry. If you are looking for a zucchini chocolate recipe the zucchini brownies on t...

made this for a cookout and the whole family LOVED it! It was so good!! I put a cup of chocolate chips in the cheesecake and after it cooled i put cool whip and more chocolate chips on the top!!...

this i really great

Other stories that may interest you