Neapolitan Cheesecake Cake

By MarieR

. I do this a day or more in advance, and freeze the finished cheesecake. This keeps it fresh, but also by adding it the cake while frozen, you don’t have to worry about a delicate cheesecake while assembling and frosting. It doesn’t take long to thaw, so by the time you’re done, it’s ready to eat fairly soon (or refrigerate the entire cake until dessert time).

Ingredients

• 2 package (8 oz each) cream cheese, softened
• 2/3 cup granulated sugar
• pinch of salt
• 2 large eggs
• 2/3 cup sour cream
• 1 tsp vanilla extract
• 1 boxed mix for chocolate cake (with ingredients according to package)
• 1 boxed mix for strawberry cake (with ingredients according to package)
• 1 cup unsalted butter, softened
• 4 cup powdered sugar
• 1/4 cup unsweetened cocoa powder
• 2 Tbsp chocolate syrup
• 3 Tbsp milk

Preparation

Step 1

For my final cake, I used a sweet chocolate frosting, whipped until creamy! Normally I like a thick frosting layer on my cake, but with cheesecake cakes, you want each layer to have flavor. So I went a little lighter on the frosting. I also may have eaten some off the beaters.


Ingredients:

1 boxed mix for chocolate cake (with ingredients according to package)

1 boxed mix for strawberry cake (with ingredients according to package)

To begin making this cake, make sure you read all the directions completely before starting!

Preheat oven to 325 degrees. Place a large roasting pan with a few inches of water in it on a rack in the lower 2/3 of the oven.

Beat cream cheese with granulated sugar for 2-3 minutes until creamy. Add in salt and eggs, one at a time, beating well after each addition. Beat in sour cream and vanilla extract. Pour into prepared 9-inch spring form pan. Place in preheated oven on middle rack.

Bake cheesecake for about 50 minutes, until beginning to brown. Turn oven off and allow cheesecake to sit in oven for an additional 45-60 minutes. Remove from oven and cool completely on counter.
For the cake layers:
Prepare chocolate and strawberry cakes according to package directions, in 9-inch cake pans. You will only need one layer of each cake for this recipe, so you can store the extra cake in the freezer for a later date.

For the Frosting:
Beat butter for 2-3 minutes until pale yellow. Add powdered sugar, cocoa powder, chocolate syrup and milk and beat for an additional 5 minutes, scraping down the sides of the bowl as necessary.

To assemble:
Place the chocolate layer cake on the cake platter first. Remove the plastic wrap from the cheesecake and place top side down over the chocolate cake layer, Remove the springform pan plate and peel off the parchment paper from the cheesecake. Now top with the layer of strawberry cake. Cover in chocolate frosting and enjoy!

I dipped fresh strawberries in melted dipping chocolate to use as a garnish. ENJOY.

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