Go Back
Cheesecake Stuffed Cake
Print

Cheesecake Stuffed Cake

Ingredients

Graham Cracker Crust

  • 1 Cup Crushed Graham Cracker Crumbs
  • 2 Tbs Sugar
  • 5 Tbs Butter melted
  • 1 Egg Yolk

Cheesecake

  • 2/3 Cup Granulated Sugar
  • 12 oz Cream Cheese softened
  • 1/4 Cup Sour Cream
  • 3 Tbs Heavy Whipping Cream
  • 1 Tsp Vanilla Extract
  • 2 Eggs

Cake

  • 1/4 Cup Sweet Cream Salted Butter Softened
  • 1 1/2 Cups Granulated Sugar
  • 3 Eggs
  • 1 Egg White
  • 2 Tsp Vanilla Extract
  • 1/2 Tbs Lemon Juice
  • 1/2 Cup Milk less 1 Tbs
  • 1 Tsp Baking Soda
  • 2 Cups All Purpose Flour sifted
  • 1/2 Cup Vanilla Cook and Serve Pudding Mix
  • 1/4 Tsp Salt
  • 1 Tsp Baking Powder
  • 1 Cup Boiled Water

Instructions

Graham Cracker Crust

  • Generously spray 8” pie dish with cooking spray.
  • In bowl, mix graham crackers, sugar and melted butter.
  • Press crumbs into bottom only of pie pan.
  • Refrigerate for one hour.
  • Preheat oven to 350°.
  • Stir yolk and brush over the crust.
  • Allow crust to come to room temperature while oven is heating.
  • Bake 10 minutes.
  • Allow to cool completely before filling.

Classic Cheesecake

  • (If you turned off the oven while cooling the crust) Preheat oven to 350 °.
  • Beat cream cheese and sugars on medium to combine, scraping sides of bowl as needed, until creamy.
  • Add sour cream, vanilla and whipping cream. Beat on low until combined.
  • Mix in eggs, one at a time on low.
  • Pour into pie crust.
  • Bake for 50 minutes, until middle is set. The cheesecake will not be fully solid, yet.
  • Turn off the oven and open oven door. Allow cheesecake to sit for an additional hour.
  • Remove from oven and cool completely.
  • Wrap and freeze overnight.

Cake Preparation

  • Preheat oven 350°.
  • Cream butter and sugar.
  • On low, mix in eggs one at a time.
  • Mix in vanilla.
  • In measuring cup, pour lemon juice and then top with enough milk for the liquid total to be ½ cup.
  • Stir baking soda into the lemon-milk mixture.
  • On low, mix the lemon-milk into the cream mixture.
  • Whisk together sifted flour, pudding, salt and baking powder.
  • Add the flour mixture to the cream mixture, one ladle at a time. Allow each spoonful to incorporate before adding another.
  • Mix in boiled water.
  • Prepare a 9” or larger, round cake pan with cooking spray.
  • Pour just enough batter into prepared pan to cover the bottom.
  • Set frozen cheesecake into the center of the batter, allowing clearance around the cheesecake for additional batter.
  • Pour just enough batter over the cheesecake to fully cover with a very thin layer.
  • Bake at 350 for 25-30 minutes.
  • Bake the remaining batter for additional layers.
  • Allow to fully cool before frosting or assembling.
  • Frost with Light Buttercream Frosting.
  • Garnish with fresh fruit or graham cracker crumbles, as desired.

Notes

Graham Cracker Crust Tips:

Make sure you grease the pan well before adding crumbs, you may even want to use a springform pan. The cheesecake will be removed from the pan into the batter, so you want it to come right out of the pan.
As you brush yolk over the crust, work very quickly, and gently.  Be careful not to go over the same spot more than once or twice. The more you go over a part, the softer it will become, which can make it crumble.

Classic Cheesecake Tips:

Ingredients blend best when they are at room temperature. Remove refrigerated ingredients at the same time. Using straight from the fridge will result in lumpy filling.
I recommend using a stand mixer for more consistent blending.  
Between the time the cheesecake goes in your oven and the time it is fully cooled, be very gentle with it. The slightest jiggle or knock on the oven door can cause it to get irritated and deflate! This isn’t very common, but I have had it happen. While it’s baking, the very top will have a portion of skin, which traps some air within the filling.

Cake Tips:

If a recipe calls for 2 cups of sifted flour, you sift and then measure. 2 cups of flour, sifted means that you measure 2 Cups of flour, and then sift. The placement of the “sift” in the ingredients is your clue as to what step you sift the flour. If it says sift first, you sift then measure!
“Pre-sifted Flour” at grocery stores will still settle as it sits on the shelf. I hate to break it to you, but it’s still going to need to be sifted, or at the very least stir well with a whisk.
If you used a springform pan for the cheesecake, gently run a knife around the edges before removing the sides. If you used a normal pan, do the same and then run a spatula slightly underneath the cheesecake to loosen. Flip the cheesecake upside down onto a plate. If pieces don't come out of the pan, just scrape them out with a spatula and place back onto the cheesecake. This doesn't need to look perfect because it won't be seen. Then flip from the plate into the prepared cake pan.
When pouring batter over the cheesecake - be sure to cover with a very thin layer over the top so that it can cook. If you leave a thicker layer, the cake may not cook evenly. Use remaining batter for the layers that will go on top.
For my cake (seen in the final photos), I made 3 batches of batter to allow for 2 tiers. The first tier was 2 layers of 9” size - the bottom layer containing cheesecake. The top tier was 3 layers of 6” size, For the size of cake I made, it took about 2 ½ batches of Light Buttercream Frosting. If you make just one tier, this cake will still come out great! The cheesecake makes it rich and filling.
Keep cake refrigerated in an airtight container for up to 1 week.