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Chocolate Cream Cheese Cake

Rated as 4 out of 5 Stars

"A rich chocolaty dessert. The cream cheese filling is a nice surprise. Good with cream cheese frosting."
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Ingredients

1 h 25 m servings 456 cals
Original recipe yields 12 servings (1 - 9x13 inch pan)

Directions

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  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.

Nutrition Facts


Per Serving: 456 calories; 27.1 g fat; 48.5 g carbohydrates; 6.8 g protein; 93 mg cholesterol; 379 mg sodium. Full nutrition

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Reviews

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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