Cheesecake Factory Tuxedo Cake
A show-stopping copycat of The Cheesecake Factory's Tuxedo Cake: five decadent layers in one springform pan — a chocolate cookie crust, a fudgy (gluten-free-friendly) chocolate cake, a chocolate cheesecake, a chocolate-chip 'cheater mascarpone' cream, and a glossy chocolate ganache. It has a lot of steps but nothing is hard; leave the crust out for a gluten-free version. The chocolate cake layer is lightly adapted from a recipe by Melanie Cooks.
⏱️ Prep: 60 min🍳 Cook: 45 min🍽️ Makes 12
Nutritionper 1 slice›
570
Calories
8g
Protein
45g
Carbs
40g
Fat
Ingredients
| 2 cups (200 g) | crushed chocolate sandwich cookies (Oreo-style) |
| 4 tbsp (55 g) | melted butter or margarine (for crust) |
| 1/2 cup (85 g) | semi-sweet chocolate chips (for cake) |
| 4 tbsp (55 g) | butter or margarine (for cake) |
| 6 tbsp (75 g) | white sugar (for cake) |
| 2 | eggs, beaten (for cake) |
| 1/4 cup (25 g) | cocoa |
| 1 package, 8 oz (225 g) | cream cheese, softened (for cheesecake) |
| 6 tbsp (75 g) | white sugar (for cheesecake) |
| 3 tbsp (45 ml) | milk |
| 1 | egg, room temperature (for cheesecake) |
| 1/4 cup (60 g) | sour cream (for cheesecake) |
| 3/4 tsp | vanilla extract (for cheesecake) |
| 1 tbsp | flour (for cheesecake) |
| 1 cup (170 g) | semi-sweet chocolate chips, melted (for cheesecake) |
| 1.5 cups (360 ml) | heavy cream (for mascarpone layer) |
| 1/4 cup (30 g) | powdered sugar |
| 1 tsp | vanilla extract (for mascarpone layer) |
| 1 package, 8 oz (225 g) | cream cheese, softened (for mascarpone layer) |
| 1/4 cup (60 g) | sour cream (for mascarpone layer) |
| 1 cup (170 g) | white chocolate chips, melted |
| 1/2 cup (85 g) | mini semi-sweet chocolate chips |
| 1/2 cup (120 ml) | heavy cream (for ganache) |
| 1 cup (170 g) | semi-sweet chocolate chips (for ganache) |
Instructions
- Make the crust: Crush the chocolate sandwich cookies in a food processor and stir in the melted butter until the mixture just clumps together. Prepare a 9-inch (23 cm) springform pan — spray with cooking spray, line with parchment on the bottom and sides, then respray. Press the crumbs over the bottom and about 1 inch (2.5 cm) up the sides. Set aside. (Skip this layer for a gluten-free cake.)
- Make the cake layer: Melt the 1/2 cup chocolate chips with the butter in the microwave, stirring every 30 seconds, until just combined. Whisk in the sugar, beaten eggs, and cocoa until smooth. Pour into the crust and spread gently across the bottom; set aside.
- Make the cheesecake layer: Cream the room-temperature cream cheese and sugar until smooth. Beat in the milk and egg, scraping down the sides, then remix. Mix in the sour cream, vanilla, and flour. With the mixer on low, slowly drizzle in the melted chocolate. Carefully pour over the cake batter and smooth to the edges.
- Bake at 350°F (175°C) for 40–45 minutes, until the cheesecake is set and springs back lightly when touched (a toothpick comes out creamy, not liquid, and not completely clean). Cool completely in the fridge.
- Make the chocolate-chip mascarpone cream: Whip the heavy cream, powdered sugar, and vanilla to soft peaks; set aside. Without washing the bowl, switch to the paddle and whip the softened cream cheese until smooth, then beat in the sour cream. Drizzle in the melted white chocolate. Add back the whipped cream and mix on low just until combined. Fold in the mini chocolate chips. Spread over the cooled cheesecake and smooth to the edges. Chill several hours.
- Make the ganache: Combine the heavy cream and chocolate chips and heat in the microwave, stirring every 30 seconds, just until smooth. Pour over the mascarpone layer and smooth to the edge.
- Refrigerate the whole cake overnight before releasing from the pan and slicing.