Serves: 8 Servings
For the cake layer
- 1 box vanilla cake mix, plus ingredients called for on box
For the Cheesecake Layer
- 3 8-oz. packages cream cheese, softened
- 1 c. sugar
- 3 large eggs
- 1/4 c. sour cream
- 2 tsp. vanilla extract
For pudding layer
- 1 box instant vanilla pudding
- 1 1/2 c. whole milk
- 2 c. chocolate chips
- 1 c. heavy cream
- Preheat oven to 350° and grease a 9” springform pan with cooking spray.
- Prepare cake mix according to package instructions and pour about half of the batter into prepared pan. Bake until a toothpick inserted into the middle of the cake comes out clean, 23 to 25 minutes. Let cake cool for 10 minutes.
- Make cheesecake mixture: In a large bowl using a hand mixer, beat cream cheese and sugar until combined. Add eggs and beat until combined, then stir in sour cream and vanilla.
- Pour cream cheese batter onto cooled cake and bake until cheesecake is slightly jiggly in the center, 1 hour to 1 hour 10 minutes. (Cheesecakes tend to crack if you don't use a water bath. If you don't want to use one, bake as directed. If you do want to use a water bath, double wrap the outside of the pan in aluminum foil and place in a baking dish. Place on oven rack and pour in enough boiling water to reach halfway up the pan. Bake as directed.)
- If not using a water bath: Remove pan from oven and run a knife around the inside of the pan to release the cheesecake. Let cool 1 hour on a wire rack, then refrigerate until totally chilled, at least 4 hours and up to overnight.
- Make pudding: In a medium bowl, combine pudding mix and milk. Whisk until thickened, about 3 minutes. Set aside in fridge until ready to use.
- Make ganache: Place chocolate chips in a medium, heatproof bowl and set aside. Heat heavy cream in a small saucepan over medium heat. When bubbles begin to break the surface around the edges of the pan, turn off the heat.
- Spread pudding on top of cheesecake in an even layer. Top with ganache. Place in the refrigerator to set, 30 minutes to an hour. Serve.