Crepe Stuffed New York Cheesecake
This is not your typical cheesecake; I brainstormed and combined two of my favorite desserts into one. Buttery layers of crepes filled with ricotta and chocolate chips are covered in a luxurious cheesecake filling! If you want a dessert to impress your friends, this crepe-stuffed New York cheesecake is perfect.
I specifically used ricotta cheese to stuff the crepes because it has a slightly different texture. I fell in love completely with the melted chocolate chips you get in every bit. The crepe layers baked into the cheesecake filling gives this cake a fantastic texture. Each bite is filled with creamy New York cheesecake, buttery crepes, and a sweet chocolate ricotta mixture.
Table of contents
I am a sucker for creamy, hearty desserts like cheesecake, and I honestly eat crepes weekly. Having the two together was one of the best decisions I have ever made. Everyone is impressed every time I serve this dessert; it’s a showstopper! I will give you a great tip, but premade crepes if you want to save time and effort!
Why you will love this recipe
- Because it is unique: This is my creation, so it is unique. I am sure you will love this combination. Show it off!
- Makes a perfect holiday cake: Serve it for Valentine’s Day or a birthday. It is decadent and memorable.
- New and fun: It’s nice to see the look on everyone’s faces when they bite into a crepe inside their cheesecake.
- Make it ahead of time: Get it ready in advance and have it ready when needed.
What you will need
For the crepes:
I make old-fashioned crepes using flour, sugar, milk, eggs, butter, and vanilla beans. They are a bit more time-consuming, so I won’t judge you if you buy some and use them in this recipe.
For the crepe filling:
I fill the crepes with ricotta cheese, sugar, eggs, flour, and chocolate chips. I specifically chose ricotta cheese because it makes the crepe filling lighter in texture than the cheesecake filling.
For the cheesecake filling:
I made a classic New York cheesecake filling with cream cheese, sugar, milk, eggs, sour cream, flour, and vanilla bean. My secret ingredient is sour cream, which adds extra moisture, tanginess, and softness to give the filling that silky texture NY cheesecakes are famous for.
For the garnish:
I top the cheesecake with melted chocolate, some fresh berries to balance its sweetness, and just a bit of powdered sugar.
How to make it
Make the crepe batter: First, I pulse the butter, milk, and eggs in a medium-low food processor. Then, I add sugar, vanilla bean seeds, salt, and flour (one cup at a time), pulsing. I let the mixture sit for 15 to 20 minutes before cooking the crepes.
Cook the crepes: I heat a 12-inch non-stick pan on medium. When it is hot, I add butter to coat. Then, I pour 1/3 cup batter in the center and swirl it to spread, cooking it for one minute or until the edges loosen from the pan.
Flip: I use a rubber spatula to loosen the edges, and then, using my fingertips, I flip the crepe quickly. I cook it for 30 seconds or until slightly golden brown on the other side. I place it on a plate and continue until the batter is gone. When done and the crepes have cooled to room temperature, I cover them with a kitchen towel to avoid them from drying out.
Mix the filling: I combine the ricotta cheese with the sugar and eggs. Then, I add the flour before stirring in the chocolate chips.
Cheesecake filling: In the bowl of a stand mixer, I beat the cream cheese with sugar until smooth before adding the milk. Then, I mix in the eggs one at a time, only enough to incorporate. Scrape the sides of the bowl as needed. Using a spatula, I add the sour cream, vanilla bean seeds, and flour into the batter until smooth.
Preheat the oven: I preheat the oven to 350 degrees F and spray an eight-inch springform pan with baking spray.
Make the crust: To create a crust, I place two crepes at the bottom of the pan and three on the side and pour half of the cheesecake filling onto them.
Fill the crepes: Afterward, I place a crepe on a hard surface and scoop ¼ of the ricotta mixture a few inches from the side facing me. I spread it over half the crepe, roll it into a tube, and carefully put it into the pan on top of the cheesecake filling. Repeat with the other three crepes. Then, I top them with the remaining cheesecake filling.
Bake: I bake it in the preheated oven for 60 minutes, turn the oven off, and let it cool in the oven with the door closed for four to five hours.
Trim the edges: I take the cake out and trim the burnt overhang edges to the same level as the crust. I do not remove it from the pan yet.
Melt and chill: I bring a pot half filled with water to boil and place a heat-resistant bowl on top. I put chocolate and coconut oil inside the bowl and let it melt, stirring a few times. After removing it from the heat, I let it cool for a minute before pouring it onto the cake. I level it with a spoon or spatula, top it with raspberries, and chill for five hours or overnight.
Decorate and serve: I sift powdered sugar on top and remove the springform pan before serving the cake.
Expert tip
How to make the best crepes
Letting the batter rest is the number one secret to the best crepes. After mixing, let the batter rest for at least 20 minutes. If I make my batter by hand, I let it rest for hours. This resting period gives the gluten the time it needs to develop properly and form a bond with the eggs and milk to make a complex flavor. If the batter does not have time to rest, it is thick and won’t spread enough in the pan.
Many creperies let their batter rest for up to 48 hours before using it. However, I typically just let mine rest for about 20 to 30 minutes in the food processor before using it. If whipping by hand, I give it several hours. Sometimes, I make it the night before. Also, be sure to whisk it again before using it if letting it sit for a while.
More tips to consider:
- If you do not have a food processor, use an electric mixer with a whisk attachment.
- After baking, trim the burnt crepe edges and bring them to the same level as the cake.
- Cook crepes on medium for about a minute to prevent them from being rubbery.
- Also, let the crepe batter rest for at least 20 minutes before using.
- Do not use too much oil or butter or they will be greasy and rubbery.
- Dip the knife in hot water and wipe it dry for clean slices.
Recipe variations and add-ins:
- Other filling: Instead of ricotta and chocolate chips for the crepes, try mixing in Nutella or white chocolate chips.
- Add fruit: Another way to enhance the crepe filling is to add fruit puree. Strawberry or raspberry would be amazing, and fresh berries would also taste great inside the filling.
- Different chips: Similarly, a distinct flavor of chips could be used, like butterscotch or peanut butter.
- Chocolate chip cheesecake: Double chocolate chip delight by adding chocolate chips to the cheesecake batter.
- Caramel top: Instead of chocolate on top, use caramel sauce. Use my easy recipe for caramel sauce that only needs three ingredients.
Serving suggestions:
This is the perfect celebration cake. I left off the raspberries and decorated the top with my royal icing to say happy birthday or anniversary.
To accompany this luxurious dessert, serve this savory red wine pot roast. It melts in your mouth and pairs well with a glass of ruby port, sweet Riesling, sauvignon blanc, or Zinfandel.
For an early afternoon brunch with the ladies, serve this decadent cake with these incredible classic mimosas or a warm cup of red velvet hot chocolate.
How to store:
- Refrigerate: Leftovers can be refrigerated for up to three days in an airtight container.
- Freezing: Wrap in plastic and foil or place in a freezer-safe container for up to three months.
- Defrost: Thaw overnight in the refrigerator for the best flavor.
Frequently asked questions
First, it could be that the cooking temperature was too low. This leads to having to cook them for too long. They should only be cooked for about a minute on medium heat. Then flip and cook for 30 seconds.
The batter being too thick could also be an issue. If it is too thick, it will not spread properly. Let it rest for 20 minutes to let the gluten relax. Also, do not use too much oil or butter when cooking, or they will be greasy, making them seem rubbery.
First, make sure the cake is chilled. Then, I use a long and sharp knife with a thin blade. Keep a tall glass of hot water nearby and dip it before each slice. Also, wipe it dry with a clean dish towel after each slice to clean it. It must be hot water to ensure the knife cuts a nice, clean edge. Another way to do it is to use cheese wire or unflavored dental floss. Just clean it before and after every cut.
Regular cheesecake uses heavy cream and sour cream to thin out the batter, but New York cheesecake uses more cream cheese to make it denser and richer. Regular cheesecake sometimes includes other types of cheese, like ricotta or mascarpone, while New York-style cheesecake only uses cream cheese. Also, regular cheesecake uses fewer eggs than a New York-style cheesecake.
More cheesecake recipes:
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Crepe Stuffed New York Cheesecake
Ingredients
For Crepes – makes 9 crepes when using a 12 inch pan
- 2 tablespoons sugar
- 2 large eggs
- 1/4 teaspoon salt
- 2 cups whole milk
- 1 cup all-purpose flour
- 3 tablespoons unsalted butter melted
- 1 teaspoon vanilla extract or 1 vanilla bean halved and seeds removed
- butter – to coat the pan between making each crepe
Ricotta Crepe Filling:
- 1 1/2 cup ricotta cheese
- 3 tablespoons sugar
- 1 egg
- 1 tablespoon flour
- 1/2 cup chocolate chips
New York Cheesecake Filling:
- 2 packages cream cheese 8oz. package size
- 3/4 cup white sugar
- 1/3 cup whole milk
- 2 eggs
- 1/2 cup sour cream
- 1/2 cup all-purpose flour
- 1 teaspoons vanilla extract or 1 vanilla bean halved and seeds removed
Assemble and Garnish:
- baking spray
- 6 ounces dark chocolate chopped
- 8 ounces heavy cream
- 1 lb. fresh raspberries
- powdered sugar
Instructions
For the Crepes:
- Place eggs, milk, and melted butter in a blender and mix on low—medium speed. If you don't have a blender, whisk by hand until well combined. Add sugar, salt, vanilla bean seeds, and flour and mix in the blender or whisk until well combined. Let the batter sit at room temperature for 15-20 minutes.
- Place a 12-inch non-stick pan very low-medium heat, and when hot, add a little butter to coat it (less than half of a tablespoon).
- Pour 1/3 cup of crepe batter into the center of the pan and swirl to spread evenly. Cook for roughly 1 minute or until the edges of the crepe appear to loosen from the pan.
- Using a rubber spatula, loosen the crepe edges from the pan. Now, using your fingertips, quickly flip the crepe and cook for another 1 minute until slightly golden brown.
- Remove the crepe and place it on a plate. Continue with the remaining batter and stack the crepes on the plate. Coat the pan with butter as needed.
- When done cooking and the crepes have cooled to room temperature, cover them with a kitchen towel to avoid the edges from drying out.
Ricotta Crepe Filling:
- In a medium bowl, using a fork, mix the ricotta cheese with the egg and sugar. When combined, stir in the flour. After fully incorporating, add the chocolate chips. Set aside.
New York Cheesecake Filling:
- In the bowl of an electric mixer fitted with the wire attachment, mix cream cheese with sugar until smooth.
- Add the milk, then mix in the eggs one at a time, mixing just enough to incorporate. Stop and scrape the bowl sides and the bottom of the bowl using a rubber spatula. Mix in sour cream, vanilla bean seeds, and flour until smooth.
Assemble and Bake:
- Preheat oven to 350F.
- Spray an 8-inch springform pan with baking spray.
- Place 2 crepes on the bottom of the bowl and three on the sides to create a crepe crust.
- Pour half of the New York cheesecake filling into the prepared crepe crust.
- Place a crepe on a working table. Place 1/4 of the ricotta chocolate chip mixture a few inches from the side facing you and spread it over half of the crepe. Roll it gently into a tube and carefully place it into the pan on top of the cheesecake filling. Repeat with the remaining three crepes.
- Top the crepes with the remaining New York Cheesecake filling.
- Bake in the preheated oven for 1 hour. Turn the oven off, and let the cake cool in the oven with the door closed for 4-5 hours (make sure it doesn't burn). This prevents cracking. If the cake cracks, don't worry; we are covering it in chocolate so it won't be visible.
- Once you remove the cake from the oven, the crepe edges over the pan will be slightly burned. Trim them and bring the crepe crust to the same level as the cake.
- Keep the cake in the pan.
Garnish:
- Chop the chocolate into small pieces and add it to a medium bowl. Heat the cream over medium heat until it begins to simmer—do not boil it. Remove from heat and pour it over the chocolate. Let it sit for 2-3 minutes, then stir until fully melted, shiny, and smooth. Let it cool for a few minutes.
- Pour it on top of the cheesecake and level the mixture with a spatula or spoon. Top with fresh raspberries and refrigerate overnight for at least 4 – 5 hours.
- Before serving, sift powdered sugar onto the cake and remove from the springform pan.