Crepe Stuffed New York Cheesecake

This is not your typical cheesecake; I brainstormed and combined two of my favorite desserts into one. Buttery crepe layers filled with silky-smooth ricotta and chocolate chips, then 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 completely in love with the melted chocolate chips in every bite. The crepe layers baked into the cheesecake filling give this cake a fantastic texture. Each bite is filled with creamy New York cheesecake, buttery crepes, and a sweet chocolate ricotta mixture.

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 so it’s 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, giving 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 prepare

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 nonstick pan over medium heat. When it is hot, I add butter to coat. Then, I pour 1/3 cup of batter in the center and swirl it to spread, cooking it for 1 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 prevent 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, then add 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 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, rolled 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, then turn the oven off and let it cool in the oven with the door closed for 4 to 5 hours.

Trim the edges: I take the cake out and trim the burnt overhang edges to the same level as the crust. I have not removed it from the pan yet.

Melt and chill: I bring a pot half-filled with water to a 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 time to develop properly and form a bond with the eggs and milk, creating a complex flavor. If the batter doesn’t have time to rest, it will be thick and won’t spread evenly in the pan.

Many creperies let their batter rest for up to 48 hours before using it. However, I typically let mine rest in the food processor for about 20 to 30 minutes before using it. If whipping by hand, I let it rest for 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 edges of the crepe and level them with the cake.
• Cook the crepes on medium heat for about a minute to prevent them from becoming 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. Strawberries or raspberries would be amazing, and fresh berries would also taste great in the filling.
• Different chips: Similarly, a distinct chip flavor could be used, such as butterscotch or peanut butter.
• Chocolate chip cheesecake: Double chocolate chip delight by adding chocolate chips to the cheesecake batter.
• Caramel top: Instead of chocolate, use caramel sauce. Use my easy caramel sauce that only needs three ingredients.

Serving suggestions:

This is the perfect celebration cake, and it makes a great centerpiece for the dessert table. I always serve it chilled, and clean the knife under cold water after each cut, for ideal slices. I decorate the cake with raspberries just before serving it. For an early-afternoon brunch with the ladies, serve this decadent cake with either these incredible classic mimosas or a warm cup of red velvet hot chocolate. 

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. After I cut the cake, I serve the individual slices with a drizzle of warm chocolate sauce, a dollop of ice cream, whipped cream, and fresh berries. The different textures, flavors, and temperatures complement the cake in a very impressive way, creating an unforgettable experience.

How to store:

• Refrigerate: Leftovers can be refrigerated in an airtight container for up to 3 days.   
• Freezing: Wrap in plastic and foil, or place in a freezer-safe container, for up to 3 months.   
• Defrost: Thaw overnight in the refrigerator for the best flavor.

Frequently asked questions

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