Crepe Stuffed New York Cheesecake

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October 20, 2015

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Crepe stuffed New York cheesecake is an incredible combo of buttery, ricotta chocolate chip stuffed crepes baked into a NY cheesecake.

Well, happy Tuesday, and indeed it’s a very happy one, because it’s a cake Tuesday here on Peas and Peonies. Remember when I told you that I did some baking this weekend and that everything turned out great, well, it turned out amazing! I made a crepe stuffed New York cheesecake that my husband declared a “fancy restaurant dessert” and we agreed that someone must get it on their menu asap, because OMG this cake is truly delicious.

Yes, you read that right, this is not your typical cheesecake, this one doesn’t have a graham cracker crust. All the cheesecake filling is being held by buttery layers of crepes! I had this crepe stuffed New York cheesecake in my mind for a while. I was brainstorming recipes and combos when it came to me. It made perfect sense to me when I got this crazy idea, I love crepes, I love cheesecake, so I can only make this better by combining the two. And combine I did, and this crepe stuffed New York cheesecake and I couldn’t be happier.

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I dont know if you can sense my excitement, but yes, I want to scream and shout how much I love this crepe stuffed New York cheesecake goodness.

OK, OK enough with the excitement, let me officially introduce you to this crepe stuffed New York cheesecake beauty. The crust is made of a few layered crepes, that are covered in New York cheesecake filling, topped with four crepes that are STUFFED with ricotta cheese and chocolate chips. Let me say that one more time, the crepes are stuffed with a mixture of ricotta cheese and chocolate chips. CHOCOLATE CHIPS. This just got a hundred times better, right?

The ricotta chocolate chip crepes are topped with more cheesecake filling, baked to perfection and topped with dark melted chocolate and fresh raspberries. You see, more chocolate! Chocolate is always good, I never shy away from using some in my recipes. The bright, fresh and a little tart raspberries are the perfect finishing bite. Their vibrant red color adds some much needed contrast, and makes the cake so much more festive. Topped with some powdered sugar, this crepe stuffed New York cheesecake is ready for your Christmas table, or any dessert table, or your kitchen counter so you can just sit near it and gobble it all without sharing. See, great idea here.

I enjoyed baking this crepe stuffed New York cheesecake, also coming up with the idea. This crepe stuffed New York cheesecake is actually so “ME”, it incorporates all the things I love. I am a sucker for creamy, hearty desserts like cheesecake, and I honestly eat crepes on a weekly basis, having the two together was one of the best decisions I have ever made.

And Google I beat you, I just googled crepe stuffed New York cheesecake to see what comes up, and guess what, this cake is one of a kind, my lovely crepe stuffed New York cheesecake is officially my baby! This recipe is one of a kind, but while it may look complicated, its actually easy to make. If you are out of time, or want to cut some of the labor here, you can buy the crepes, and all you are left to do is stuff them and whip the cheesecake filling and TA DA you are done. Well, technically you have to melt some chocolate after that, but thats no big deal, right? 🙂

I specifically used ricotta cheese to stuff the crepes, because it has a slightly different texture. And I fell in love completely with the melted chocolate chips. Having the crepe layers baked into the cheesecake, gives this cake an amazing texture. Each bite is filled with creamy vanilla bean New York cheesecake, buttery, thin and soft crepes and a sweet chocolate ricotta mixture. The chocolate on top hardens when refrigerated, which adds a nice crunchy, and the fresh, juicy and tart raspberries balance the sweetness of the cake and brighten it up.

Many thanks to my dear husband, I interrupted him from having lunch to help me photograph this crepe stuffed New York cheesecake and he agreed to sift that powdered sugar, he did a great job, and I was able to translate the beauty of my crepe stuffed New York cheesecake into photos.

If you like crepe cakes, cheesecake and chocolate, if you like creamy, decadent and fabulous dessert, you have to try my crepe stuffed New York cheesecake and experience for yourself what an amazing combo crepes and cheesecake can be!

5.0 from 7 reviews

Crepe Stuffed New York Cheesecake

Prep time

1 hour 30 mins

Cook time

1 hour 30 mins

Total time

3 hours

This crepe stuffed New York cheesecake is an incredible combo of buttery, ricotta chocolate chip stuffed crepes baked into a NY cheesecake.

Author: Katalina Kastravet

Recipe type: Dessert

Cuisine: American

Serves: 12 slices

Ingredients

For Crepes - makes 9 crepes when using a 12 inch pan
1 cup all-purpose flour
2 tablespoon sugar
¼ teaspoon salt
1½ cups whole milk
4 large eggs
3 tablespoons unsalted butter, melted
1 teaspoons vanilla extract or 1 vanilla bean, halved and seeds removed
Butter - to coat the pan between making each crepe
Ricotta Crepe Filling:
1½ cup ricotta cheese
3 tablespoons sugar
1 egg
1 tablepoon flour
½ cup chocolate chips
New York Cheesecake Filling:
2 (8 ounce) packages cream cheese
¾ cup white sugar
⅓ cup whole milk
2 eggs
½ cup sour cream
½ 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
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 just whisk by hand until well combined. Add sugar, salt, vanilla bean seeds and flour - one cup at a time 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 ver low-medium heat and when hot add a little butter to coat it (less than half of a tablespoon).
Pour ⅓ 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, loosed 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 crepe and stack on a plate. Continue with the remaining batter and stack 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 ricotta cheese with the egg and sugar, when combined stir in the flour, after fully incorporated add the chocolate chips. Set aside.
New York Cheesecake Filling:
In the bowl of an electric mixer, fitted with the wire attachemnt, mix cream cheese with sugar until smooth. Add the milk, and 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 a 8 inch springform pan with baking spray.
Place 2 crepes on the bottom of the bowl and 3 on the sides, to create a crepe crust.
Pour half of the New York cheesecake filling into prepared crepe crust.
Place a crepe on a working table, place ¼ of the ricotta chocolate chip mixture a few inches from the side that is facing you, and spread it over half of the crepe. Roll it gently into a tube and place it carefully into the pan on top of the cheesecake filling. Repeat with the remaining 3 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 cake cool in 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 since we are covering it in chocolate so it won't be visible.
Once you remove the cake from the oven, the crepe edges that are 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:
Bring a medium saucepan half filled with water to a boil. Place the chocolate in a medium bowl set over the saucepan of simmering water, let it melt, stir just a few times. Remove from heat and set aside. Pour the chocolate on top of the cheesecake, level the mixture with a spatula or spoon.
Top with fresh raspberries and refrigerate for at least 4 - 5 hours or better overnight.
Before serving, sift powdered sugar on top of the cake and remove from the springform pan.