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Chocolate is one of my weaknesses. I know I am not alone in this one. Many of you are chocolate lovers or “chocaholic”. Others are also cheese lovers. I am both. Here I want to share with you one of my most requested recipes from friends and family. Cream cheese crust chocolate cake. The crust tastes like an exquisite crème brulée. Is addictive! Plus, it includes those two flavors I love: chocolate and cheese…win, win!

Cream Cheese Crust Chocolate Cake / 2015 Winsconsin Cheese Recipe Contest / #WinsconsinCheese / Food and Wine Conference entry /#FWCon / by My Sweet Zepol

Most of the comments I get are from busy woman that loves food, wants to cook every day (or often) for their family and make easy desserts. Key word: easy. We are often very busy people, but still want to love on our family and share a homemade meal with them. My goal is to make it as easy as possible for you. I am sure you can easily get this ingredients on your next trip to the supermarket and make this recipe in no time. Give it a try. Lets say this upcoming weekend, Father’s Day weekend!

Cream Cheese Crust Chocolate Cake / 2015 Winsconsin Cheese Recipe Contest / #WinsconsinCheese / Food and Wine Conference entry /#FWCon / by My Sweet Zepol

Cream Cheese Crust Chocolate Cake

Cream Cheese Crust Chocolate Cake

Yield: 12 servings
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

The crust of this Cream Cheese Crust Chocolate Cake tastes like an exquisite crème brulée, it's very adictive... in a very good way! My Cream Cheese Crust Chocolate Cake recipe was entered in the Wisconsin Cheese Recipe Contest as part of the Food and Wine Conference 2015.

Ingredients

  • 1 box Devil's Food (chocolate cake mix)
  • 1 (8oz package) Wisconsin Cream Cheese (softened)
  • 3 1/2 cups Confectioners Sugar
  • 2 Eggs
  • Confectioners Sugar for decorating (optional)

Instructions

  1. Preheat oven at 350 degrees.
  2. Grease a 9x13 inch baking dish and set aside.
  3. In a large bowl prepare the chocolate cake as directed on the package.
  4. Spread batter in the greased baking dish.
  5. In a smaller bowl mix the Wisconsin cream cheese, confectioners sugar and eggs until smooth and creamy.
  6. Pour the cheese mixture over the cake.
  7. Bake 35 to 40 minutes or until the cake begins to pull away from the sides of the pan or a tooth pick comes out clean. (I baked my cake for 35 minutes, so keep an eye on it once 30 minutes has gone by).
  8. Transfer to a wire rack to cool completely.
  9. Sprinkle over with some confectioners sugar.
  10. Serve as is or with vanilla ice cream for a great summer treat.





Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 77Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 34mgSodium: 13mgCarbohydrates: 15gFiber: 0gSugar: 14gProtein: 1g
Cream Cheese Crust Chocolate Cake / 2015 Winsconsin Cheese Recipe Contest / #WinsconsinCheese / Food and Wine Conference entry /#FWCon / by My Sweet Zepol

I have entered this Cream Cheese Crust Chocolate Cake recipe in the 2015 Wisconsin Cheese Recipe Contest as part of the Food and Wine Conference. This is the first time I attend the conference and I am so looking forward to it. Looking back at other posts and pictures makes my exceptions super high. Who doesn’t love food and wine? I sure do. Now add food, wine and the best company. New friendships will be made during the weekend of July 17-19 in Food and Wine Conference. If you are looking forward to attending and don’t have your ticket yet I have a gift for you. Use code: FWC15lopew for a $50 discount. Can’t wait to see you there and share a glass of wine!

Cream Cheese Crust Chocolate Cake / 2015 Winsconsin Cheese Recipe Contest / #WinsconsinCheese / Food and Wine Conference entry /#FWCon / by My Sweet Zepol

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Be sure to take a look at our special Pinterest board for this contest where you will find even more great recipes made with #WisconsinCheese !

Disclosure: My Cream Cheese Crust Chocolate Cake recipe was entered in the 2015 Wisconsin Cheese Recipe Contest as part of the Food and Wine Conference. I received no compensation for this post. All opinions are my very own.