This isn’t your typical cheesecake — it’s two favorite desserts in one: delicate, buttery crepes stuffed with a light ricotta and chocolate chip filling, baked right into a classic New York–style cheesecake. The result is rich and silky with pockets of melted chocolate in every bite. If you want a dessert that wows at special occasions or brunch, this crepe-stuffed New York cheesecake is a showstopper.
Table of contents
- Why you will love this recipe
- What you will need
- How to prepare
- Expert tip
- Recipe variations and add-ins
- Serving suggestions
- How to store
- Frequently asked questions
- More cheesecake recipes
I love creamy desserts and I make crepes regularly, so combining crepes with a dense New York cheesecake felt inevitable. I use ricotta in the crepe filling for a lighter texture than the cheesecake filling, and little chocolate chips that melt into pockets of flavor. The crepe layers baked into the cheesecake give each slice an interesting texture contrast: silky cheesecake, tender crepes, and a sweet ricotta-chocolate center. If you’re short on time, store-bought crepes work well here.
Why you will love this recipe
- Unique and memorable: Crepes tucked into a New York cheesecake make a dessert no one expects.
- Great for celebrations: Elegant enough for holidays, birthdays, and dinner parties.
- Make ahead: The cake keeps well in the fridge and actually benefits from resting overnight.
- Textural contrast: Buttery crepes, light ricotta filling, and silky cheesecake combine for a complex bite.
What you will need
For the crepes
Basic crepe batter of flour, sugar, milk, eggs, butter, and vanilla. If you prefer a shortcut, premade crepes work well here.
For the crepe filling
Ricotta cheese mixed with a little sugar, an egg, flour to stabilize, and chocolate chips. Ricotta keeps the filling light and slightly grainy in a pleasing way.
For the cheesecake filling
A classic New York cheesecake base: cream cheese, sugar, milk, eggs, sour cream, flour, and vanilla. Sour cream adds moisture and a gentle tang that yields the silky finish New York cheesecakes are known for.
For the garnish
Chocolate ganache or melted dark chocolate with cream, fresh raspberries to cut the richness, and a dusting of powdered sugar.
How to prepare
Make the crepe batter: Blend or whisk milk, eggs, melted butter, sugar, vanilla, salt, and flour until smooth. Let the batter rest 15–30 minutes so it spreads easily in the pan.
Cook the crepes: Heat a 12-inch nonstick pan over medium heat and lightly butter it. Pour about 1/3 cup of batter into the center and swirl to make a thin layer. Cook about 1 minute until the edges lift, flip, and cook 30–60 seconds more until lightly golden. Stack and cover with a towel to keep them from drying out.
Prepare the ricotta filling: Whisk ricotta with sugar, an egg, and a tablespoon of flour; fold in chocolate chips and set aside.
Make the cheesecake batter: Beat cream cheese and sugar until smooth, add milk, then incorporate eggs one at a time. Scrape the bowl, then fold in sour cream, vanilla, and flour until the mixture is silky.
Assemble: Preheat the oven to 350°F (175°C). Spray an 8-inch springform pan. Line the bottom with two crepes and line the sides with three crepes to form a light crepe crust. Pour half the cheesecake filling over this base. On a clean surface, spoon about 1/4 of the ricotta mixture onto a crepe, spread it over half the crepe, roll into a tube, and place it in the pan on top of the cheesecake layer. Repeat to use four filled crepes, then pour the remaining cheesecake filling over the top.
Bake: Bake 60 minutes. Turn the oven off and leave the cake inside with the door closed for 4–5 hours to cool slowly — this reduces the chance of cracking. Remove and trim any overhanging or slightly darkened crepe edges to level the cake.
Finish with ganache: Warm cream until simmering (do not boil) and pour over chopped dark chocolate to make a glossy ganache. Let it sit 2–3 minutes, stir until smooth, cool slightly, then pour over the chilled cake. Top with fresh raspberries and refrigerate 4–5 hours or overnight.
Serve: Dust briefly with powdered sugar, remove the springform, and slice with a hot, wiped knife for clean pieces.
Expert tip
How to make the best crepes
The key is resting the batter. After mixing, let it rest at least 20 minutes — longer if you whipped it by hand. Resting relaxes the gluten and gives a better flavor and texture, allowing the batter to spread thinly and evenly.
More tips to consider
- If you don’t have a blender, whisk by hand or use an electric mixer with a whisk attachment.
- Cook crepes on medium heat for about a minute per side to avoid rubberiness.
- Use just enough butter to coat the pan; too much makes crepes greasy.
- Dip the knife in hot water and dry it between cuts for clean cheesecake slices.
Recipe variations and add-ins
- Different crepe filling: Swap the ricotta and chocolate chips for Nutella, white chocolate chips, or a fruit preserve.
- Add fruit: Fold in a strawberry or raspberry purée for a fruity ricotta layer, or add fresh berries to the roll before baking.
- Change the chips: Try butterscotch, peanut butter, or dark-chocolate chips for a new flavor profile.
- Cheesecake add-ins: Fold chocolate chips into the cheesecake batter for a double-chocolate version.
- Alternative topping: Use salted caramel instead of chocolate for a rich twist.
Serving suggestions
Serve this cheesecake chilled, sliced cleanly with a hot, wiped knife. Garnish with raspberries or mixed berries and a drizzle of warm chocolate or caramel. It pairs beautifully with a small scoop of vanilla ice cream, a dollop of whipped cream, or a light fruit coulis for contrast.
How to store
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Freeze: Wrap tightly in plastic and foil or use a freezer-safe container for up to 3 months.
- Thaw: Defrost overnight in the refrigerator before serving.
Frequently asked questions
Rubbery crepes are usually overcooked or made from batter that’s too thick. Cook on medium heat for about a minute, then flip and cook briefly on the other side. Let the batter rest at least 20 minutes so it spreads properly. Use minimal butter in the pan.
Chill the cake thoroughly. Use a long, sharp knife warmed in hot water and wiped dry between cuts. This produces smooth, professional slices.
New York–style cheesecake is denser and richer because it relies heavily on cream cheese and often includes sour cream for a smooth, tangy texture. It typically uses fewer or no other cheeses like ricotta or mascarpone.
More cheesecake recipes
Red Velvet Cake Cheesecake
Dream Extreme Oreo Cheesecake
Strawberry Cheesecake
Brownie Baileys Cheesecake
Crepe Stuffed New York Cheesecake
Ingredients
For Crepes – makes 9 (12-inch pan)
- 2 tablespoons white granulated sugar
- 2 large eggs, room temperature
- 1/4 teaspoon salt
- 2 cups whole milk
- 1 cup all-purpose flour
- 3 tablespoons unsalted butter, melted (+ extra for skillet)
- 1 teaspoon vanilla extract or seeds from 1 vanilla bean
Ricotta Crepe Filling
- 1 1/2 cups ricotta cheese, room temperature
- 3 tablespoons sugar
- 1 egg, room temperature
- 1 tablespoon all-purpose flour
- 1/2 cup chocolate chips
New York Cheesecake Filling
- 2 (8 oz) packages cream cheese, room temperature
- 3/4 cup white granulated sugar
- 1/3 cup whole milk, room temperature
- 2 eggs, room temperature
- 1/2 cup sour cream, room temperature
- 1/2 cup all-purpose flour
- 1 teaspoon vanilla extract or vanilla bean seeds
Assemble and Garnish
- baking spray
- 6 ounces dark chocolate, chopped (for ganache)
- 8 ounces heavy cream
- 1 lb fresh raspberries
- powdered sugar for dusting
Instructions
For the Crepes
- Combine eggs, milk, and melted butter in a blender or whisk by hand. Add sugar, salt, vanilla, and flour; blend until smooth. Let rest 15–20 minutes.
- Heat a 12-inch nonstick pan over medium heat and lightly coat with butter.
- Pour 1/3 cup batter into the center, swirl to spread thinly, and cook about 1 minute until edges lift. Flip and cook 30–60 seconds more. Stack and cover.
Ricotta Crepe Filling
- Mix ricotta with sugar and egg, stir in flour, then fold in chocolate chips. Set aside.
New York Cheesecake Filling
- Beat cream cheese and sugar until smooth. Add milk, then eggs one at a time, mixing just to combine. Scrape the bowl and fold in sour cream, vanilla, and flour until smooth.
Assemble and Bake
- Preheat oven to 350°F. Spray an 8-inch springform pan with baking spray.
- Line the bottom with 2 crepes and the sides with 3 crepes. Pour half the cheesecake filling in.
- Fill four crepes with the ricotta mixture, roll, and nest them into the pan on top of the filling. Pour remaining cheesecake batter over the top.
- Bake 1 hour. Turn the oven off and let the cake cool inside with the door closed for 4–5 hours.
- Trim any overhanging crepe edges and keep the cake in the pan while glazing.
Garnish
- Heat cream until it just simmers, pour over chopped chocolate, let sit 2–3 minutes, then stir until smooth. Cool slightly and pour over the cheesecake.
- Top with fresh raspberries and refrigerate at least 4–5 hours or overnight. Dust with powdered sugar before serving.
Notes
Let crepe batter rest for best texture. If preparing by hand, rest several hours or overnight for even better flavor. Whisk again before using if it has sat for a while.
- Trim any darkened crepe edges after baking.
- Use minimal butter to avoid greasy crepes.
- For clean slices, dip and dry the knife between cuts.
Nutrition
Carbohydrates: 48 g |
Protein: 14 g |
Fat: 25 g