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White German Chocolate Cake with Cheesecake Center

White German Chocolate Cake with Cheesecake Center
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Indulge in the delightful layers of this White German Chocolate Cake with Cheesecake Center, a dessert that beautifully marries rich cheesecake with fluffy white chocolate cake. Topped with a luscious coconut pecan frosting, this show-stopping cake is perfect for celebrations or simply treating yourself. Its creamy texture and sweet flavors make it a crowd-pleaser that’s easy to prepare, allowing you to impress your guests without the fuss.

Ingredients

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  • 2 (8 oz) blocks cream cheese, softened
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 tsp pure vanilla extract
  • 1/4 cup sour cream
  • 1 tbsp all-purpose flour
  • 2 1/2 cups all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup unsalted butter, room temperature
  • 1 1/2 cups granulated sugar
  • 4 large eggs
  • 2 tsp vanilla extract
  • 8 oz white chocolate, melted and cooled
  • 1 cup buttermilk
  • 1/2 cup unsalted butter
  • 1 cup evaporated milk
  • 1 cup granulated sugar
  • 3 egg yolks, lightly beaten
  • 1 tsp vanilla extract
  • 1 1/2 cups sweetened shredded coconut
  • 1 cup chopped pecans
  • 4 oz white chocolate, melted

Instructions

  1. Prepare the cheesecake layer by beating cream cheese and sugar until smooth. Add eggs one at a time, then mix in vanilla, sour cream, and flour. Pour into a greased springform pan and bake at 325°F (163°C) for 40–45 minutes. Chill until set.
  2. For the cake, cream butter and sugar together, then add eggs and vanilla before incorporating melted white chocolate. Combine dry ingredients with buttermilk alternately. Bake layers at 350°F (175°C) for 25–30 minutes.
  3. Make the frosting by cooking butter, evaporated milk, sugar, and egg yolks until thickened. Stir in vanilla, coconut, pecans, and melted white chocolate.
  4. Assemble by layering the cake and cheesecake; frost the top and sides with cooled frosting.

Nutrition

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