White German Chocolate Cheesecake Cake 🍰✨

Introduction

Welcome to a delicious journey with the White German Chocolate Cheesecake Cake! This delightful dessert combines the rich flavors of cheesecake and cake, topped with a tasty coconut-pecan topping. It looks impressive and tastes even better.

Why Make This Recipe

This cake is great for special occasions or when you want to impress family and friends. It offers a wonderful mix of textures and flavors. If you love chocolate, creamy cheesecake, and a hint of coconut, this cake is perfect for you. Plus, it’s a fun baking project that can bring joy to your kitchen!

How to Make White German Chocolate Cheesecake Cake

Making this cake is easier than you might think. Just follow the steps below to create something truly special.

Ingredients:

2 1⁄2 cups all-purpose flour
2 1⁄2 tsp baking powder
1⁄2 tsp salt
1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar
4 egg whites
2 tsp vanilla extract
1 cup whole milk
16 oz (2 blocks) cream cheese, softened
1⁄2 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1⁄4 cup sour cream
1 cup evaporated milk
1 cup brown sugar
3 egg yolks
1/2 cup unsalted butter
1 tsp vanilla extract
1 1⁄2 cups sweetened shredded coconut
1 cup chopped pecans

Directions:

Make the Cheesecake Layer: Preheat your oven to 325°F (163°C). In a mixing bowl, beat the cream cheese until smooth. Then add sugar, eggs, vanilla, and sour cream. Pour the mixture into a greased 9" springform pan. Bake for 35–40 minutes until set. Cool completely, then chill for at least 2 hours.
Make the White Cake: Preheat your oven to 350°F (175°C). Cream the softened butter and granulated sugar until fluffy. Add the egg whites one at a time, then mix in the vanilla extract. Alternate mixing in the dry ingredients and the milk until combined. Divide the batter between two 9" cake pans and bake for 25–30 minutes. Let them cool completely.
Make the Coconut-Pecan Topping: In a saucepan, mix evaporated milk, brown sugar, egg yolks, and butter. Cook over medium heat until the mixture thickens, about 10–12 minutes, stirring frequently. Remove from heat and add vanilla, coconut, and pecans. Let it cool to room temperature.
Assemble the Cake: Start by placing one layer of the white cake on a plate. Add the chilled cheesecake layer on top, then place the second cake layer on top of that. Generously spoon and spread the coconut-pecan topping over the entire cake. If you like, drizzle with caramel for an extra treat.

How to Serve White German Chocolate Cheesecake Cake

Serve this cake chilled or at room temperature. It’s perfect for birthdays, holidays, or just because. Pair it with a cup of coffee or tea for a delightful dessert experience.

How to Store White German Chocolate Cheesecake Cake

Store the cake in the refrigerator if you have leftovers. Keep it covered in an airtight container to keep it fresh for up to 5 days.

Tips to Make White German Chocolate Cheesecake Cake

Make sure your ingredients are at room temperature for better mixing.
Don’t skip the chilling time for the cheesecake layer; it helps the cake set better.
Use fresh ingredients for the best flavor.

Variation

You can make this cake with different flavors! Try adding white chocolate to the cheesecake layer or a fruit topping instead of coconut and pecans.

FAQs

1. Can I freeze this cake?
Yes! You can freeze the cake for up to 3 months. Just wrap it well before freezing.

2. Can I use a different type of nut?
Absolutely! Feel free to use walnuts or almonds if you prefer.

3. What if I don’t have a springform pan?
You can use a regular cake pan, but be careful when removing the cheesecake layer. It might be more challenging to cut and serve.

Enjoy making this delicious White German Chocolate Cheesecake Cake! You’ll impress everyone with your baking skills and the delightful flavors of this special dessert.