White German Chocolate Cake with a Cheesecake Center

This delightful cake combines the rich flavors of white chocolate and creamy cheesecake, creating a dessert that’s both indulgent and memorable. Perfect for special occasions or a sweet treat with loved ones.

 

Ingredients:

 

For the Cheesecake Center:

16 oz cream cheese, softened
½ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract

For the White German Chocolate Cake:

1 cup (4 oz) white chocolate, chopped
½ cup (1 stick) unsalted butter
1 cup granulated sugar
½ cup brown sugar
3 large eggs Potsticker Soup with Mushrooms Bok Choy
1 teaspoon vanilla extract
2½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup buttermilk
1 cup sweetened shredded coconut
1 cup chopped pecans
For the Frosting:

1½ cups evaporated milk
1½ cups granulated sugar
3 large egg yolks
¾ cup unsalted butter
1½ teaspoons vanilla extract
2 cups sweetened shredded coconut
1½ cups chopped pecans

Directions:

 

Prepare the Cheesecake Layer:

Preheat your oven to 325°F (163°C).
In a mixing bowl, beat the softened cream cheese and granulated sugar until smooth.
Add the eggs one at a time, mixing well after each addition.
Stir in the vanilla extract.
Pour the mixture into a greased 9-inch springform pan.
Bake for 45–50 minutes, or until the center is set.
Allow the cheesecake to cool completely, then remove from the pan and refrigerate.
Prepare the Cake Layers: Butter Biscuits

Preheat your oven to 350°F (177°C).
Grease and flour two 9-inch round cake pans.
In a microwave-safe bowl, melt the white chocolate and butter together, stirring until smooth.
In a large mixing bowl, combine the melted white chocolate mixture with granulated sugar and brown sugar. Garlic Butter Steak with Cheesy Herb Pasta
Add the eggs one at a time, mixing well after each addition.
Stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, beginning and ending with the dry ingredients.
Fold in the shredded coconut and chopped pecans.
Divide the batter evenly between the prepared cake pans.
Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
Prepare the Frosting:

In a saucepan over medium heat, combine the evaporated milk, granulated sugar, egg yolks, and butter.
Cook, stirring constantly, until the mixture thickens and turns golden brown, approximately 12 minutes.
Remove from heat and stir in the vanilla extract, shredded coconut, and chopped pecans.
Allow the frosting to cool to room temperature.
Assemble the Cake:

Place one cake layer on a serving plate.
Spread a thin layer of frosting over the top.
Carefully place the chilled cheesecake layer on top.
Spread another thin layer of frosting over the cheesecake.
Top with the second cake layer.
Use the remaining frosting to cover the top and sides of the cake.
Garnish with additional coconut and pecans if desired. Billion Dollar Buttery Biscuits
Enjoy this decadent cake with family and friends, and savor the harmonious blend of flavors and textures.