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White German Chocolate Cheesecake Cake

Recipe by Evelyn Marcella Rivera

A layered showstopper: creamy vanilla cheesecake baked between two layers of moist white cake, set on a graham cracker crust, and finished with a white chocolate coconut-pecan topping.

  • Total Time5 hours 25 minutes
  • Yield12 slices 1x

Ingredients

Units Scale
  • 1 1/2 cups graham cracker crumbs
  • 3 tbsp granulated sugar
  • 5 tbsp unsalted butter, melted
  • 16 oz full-fat cream cheese, softened (two 8-oz blocks)
  • 1/2 cup granulated sugar
  • 2 large eggs, room temperature
  • 1/3 cup sour cream
  • 1 tsp vanilla extract
  • 1 box white cake mix (15.25 oz), prepared according to package
  • 3/4 cup evaporated milk
  • 3/4 cup granulated sugar
  • 3 large egg yolks
  • 6 tbsp unsalted butter, cubed
  • 1 tsp vanilla extract
  • 1 1/3 cups sweetened shredded coconut
  • 3/4 cup chopped pecans
  • 2 oz white chocolate, melted and cooled
  • 4 oz cream cheese, softened
  • 2 oz white chocolate, melted and cooled
  • 1 1/2 cups powdered sugar, sifted
  • 3 tbsp heavy cream

Instructions

  1. Make the crust: Preheat oven to 325°F. Mix graham cracker crumbs, sugar, and melted butter until combined. Press firmly into the bottom of a 9-inch springform pan. Bake 8 minutes. Cool completely.
  2. Make the cheesecake layer: Beat cream cheese and sugar on medium-high until completely smooth, about 3 minutes. Add eggs one at a time. Beat in sour cream and vanilla on low. Pour over the cooled crust. Bake in a water bath at 325°F for 45-50 minutes until the edges are set and the center has a slight jiggle. Turn off the oven, crack the door, and leave for 1 hour. Cool to room temperature, then refrigerate at least 4 hours or overnight.
  3. Bake the white cake layers: Prepare white cake batter according to the box. Divide between two greased and parchment-lined 9-inch round pans. Bake according to package directions. Cool completely.
  4. Make the coconut-pecan topping: In a medium saucepan over medium heat, whisk together evaporated milk, sugar, and egg yolks. Add butter. Cook, stirring constantly, for 10-12 minutes until thickened. Remove from heat. Stir in vanilla, coconut, pecans, and melted white chocolate. Cool completely.
  5. Make the white chocolate frosting: Beat cream cheese until smooth. Add melted white chocolate and beat to combine. Add powdered sugar one cup at a time on low, then the heavy cream. Beat on medium-high for 2 minutes until smooth and spreadable.
  6. Assemble: Place one white cake layer on a plate. Remove cheesecake from springform pan and place on top of the cake layer. Set the second cake layer on top. Frost the top and sides with the white chocolate frosting. Spread the cooled coconut-pecan topping over the frosted top. Refrigerate at least 1 hour before slicing.

Notes

The cheesecake layer must be made ahead — minimum 4 hours in the fridge, overnight is better. All cake components need to be completely cool before assembly. Refrigerated up to 5 days.

  • Prep Time: 30 minutes
  • Cook Time: 55 minutes
  • Category: Dessert
  • Cuisine: American, Southern

Nutrition

  • Calories: 620
  • Sugar: 54
  • Sodium: 410
  • Fat: 35
  • Saturated Fat: 18
  • Carbohydrates: 72
  • Fiber: 2
  • Protein: 8

Find it online: https://blesseddish.com/white-german-chocolate-cheesecake-cake/