Description
Indulge in the decadent White German Chocolate Cake Cheesecake, a delightful fusion of two classic desserts. This recipe combines the rich, creamy texture of cheesecake with the sweet, coconutty flavors of German chocolate cake, creating a truly unforgettable treat.
Ingredients
Scale
- For the Crust:
- 1 1/2 cups chocolate cookie crumbs (such as Oreos), finely crushed
- 1/4 cup unsalted butter, melted
- For the Cheesecake Filling:
- 32 ounces cream cheese, softened
- 1 1/2 cups granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 4 large eggs
- For the Coconut Pecan Frosting:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 1/2 cup evaporated milk
- 1 teaspoon vanilla extract
- 1 cup shredded coconut
- 1/2 cup chopped pecans
- For the Cake Layers (Optional):
- 1 box German chocolate cake mix
- Ingredients called for on the cake mix box (usually eggs, oil, and water)
Instructions
- Make the Crust: Preheat oven to 350°F (175°C). In a bowl, combine cookie crumbs and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes, then let cool.
- Make the Cheesecake Filling: In a large bowl, beat cream cheese and sugar until smooth. Beat in vanilla extract and salt. Add eggs one at a time, beating until just combined.
- Assemble and Bake: Pour the cheesecake filling over the cooled crust. Bake for 55-65 minutes, or until the edges are set and the center jiggles slightly. Let cool completely in the pan.
- Make the Coconut Pecan Frosting: In a bowl, beat butter until creamy. Gradually add powdered sugar, alternating with evaporated milk, until smooth. Stir in vanilla extract, shredded coconut, and chopped pecans.
- Frost and Chill: If using cake layers, bake and cool them according to box directions. Top the cheesecake with the coconut pecan frosting. If using cake layers, frost the cake layers and stack them on top of the cheesecake. Chill for at least 4 hours (or preferably overnight) before serving.
Notes
- For a smoother cheesecake, make sure your cream cheese is completely softened.
- Don’t overbake the cheesecake; it should still have a slight jiggle in the center.
- Feel free to add a thin layer of fudge between the cheesecake and the frosting for extra decadence.
- Store leftovers in the refrigerator.
- Prep Time: 45 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 550
- Sugar: 45g
- Sodium: 250mg
- Fat: 35g
- Saturated Fat: 20g
- Protein: 8g