White German Chocolate Cake with a Cheesecake Center
IngredientsFor the Cheesecake Center
16 oz (2 packages) cream cheese, softened
½ cup granulated sugar
2 large eggs
1 tsp vanilla extract
¼ cup sour cream
For the White Chocolate Cake
3 cups all-purpose flour
2½ tsp baking powder
½ tsp salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large egg whites
8 oz white chocolate, melted and cooled
1 tbsp vanilla extract
1 cup buttermilk
Cream Cheese Frosting
16 oz cream cheese, softened
1 cup unsalted butter, softened
6 cups powdered sugar
2 tsp vanilla extract
2–3 tbsp heavy cream
Coconut Pecan Topping
1½ cups sweetened shredded coconut, toasted
1 cup chopped pecans, toasted
¼ cup melted butter
¼ cup sweetened condensed milk
1 tsp vanilla extract
Optional Garnish
White chocolate curls
Whole pecans
Toasted coconut flakes
DirectionsStep 1:
Preheat the oven to 325°F (163°C). Grease one 9-inch springform pan and two 9-inch round cake pans.
Step 2:
Prepare the cheesecake by beating the cream cheese until smooth. Add the sugar, eggs, vanilla, and sour cream, mixing until creamy.
Step 3:
Pour the cheesecake batter into the springform pan and bake for 35–40 minutes, or until the center is just set. Cool completely, then refrigerate for at least 4 hours.
Step 4:
Increase the oven temperature to 350°F (175°C).
Step 5:
In a bowl, whisk together the flour, baking powder, and salt.
Step 6:
In a large mixing bowl, beat the butter and sugar until light and fluffy.
Step 7:
Mix in the egg whites one at a time, followed by the melted white chocolate and vanilla extract.
Step 8:
Alternate adding the dry ingredients and buttermilk, beginning and ending with the flour mixture. Mix just until combined.
Step 9:
Divide the batter evenly between the two prepared cake pans.
Step 10:
Bake for 28–32 minutes, or until a toothpick inserted into the center comes out clean. Cool completely.
Step 11:
For the frosting, beat the cream cheese and butter until fluffy. Gradually mix in the powdered sugar, vanilla, and heavy cream until smooth.
Step 12:
Combine the toasted coconut, toasted pecans, melted butter, sweetened condensed milk, and vanilla to make the topping.
Step 13:
To assemble, place one cake layer on a serving plate. Spread a thin layer of frosting over the top.
Step 14:
Carefully place the chilled cheesecake layer on top and spread another thin layer of frosting.
Step 15:
Add the second cake layer and frost the top and sides of the cake.
Step 16:
Press the coconut pecan topping onto the top of the cake and decorate with white chocolate curls and whole pecans if desired.
Step 17:
Refrigerate the cake for 1 hour before slicing to help the layers set.
Tips
Chill the cheesecake layer completely before assembling to make it easier to handle. Use high-quality white chocolate for the richest flavor and smoothest texture. Toast the coconut and pecans to enhance their flavor and add a delicious crunch. Don’t overmix the cake batter to keep the cake light and tender. Refrigerate the assembled cake for at least 1 hour before serving for clean, beautiful slices. Store covered in the refrigerator for up to 5 days. This cake can be made a day in advance, and the flavors become even better overnight.
