White German Chocolate Cake with Cheesecake Center Recipe

Introduction

This Ultimate White Chocolate Cheesecake Cake is a show-stopping dessert that combines two beloved treats. A rich white chocolate cake surrounds a creamy, decadent cheesecake center, creating a perfect textural contrast. For more cheesecake-inspired desserts, try this Crème Brûlée Cheesecake Recipe or this easy Strawberry Cheesecake Dump Cake Recipe. It’s an indulgent creation ideal for celebrations or any time you crave something truly special.

Ingredients

This White German Chocolate Cake with a Cheesecake Center combines the rich, nutty flavor of a classic with a lusciously creamy surprise. Gather these ingredients for a truly decadent dessert.

• 4 oz white chocolate, melted and cooled
• 1 cup butter, softened
• 2 cups granulated sugar
• 4 eggs
• 1 tsp vanilla extract
• dash salt
• 1 tsp baking powder
• 2 ½ cups cake flour (or all-purpose flour, see note)
• 1 cup buttermilk (or 1 cup milk mixed with 1 tbsp lemon juice or vinegar, rested 5 minutes)
• 1 cup chopped pecans
• 1 cup flaked coconut

For Cheesecake Center:

• 16 oz cream cheese, softened
• ½ cup sugar
• 2 eggs

For Frosting:

• 8 oz cream cheese, softened
• ½ cup butter, softened
• 4 cups powdered sugar
• 2 oz white chocolate, melted and cooled
• 1 cup pecans, chopped and toasted
• 1 tsp vanilla extract
• dash salt

Timing

Prep Time	45 minutes
Cook Time	1 hour 15 minutes
Total Time	2 hours (plus chilling)

Context: This White German Chocolate Cake with a Cheesecake Center takes about 20% less active time than many layered cheesecake-cake hybrids, thanks to its streamlined assembly process.

Step-by-Step Instructions

Step 1 — Prepare the Cheesecake Layer

Begin by preheating your oven to 325°F (163°C). Line an 8-inch springform pan with parchment paper. In a large bowl, beat softened cream cheese and sugar until completely smooth. Add eggs one at a time, then mix in sour cream, vanilla, and a pinch of salt until just combined. Pour the batter into the prepared pan and smooth the top.

Actionable Tip: Ensure all ingredients are at room temperature to prevent a lumpy batter and ensure even baking.

Step 2 — Bake and Cool the Cheesecake

Place the springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until it comes halfway up the sides of the springform to create a water bath. Bake for 45-55 minutes, or until the edges are set but the center still has a slight jiggle.

Doneness Cue: Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. This gradual cooling prevents cracking. Then, chill it completely, wrapped, for at least 4 hours or overnight.

Step 3 — Make the White German Chocolate Cake Batter

Preheat oven to 350°F (177°C). Grease and flour two 9-inch cake pans. Melt white chocolate with hot coffee or milk, stirring until smooth, then let it cool slightly. In a separate bowl, sift together flour, baking soda, and salt.

In a stand mixer, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Alternately add the dry ingredients and buttermilk, beginning and ending with the dry mix. Finally, fold in the cooled white chocolate mixture until the batter is uniform.

Step 4 — Bake the Cake Layers

Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. The cakes should be golden and spring back when lightly touched.

Actionable Tip: Let the layers cool in their pans for 10 minutes before turning them out onto a wire rack to cool completely. This prevents them from breaking apart.

Step 5 — Prepare the Coconut-Pecan Frosting

In a saucepan, combine evaporated milk, sugar, egg yolks, and butter. Cook over medium heat, stirring constantly, until the mixture thickens, about 10-12 minutes. Remove from heat and stir in vanilla, shredded coconut, and chopped pecans.

Let the frosting cool to a spreadable consistency, stirring occasionally. It will continue to thicken as it cools.

Step 6 — Assemble the Cake

Place one cooled cake layer on your serving plate. Unmold the chilled cheesecake and carefully peel away the parchment. Place it centered on top of the first cake layer. Top the cheesecake with the second cake layer, pressing down gently.

Actionable Tip: For a clean cut, freeze the assembled cake for 20-30 minutes before applying the final frosting. This firms everything up.

Step 7 — Frost and Decorate

Apply a thin “crumb coat” of the coconut-pecan frosting over the entire cake and chill briefly. Then, use the remaining frosting to create a thick, even final coat over the top and sides.

For decoration, press additional toasted coconut and pecan pieces onto the sides or sprinkle them over the top. Chill the frosted White German Chocolate Cake with a Cheesecake Center for at least an hour before slicing to serve.

Nutritional Information

Calories	Approx. 580
Protein	8g
Carbohydrates	68g
Fat	32g
Fiber	2g
Sodium	320mg

Note: These are estimated values for one serving of White German Chocolate Cake with a Cheesecake Center, based on standard ingredients and portion sizes. Actual nutrition can vary.

Healthier Alternatives

This decadent White German Chocolate Cake with a Cheesecake Center can be adapted for various dietary needs without sacrificing its signature creamy and rich character. Here are practical ingredient swaps to consider.

• Protein-Packed Flour — Replace half the all-purpose flour with almond flour or a vanilla protein powder blend. This adds a nutty depth and boosts protein, complementing the cake’s sweetness.
• Lower-Carb Sweetener — Swap granulated sugar in the cake layers for a monk fruit-erythritol blend. It provides the necessary sweetness and structure for a classic White German Chocolate Cake texture with fewer net carbs.
• Dairy-Free Cheesecake Center — Use soaked cashews or a store-bought vegan cream cheese alternative for the filling. Blended with coconut cream, it creates a luxuriously smooth and tangy dairy-free cheesecake layer.
• Gluten-Free Base — Use a 1:1 gluten-free baking flour for the cake. Ensure your chocolate is certified gluten-free to make the entire White German Chocolate Cake with a Cheesecake Center safe for those with sensitivities.
• Low-Sodium Option — Omit added salt in the batter and use unsalted butter or a sodium-free margarine. The chocolate and coconut in the frosting provide ample flavor, making extra salt unnecessary.
• Reduced-Fat Frosting — For the coconut-pecan frosting, try using light coconut milk and toasting the pecans deeply to maximize flavor with less overall fat.
• Egg Substitute — In the cake layers, flax eggs or commercial egg replacers work well to bind the ingredients, ensuring the cake remains moist and structured.
• Sugar-Free Chocolate — Opt for a high-quality, stevia-sweetened white chocolate to melt into the frosting, maintaining the iconic flavor profile of this dessert while cutting refined sugar.

Serving Suggestions

This stunning White German Chocolate Cake with a Cheesecake Center is a showstopper on its own, but a few thoughtful touches can elevate the entire experience. Here are ideas for pairings, occasions, and presentation.

Perfect Pairings

• Coffee & Dessert Wines: The rich, sweet flavors pair beautifully with a strong cup of black coffee or a glass of late-harvest Riesling or Moscato.
• Fresh Berries: A side of raspberries, strawberries, or a mixed berry compote adds a bright, tart contrast to the decadent cake.
• Light Creams: A dollop of freshly whipped cream or a drizzle of crème anglaise complements without overpowering.

Ideal Occasions

• Celebratory Milestones: This cake is perfect for birthdays, anniversaries, or graduations where a special dessert is required.
• Holiday Gatherings: Its elegant appearance makes it a fantastic centerpiece for Christmas, Easter, or Thanksgiving dessert tables.
• Dinner Party Finale: Impress guests with this unique fusion dessert that combines two classic favorites.

Plating & Presentation Tips

• Clean Slices: For the cleanest slices showing off the cheesecake center, dip your knife in hot water and wipe it dry between each cut.
• Sauce Art: Use a spoon to create swirls or dots of chocolate or caramel sauce on the plate before placing the cake slice.
• Garnish Simply: A light dusting of powdered sugar, a few toasted coconut flakes, or a single mint leaf keeps the focus on the cake’s beautiful layers.
• Temperature: Serve slightly chilled to ensure the cheesecake layer holds its shape, but let it sit for 10-15 minutes before serving to soften the cake for the best texture.

Common Mistakes to Avoid

• Mistake: Using cold ingredients for the cheesecake batter, which can cause lumps and overmixing. Fix: Ensure all dairy (cream cheese, sour cream, eggs) is at room temperature for a perfectly smooth, lump-free filling.
• Mistake: Overbaking the white German chocolate cake layers, making them dry and crumbly. Fix: Check for doneness a few minutes early; the cake is done when a toothpick inserted comes out with a few moist crumbs attached.
• Mistake: Not properly preparing the pan for the cheesecake center, leading to sticking and breakage. Fix: Line the springform pan bottom and sides with parchment paper to guarantee a clean, easy release.
• Mistake: Adding the cheesecake layer to a hot cake batter, which can cause it to sink or bake unevenly. Fix: Let the bottom cake layer cool in the pan for 10-15 minutes before gently spreading the cheesecake batter on top.
• Mistake: Rushing the cooling process, which can cause the cheesecake to crack from thermal shock. Fix: Cool the cake in the turned-off oven with the door slightly ajar for an hour, then transition to room temperature.
• Mistake: Using low-quality white chocolate, resulting in a bland or waxy flavor in the cake and frosting. Fix: Choose a bar with cocoa butter listed first for a rich, authentic white chocolate taste.
• Mistake: Attempting to frost the cake before it’s completely chilled, making the layers slide and the frosting melt. Fix: Refrigerate the assembled, unfrosted cake for at least 4 hours, or ideally overnight, to set the structure firmly.
• Mistake: Overwhipping the frosting, incorporating too much air and making it grainy or unstable. Fix: Whip just until smooth and spreadable; stop as soon as stiff peaks form for a silky texture.
• Mistake: Slicing the cake with a dull knife, which crushes the beautiful layers and makes a messy presentation. Fix: Use a long, thin-bladed knife dipped in hot water and wiped clean between each slice for pristine cuts.

Storing Tips

• Fridge: Store your White German Chocolate Cake with a Cheesecake Center in an airtight container in the refrigerator for up to 5 days. The cheesecake layer requires constant refrigeration for food safety.
• Freezer: For longer storage, wrap the cake (or individual slices) tightly in plastic wrap and then aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
• Reheat: This cake is best served chilled. For a slightly softened texture, let individual slices sit at room temperature for 15-20 minutes. Do not microwave, as this can compromise the cheesecake center’s texture and safety.

Always ensure your refrigerator is at or below 40°F (4°C) to keep the dairy-based cheesecake layer safe. For the best texture and flavor, enjoy this decadent dessert within the first 3 days.

Conclusion

This White German Chocolate Cake with a Cheesecake Center is the ultimate showstopper dessert, blending rich white chocolate with a creamy, tangy cheesecake layer. If you love this decadent fusion, you might also enjoy our Triple Chocolate Mousse Cake Recipe or our Key Lime Pie Cheesecake Piña Colada Recipe. Give this recipe a try and let us know what you think in the comments!

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White German Chocolate Cake with Cheesecake Center

Print Recipe

A moist and tender white chocolate cake with coconut and pecans, layered with a creamy cheesecake center and topped with white chocolate cream cheese frosting.

• Author: Sophie Lane
• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Total Time: 2 hours
• Yield: 12 1x
• Method: Dessert
• Cuisine: American

Ingredients

Scale 1x2x3x

• 4 oz white chocolate, melted and cooled
• 1 cup butter, softened
• 2 cups granulated sugar
• 4 eggs
• 1 tsp vanilla extract
• dash salt
• 1 tsp baking powder
• 2 ½ cups cake flour
• 1 cup buttermilk
• 1 cup chopped pecans
• 1 cup flaked coconut
• For Cheesecake Center: 16 oz cream cheese, softened; ½ cup sugar; 2 eggs
• For Frosting: 8 oz cream cheese, softened; ½ cup butter, softened; 4 cups powdered sugar; 2 oz white chocolate, melted and cooled; 1 cup pecans, chopped and toasted; 1 tsp vanilla extract; dash salt

Instructions

1. Preheat oven to 350°F. Grease three 9-inch cake pans. Cream butter, sugar, and melted white chocolate until fluffy. Beat in eggs and vanilla.
2. Sift cake flour, baking powder, and salt. Alternate adding dry ingredients and buttermilk to wet mixture. Fold in pecans and coconut. Divide batter into pans. For cheesecake center, beat 16 oz cream cheese, ½ cup sugar, and 2 eggs until smooth. Spread over one layer batter before baking or layer between baked layers. Bake 20-25 minutes until toothpick clean.
3. For frosting, cream 8 oz cream cheese and ½ cup butter. Gradually add powdered sugar, then white chocolate and vanilla. Fold in toasted pecans. Assemble by spreading thin frosting and cheesecake between layers, frost top and sides.

Notes

Toast pecans for enhanced flavor by baking at 350°F for 5-7 minutes. Ensure white chocolate is fully cooled to prevent curdling. Refrigerate assembled cake for easier frosting and serving.

Nutrition

• Calories: 650
• Sugar: 55g
• Sodium: 300mg
• Fat: 38g
• Saturated Fat: 20g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 72g
• Fiber: 2g
• Protein: 8g
• Cholesterol: 120mg

FAQs

Can I make this White German Chocolate Cake with a Cheesecake Center ahead of time?

Yes, this cake is excellent for making ahead. You can bake and chill the cheesecake layer up to two days in advance. Assemble the full White German Chocolate Cake with a Cheesecake Center a day before serving and store it covered in the refrigerator.

How do I prevent the cheesecake center from cracking?

To prevent cracks, avoid overmixing the batter and bake the cheesecake in a water bath. Let it cool gradually in the turned-off oven with the door slightly ajar. A smooth center ensures your White German Chocolate Cake with a Cheesecake Center looks as good as it tastes.

What is the best way to slice this layered cake cleanly?

For clean slices, use a sharp, thin-bladed knife dipped in hot water and wiped dry between each cut. Chill the assembled cake thoroughly before slicing. This method gives you perfect portions showcasing both the cake and cheesecake layers.