White Chocolate German Cheesecake Cake

This elegant dessert combines the rich flavor of white German chocolate with the creamy texture of a cheesecake, all topped off with a delicate white chocolate buttercream frosting. It’s a showstopper for any special occasion or when you’re craving a luxurious treat.

How to Make White Chocolate German Cheesecake Cake

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Ingredients

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Ingredients

Ingredient	Measurement
Cream Cheese	16 oz (2 blocks)
Granulated Sugar	1 cup
Eggs	3 large
Vanilla Extract	2 teaspoons
White German Chocolate	4 oz (melted)
Unsalted Butter	1/2 cup (1 stick)
Granulated Sugar	1 1/2 cups
Eggs	3 large
Vanilla Extract	2 teaspoons
All-Purpose Flour	2 1/2 cups
Baking Powder	1 1/2 teaspoons
Salt	1/2 teaspoon
Buttermilk	1 cup
White Chocolate Buttercream	1 batch (for frosting)
Shredded Coconut (optional)	1/2 cup

Instructions

Prepare the Cheesecake Center:

Preheat the oven to 325°F (163°C). Beat cream cheese and sugar until smooth. Add eggs one at a time, followed by vanilla extract. Pour the mixture into a springform pan and bake for 40–45 minutes. Let it cool completely.

Bake the Cake Layers:

Increase the oven temperature to 350°F (177°C). Melt white German chocolate and let it cool. Cream butter and sugar, then add eggs one by one. Stir in vanilla extract. Combine dry ingredients in a separate bowl, then alternate adding dry ingredients and buttermilk to the batter. Fold in the melted chocolate. Pour the batter into two greased and floured cake pans. Bake for 25–30 minutes.

Make the Coconut-Pecan Topping:

In a saucepan, whisk together the evaporated milk, egg yolks, and sugar over medium heat. Add the butter and cook, stirring constantly, until thickened (about 10 minutes). Remove from heat and stir in the vanilla, shredded coconut, and chopped pecans. Let the topping cool to room temperature.

Assemble the Cake:

Once the cake layers and cheesecake have cooled, level the cake layers if needed. Place one cake layer on a serving plate, then carefully place the cheesecake layer on top. Place the second cake layer over the cheesecake.

Frost the Cake:

Frost the assembled cake with white chocolate buttercream. Smooth the sides and top with a spatula.

Add the Topping & Garnish:

Spread the cooled coconut-pecan topping over the top of the cake. Sprinkle shredded coconut or white chocolate shavings for a decorative touch.

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Pro Tips

• Room Temperature Ingredients: Let cream cheese, butter, and eggs reach room temp for a smoother batter.
• Avoid Overmixing: Mix gently to keep the cake light and fluffy.
• Chill the Cheesecake Layer: Let the cheesecake layer cool completely before assembling for the best texture.
• Level the Cakes: If your cake layers are uneven, trim the tops with a serrated knife for a perfect stack.

Variations and Substitutions

• Gluten-Free: Use a gluten-free flour blend to make this cake gluten-free.
• Dairy-Free: Use vegan butter and dairy-free cream cheese for a dairy-free version.
• Boost Flavor: Stir in a teaspoon of almond extract or a handful of white chocolate chips for added richness.

FAQs

Can I make this cake ahead of time? Yes! Prepare the cheesecake and cake layers a day in advance. Store them separately in airtight containers, and assemble the cake the next day.

How should I store White Chocolate German Cheesecake Cake? Store any leftovers covered at room temperature for up to 3 days, or refrigerate for up to 5 days. Let the cake sit at room temperature before serving to enhance the flavor.

Can I freeze this cake? Yes, you can freeze slices of the cake. Wrap each slice tightly in plastic wrap and store in a freezer-safe bag for up to 3 months. Thaw in the fridge or leave at room temperature before serving.

Can I use a different frosting? While the white chocolate buttercream is perfect, you can substitute it with regular buttercream or whipped cream for a lighter option.