White German Chocolate Cheesecake (Printable Version)
Elegant triple-layer dessert featuring white cake, creamy cheesecake center, and coconut-pecan German chocolate topping.
# Ingredients:
→ White Cake Layers
01 -
2 ½ cups all-purpose flour
02 -
2 ½ teaspoons baking powder
03 -
½ teaspoon salt
04 -
1 cup (226g) unsalted butter, softened
05 -
2 cups granulated sugar
06 -
4 egg whites
07 -
2 teaspoons vanilla extract
08 -
1 cup whole milk
→ Cheesecake Layer
09 -
450g cream cheese, softened
10 -
½ cup granulated sugar
11 -
2 large eggs
12 -
1 teaspoon vanilla extract
13 -
¼ cup sour cream
→ German Chocolate Topping
14 -
1 cup evaporated milk
15 -
1 cup brown sugar
16 -
3 egg yolks
17 -
½ cup unsalted butter
18 -
1 teaspoon vanilla extract
19 -
1 ½ cups sweetened shredded coconut
20 -
1 cup chopped pecans
# Steps:
01 -
Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
02 -
Whisk flour, baking powder, and salt in a bowl. In a separate bowl, beat butter and sugar until fluffy. Add egg whites and vanilla. Alternate adding dry ingredients and milk until just combined.
03 -
Divide batter evenly among prepared pans. Bake for 20-25 minutes until a toothpick inserted in center comes out clean. Cool completely on wire racks.
04 -
Reduce oven temperature to 325°F (165°C). Beat cream cheese and sugar until smooth. Add eggs one at a time, then vanilla and sour cream. Pour into a greased 8-inch pan.
05 -
Bake cheesecake at 325°F for 30-35 minutes until center is just set. Cool completely, then refrigerate until firm.
06 -
Combine evaporated milk, brown sugar, egg yolks, and butter in a saucepan. Cook over medium heat, stirring constantly, until mixture thickens (about 10 minutes). Remove from heat and stir in vanilla, coconut, and pecans. Cool completely.
07 -
Place one white cake layer on a serving plate. Top with cheesecake layer, then another white cake layer. Spread German chocolate topping over the top and sides if desired.
# Notes:
01 -
For best results, chill the assembled cake for at least 2 hours before serving to allow flavors to meld.
02 -
The cheesecake layer can be made a day ahead and refrigerated overnight.