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White German Chocolate Cake Cheesecake

White German Chocolate Cake Cheesecake Recipe

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Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Servings: 10 servings
Calories: 480
Ingredients Method Notes

Ingredients
  

  • ¾ cup (1½ sticks) unsalted butter, softened
  • 1½ cups granulated sugar
  • 3 large egg whites, room temperature
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup buttermilk, room temperature
  • 8 oz cream cheese, softened
  • ¼ cup granulated sugar
  • 1 large egg, room temperature
  • ½ cup unsalted butter
  • 1 cup sweetened condensed milk
  • 2 large egg yolks
  • 1½ cups sweetened shredded coconut
  • 1 cup chopped pecans, toasted

Method
 

  1. Cook the coconut-pecan topping: Melt butter, condensed milk, and egg yolks over medium heat, whisking constantly until thickened, 8 to 10 minutes. Remove from heat, stir in vanilla, coconut, and pecans, and let cool completely.
  2. Beat the cheesecake filling: Mix cream cheese and sugar until smooth, then beat in egg and vanilla just until combined.
  3. Cream the cake batter: Beat butter and sugar until fluffy, then add egg whites and vanilla. Alternate dry ingredients and buttermilk, mixing just until smooth.
  4. Layer the batters: Spread half the cake batter in a greased 9-inch springform pan, dot with cheesecake filling, top with remaining cake batter, and swirl gently with a knife.
  5. Bake at 350°F (175°C) for 55 to 65 minutes, until a toothpick comes out with moist crumbs. Cool in the pan 15 minutes, then release and cool completely.
  6. Frost the cooled cake with the coconut-pecan topping and slice.

Notes

The cake must be fully cool before frosting, or the topping will melt and slide off. If the topping thickens too much while cooling, stir in a spoonful of warm milk to loosen it.