German Chocolate Cheesecake Cake

This special occasion German Chocolate Cake has a cheesecake filling and topped with a homemade coconut pecan icing. This is the cake to bake if you want to to impress your guests. 

I made this wonderful German Chocolate Cheesecake Cake for Mothers Day, and all I can say is....this cake is incredibly heavenly!!!!  The first time I saw this recipe my jaw dropped on my keyboard I knew I had to make this cake!!!

 
I'm a huge German chocolate fan, especially homemade, so I knew this was going to be totally delicious. This cake takes a bit of time to pull together, so  make sure you have plenty of time. I think it is best to prepare this cake the night before of the day you want to serve it, so it has plenty of time to chill. 

The homemade icing on this cake is to die for, and if given the chance I could eat alone and right out of the pot. I really didn't think German Chocolate Cake could get any better, but I was wrong. I will be making this cake again and again. Let's get started on the step by step directions.

Start by pre-heating the oven to 325 degrees. Prepare the cake batter according to package directions (adding eggs, oil and water) for a 9 x 13 inch cake, set aside. In a small bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Pour half of the German chocolate cake batter into a greased and floured. 13-in. x 9-in. baking dish.

Gently pour cream cheese mixture evenly over the cake batter (spread to the edge). Gently pour the remaining cake batter over the top of the cream cheese mixture and spread to the edge of the pan using an offset spatula. 

Bake cake at 325° for 60-75 minutes (depending on your oven) or until a toothpick inserted near the center of the cake comes out clean. Cool completely on a wire rack for 1 hour. While the cake is cooling make the icing. In a heavy medium size saucepan, combine the sugar, milk, butter and egg yolks. 

Cook and stir over medium-low heat until the mixture starts to thicken and coats the back of a spoon (candy thermometer should reads 160°). Remove mixture from the heat and stir in vanilla. Fold in coconut and pecans. 

Cool until the icing reaches a spreading consistency and then frost the cooled. Refrigerate cake for at least 4-6 hours before serving. Refrigerate any leftovers.

Yield: 12

Author: Tina Butler | Mommy's Kitchen

German Chocolate Cheesecake Cake

This special occasion German Chocolate Cake has a cheesecake filling and topped with a homemade coconut pecan icing. This is the cake to bake if you want to to impress your guests.

Prep time: 30 MinCook time: 75 MinTotal time: 1 H & 45 M

Ingredients

Cake

• 1 German chocolate cake mix (prefer Duncan Hines) + eggs, oil & water called for on box mix

Cheesecake Filling

• 2 (8 ounce) packages cream cheese, softened
• 1  1/2 cups granulated sugar
• 4  eggs, lightly beaten

Coconut Pecan Frosting

• 1 cup sugar
• 1 cup evaporated milk
• 1 stick (1/2 - cup) real butter, cubed
• 3 egg yolks, lightly beaten
• 1 teaspoon vanilla extract
• 2 1/2 cups flaked coconut
• 1/2 cup chopped pecans

Instructions

1. Preheat the oven to 325 degrees. Prepare the cake batter according to package directions (adding eggs, oil and water) for a 9 x 13 inch cake, set aside.
2. In a small bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Pour half of the German chocolate cake batter into a greased and floured. 13-in. x 9-in. baking dish.
3. Gently pour cream cheese mixture evenly over the cake batter (spread to the edge). Gently pour the remaining cake batter over the top of the cream cheese mixture and spread to the edge of the pan using an offset spatula.
4. Bake cake at 325° for 60 - 75 minutes (depending on your oven) or until a toothpick inserted near the center of the cake comes out clean. Cool completely on a wire rack for 1 hour.
5. To make the coconut pecan icing . In a heavy medium size saucepan, combine the sugar, milk, butter and egg yolks.
6. Cook and stir over medium-low heat until the mixture starts to thicken and coat the back of a spoon (and a candy thermometer reads 160°).
7. Remove the mixture from the heat and stir in vanilla extract. Fold in coconut and pecans.
8. Cool until icing reaches spreading consistency and then frost cooled cake. Refrigerate cake at least 4-6 hours before serving.
9. Store any leftovers in the refrigerator.

Notes:

This cake is not diet-friendly, but I'm sure you figured that out by the ingredients. This is a special occasion or holiday cake! It's definitely deadly, but so worth it. Everything is OK in moderation!!!! 

https://www.mommyskitchen.net/2009/05/german-chocolate-cheesecake-so-heavenly.html

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source:  Priscilla’s Baking Adventure 

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