German Chocolate Cheesecake Cake, is made with a german chocolate cake mix for the cake, and the rest is homemade, including the coconut pecan frosting.
German Chocolate, anything around our house, is a favorite. And cheesecake, well, you have the best of both worlds when you bring those two together.
When I saw this recipe for German Chocolate Cheesecake over at Mommy's Kitchen, I knew I had to make it. In fact, I have made it several times and never got a picture. We always just dig in as soon as it cools off. We actually like it better when it has been in the refrigerator for several hours, but we just can't help ourselves, yum!
When I saw this recipe for German Chocolate Cheesecake over at Mommy's Kitchen, I knew I had to make it. In fact, I have made it several times and never got a picture. We always just dig in as soon as it cools off. We actually like it better when it has been in the refrigerator for several hours, but we just can't help ourselves, yum!
As Tina says in her notes, once you taste this homemade icing, you will never want to buy canned again. It is so good.
This cake is a great cake to wow your guest or takes to gatherings. I know I will be making this for our family around the holidays, and I thought I would post it for you to have time to get the recipe. Enjoy!
German Chocolate Cheesecake Cake
Recipe adapted from: Mommy's Kitchen
Original source: Pricilla Bakes
Ingredients: German Chocolate Cake
Ingredients: Cream Cheese Filling
Ingredients: Coconut Pecan Icing
Directions: German Chocolate Cake
Preheat oven to 325 degrees F. Make according to package directions. Set aside.
Directions: Cream Cheese Filling
In a small bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined.
Pour half of the cake batter into a greased and floured 13 x 9 inch baking dish. Gently pour (or spoon, whichever is easier) over half of the batter, being sure to go all the way to the edge of the pan.
Spoon the remaining batter over top of the cream cheese mixture, being sure to go all the way to the edge of the pan.
Bake at for 75 minutes or until a toothpick inserted near the center comes out clean.
Cool on a wire rack for 1 hour.
Directions: Coconut Pecan Icing
In a heavy saucepan, combine the sugar, milk, butter, and egg yokes. Cook and stir over medium-low heat until thickened and a thermometer reads 160 degrees or is thick enough to coat the back of a metal spoon.
Remove from the heat. Stir in vanilla; fold in coconut and pecans. Cool until the frosting reaches a spreading consistency.
Frost the cooled cake. Refrigerate any leftovers.
Cook's Note: Do not get impatient and take the cake out sooner. It will take all of the 75 minutes to cook or longer.
- 1 18.5 Duncan Hines German Chocolate Cake Mix (including ingredients to prepare according to package directions)
Ingredients: Cream Cheese Filling
- 2 8 ounce packages cream cheese, softened
- 1 1/2 cups sugar
- 4 eggs, beaten
Ingredients: Coconut Pecan Icing
- 1 cup sugar
- 1 cup evaporated milk
- 1 cup butter, cubed
- 3 egg yokes, slightly beaten
- 1 teaspoon vanilla
- 1 1/2 cups coconut
- 1 1/2 cups chopped pecans
Directions: German Chocolate Cake
Preheat oven to 325 degrees F. Make according to package directions. Set aside.
Directions: Cream Cheese Filling
In a small bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined.
Pour half of the cake batter into a greased and floured 13 x 9 inch baking dish. Gently pour (or spoon, whichever is easier) over half of the batter, being sure to go all the way to the edge of the pan.
Spoon the remaining batter over top of the cream cheese mixture, being sure to go all the way to the edge of the pan.
Bake at for 75 minutes or until a toothpick inserted near the center comes out clean.
Cool on a wire rack for 1 hour.
Directions: Coconut Pecan Icing
In a heavy saucepan, combine the sugar, milk, butter, and egg yokes. Cook and stir over medium-low heat until thickened and a thermometer reads 160 degrees or is thick enough to coat the back of a metal spoon.
Remove from the heat. Stir in vanilla; fold in coconut and pecans. Cool until the frosting reaches a spreading consistency.
Frost the cooled cake. Refrigerate any leftovers.
Cook's Note: Do not get impatient and take the cake out sooner. It will take all of the 75 minutes to cook or longer.
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