German Chocolate Cheesecake Cake starts with a cake mix swirled with a cheesecake filling and topped with the most amazing homemade frosting!
German Chocolate Cheesecake
Prep Time: 10 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 25 minutes
Ingredients
For the cake:
- 1 box German chocolate cake mix
- ingredients needed per package directions eggs, oil & water
For the cheesecake filling:
- 2 (8 oz) blocks cream cheese, softened
- 1-1/2 cups granulated sugar
- 4 eggs, lightly beaten
For the coconut pecan frosting:
- 1 cup granulated sugar
- 1 cup evaporated milk
- 1/2 cup salted butter, cubed
- 3 egg yolks, lightly beaten
- 1 teaspoon vanilla extract
- 2-1/2 cups sweetened flaked or shredded coconut
- 1-1/2 cup chopped pecans
Instructions
For the cake:
- Preheat oven to 325°F. Spray a 9X13-inch baking dish with nonstick cooking spray.
- Prepare German chocolate cake batter according to package directions; set aside.
For the cheesecake filling:
- In a small bowl, beat cream cheese and sugar until smooth.
- Add eggs; beat on low speed just until combined.
To prepare cake:
- Pour half of the prepared German chocolate cake batter into a greased 9×13-inch baking dish.
- Gently pour cream cheese mixture over batter. Gently spoon remaining cake batter over top; spread to edge of pan.
- Bake at 325° for 70-75 minutes or until a toothpick inserted near the center comes out clean. Cool for 1 hour.
For the coconut pecan frosting:
- In a saucepan, combine the sugar, milk, butter and egg yolks Cook and stir over medium-low heat until thickened and a thermometer reads 160° 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 frosting reaches spreading consistency.
- Frost cooled cake.