White German Chocolate Cake with a Cheesecake Center

White German Chocolate Cake with a Cheesecake Center is an indulgent, show-stopping dessert that combines the best of two beloved treats: rich, moist white German chocolate cake and a luscious, creamy cheesecake layer. I love how each bite is a mix of velvety sweetness, tender cake, and that signature coconut-pecan topping that brings it all together beautifully.

Why You’ll Love This Recipe

I love this recipe because it’s decadent, impressive, and perfect for special occasions. The contrast between the tangy cheesecake and sweet cake creates a balanced flavor, while the creamy coconut-pecan topping adds a familiar, nostalgic touch. It’s like getting two desserts in one, and it’s always a conversation starter when I bring it to the table.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Cheesecake Layer:

• Cream cheese

• Granulated sugar

• Eggs

• Vanilla extract

• Sour cream

For the White German Chocolate Cake:

• White cake mix (or homemade white cake batter)

• Eggs

• Vegetable oil

• Water or milk

• White German chocolate (melted and cooled, if using a scratch recipe)

For the Coconut-Pecan Topping:

• Sweetened shredded coconut

• Chopped pecans

• Sweetened condensed milk

• Butter

• Egg yolks

• Vanilla extract

Directions

1. Make the Cheesecake Layer:
   I preheat the oven to 325°F. I beat the cream cheese and sugar until smooth, then add the eggs one at a time, followed by the vanilla and sour cream. I pour the batter into a springform pan and bake for about 45 minutes, until set. I let it cool completely and refrigerate for at least 4 hours or overnight.

2. Make the Cake Layers:
   I prepare the white German chocolate cake batter according to the box or homemade recipe instructions. I divide the batter between two greased and floured 9-inch cake pans and bake at 350°F for 25–30 minutes, or until a toothpick comes out clean. I let them cool completely.

3. Prepare the Coconut-Pecan Topping:
   In a saucepan over medium heat, I whisk together the condensed milk, butter, and egg yolks. I cook, stirring constantly, until thickened. I remove from heat and stir in vanilla, coconut, and pecans. I let it cool to room temperature.

4. Assemble the Cake:
   I place one cake layer on a serving plate, then carefully place the cheesecake layer on top. I add the second cake layer on top of the cheesecake. I spread the coconut-pecan topping over the top of the cake (and sides, if desired), then chill the cake slightly to set before slicing.

Servings and timing

This recipe makes about 12–14 slices.
Prep time: 40 minutes
Bake time: 1 hour 15 minutes total
Chill time: 4 hours or overnight
Total time: about 6 hours including chilling

Variations

• I sometimes use a yellow cake base for a richer flavor contrast.

• Adding a white chocolate ganache drizzle gives it extra elegance.

• I’ve swapped the coconut-pecan topping with whipped cream and fresh berries for a lighter twist.

• Mini versions can be made in cupcake form with cheesecake centers.

Storage/Reheating

I store the cake covered in the fridge for up to 5 days.
To serve, I let slices sit at room temperature for 15–20 minutes. This cake is not meant to be reheated, but it does freeze well—individual slices wrapped tightly and frozen for up to 2 months.

this Recipe

FAQs

What is white German chocolate?

It refers to using white chocolate or a white cake base with the traditional coconut-pecan topping from German chocolate cake.

Can I make the cheesecake layer ahead?

Yes, I usually make it the day before and chill it overnight—it’s easier to handle and layer when cold.

Do I have to use a springform pan for the cheesecake?

It’s highly recommended—it makes removing and layering the cheesecake much easier without damaging it.

Can I use homemade cake instead of a box mix?

Absolutely. I often use my favorite white cake recipe for a more homemade feel.

What’s the best way to slice this cake?

I use a sharp knife dipped in hot water and wiped clean between slices to get clean layers.

Conclusion

White German Chocolate Cake with a Cheesecake Center is a dreamy dessert that brings rich flavor, creamy texture, and stunning presentation to the table. I love how each layer adds something special, and it always impresses whoever I serve it to. It’s indulgent, elegant, and totally unforgettable—a true celebration cake.