German Chocolate Cheesecake Cake
Y’all, this German Chocolate Cheesecake Cake is so amazingly wonderful. It’s what happens when German Chocolate Cake and Cheesecake decide to get together and do a little hanky panky. The base of this cake starts off with a boxed cake mix (yay!) but the cheesecake layer and the frosting are from scratch. And the frosting, oh the frosting. It is heaven. The cake weighs about 2 tons when all is said and done, but it is so worth it (kinda like pregnancy).
My co-workers actually renamed this cake. The actual name given to this cake is “German Chocolate Cheesecake.” However, when I told them what I was bringing to share, they were expecting cheesecake with a German chocolate topping. Noooo, it’s a German chocolate cake with cheesecake running through it, I told them. So they ask, “Well, why isn’t it called German Chocolate Cheesecake Cake?” I said, “I don’t know, this is just what they call it. Will you just eat it?” And they did. And they loved it. And they keep asking for more. They are a spoiled bunch.
Ingredients:
for the cake:
1 package German chocolate cake mix
(plus ingredients needed per package directions, usually eggs, oil & water)
cream cheese filling:
2 (8 oz) packages cream cheese, softened
1-1/2 cups granulated sugar
4 eggs, lightly beaten
frosting:
1 cup granulated sugar
1 cup evaporated milk
1/2 cup butter, cubed (not margarine)
3 egg yolks, lightly beaten
1 teaspoon vanilla extract
2-1/2 cups sweetened flaked or shredded coconut
1-1/2 cup chopped pecans
Directions:
Prepare cake batter according to package directions; 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 cake batter into a greased 13-in. x 9-in. 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 frosting, in a heavy 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.
Refrigerate leftovers.
Makes about 16 servings
Enjoy!
German Chocolate Cheesecake Cake
German Chocolate Cheesecake Cake starts with a cake mix swirled with a cheesecake filling and topped with the most amazing homemade frosting!
Print Pin RatePrep Time: 10 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 25 minutes
Servings: 12
Calories: 478kcal
Ingredients
- 1 box German chocolate cake mix
- ingredients needed per package directions eggs, oil & water
- 2 (8 oz) blocks cream cheese, softened
- 1-1/2 cups granulated sugar
- 4 eggs, lightly beaten
- 1 cup granulated sugar
- 1 cup evaporated milk
- 1/2 cup 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
- Prepare cake batter according to package directions; 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 cake batter into a greased 13-in. x 9-in. 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 frosting, in a heavy 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.
Notes
Refrigerate leftovers.
Nutrition
Calories: 478kcal | Carbohydrates: 56g | Protein: 8g | Fat: 26g | Saturated Fat: 12g | Cholesterol: 171mg | Sodium: 429mg | Potassium: 280mg | Fiber: 2g | Sugar: 41g | Vitamin A: 9.8% | Vitamin C: 0.6% | Calcium: 13.7% | Iron: 14.3%
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Recipe Inspiration: Mommy’s Kitchen via Priscilla’s Baking Adventures
Elyse @The Cultural Dish says
April 2, 2011 at 5:27 pmWow… this looks so freakin good!
Rachel says
April 2, 2011 at 2:55 pmOh my goodness, you've got me drooling! That looks incredible! I'm your newest follower . . . can't wait to try out some of your recipes!
Rachel @ Maybe Matilda
A Busy Nest says
April 3, 2011 at 12:22 pmThis looks like the best German chocolate cake anyone could eat!
MaryBeth says
April 3, 2011 at 9:45 pmHoly Hanky Panky…This is so darn delish looking!
A little bit of everything says
April 4, 2011 at 4:51 ami love german chocolate but never heard of german chocolate cheesecake but I love it already. I bet it tasted heavenly. Thanks for sharing Brandie
Tiffany @ No Ordinary Homestead says
April 4, 2011 at 2:43 pmWow — glad that has zero calories in it 🙂 Sounds delish! And now I must go check out your whoopie pies & the eclair cake which looks DIVINE!
Tiffany says
April 4, 2011 at 3:47 pmWhat a great idea for a cheesecake!
carolinaheartstrings says
April 4, 2011 at 4:23 pmThis looks so fantastic. Cannot wait to make it.
Amy @ A Little Nosh says
April 4, 2011 at 6:30 pmMy husband love love loves german chocolate cake so I'm sure this would put him over the edge. Looks delicious!
(Found you on Made by You Monday)
Katie Mar says
April 4, 2011 at 4:42 pmmmmm this looks super decadent.
how creative!
Lindsey @ Gingerbread Bagels says
April 4, 2011 at 3:27 pmI love german chocolate cake but german chocolate cheesecake cake sounds even better! I've never seen a cake like this before. I have to make it asap. Thanks so the recipe. 🙂
The Mom Chef says
April 7, 2011 at 1:47 amOh heaven's preserve us, that looks sinfully delicious. I think I could put away a good amount of that. I love anything with cheesecake. Wow.
thepsychobabble says
April 18, 2011 at 6:52 pmToo tempting! Thanks for sharing:)
syrupandbiscuits says
May 11, 2011 at 12:44 pmOh, for Pete's sake! This is awesome, Brandi! Thanks so much for sharing!
msbooch10 says
June 30, 2011 at 4:50 pmGerman Chocolate AND cheesecake. Quite a treat. Big decision to start here or make the "cheesecake bars." For the 4th I probably will go with both. Thanks much.
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Andrea says
September 25, 2012 at 2:51 amMade this today for my Mom's birthday and everyone loved it!! We have been taking turns trying your recipes and they have ALL been great. You have a such wonderful collection of family friendly recipes with accessible ingredients and easy to follow instructions. Thank you for sharing! :o)
Patty C. says
May 7, 2014 at 8:19 pmJust wondering — for the frosting, could you substitute sweetened condensed milk for the evaporated milk, and eliminate the sugar, or will that make the frosting too runny?
Anonymous says
June 16, 2014 at 12:39 amI made this yesterday and everyone LOVED this cake. They are already asking me to make it again. Thank you!
JuliesCafeBakery says
June 28, 2014 at 2:25 amAbsolutely love this recipe
Anonymous says
August 2, 2014 at 12:58 amI cannot eat gluten. Can I make the German Chocolate Cake from scratch using gluten free flour and the cook times would still be the same. The recipe looks wonderful and I love German Choco Cake. Thanks
Donna says
April 8, 2018 at 4:26 pmJust made this cake and it TOTALLY, TOTALLY Rocks!! So GOOD! My family loves it (with the exception of my youngest son, he doesn’t like chocolate…crazy ain’t it??)!! This is definitely a KEEPER! Thank you, Brandie!! 🙂
Brandie says
April 8, 2018 at 4:44 pmSo great to hear you loved it! Chocolate is life 🙂
Mary says
November 13, 2018 at 10:25 amThis is a fabulous cake! Very easy to make too. I haven’t made a German Chocolate cake in years! Great twist. This is a keeper. Thank you.
Brandie @ The Country Cook says
November 14, 2018 at 7:45 pmWoo hoo!! Love hearing that Mary!
gina says
February 19, 2019 at 5:40 pmHi Brandie!
This recipe looks wonderful. I wonder, have you tried to make a version of it as a “poke” cake? I am considering altering your recipe by using a no-bake cheesecake, poking holes in the baked German chocolate cake, pouring over that the no-bake cheesecake and after that cools, using your frosting recipe to top it off. Do you think this would be a grand disaster? I am not a great cook so I don’t know if I am crazy to attempt this or not. My son’s birthday is coming up and he loves German chocolate and loves cheesecake so…… Thanks for posting this and thanks for letting me bounce my plan off you for your thoughts!
Pat says
April 16, 2019 at 6:37 pmThis recipe was very easy to follow. The cake is delicious and so moist. I made this for a family dinner and it disappeared in no time. Great cake and will definitely be on my repeat recipe list. Strongly recommend this recipe.
Brandie @ The Country Cook says
April 16, 2019 at 7:21 pmLove hearing that Pat! Thank you for taking the time to come back and leaving a review!