German Chocolate Cheesecake


Can I just say that combining three of my favorite things into one cake is just genius?! This cake has it all..... a moist chocolate cake, a baked cheesecake layer, and a homemade coconut pecan frosting that is absolutely decadent. It's a dessert that you'll share with pride, IF you can have the will power to not eat it all yourself.


 

German Chocolate Cheesecake

Serves 16


1 (18 oz.) box gluten free chocolate cake mix

2 (8 oz.) packages cream cheese, softened

1 1/2 cups sugar

4 eggs


Frosting:

1 cup sugar

1 cup evaporated milk

1/2 cup butter, cubed

3 egg yolks

1 teaspoon vanilla

1 1/2 cups flaked coconut

1 cup chopped pecans


Prepare cake mix according to instructions on box; set aside. In a small mixing bowl, beat cream cheese and sugar until smooth. Add eggs; beat until combined. Pour half of the cake batter into a greased 9x13-inch baking dish. Gently pour cream cheese mixture over the batter. Gently spoon the remaining cake batter over the cream cheese, covering as much as you can and spreading to edges. Bake at 325°F for 70-75 minutes or until a toothpick inserted near the center comes out clean. Cool on wire rack for 1 hour.


For frosting, combine sugar, milk, butter, and egg yolks in a heavy saucepan. Cook and stir over medium heat until it just boils and is thickened. Remove from the heat. Stir in vanilla and fold in the coconut and pecans. Cool until frosting reaches spreading consistency. Frost cooled cake. Refrigerate leftovers.


 

Step-by-step tutorial:


Gather your ingredients for the cake. You will need an 18-oz. package of gluten free cake mix (one that makes a 9X13" cake), 2 packages cream cheese, sugar, and 4 eggs. The Krusteaz GF Chocolate Cake Mix worked really well!


Prepare the cake mix according to the package. In another mixing bowl, beat the softened cream cheese and 1 1/2 cups sugar until smooth. Add 4 eggs and beat until combined.


The cream cheese mixture should be nice and smooth. Pour half of the chocolate cake batter into a greased 9X13" baking dish. Carefully pour the cream cheese mixture over the top.


Spoon the remaining chocolate cake batter over the top, covering as much as you can to the edges.


Bake at 325°F for 70-75 minutes or until toothpick inserted near center comes out clean. Cool on a wire rack for an hour.


Meanwhile, make this most decadent frosting! You will need sugar, evaporated milk, butter, 3 egg yolks, vanilla, flaked coconut, and chopped pecans.


In a heavy saucepan, combine the sugar, milk, butter, and egg yolks. Cook and stir constantly over medium heat until it just boils and is thickened. Remove from the heat and add 1 teaspoon vanilla.


Fold in the coconut and pecans. Allow the frosting to cool until it's a good spreading consistency. It gets thicker as it cools. Frost the cooled cake.


You'll want to use all the frosting. It's the perfect amount for a 9x13" cake. You may need to double the frosting recipe if you decide to make two 8" round cakes instead.


Slice and serve!


Guys.......this cake! It's the best of all worlds with chocolate cake, cheesecake, and this scrumptious frosting.


It's wonderful warm as well as cold. So I guess you'll have to try both to see what you like best! Either way, it's a little bite of heaven.


Recipe Source: Recipe adapted from a recipe in Taste of Home

Did you try this recipe?  I'd love to hear from you!  Please rate and leave a comment!