Layered Chocolate Cheesecake (Printable Version)
A triple-layer dessert with German chocolate, creamy cheesecake, and a classic coconut-pecan finish. Truly impressive.
# What You'll Need:
→ Cake Layer
01 -
4 large egg whites
02 -
1 package white cake mix
03 -
1/2 cup vegetable oil
04 -
1 cup buttermilk
05 -
1 teaspoon vanilla extract
→ Cheesecake Center
06 -
2 large eggs
07 -
16 oz cream cheese, softened
08 -
1 teaspoon vanilla extract
09 -
1/2 cup granulated sugar
→ Frosting
10 -
1 teaspoon vanilla extract
11 -
3 cups powdered sugar
12 -
1/2 cup unsalted butter, softened
13 -
1/4 cup heavy cream
→ Garnish
14 -
1/2 cup chopped pecans
15 -
1/2 cup shredded sweetened coconut
# Steps to Follow:
01 -
Turn the oven to 350°F. Stir together cake mix, buttermilk, oil, egg whites, and vanilla until there are no lumps. Split between two greased 9-inch pans and set aside.
02 -
Bake for 25-30 minutes or until a toothpick comes out clean. Let them cool completely on racks.
03 -
Whip cream cheese and sugar until smooth. Add eggs and vanilla, mix well. Pour into an 8-inch pan and bake at 325°F for 40-45 minutes. Take out to cool.
04 -
Whip butter until fluffy. Slowly add powdered sugar and heavy cream. Toss in vanilla and beat until smooth.
05 -
Layer a cake disk, cheesecake, then the second cake disk. Cover everything with frosting, then sprinkle with coconut and pecans.
# Additional Notes:
01 -
Refrigerating makes slicing easier
02 -
It holds up well when prepped a day or two earlier
03 -
The flavors get even better if chilled overnight