White German Chocolate Cake with Cheesecake Center Recipe – Decadent Fusion Dessert

Recently, I made the best White German Chocolate Cake with Cheesecake Center.

This cake has a nice velvety cheesecake center and the rich, buttery taste of white German chocolate, it makes it unique and satisfying.

You can make it for your birthday, anniversary, or just to surprise your guests. 

 

How to Make White German Chocolate Cake with Cheesecake Center

This white German chocolate cake with a cheesecake center is a rich, old-fashioned layered cake that looks fancy but feels homely.

Ingredients:

Cheesecake Center:

• 16 oz full-fat cream cheese (room temperature): I like Philadelphia; it gives the best texture.
• ½ cup granulated sugar: For sweetness.
• 2 large eggs (room temperature)
• 1 tbsp vanilla extract: For classic cheesecake flavor.

White German Chocolate Cake Layers:

• 8 oz white German chocolate (chopped): This an important ingredient for creamy and buttery flavor.
• 1¾ cups all-purpose flour: Use a quality gluten-free flour blend if needed.
• 1 tbsp baking powder: It will help the cake rise.
• ½ tsp salt: to enhance the flavor.
• ¾ cup unsalted butter (room temperature): Makes the cake soft and rich.
• 1 cup granulated sugar: For sweetness.
• 4 eggs (separated — yolks and whites): Yolks make it rich, whites keep it light, you can use any.
• 1 cup buttermilk: It keeps the crumb moist and soft.
• 1 tsp vanilla extract (optional): Adds flavor depth.

Optional Additions:

• ½ cup toasted coconut flakes: Toast at 350°F for 5–7 minutes until golden; gives crunch and flavor.
• ½ cup toasted nuts (pecans, walnuts, or pistachios): Adds texture and a nice bite; skip if allergic.

Instructions:

Make the Cheesecake Center:

1. Beat the cream cheese and sugar until they become smooth.
2. Add eggs one at a time, along with vanilla extract (If you are using it). Don’t overmix — you don’t want too much air.
3. Pour the cheesecake mixture into a round pan lined with parchment paper.
4. Bake at 325°F for 40–50 minutes, then cool completely.
5. Once cooled, freeze for at least 2 hours until firm. This makes it easier to layer later.

Make the Cake Layers:

1. Melt chocolate: Use a double boiler or microwave in 15-second intervals, stir until smooth.
2. Mix dry ingredients: Whisk flour, baking powder, and salt together.
3. Cream butter and sugar: Beat for about 3 minutes until it becomes light and fluffy. Add egg yolks one at a time.
4. Combine: Alternate add dry ingredients and buttermilk into the butter mixture. Fold in melted chocolate and vanilla.
5. Whip egg whites: Beat to stiff peaks and fold into the batter. Don’t deflate it.
6. Bake: Divide batter into two greased 8-inch pans and bake at 350°F for 25–30 minutes, or until a toothpick comes out clean.

Assemble the Cake:

1. Place one cake layer in a 9-inch springform pan.
2. Remove the frozen cheesecake from the pan and set it on top.
3. Add the second cake layer over the cheesecake.
4. (If baking the cheesecake separately in a water bath, use a roasting pan with 1 inch of hot water at 325°F for about 45 minutes.)
   Once assembled, let the cake cool slowly — keep the oven door slightly open for about 1 hour to prevent sinking.

Tips to Make Perfect White German Chocolate Cake with Cheesecake Center

• Check cheesecake: For a perfection, you can use a thermometer — it should reach around 150°F when you bake cake.
• Freeze the cheesecake layer: It can makes stacking easier and prevent it from sinking.
• Chill before frosting: Keep your cake in the fridge for about 30 minutes. After that, you can even decorate it smooth finish.
• Bake layers ahead: You can bake your cake layers a day early and store them.
• Don’t overmix: Too much air in the cheesecake can cause cracks.

 

Ingredient Substitutes for White German Chocolate Cake with Cheesecake Center

• Chocolate Options:  Use regular white chocolate baking bars or Milk chocolate.
• Cheesecake Layer Swaps: You can use Neufchâtel cheese or a dairy-free vegan cream cheese.
• Sugar: Replace granulated sugar with coconut sugar or monk fruit sweetener.
• Eggs: Replace each egg with ¼ cup of thick Greek yogurt or ¼ cup silken tofu puree.
• All-purpose flour: You can use a 1:1 gluten-free baking blend.
• Buttermilk: Mix 1 cup milk + lemon juice, rest for 10 minutes, and it’s ready.
• Butter: Use coconut oil or vegan butter.

 

What to Serve White German Chocolate Cake

Drinks:

• Coffee or espresso: Bold coffee flavor balances white chocolate sweetness.
• Hot chocolate: Try it with my Anti-Inflammatory Hot Chocolate Recipe for cozy vibes.

Ice Cream:

• Vanilla bean ice cream: Keeps the cake classic and light.
• Caramel swirl ice cream: Adds that buttery caramel flavor and it pairs well with cheesecake.
• Toasted coconut ice cream: Matches the coconut in your cake layers — I really like this one.
• Chocolate Fudge with Marshmallow Fluff: For indulgent, serve both together; it’s like double dessert.

Fresh Berries:

• Strawberries or raspberries: Their tartness cuts through the richness of the cheesecake center.
• Blueberries or blackberries: Adds freshness and color to your plate.
• Luxury Chocolate Covered Strawberries: For a fancy touch, this pairing always looks good on the table.

Whipped Cream or Light Sides:

• Homemade whipped cream: It adds a fluffy and light contrast to your dense cake.
• Bakery-Style Oatmeal Chocolate Chip Muffins: If you want a softer combo, serve one muffin slice beside the cake for variety.
• Plain Greek yogurt: For a breakfast-style dessert — it balances sweetness with a bit of tang.

 

Storage & Make-Ahead Guide

• Refrigeration: You can wrap the cake tightly in a plastic wrap and then keep it in a fridge. By doing so, it can last around five days.
• Freezing: If you want to keep this white German chocolate cake for a longer duration, then you need to slice the cake, or you can even separate layers and freeze them for up to three months. However, you just want to make sure to wrap them well to prevent freezer burn.

Now you know how long you can store your white German chocolate cake with a cheesecake center. 

 

Nutritional in White German Chocolate Cake with Cheesecake Center

Here is the approximate nutritional value of this cake; however, nutrition value can also depend on the quantity of your ingredients and serving size. 

• Calories: Each slice is estimated at around 650 calories.
• Balance: You can serve this cake with fresh berries or a light salad.

 

Conclusion

This best White German Chocolate Cake with Cheesecake Center is amazing and delicious, especially because of its unique flavors.

It’s an old-fashioned white German chocolate cheesecake cake that’s perfect for special occasions.

Every bite will surprise you, especially because of the Cheesecake Center. 

However, I recommend you must try this recipe on Christmas, Halloween, Easter, birthday parties, anniversaries, or even just to treat yourself. 

I tried it, and now I can say every bite will give you a different flavor as there are too many different flavors in it. 

But keep in mind that it’s calorie-dense, and being a health-conscious food lover, I recommend you eat that within limits.

Plus, do not keep it in the fridge for weeks. I just want you to bake it whenever you want to eat it.

 

FAQs about the white German chocolate cake at the Cheesecake Center

These are the most common questions and their answers:

Can I use regular German chocolate?

Yes, you can use regular German chocolate. But keep in mind that they are sweeter and contain cocoa solids. 

So, if you are using regular German chocolate, you might need to adjust the sugar in the recipe to balance all of its levels. So yeah, you can use that, but I recommend you use a best white German chocolate.

Why did my cheesecake sink?

Well, this happens if you overmix the batter or you do not freeze your cheesecake before assembling it. 

However, if you follow the right mixing instructions and let the cheesecake chill completely, then your cake won’t sink.

How do I prevent sticking?

If you want to prevent your cake from sticking, then you need to properly grease your pans and use parchment paper to line the cake. 

It will ensure that your cake releases easily after baking without sticking to the pan.

What makes German chocolate cake different?

The first thing that makes German chocolate different from other cakes is the frosting.

Another thing, the chocolate flavor in this German chocolate cake is not too intense. It’s kinda mild, more like soft chocolate notes instead of rich, dark types.

Plus, to make this cake, we have to flip many things.

For example, I swapped regular chocolate with white chocolate, and instead of keeping it plain like other cakes, I layered in a cheesecake center too.

What’s the difference between New York cheesecake and German cheesecake?

There are many differences between these two cakes.

For example…New York cheesecake is thick, dense, creamy, super heavy and super rich. 

And that’s because it is usually made with full-fat cream cheese, heavy cream, and baked low and slow.

On the other hand, if we talk about German cheesecake, then it’s totally different. 

It’s lighter, fluffier, and traditionally made with quark, which is like a soft, tangy dairy kids thing; it’s more popular in Germany, Austria, etc.

Quark is like thick yogurt and a little like smooth cottage cheese, but not exactly the same.

However, for my recipe, I didn’t use quark; I used cream cheese instead.