German Chocolate Cheesecake Cake

Ingredients

For the Chocolate Cake Layer

• 1 box (15.25 oz) German chocolate cake mix (or your favorite chocolate cake mix)
• 1 cup buttermilk (instead of water, for richness)
• ½ cup vegetable oil
• 3 large eggs
• 1 tsp vanilla extract

For the Coconut-Pecan Cheesecake

• 16 oz (2 packages) cream cheese, softened
• ½ cup granulated sugar
• ½ cup brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup sour cream
• ¾ cup shredded sweetened coconut
• ½ cup chopped pecans, toasted

For the Chocolate Ganache Frosting

• 1½ cups semi-sweet chocolate chips
• 1 cup heavy cream
• 2 tbsp butter
• 1 tsp vanilla extract

For the Topping

• ½ cup toasted coconut flakes
• ¼ cup chopped toasted pecans
• Optional: chocolate curls or piped chocolate frosting for decoration

Instructions

Step 1: Prepare the Chocolate Cake

1. Preheat oven to 325°F (163°C).
2. Grease and line a 9-inch springform pan (you’ll bake everything in one pan).
3. In a large bowl, mix the cake mix, buttermilk, oil, eggs, and vanilla.
4. Pour half of the batter into the prepared pan and spread evenly.
5. Set aside while you make the cheesecake layer.

Step 2: Make the Coconut-Pecan Cheesecake

1. In a mixing bowl, beat cream cheese and sugars until smooth.
2. Add eggs one at a time, beating after each addition.
3. Mix in vanilla and sour cream until creamy.
4. Fold in coconut and toasted pecans.
5. Carefully spoon the cheesecake mixture over the cake batter in the pan.

Step 3: Bake

1. Place the pan on a baking sheet (to catch drips).
2. Bake for 65–75 minutes, or until the center is just set (a little jiggle is okay).
3. Turn off the oven, crack the door, and let the cheesecake rest inside for 1 hour.
4. Remove, cool completely, then chill for at least 4 hours or overnight.

Step 4: Prepare the Chocolate Ganache

1. Heat heavy cream in a saucepan until it just starts to simmer.
2. Pour hot cream over chocolate chips in a bowl. Let sit for 2 minutes.
3. Add butter and vanilla, then whisk until smooth and glossy.
4. Let cool slightly until it thickens but is still pourable.

Step 5: Assemble

1. Once the cheesecake cake is chilled, remove it from the pan.
2. Pour the ganache over the top and smooth it with a spatula.
3. Chill again for 30 minutes to let the ganache set slightly.

Step 6: Garnish and Serve

• Pipe extra ganache or chocolate frosting around the edges.
• Sprinkle with toasted coconut and pecans on top.
• Slice with a hot knife for clean cuts.

Tips

• Toast your coconut and pecans in a dry skillet over medium heat for deeper flavor.
• For extra richness, add a layer of caramel between the cheesecake and ganache.
• Store leftovers covered in the fridge for up to 5 days or freeze slices for up to 1 month.

Benefits

• Combines the best of both worlds — cake and cheesecake!
• Perfect for holidays, birthdays, or impressing guests.
• Can be made a day in advance (tastes even better chilled overnight).