German Chocolate Cheesecake Cake starts with a cake mix swirled with a cheesecake filling and topped with the most amazing homemade frosting!You all, this cake recipe is so incredibly brilliant. It's what happens when German Chocolate Cake and Cheesecake choose to get together and do a little hanky panky. The foundation of this cake gets going with a boxed cake blend (yippee!) however the cheesecake layer and the frosting are without any preparation. Also, the icing, goodness the icing. It is paradise. The cake weighs around 2 tons no matter what, however it is so awesome (somewhat like pregnancy).
Preheat oven to 325°F. Spray a 9X13-inch baking dish with nonstick cooking spray.
Prepare German chocolate 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 prepared German chocolate cake batter into a greased 9x13-inch 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.
In a 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.
I'm a stay at home cooking biker chick. Been riding my own motorcycle since I was 18. I love to cook, bake especially, and I love to ride my Harley Davidson Sportster. My other half rides a Harley Davidson Fatboy and A Triumph Sports Bike. We've got 1 daughter and 5 grandkids ranging from ages 11 to 21. We're known as the coolest, youngest grandparents around!!!
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