Best 3 German Chocolate Cheesecake Swirl Cake Recipes

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Indulge in a tantalizing treat that harmoniously blends the richness of chocolate with the creamy delight of cheesecake. This German Chocolate Cheesecake Swirl Cake is a symphony of textures and flavors, featuring a decadent chocolate cake base, a velvety cheesecake filling swirled with chocolate ganache, and a luscious coconut pecan frosting. Each bite offers a perfect balance of sweetness, creaminess, and a hint of coconut. It's a culinary masterpiece perfect for special occasions, celebrations, or simply satisfying your sweet cravings.

This article provides a comprehensive guide to creating this delectable dessert, including a detailed recipe for the chocolate cake base, the cheesecake filling, the chocolate ganache, and the coconut pecan frosting. With step-by-step instructions, helpful tips, and beautiful photos, aspiring bakers can confidently craft this stunning cake. Additionally, the article includes variations and substitutions to cater to different dietary preferences and allergies.

For those seeking a gluten-free alternative, a separate recipe offers a delicious gluten-free chocolate cake base. Furthermore, a dairy-free cheesecake filling recipe is provided for those with dairy allergies or lactose intolerance. With these variations, everyone can enjoy the pleasure of this irresistible cake.

Embark on a culinary journey as you explore the depths of flavor and texture in this German Chocolate Cheesecake Swirl Cake. Prepare to delight your taste buds with a combination of classic and contemporary flavors, presented in an elegant and captivating way.

Here are our top 3 tried and tested recipes!

GERMAN CHOCOLATE CAKE CHEESECAKE



German Chocolate Cake Cheesecake image

This rich and flavorful dessert is my cheesecake version of German chocolate cake. It makes an elegant ending to a special meal.-Mary Bakken, New Richland, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 12 servings.

Number Of Ingredients 17

1-1/2 cups chocolate graham cracker crumbs (about 8 whole crackers)
2 tablespoons brown sugar
1/4 cup butter, melted
FILLING:
2 packages (8 ounces each) cream cheese, softened
1 cup semisweet chocolate chips, melted and cooled
2/3 cup packed brown sugar
2 tablespoons baking cocoa
5 large eggs, lightly beaten
1 teaspoon almond extract
1 teaspoon vanilla extract
TOPPING:
3/4 cup sweetened shredded coconut
3/4 cup chopped walnuts
1/3 cup packed brown sugar
1/3 cup half-and-half cream
5 tablespoons butter

Steps:

  • Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. In a small bowl, combine cracker crumbs and brown sugar; stir in butter. , Press onto the bottom and 1 in. up the sides of prepared pan. Place pan on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack., In a large bowl, beat cream cheese until smooth. Beat in the chocolate, brown sugar and cocoa. Add eggs; beat on low speed just until combined. Stir in extracts. Pour into crust., Place pan in a large baking pan. Fill larger pan with 1 in. water. Bake at 350° for 50-55 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate for 4 hours or overnight. Remove sides of pan. , In a large saucepan, combine topping ingredients. Bring to a boil over medium heat; cook and stir for 3 minutes. Cool. Spread topping over cheese cake. Refrigerate leftovers.

Nutrition Facts : Calories 449 calories, Fat 30g fat (15g saturated fat), Cholesterol 136mg cholesterol, Sodium 257mg sodium, Carbohydrate 42g carbohydrate (34g sugars, Fiber 2g fiber), Protein 8g protein.

GERMAN CHOCOLATE CHEESECAKE



German Chocolate Cheesecake image

"My daughter requests this as her birthday cake, and I take it to potlucks, church dinners or any time the dessert is my responsibility," says Kathy Johnson of Lake City, South Dakota.

Provided by Taste of Home

Categories     Desserts

Time 1h30m

Yield 16 servings.

Number Of Ingredients 12

1 package German Chocolate cake mix (regular size)
2 packages (8 ounces each) cream cheese, softened
1-1/2 cups sugar
4 large eggs, lightly beaten
FROSTING:
1 cup sugar
1 cup evaporated milk
1/2 cup butter, cubed
3 large egg yolks, lightly beaten
1 teaspoon vanilla extract
1-1/2 cups sweetened shredded coconut
1 cup chopped pecans

Steps:

  • Prepare 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 cake batter into a greased 13x9-in. baking dish. Gently pour cream cheese mixture over batter. Gently spoon remaining batter over top; spread to edge of pan., Bake at 325° for 70-75 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 1 hour. , For frosting, in a heavy 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. Frost cooled cake. Refrigerate leftovers.

Nutrition Facts : Calories 615 calories, Fat 37g fat (16g saturated fat), Cholesterol 165mg cholesterol, Sodium 461mg sodium, Carbohydrate 66g carbohydrate (52g sugars, Fiber 2g fiber), Protein 8g protein.

GERMAN CHOCOLATE CHEESECAKE



German Chocolate Cheesecake image

Provided by Food Network Kitchen

Categories     dessert

Time 10h30m

Yield 10 to 12 servings

Number Of Ingredients 22

Cooking spray
9 chocolate graham cracker sheets
6 tablespoons unsalted butter, at room temperature
2 tablespoons sugar
1/4 teaspoon salt
For the topping:
1 7-ounce package sweetened shredded coconut (about 2 cups)
1 1/2 cups pecans
1 1/2 sticks (12 tablespoons) unsalted butter
4 large egg yolks
1 1/3 cups sugar
1 12-ounce can evaporated milk
2 teaspoons pure vanilla extract
For the cheesecake:
8 ounces semisweet chocolate, chopped
3 8-ounce packages cream cheese, at room temperature
1 cup sugar
3 large eggs
1/4 cup unsweetened cocoa powder
1/2 teaspoon salt
1 cup sour cream
1 teaspoon pure vanilla extract

Steps:

  • Position racks in the middle and lower third of the oven; preheat to 350 degrees F. Make the crust: Wrap the outside (bottom and side) of a 9-inch springform pan with foil. Coat the inside of the pan with cooking spray and line the bottom with parchment paper. Pulse the graham crackers, butter, sugar and salt in a food processor until fine moist crumbs form, about 1 minute. Press evenly into the bottom and 1/4 inch up the side of the prepared pan. Bake until set, about 15 minutes; transfer to a rack and let cool completely.
  • Make the topping: Line 2 baking sheets with foil. Spread the coconut on one and the pecans on the other. Bake, stirring the coconut once or twice, until the coconut and pecans are toasted, 12 to 15 minutes; let cool. Pulse the pecans in the food processer until coarsely chopped; transfer to a small bowl. Combine the butter, egg yolks, sugar, evaporated milk, vanilla and salt in a large saucepan. Bring to a simmer over medium heat and cook, stirring constantly, until the mixture reduces and caramelizes slightly, about 10 minutes. Stir in the chopped pecans and 1 1/2 cups coconut (reserve the remaining coconut for topping). Set aside to cool.
  • Make the cheesecake: Fill a roasting pan halfway with water and set on the lower oven rack. Put the chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring after each, until melted; let cool to lukewarm. Wipe out the food processor; add the cream cheese, sugar, eggs, cocoa powder and salt and pulse until smooth, about 2 minutes, scraping down the sides. Add the melted chocolate, sour cream and vanilla; pulse until combined.
  • Transfer about half of the batter to the prepared crust; smooth with a spatula. Spoon about two-thirds of the topping evenly over the batter. Top with the remaining batter; smooth the top. Set on the middle oven rack (directly over the pan of water) and bake until set around the edge but the center still jiggles slightly, 1 hour to 1 hour 15 minutes. Transfer to a rack and let cool to room temperature, then cover and refrigerate until cold and set, at least 8 hours or overnight.
  • Run a thin knife around the edge of the cheesecake and remove the springform ring. Microwave the remaining topping to soften, about 30 seconds (stir in 1 to 2 tablespoons water to loosen, if necessary). Spread on top of the cheesecake; top with the reserved coconut.

Tips:

  • Mise en place: Before you start baking, make sure you have all the ingredients and equipment you need. This will help you stay organized and avoid any scrambling.
  • Use room temperature ingredients: This will help the ingredients blend together more easily and create a smoother batter.
  • Don't overmix the batter: Overmixing can make the cake tough. Mix just until the ingredients are combined.
  • Bake the cake in a water bath: This will help prevent the cake from cracking.
  • Let the cake cool completely before serving: This will help the cake set and make it easier to slice.

Conclusion:

This German Chocolate Cheesecake Swirl Cake is a delicious and decadent dessert that is perfect for any occasion. With its rich chocolate flavor and creamy cheesecake filling, this cake is sure to be a hit with everyone who tries it. Follow these tips to make sure your cake turns out perfect every time.

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