Italian Cream Cake Cheesecake

This Italian cream cake cheesecake combines two beloved desserts into one stunning showpiece. A rich, creamy cheesecake layer is sandwiched between tender Italian cream cake layers studded with coconut and pecans. The whole cake is finished with a light, fluffy frosting that blends tangy cream cheese frosting with a traditional cooked red velvet-style frosting for a silky, not-too-sweet finish. Impressive and indulgent, it’s a perfect centerpiece for birthdays, holidays, and special celebrations.

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Prep Time 2

Cook Time 2

Cool/Chill/Freeze/Assemble 11

Total Time 15

Course Dessert

Cuisine American

Servings slices

Calories 686 kcal

Equipment

9" springform pan

Ingredients

Cheesecake Layer

3 8-ounce packages full-fat cream cheese at room temperature
1 ⅓ cups sugar divided: 1/3 cup and 1 cup
3 tablespoons cornstarch
1 tablespoon pure vanilla extract
2 extra-large eggs
⅔ cup heavy or whipping cream
butter for springform pan

Italian Cream Cake

⅔ cup butter softened
1 ⅓ cups sugar
3 eggs large
1 ⅓ cups all-purpose flour
½ teaspoon baking soda rounded
⅔ cup buttermilk
¾ teaspoon vanilla
⅔ cup chopped pecans
¾ cup shredded coconut

Frosting Paste

5 tablespoons flour
½ cup milk

Frosting

2 sticks butter softened
8 oz cream cheese softened
1 cup white granulated sugar
4 cups powdered sugar
2 teaspoons vanilla

Instructions

Cheesecake Layer

Early in the day or the day before, preheat the oven to 350°F. Generously butter a 9-inch springform pan. Wrap the outside in foil, covering the bottom and extending all the way up the sides.
Beat one package cream cheese, 1/3 cup sugar, and the cornstarch on low until creamy, about 3 minutes, scraping the bowl. Blend in the remaining cream cheese one package at a time, scraping after each.
Increase to medium speed and beat in the remaining 1 cup sugar and vanilla. Beat in the eggs one at a time, then the cream just until completely blended. Do not overmix.
Spoon into the prepared springform pan. Place in a larger shallow pan containing hot water about 1 inch up the springform sides. Bake for about 1 1/4 hours, until edges are light golden and the top is slightly golden tan.
Remove from the water bath and cool on a rack in the pan for 2 hours. Cover and refrigerate in the pan until completely cold, about 4 hours. Freeze until assembly.

Frosting Paste

Whisk the flour and milk for the paste in a saucepan. Bring to a boil, stirring constantly, until extremely thick. It must boil for the frosting to turn out correctly. Remove from heat and cool, then chill overnight or a minimum of 4 hours.

Italian Cream Cake

Preheat the oven to 350°F. Grease and flour 2 8–9-inch round cake pans.
Cream the butter and sugar. Add the eggs one at a time.
Combine the flour and baking soda. Add to the butter mixture alternately with the buttermilk, then add vanilla. Stir in pecans and coconut.
Divide between the prepared pans and bake for 20–25 minutes. Allow the cake layers to cool completely before assembling.

Frosting

When ready to assemble the cake, make the frosting. Cream the softened butter and cream cheese. Add both sugars and beat until fluffy. Add vanilla, then the chilled paste, and beat until well incorporated.
Increase mixer speed to high & whip for 2-3 minutes, or until fluffy.

Assembly

Remove the cheesecake from the freezer, unwrap, and remove the springform ring. Let thaw for 10 minutes.
Place one cake layer on a plate or pedestal and spread a thin layer of frosting over it. Place the cheesecake on top, cheesecake side down, and remove the springform base.
Place a second cake layer on top. Frost the top and sides.
There will be one cake layer and some frosting left over. Loree frosts the extra layer separately and refrigerates remaining frosting.

Notes

Plan ahead: The cheesecake cools 2 hours and chills about 4 hours before freezing. The frosting paste chills overnight or at least 4 hours. It is highly recommended to make the cheesecake layer and the frosting paste the day before you bake the cake and assemble the cheesecake.

Nutrition

Calories: 686kcalCarbohydrates: 92gProtein: 6gFat: 35gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 130mgSodium: 279mgPotassium: 128mgFiber: 1gSugar: 79gVitamin A: 1034IUVitamin C: 0.1mgCalcium: 61mgIron: 1mg

Keyword cheesecake, Italian cream cake, italian cream cake cheesecake, Italian cream cheesecake

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Italian Cream Cake Cheesecake