Italian Cream Cheesecake | Two layers of classic Italian Cream Cake and a complementary layer of coconut pecan cheesecake sandwiched in the middle make for one amazing dessert! Così bello!
Course Dessert
Cuisine Italian
Keyword italian cream cheesecake
Prep Time 1 hourhour
Cook Time 1 hourhour30 minutesminutes
Total Time 2 hourshours30 minutesminutes
Servings 12
Calories 1164kcal
Author Erica
Ingredients
Coconut Pecan Cheesecake
24ounce(4 packages) cream cheeseroom temperature
1cupgranulated sugar
1tablespooncornstarch
Seeds of 1/2 vanilla beanor 1 teaspoon vanilla extract
¼teaspoonkosher salt
7ouncescoconut milk
½teaspooncoconut extract
3large eggsroom temperature
½cuptoasted pecans
Italian Cream Cake
2cupsall-purpose flour
1teaspoonbaking soda
½teaspoonbaking powder
½teaspoonkosher salt
1cupunsalted buttersoftened
1cupgranulated sugar
½cupbrown sugar
2teaspoonsvanilla extract
½teaspoonalmond extract
5large eggsroom temperature
1cupbuttermilkroom temperature
2cupssweetened coconutdivided
1 ½cupstoasted pecansdivided
Almond Cream Cheese Frosting
12ounces(1 1/2 packages) cream cheesesoftened
¾cupunsalted buttersoftened
1 ½teaspoonsvanilla extract
¼teaspoonalmond extract
Pinch kosher salt
3cupspowdered sugar
Reserved coconuttoasted
Reserved toasted pecans
Instructions
Coconut Pecan Cheesecake
Preheat oven to 350 degrees F, placing the oven rack in the lower third. Butter the bottom and sides of an 8-inch springform pan, place a round of parchment paper in the bottom, then butter the parchment. Double wrap pan carefully in aluminum foil, set in a large roasting pan, and set aside.
Place the cream cheese in a stand mixer fitted with a paddle attachment and beat until smooth. Add sugar, cornstarch, vanilla, and salt, beating until smooth and well combined.
Beat in coconut milk and extract until well blended. Add eggs in one at a time, beating well between each addition. Gently fold in toasted pecans.
Pour batter into prepared springform pan. Place roasting pan containing springform pan in the oven, and carefully fill roasting pan with boiling water to about an inch up the springform pan. Reduce heat to 325 degrees F and bake for 65-70 minutes, until lightly browned and the middle retains a slight jiggle.
Cool cake in pan to room temperature on a cooling rack, then cover with plastic wrap and refrigerate overnight.
Italian Cream Cake
Preheat oven to 350 degrees F. Butter and flour (or spray with baking spray) 2 9-inch round cake pans. Set aside.
In a medium bowl,whisk together the flour, baking soda, baking powder, and salt.
In the bowl of a stand mixer fitted with a paddle, cream together the butter, sugars, and extracts 3-4 minutes, until creamy and pale in color.
Add the eggs 1 at a time, beating well after each addition.
Add the dry ingredients alternately with the buttermilk, beginning and ending with the dry ingredients. Increase mixer speed to medium and beat until fully combined.
Gently fold in 1 cup of coconut and 1 cup of toasted pecans.
Divide the batter evenly between cake pans. Bake for 25-30 minutes until a toothpick inserted into the center comes out clean. Cool 10 minutes in pan, then remove to cooling rack to cool completely.
Almond Cream Cheese Frosting
Cream together cream cheese and butter until light, fluffy and pale yellow in color. Beat in extracts and salt, then gradually add the powdered sugar, beating until creamy and smooth.
Place one layer of cake on the cake plate, spread a layer of icing on top, and sprinkle with ⅓ of the remaining toasted pecan pieces. Carefully remove cheesecake from springform base and flip upside down on top of icing. Peel off parchment layer, spread on another layer of icing, sprinkle on another ⅓ of pecans, then top with second layer of cake.
Frost the top and sides or the cake. Garnish the sides of the cake with toasted coconut. Spoon cream cheese icing in a piping bag and pipe a circle of dots around inner edge of top of cake. Decorate the top and bottom edge with the remaining pecans and more cream cheese dots. Refrigerate until ready to serve.
Notes
To toast the pecans: Lay a single layer on a baking sheet and toast in a 350°F oven for 6-8 minutes. Cool completely before use.