This Italian Cream Cake Cheesecake is the best thing I have created in a long time! Italian Cream Cake is one of my favorite cakes and I absolutely adore all things cheesecake. So I thought, why not put them together. The outcome is nothing short of amazing!
The biggest question I had going in was the frosting. Should I use cream cheese frosting or go with the buttercream made with granulated sugar that I prefer on Red Velvet Cake and Italian Cream Cake? I decided to combine them and, again, the result is nothing short of amazing.
I think this is my new #1 favorite dessert!
I used this recipe from the Food Network’s Devils Food Cake Cheesecake:
3 (8-ounce) packages cream cheese (use only full fat), at room temperature
1 1/3 cups sugar
3 tablespoons cornstarch
1 tablespoon pure vanilla extract
2 extra-large eggs
2/3 cup heavy or whipping cream
Early in the day, preheat the oven to 350 degrees F and generously butter the bottom and sides of one 9-inch springform pan (preferably a nonstick one). Wrap the outside with aluminum foil, covering the bottom and extending all the way up the sides.
To make the cheesecake layer, put one package of the cream cheese, 1/3 cup of the sugar, and the cornstarch in a large bowl and beat with an electric mixer on low until creamy, about 3 minutes, scraping down the bowl a couple of times. Blend in the remaining cream cheese, one package at a time, scraping down the bowl after each. Increase the mixer speed to medium and beat in the remaining 1 cup sugar, then the vanilla. Blend in the eggs, one at a time, beating well after adding each. Beat in the cream just until it’s completely blended. Be careful not to overmix!
Gently spoon the batter into the foil-wrapped springform and place it in a large shallow pan containing hot water that comes about 1 inch up the sides of the springform. Bake the cake at 350 degrees F until the edges are light golden brown and the top is slightly golden tan, about 1 1/4 hours. Remove the cake from the water bath, transfer to a wire rack, and cool in the pan for 2 hours, cover with plastic wrap, and refrigerate (while still in the pan) until it’s completely cold, about 4 hours. Place in the freezer until ready to assemble the cake.
Italian Cream Cake
1 cup butter, softened
2 cups sugar
2 cups all purpose flour
1 tsp baking soda
1 cup buttermilk
1 tsp vanilla
1 cup chopped pecans
3 1/2 oz shredded coconut
Cream together butter & sugar.
Add eggs, 1 at a time.
Combine flour & baking soda. Add to butter, egg, & sugar mixture, alternating with buttermilk. Add vanilla.
Stir in pecans & coconut.
Divided between 3 8″-9″ round cake pans that have been greased & floured.
Bake at 350 for 20-25 minutes.
In a saucepan, whisk together 5 tablespoons flour with 1/2 cup milk. Bring to a boil, stirring constantly. (This will be extremely thick. It must come to a boil or it will not yield good results when combined with the rest of the ingredients.) Remove from heat. Cool. Chill in refrigerator overnight or at least 4 hours.
2 sticks of butter, softened
8oz cream cheese, softened
1 cup white granulated sugar
4 cups powdered sugar
2 tsp vanilla
Cream butter & cream cheese. Add sugars & beat until fluffy. Add vanilla.
Add chilled paste. Beat until well incorporated.
Assemble the Cheesecake
Remove cheesecake from freezer. Unwrap and remove ring. Let it thaw for 10 minutes.
Place one layer of the Italian Cream Cake on plate or pedestal. Frost top with a thin layer of frosting.
Place cheesecake on top of frosted layer cheesecake side down. Remove bottom of springform pan.
Place second layer of cake on top of cheesecake. Frost top and sides.
You will have 1 layer of the Italian Cream Cake & some the frosting leftover. I frosted the single layer & sent it to work with my husband. I stored the remaining frosting in the fridge.