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9-inch springform pan (recommended)
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Mixing bowls & electric mixer
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Saucepan (for topping)
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Parchment paper
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Cooling rack
Step-by-Step Instructions
1) Prepare the Pan & Oven
Preheat to 325°F (165°C). Grease a 9-inch springform pan and line the bottom with parchment. Lightly flour the sides.
2) Make the Cheesecake Center
Beat cream cheese and sugar until smooth. Add egg and vanilla; mix just until combined. Set aside.
3) Make the White Cake Batter
Whisk flour, sugar, baking powder, and salt. Add butter and mix until sandy. Beat in egg whites, milk, and vanilla until smooth and fluffy (don’t overmix).
4) Assemble the Layers
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Spread half the white cake batter into the pan.
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Gently spoon the cheesecake mixture over it, leaving a small border at the edge.
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Carefully top with the remaining cake batter, smoothing the surface.
5) Bake
Bake 60–70 minutes, until the center is set and a toothpick in the cake layer comes out clean. If the top browns early, tent loosely with foil.
Cool in the pan for 20 minutes, then release the ring and cool completely.
Coconut-Pecan Topping (The Classic Finish)
6) Cook the Topping
In a saucepan over medium heat, whisk evaporated milk, brown sugar, egg yolks, and butter. Cook, stirring constantly, 10–12 minutes until thick and glossy. Remove from heat; stir in vanilla, coconut, and pecans.
7) Top the Cake
Spread the warm topping over the cooled cake. Let set 30 minutes before slicing.
Texture & Flavor Notes
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White cake: tender, buttery, vanilla-forward
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Cheesecake center: creamy, lightly tangy, luscious
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Topping: caramel-sweet with nutty crunch
Every bite balances sweetness, richness, and texture.
Pro Tips for Perfect Results
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✔ Keep cheesecake away from pan edges to prevent leaks
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✔ Bake low and slow for a smooth center
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✔ Cool completely before topping to avoid melting
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✔ Chill 20–30 minutes for cleaner slices
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✔ Use a hot, clean knife between cuts
Variations & Upgrades
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White Chocolate Boost: Add ½ cup melted white chocolate to the cake batter.
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Toasted Coconut: Lightly toast coconut before adding for deeper flavor.
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Salted Finish: Sprinkle flaky sea salt over the topping.
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Layer Cake: Bake cake in two pans and sandwich cheesecake as a disk (freeze cheesecake first for easier assembly).
Serving Suggestions
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Serve slightly chilled for sharp slices or room temp for maximum creaminess.
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Pair with coffee, espresso, or a light dessert wine.
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Garnish with extra pecans or white chocolate curls.
Storage & Make-Ahead
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Refrigerate: Covered, up to 5 days.
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Freeze: Slices (without topping) up to 2 months; thaw and top before serving.
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Make ahead: Cheesecake center and topping can be prepared a day early.
Common Mistakes to Avoid
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❌ Overbaking (dries the cake, cracks cheesecake)
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❌ Rushing the topping (needs time to thicken)
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❌ Cutting war
