DirectionsStep1Preheat 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. Doubl…Step2Place 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.Step3Beat 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.Step4Pour 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 d…Step5Preheat oven to 350 degrees F. Butter and flour (or spray with baking spray) 2 9-inch round cake pans. Set aside.Step6In a medium bowl,whisk together the flour, baking soda, baking powder, and salt.Step7In 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.Step8Add the eggs 1 at a time, beating well after each addition.Step9Add the dry ingredients alternately with the buttermilk, beginning and ending with the dry ingredients. Increase mixer speed to medium and beat until fully combined.Step10Gently fold in 1 cup of coconut and 1 cup of toasted pecans.Step11Divide 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.Step12Cream 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.Step13Place one layer of cake on the cake plate, spread a layer of icing on top, and sprinkle with 1/3 of the remaining toasted pecan pieces. Carefully remove cheesecake from springform base and flip upside down on t…Step14Frost 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 botto…Step15Refrigerate until ready to serve. Enjoy!IngredientsIngredientsadd Coconut Pecan Cheesecake4 (8 ounces) packagesCream Cheese (room temperature)2 cupsGranulated Sugar1 tablespoonCornstarchadd Seeds (of 1/2 vanilla bean, or 1 teaspoon vanilla extract)¾ teaspoonKosher Salt7 ouncesCoconut Milk½ teaspoonCoconut Extract8 Large Eggs (room temperature)½ cupToasted Pecansadd Italian Cream Cake2 cupsAll-Purpose Flour1 teaspoonBaking Soda½ teaspoonBaking Powder1 ¾ cupsUnsalted Butter (softened)½ cupBrown Sugar3 ½ teaspoonsVanilla Extract¾ teaspoonAlmond Extract1 cupButtermilk (room temperature)2 cupsSweetened Coconut (divided)1 ½ cupsToasted Pecans (divided)add Almond Cream Cheese Frosting12 ouncesCream Cheese (softened)add pinchKosher Salt3 cupsPowdered Sugaradd Reserved Coconut (toasted)add Reserved Toasted PecansSee moreFrom thecrumbykitchen.comRecipeDirectionsIngredientsExplore furtherItalian Cream Cheese Cake Recipe: How to Make It - Taste …tasteofhome.comItalian Cream Cake with Pecan Cream Cheese Icing - …southernplate.comItalian Cream Cake - The Country Cookthecountrycook.netSecret to the BEST Classic Italian Cream Cakeitalianbellavita.comitalian cream cheesecake chef erin's kitchencheferinskitchen.comRecommended to you based on what's popular • Feedback
Italian Cream Cheese Cake
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WEBJan 19, 2018 · Preheat oven to 350°F. Bring a pot or kettle of water to a boil. Lightly grease a 9-inch springform pan. Wrap the outside of the springform with 2 layers of aluminum foil and place it inside of a deep …
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WEBApr 28, 2024 · Instructions. Preheat your oven to 350°F (175°C). Grease a 10-inch (25-centimeter) springform pan and line the bottom with parchment paper to prevent sticking. In a large mixing bowl, whisk 680 grams (1.5 …
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