German Chocolate Cheesecake

"My husband loves German Chocolate Cake and cheesecake. He nearly flipped when he set eyes on this luscious cheesecake. Who says you can't have it all? A couple of tips--beat batter gently as over beating can cause the cheesecake to puff up and then fall and crack. Also don't test if it is done by inserting a knife--gently shake the pan. The center should appear nearly set although it might jiggle just slightly in the middle inch. You definitely don't want to overcook! From "Heartland Baking" cookbook."
 
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photo by ReeLani photo by ReeLani
photo by ReeLani
Ready In:
1hr 25mins
Ingredients:
21
Yields:
1 cheesecake
Serves:
14
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ingredients

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directions

  • Preheat oven to 350°F.
  • In a medium mixing bowl, combine the graham cracker crumbs, sugar, melted butter, coconut and pecans.
  • Press evenly into bottom and 1/2-inch up sides of a 9-inch springform pan.
  • Bake in a 350°F oven for 8 to 10 minutes.
  • Cool slightly.
  • Increase oven temperature to 375°F.
  • In a saucepan, melt the chocolate over low heat, stirring constantly.
  • Remove from heat; cool.
  • In large bowl, beat the cream cheese, 3/4 cup sugar, sour cream and vanilla with electric mixer until thoroughly combined.
  • Add the flour and beat well.
  • Add the eggs and cooled chocolate all at once; beat on low speed until just combined.
  • Spoon into cooled crust.
  • Place on shallow baking pan in oven.
  • Bake at 375°F for 45 to 50 minutes or until center appears nearly set when shaken.
  • Cool on wire rack for 15 minutes.
  • Loosen cake from sides of pan.
  • Cool 30 minutes longer; remove sides of pan.
  • Cool completely on wire rack.
  • To make Coconut-Pecan Topping: In small saucepan, melt butter.
  • Stir in brown sugar, half and half and corn syrup.
  • Cook and stir over medium heat until it is bubbly.
  • Stir in coconut, pecans and vanilla.
  • Remove from heat and cool for 5 minutes.
  • Spread Coconut-Pecan Topping over cheesecake.
  • Cover and refrigerate for 3 to 24 hours.
  • Garnish with pecan halves dipped half-way in chocolate.

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Reviews

  1. Huge hit, everyone loved it. Perfect balance of ingredients. Really easy to make since my wife made it for me (he,he). Seriously everyone wanted a copy of the recipe and of course I printed them. Anyway we had a little Oktoberfest at our home and I found this recipe and thought what a great idea, and it was. Definitely a keeper. We did use a store bought crust to save on time. Thanks for posting Sharlene.
     
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RECIPE SUBMITTED BY

I live in the San Francisco area and love it here. I discovered Recipezaar (then Food.com..Genius Kitchen) in 2001 and have been so happy to have my favorite recipes stored safely here. I am mother to 7 and grandmother to 7. I love to knit, smock, sew, etc., but my favorite hobby of the moment is traditional rug hooking. This is a sample of what I do.? It's called "November".? I dyed most of the wool myself. It is made from wool flannel, cut into strips a little less than 1/4" and then worked into a linen backing. This is my 3rd rug.
 
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