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    You are in: Home / Dessert / German Chocolate Cheesecake Recipe
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    German Chocolate Cheesecake

    German Chocolate Cheesecake. Photo by ReeLani

    1/1 Photo of German Chocolate Cheesecake

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 25 mins

    40 mins

    45 mins

    Sharlene~W's Note:

    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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    Ingredients:

    Serves: 14

    Yield:

    cheesec ...

    Units: US | Metric

    Chocolate Cheesecake

    Coconut-Pecan Topping

    Garnish

    Directions:

    1. 1
      Preheat oven to 350°F.
    2. 2
      In a medium mixing bowl, combine the graham cracker crumbs, sugar, melted butter, coconut and pecans.
    3. 3
      Press evenly into bottom and 1/2-inch up sides of a 9-inch springform pan.
    4. 4
      Bake in a 350°F oven for 8 to 10 minutes.
    5. 5
      Cool slightly.
    6. 6
      Increase oven temperature to 375°F.
    7. 7
      In a saucepan, melt the chocolate over low heat, stirring constantly.
    8. 8
      Remove from heat; cool.
    9. 9
      In large bowl, beat the cream cheese, 3/4 cup sugar, sour cream and vanilla with electric mixer until thoroughly combined.
    10. 10
      Add the flour and beat well.
    11. 11
      Add the eggs and cooled chocolate all at once; beat on low speed until just combined.
    12. 12
      Spoon into cooled crust.
    13. 13
      Place on shallow baking pan in oven.
    14. 14
      Bake at 375°F for 45 to 50 minutes or until center appears nearly set when shaken.
    15. 15
      Cool on wire rack for 15 minutes.
    16. 16
      Loosen cake from sides of pan.
    17. 17
      Cool 30 minutes longer; remove sides of pan.
    18. 18
      Cool completely on wire rack.
    19. 19
      To make Coconut-Pecan Topping: In small saucepan, melt butter.
    20. 20
      Stir in brown sugar, half and half and corn syrup.
    21. 21
      Cook and stir over medium heat until it is bubbly.
    22. 22
      Stir in coconut, pecans and vanilla.
    23. 23
      Remove from heat and cool for 5 minutes.
    24. 24
      Spread Coconut-Pecan Topping over cheesecake.
    25. 25
      Cover and refrigerate for 3 to 24 hours.
    26. 26
      Garnish with pecan halves dipped half-way in chocolate.

    Browse Our Top Cheesecake Recipes

    Ratings & Reviews:

    • on October 29, 2007

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for German Chocolate Cheesecake

    Serving Size: 1 (132 g)

    Servings Per Recipe: 14

    Amount Per Serving
    % Daily Value
    Calories 517.9
     
    Calories from Fat 376
    72%
    Total Fat 41.8 g
    64%
    Saturated Fat 22.9 g
    114%
    Cholesterol 127.5 mg
    42%
    Sodium 330.9 mg
    13%
    Total Carbohydrate 33.9 g
    11%
    Dietary Fiber 2.8 g
    11%
    Sugars 24.1 g
    96%
    Protein 6.9 g
    13%

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