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German Chocolate Cheesecake Recipe

User Rating 4.5 Star Rating (4 Reviews)

By

This is an impressive German chocolate cheesecake from Maddymoo. 

It's made with coconut in the crust and a coconut pecan topping. The filling is a rich and delicious chocolate and cream cheese filling.

Cook Time: 45 minutes

Total Time: 45 minutes

Ingredients:

  • Coconut Pecan Topping:
  • 1/2 cup or 1 stick butter or margarine
  • 1/4 cup light brown sugar
  • 2 tablespoon light cream
  • 2 tablespoon corn syrup
  • 1 cup flaked coconut
  • 1/2 cup chopped pecans
  • 1 teaspoon. vanilla
  • .
  • Filling:
  • 4 bars (4oz.)Hershey's semisweet baking chocolate,broken into pieces
  • 3 pkgs. (8 oz. each) cream cheese softened
  • 3/4 cup sugar
  • 1/2 cup sour cream
  • 2 teaspoons vanilla
  • 2 tablespoons all purpose flour
  • 3 eggs
  • .
  • Coconut-Pecan Crust:
  • 1 cup graham cracker crumbs
  • 2 tablespoon sugar
  • 1/3 cup butter, melted
  • 1/4 cup coconut
  • 1/4 cup pecans,chopped

Preparation:

Topping
Melt butter with sugar, stir in remaining topping ingredients and set aside.
Crust
Combine crust ingredients; press into pan and bake at 350° for about ten minutes. Cool and set aside.

Heat oven to 450°.
In microwave bowl, melt chocolate until smooth. Set aside. In large mixing bowl, combine cream cheese, sugar, sour cream, and vanilla; beat with a mixer until smooth. Add flour 1 tablespoon at time, blending well after each addition. Add eggs and melted chocolate; blend well. Pour into crust. Bake 10 minutes without opening oven door; reduce oven to 250° and continue baking 35 minutes. Remove from oven. With knife loosen sides and and cool completely. Remove from pan. Spread topping on top and refrigerate until firm. Store uneaten portion covered, in refrigerator.
I use a large springform pan.
Shared by Maddymoo

 

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User Reviews

Reviews for this section have been closed.

 4 out of 5
Amazing!!, Member jmedders

I'm usually not a fan of chocolate cheesecake, but this was some of the best I've ever had - hands down the best I've ever made. I used a bag of milk chocolate chips (11 oz) because I didn't have semi-sweet chocolate. It's very rich and a small piece is plenty. I'm not sure if it was my oven or the recipe, but it could have benefited from another 5 minutes of baking time. It's a little gooey in the center.

0 out of 0 people found this helpful.

See all 4 reviews

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