German Chocolate Cheesecake, the crowd-pleasing cake is turned into a luscious cheesecake. Creamy chocolate cheesecake is topped with a rich pecan coconut frosting, making this one very indulgent dessert!
Looking for an elegant ending to a special meal? My German Chocolate Cheesecake recipe is what you’ve been looking for!
Before the German Chocolate Cheesecake, the boys wanted to share with you a couple of jokes.
*Why did the cow do jumping jacks?
~Because he wanted a milk shake!
*Why do bananas wear sunscreen
~because they peel! ha!
*What dogs are opposites?
~Hot dogs and chili dogs
*What has four “i’s” but still can’t see?
~Mississippi
Ok German Chocolate Cheesecake time!
I love cheesecake.
After I learned a few techniques, I have not been intimidated by them.
I love to use familiar flavors in unconventional ways.
I thought it would be fun to do a variation of the classic
German Chocolate Cake with Coconut Pecan Frosting.
This is what I came up with and it ROCKED!!
After I learned a few techniques, I have not been intimidated by them.
I love to use familiar flavors in unconventional ways.
I thought it would be fun to do a variation of the classic
German Chocolate Cake with Coconut Pecan Frosting.
This is what I came up with and it ROCKED!!
German Chocolate Cheesecake
Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Ingredients
Crust:
- 1 1/2 c chocolate graham cracker crumbs crushed
- 2 T brown sugar
- 1/4 c butter melted
Filling:
- 2 8 oz pkg cream cheese, softened
- 4 oz semisweet chocolate melted and cooled
- 4 oz bittersweet chocolate melted and cooled
- 2/3 c packed brown sugar
- 2 T cocoa
- 5 eggs lightly beaten
- 1 tsp almond extract
- 1 tsp vanilla extract
Topping:
- 3/4 c flaked coconut
- 3/4 c chopped pecans
- 1/3 c packed brown sugar
- 1/3 c half-and-half cream
- 5 T butter
Instructions
- In a small bowl, combine graham cracker crumbs and brown sugar. Stir in butter. Wrap heavy duty aluminum foil tightly around bottom of 9 inch springform pan. Spray inside of pan with non-stick vegetable spray, press crumb mixture in bottom of pan and 1 inch up sides. Bake crust at 350 degrees F 10 minutes. Cool.
- In a large bowl, beat cream cheese until smooth. Beat in cooled chocolate, brown sugar, and cocoa. Add eggs, one at a time. Beat on low speed until just combined. Stir in almond and vanilla extract. Pour into crust.
- Place 1 inch water in a large pan, I use a 9x13 cake pan. Place it on the bottom rack. Place springform pan on rack directly above water. Bake at 350 degrees F 50 to 55 minutes or until center is just set and top appears dull. Remove cheesecake and cool on a wire rack 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate a minimum of 4 hours or overnight before cutting.
- Remove sides of springform pan. In a large saucepan, combine all the topping ingredients. Bring to a boil over medium heat; cook and stir 3 minutes. Cool. Spread topping over cheese cake. Refrigerate until ready to serve.
- Yield: 12 servings.
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samantha says
I am going to try this with a twist and do a no bake verison
Paula says
That sounds really good, let me know how it turns out
Lynn Huntley says
Boy! Does that look delicious! Stopping by from Saturday Dishes:) Lynn @ Turnips 2 Tangerines
Sara Harvey says
Pinning this and it looks great! Can't wait to give it a try! Sara
Meg says
Hi Paula! I'm featuring your cheesecake on this weeks All Star Block Party!
http://www.nutmegplace.com/2012/10/all-star-block-party-20.html
Slice of Southern says
Congrats! Your yummy dish is being featured on today's Southern Sunday! Hope to see you again soon!
Paula Jones says
And now you know why I run! 🙂 thanks, it was yummy!