German Chocolate Cheesecake |
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Prep Time: 40 Minutes Cook Time: 60 Minutes |
Ready In: 100 Minutes Servings: 8 |
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Chocolate and Cheesecake rolled into one... what more could you ask for? I found this recipe in a GIFTS OF GOOD TASTE book. Its now a holiday tradition. Ingredients:
1 1/2 cups chocolate graham cracker crumbs |
6 tablespoons melted butter |
1/4 cup sugar |
3 (8 ounce) packages cream cheese (softened) |
1 1/4 cups sugar |
2 tablespoons all-purpose flour |
4 eggs |
1 (4 ounce) package german chocolate squares (melted) |
1/4 cup whipping cream |
1 teaspoon vanilla |
3/4 cup sugar |
3/4 cup whipping cream |
2 egg yolks |
6 tablespoons butter |
1 cup flaked coconut |
1 cup chopped pecans |
Directions:
1. First 3 ingredients are for crust, the next 7 are for the filling and the last 6 are topping. Preheat oven to 325 degrees. For crust combine cracker crumbs, melted butter, and sugar in a small bowl.
2. Firmly press into bottom and 1/2 inch up sides of lightly greased 9 inch springform pan.
3. For filling, beat cream cheese and sugar in large bown until fluffy.
4. Beat in flour. Beat in eggs, 1 at a time, just until combined.
5. Stir in melted chocolate, whipping cream, and vanilla.
6. Pour over crust. Bake 1 hour or until center is almost set.
7. Cool in pan 1 hour. Losen and remove sides of pan. Cool completely.
8. For topping, whisk sugar, whipping cream, and egg yolks in a medium saucepan until well blended.
9. Whisking constantly, add butter and cook over medium heat until mixture is thick and bubbly.
10. Reduce heat to low and cook 2 more minutes.
11. Remove from heat and stir in coconut and pecans.
12. Transfer to a heat proof bowl.
13. Let cool 20 minutes or until thick enough to spread on cooled cheesecake.
14. Store in airtight container in refrigerator.
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