German Chocolate Cheesecake. A dark, rich chocolate cheesecake topped by a delectable caramel, coconut and pecan topping.
German Chocolate Cheesecake.
We’ve got another incredible cheesecake to share with your today. And it’s another one for the chocolate lovers too!
Last year, I finally posted my favourite recipe for German Chocolate Cake. You can make this cake round of course, but I made it as a 2 layer bar cake instead.
German Chocolate Cake
It proved to be very popular. Some folks even commented that the caramel, coconut & pecan topping was the best thy’d had in a German Chocolate Cake.
A couple of months back, I decided to make cheesecake for a dinner party. Since those at the party were a small dedicated group of chocolate dessert lovers, chocolate it had to be.
German Chocolate Cheesecake.
I first considered doing my Chocolate Cherry Swirl Cheesecake, as we did ghave frozen cherries on hand. This group had always loved that one.
Chocolate Cherry Swirl Cheesecake
A quick look in the pantry though, saw an abundance of pecans and coconut that needed to be used, so I thought, German Chocolate Cheesecake.
German Chocolate Cheesecake
I downsized the topping/frosting size to be more appropriate to a cheesecake but tht wass the only real difference. It really is the perfect marriage of two great recipes!
Let us know if you try it!
The cookie crumb base
German Chocolate Cheesecake. Copyright Barry C. Parsons. Add the first ingredients and cream.
German Chocolate Cheesecake. Copyright Barry C. Parsons. Permalink: https://rockrecipes.com/german-chocolate-cake/
The finished smooth batter.
German Chocolate Cheesecake ready for the oven
Want even more cheesecake ideas? Be sure to check out this collection of Rock Recipes Most Popular Cheesecake related recipes.
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German Chocolate Cheesecake
German Chocolate Cheesecake. A dark, rich chocolate cheesecake topped by a delectable caramel, coconut and pecan topping.
Ingredients
For the Chocolate Cookie Crumb Crust
- 1 ½ cups Oreo Cookie Crumbs
- ⅓ cup melted butter
- 3 tbsp sugar
For the Chocolate Cheesecake Batter
- 1 ½ pounds cream cheese, (3 standard 8 oz blocks)
- 3 squares unsweetened baking chocolate, , melted (In a pinch you can substitute ½ cup cocoa but increase the whipping cream to 1 cup)
- 1 ¼ cups sugar
- 3 eggs
- 2 tsp vanilla extract
- ¾ cup whipping cream
For the Caramel Coconut Pecan Filling
- 1/2 cup brown sugar
- 1/2 cup evaporated milk (undiluted, straight from the can)
- 2 egg yolks
- 1/4 cup butter, melted
- 1 1/2 tsp vanilla extract
- 1 cup dried coconut, toasted
- 3/4 cups pecans, toasted and rightly chopped (or walnuts)
Instructions
To prepare the cookie crumb crust
- Preheat oven to 300 degrees F. Grease bottom but not sides of a 9 or 10 inch spring form pan.
- I like to line the bottom of the pan with parchment paper for much easier release of the cheesecake when fully baked and cooled. Wrap the bottom and sides of the pan in a couple of layers of heavy duty aluminum foil. This helps buffer the heat and catches any butter that melts and drips from the bottom of the spring form pan; this butter can easily smoke in the oven sometimes.
- Mix together the cookie crumbs, melted butter and sugar and press evenly into the bottom of the prepared pan.
To prepare the chocolate cheesecake batter.
- Cream together well the cream cheese, chocolate (or cocoa),and sugar.
- Add the eggs, one at a time, beating well after each addition.
- Blend in the vanilla extract and whipping cream.
- Pour onto the prepared spring form pan.
- Bake for 60-70 minutes or until the surface of the cake no longer looks glossy. The cake can still be a little wobbly at the center but the surface should not be shiny.
- Remove from oven and immediately run a sharp knife around the edge of the pan to release the cake.
- Cool completely in the pan.
To prepare the Caramel Coconut Pecan Topping
- First toast the coconut and pecans so they can cool before using them. I toast pecans at 350 degrees on an aluminum baking sheet for about 8 minutes or so, turning them once during the toasting time.
- I toast the coconut the same way, but toss it about every 3 minutes, so that it toasts evenly. Just keep doing that until the toasted coconut reaches a nice brown colour.
- Meanwhile add the brown sugar, evaporated milk, egg yolks, melted butter and vanilla extract to a medium sized saucepan.
- Cook over medium low heat stirring constantly until the mixture begins to boil and thicken. I cooked it for about 2-3 minutes after it started boiling well.
- It is very important to stir this constantly or it WILL stick to the bottom and burn. I use a silicone spatula to stir and constantly scrape the entire surface of the bottom of the pot to make sure it does not stick in any one place.
- Once thickened and bubbling add the toasted coconut and pecans.
- Cool the filling to room temperature, stirring occasionally before using it to top the cooled cheesecake.
Nutrition Information
Yield
16Serving Size
1Amount Per Serving Calories 501Total Fat 37gSaturated Fat 20gTrans Fat 0gUnsaturated Fat 14gCholesterol 134mgSodium 262mgCarbohydrates 38gFiber 2gSugar 32gProtein 7g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.