German Chocolate Cheesecake Recipe
This German Chocolate Cheesecake recipe is very similar to what you would find at The Cheesecake Factory.
Ingredients:
Cheesecake
24 oz. Cream Cheese, softened and cut into chunks
1/2 Cup Granulated Sugar
2 Eggs
1/4 Cup Dairy Sour Cream
1 tsp. Vanilla Extract
Chocolate Cake
4 oz. Unsweetened Chocolate
1/2 Cup (1 stick) Butter
2 Cup Granulated Sugar
4 Eggs
2 tsp. Vanilla Extract
1 1/2 Cups All-Purpose Flour
Whipped Cream for garnish (optional)
Chocolate Glaze
1/2 Cup Semi-sweet Chocolate Chips
2 Tbsp. Whipping Cream
German Chocolate Topping
2 Egg Yolks
2/3 Cup Granulated Sugar
1/3 Cup Butter, cut into small pieces
2/3 Cup Whipping Cream
1 tsp. Vanilla Extract
1 Cup Flaked Coconut
1 Cup Pecans, chopped
Directions:
Cheesecake
On bowl of electric mixer or in food processor fitted with metal blade, blend together cream cheese, sugar, eggs, sour cream and vanilla extract until smooth. Set aside.
Chocolate Cake
In large microwave safe bowl, combine chocolate and butter. Microwave on HIGH (100%) power for 2 to 3 minutes, or until just melted. Cool slightly.
With fork, beat in sugar, eggs and vanilla extract until smooth. Add flour and mix until blended. Spoon into well-greased 9” spring form pan, spreading evenly. Carefully, spread cheese mixture evenly over top of chocolate batter. Bake in preheated 425 degrees F oven for 15 minutes.
Reduce oven temperature to 350 degrees F and continue baking 55 to 60 minutes.
Turn oven off, open oven door and let cake cool completely to room temperature in oven. Refrigerate until well chilled.
Remove sides from spring form. Invert cake onto serving plate, so cheesecake is on bottom and chocolate cake is on top.
Chocolate Glaze
In small microwave-safe bowl combine chocolate chips with whipping cream. Microwave on HIGH power for 45 to 60 seconds. Beat until smooth. Spread on sides of cheesecake.
Spread sides with Chocolate Glaze. Spread top evenly with German Chocolate Topping.
German Chocolate Topping
In small microwave-safe bowl, beat egg yolks. Stir in sugar, butter and whipping cream. Microwave on HIGH power 4 minutes, stirring every minute. Remove from microwave and stir in vanilla extract. Stir in coconut and pecans until well blended.
Refrigerate until mixture is of spreading consistency. Spread on top of the cheesecake.
Refrigerate German Chocolate Cheesecake until serving time. Garnish with whipped cream, if desired.
And Enjoy!
