German Chocolate Cheesecake
photo by ReeLani
- Ready In:
- 1hr 25mins
- 1 cup graham cracker crumbs
- 2 tablespoons sugar
- 1⁄3 cup butter, melted
- 1⁄4 cup flaked coconut
- 1⁄4 cup chopped pecans
- 4 ounces semisweet chocolate, chopped
- 3 (8 ounce) packages cream cheese, softened
- 3⁄4 cup sugar
- 1⁄2 cup sour cream
- 2 teaspoons vanilla
- 2 tablespoons all-purpose flour
- 3 eggs
- 1⁄2 cup butter
- 1⁄4 cup brown sugar, packed
- 2 tablespoons half-and-half
- 2 tablespoons light corn syrup
- 1 cup flaked coconut
- 1⁄2 cup chopped pecans
- 1 teaspoon vanilla
- pecan halves
- additional chocolate, for dipping
- Preheat oven to 350°F.
- In a medium mixing bowl, combine the graham cracker crumbs, sugar, melted butter, coconut and pecans.
- Press evenly into bottom and 1/2-inch up sides of a 9-inch springform pan.
- Bake in a 350°F oven for 8 to 10 minutes.
- Cool slightly.
- Increase oven temperature to 375°F.
- In a saucepan, melt the chocolate over low heat, stirring constantly.
- Remove from heat; cool.
- In large bowl, beat the cream cheese, 3/4 cup sugar, sour cream and vanilla with electric mixer until thoroughly combined.
- Add the flour and beat well.
- Add the eggs and cooled chocolate all at once; beat on low speed until just combined.
- Spoon into cooled crust.
- Place on shallow baking pan in oven.
- Bake at 375°F for 45 to 50 minutes or until center appears nearly set when shaken.
- Cool on wire rack for 15 minutes.
- Loosen cake from sides of pan.
- Cool 30 minutes longer; remove sides of pan.
- Cool completely on wire rack.
- To make Coconut-Pecan Topping: In small saucepan, melt butter.
- Stir in brown sugar, half and half and corn syrup.
- Cook and stir over medium heat until it is bubbly.
- Stir in coconut, pecans and vanilla.
- Remove from heat and cool for 5 minutes.
- Spread Coconut-Pecan Topping over cheesecake.
- Cover and refrigerate for 3 to 24 hours.
- Garnish with pecan halves dipped half-way in chocolate.
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Huge hit, everyone loved it. Perfect balance of ingredients. Really easy to make since my wife made it for me (he,he). Seriously everyone wanted a copy of the recipe and of course I printed them. Anyway we had a little Oktoberfest at our home and I found this recipe and thought what a great idea, and it was. Definitely a keeper. We did use a store bought crust to save on time. Thanks for posting Sharlene.
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I live in the San Francisco area and love it here. I discovered Recipezaar (then Food.com..Genius Kitchen) in 2001 and have been so happy to have my favorite recipes stored safely here. I am mother to 7 and grandmother to 7. I love to knit, smock, sew, etc., but my favorite hobby of the moment is traditional rug hooking. This is a sample of what I do.? It's called "November".? I dyed most of the wool myself. It is made from wool flannel, cut into strips a little less than 1/4" and then worked into a linen backing. This is my 3rd rug.