German Chocolate Cheesecake. A darkish, wealthy chocolate cheesecake topped by a tasty caramel, coconut and pecan topping.
German Chocolate Cheesecake.
Initially printed Nov. 2022.
We’ve acquired one other unimaginable cheesecake to share together with your as we speak. And it’s one other one for the chocolate lovers too!
Final yr, I lastly posted my favorite recipe for German Chocolate Cake. You can also make this cake spherical after all, however I made it as a 2 layer bar cake as a substitute.
German Chocolate Cake
It proved to be very fashionable. Some people even commented that the caramel, coconut & pecan topping was the perfect thy’d had in a German Chocolate Cake.
A few months again, I made a decision to make cheesecake for a cocktail party. Since these on the celebration had been a small devoted group of chocolate dessert lovers, chocolate it needed to be.
German Chocolate Cheesecake.
I first thought-about doing my Chocolate Cherry Swirl Cheesecake, as we did ghave frozen cherries readily available. This group had at all times beloved that one.
Chocolate Cherry Swirl Cheesecake
A fast look within the pantry although, noticed an abundance of pecans and coconut that wanted for use, so I believed, German Chocolate Cheesecake.
German Chocolate Cheesecake
I downsized the topping/frosting dimension to be extra applicable to a cheesecake however tht wass the one actual distinction. It truly is the right marriage of two nice recipes!
Tell us in case you strive it!
The cookie crumb base
German Chocolate Cheesecake. Copyright Barry C. Parsons. Add the primary components and cream.
German Chocolate Cheesecake. Copyright Barry C. Parsons. Permalink: https://rockrecipes.com/german-chocolate-cake/
The completed clean batter.
German Chocolate Cheesecake prepared for the oven
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German Chocolate Cheesecake. A darkish, wealthy chocolate cheesecake topped by a tasty caramel, coconut and pecan topping.
Elements
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 kilos cream cheese, (3 normal 8 oz blocks)
- 3 squares unsweetened baking chocolate, , melted (In a pinch you possibly can substitute ½ cup cocoa however enhance 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)
Directions
To organize the cookie crumb crust
- Preheat oven to 300 levels F. Grease backside however not sides of a 9 or 10 inch spring kind pan.
- I prefer to line the underside of the pan with parchment paper for a lot simpler launch of the cheesecake when totally baked and cooled. Wrap the underside and sides of the pan in a few layers of heavy responsibility aluminum foil. This helps buffer the warmth and catches any butter that melts and drips from the underside of the spring kind pan; this butter can simply smoke within the oven typically.
- Combine collectively the cookie crumbs, melted butter and sugar and press evenly into the underside of the ready pan.
To organize the chocolate cheesecake batter.
- Cream collectively properly the cream cheese, chocolate (or cocoa),and sugar.
- Add the eggs, one after the other, beating properly after every addition.
- Mix within the vanilla extract and whipping cream.
- Pour onto the ready spring kind pan.
- Bake for 60-70 minutes or till the floor of the cake not seems to be shiny. The cake can nonetheless be a bit of wobbly on the middle however the floor shouldn’t be shiny.
- Take away from oven and instantly run a pointy knife across the fringe of the pan to launch the cake.
- Cool fully within the pan.
To organize the Caramel Coconut Pecan Topping
- First toast the coconut and pecans to allow them to cool earlier than utilizing them. I toast pecans at 350 levels on an aluminum baking sheet for about 8 minutes or so, turning them as soon as in the course of the toasting time.
- I toast the coconut the identical manner, however toss it about each 3 minutes, in order that it toasts evenly. Simply hold doing that till the toasted coconut reaches a pleasant brown color.
- In the meantime add the brown sugar, evaporated milk, egg yolks, melted butter and vanilla extract to a medium sized saucepan.
- Cook dinner over medium low warmth stirring continually till the combination begins to boil and thicken. I cooked it for about 2-3 minutes after it began boiling properly.
- It is rather vital to stir this continually or it WILL keep on with the underside and burn. I take advantage of a silicone spatula to stir and continually scrape your entire floor of the underside of the pot to ensure it doesn’t stick in anybody place.
- As soon as thickened and effervescent add the toasted coconut and pecans.
- Cool the filling to room temperature, stirring often earlier than utilizing it to prime the cooled cheesecake.
Vitamin Data
Yield
16
Serving Dimension
1
Quantity Per Serving
Energy 501Complete Fats 37gSaturated Fats 20gTrans Fats 0gUnsaturated Fats 14gLdl cholesterol 134mgSodium 262mgCarbohydrates 38gFiber 2gSugar 32gProtein 7g
The dietary info offered is mechanically calculated by third celebration software program and is supposed as a suggestion solely. Actual accuracy isn’t assured. For recipes the place all components is probably not used solely, corresponding to these with coatings on meats, or with sauces or dressings for instance, calorie & dietary values per serving will possible be considerably decrease than indicated.
