This easy GERMAN CHOCOLATE CHEESECAKE Recipe. Step-by-Step. is perfect for busy families. Comes together quickly with a few staple ingredients!
INGREDIENTS
CRUST 3?4 cup flour 1?4 cup sugar 4 teaspoons unsweetened cocoa powder 1 egg, lightly beaten 5 tablespoons butter, softened 3?4 teaspoon vanilla FILLING 3 (8 ounce) packages cream cheese 3?4 cup sugar 1?2 cup sour cream 3 eggs 1 egg yolk 1 1?4 teaspoons vanilla 7 ounces German sweet chocolate, melted COCONUT PECAN TOPPING 1?4 cup butter 1?3 cup sugar 1?3 cup evaporated milk 1 egg yolk, lightly beaten 2?3 cup flaked coconut 1?2 cup chopped pecans 1 1?4 teaspoons vanilla GARNISH 1?3 cup flaked coconut (optional) pecan halves (optional) chocolate curls (optional)
DIRECTIONS
Crust: In a medium bowl, stir together flour, sugar and cocoa. Add egg, butter and vanilla. Beat with mixer till well combined. With well buttered fingers, press dough into the bottom of greased 9-inch springform pan. Bake crust at 350 for 12 to 15 minutes or until lightly brown. Set crust aside to cool (in pan) while mixing filling. Filling: In large bowl, combine cream cheese, sugar& sour cream. Beat with mixer till smooth. Add eggs and yolk one at a time. Beat well after each addition. Beat in vanilla. Stir in chocolate. Pour filling over crust. Bake at 350 for 15 minutes, lower temp to 200 and bake for 1 hour 10 minutes, or until center is no longer shiny or wet looking. Remove cake from oven, and run a knife around the inside edge of pan. Chill cake uncovered overnight! Coconut Pecan Topping: Melt butter in small saucepan. Stir in sugar, evap milk and egg yolk. Cook and stir over low heat about 10 minutes or till thickened. Stir in 2/3 cup coconut, chopped pecans and vanilla. Spread topping over cake. Garnish: (optional) Garnish with 1/3 cup coconut, pecan halves and chocolate curls. Keep cake in refrigerator till time to serve.
by: Dee514
