German Chocolate Cheesecake Recipe

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This rich and flavorful dessert is my cheesecake version of German chocolate cake. It makes an elegant ending to a special meal.—Mary Bakken, New Richland, Minnesota

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German Chocolate Cheesecake Recipe

Prep: 30 min. Bake: 50 min. + chilling

Yield: 12 Servings

30 50 80

Ingredients

1-1/2 cups chocolate graham cracker crumbs (about 8 whole crackers)
2 tablespoons brown sugar
1/4 cup butter, melted
FILLING:
2 packages (8 ounces each) cream cheese, softened
1 cup (6 ounces) semisweet chocolate chips, melted and cooled
2/3 cup packed brown sugar
2 tablespoons baking cocoa
5 eggs, lightly beaten
1 teaspoon almond extract
1 teaspoon vanilla extract
TOPPING:
3/4 cup flaked coconut
3/4 cup chopped walnuts
1/3 cup packed brown sugar
1/3 cup half-and-half cream
5 tablespoons butter

Directions

Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. In a small bowl, combine cracker crumbs and brown sugar; stir in butter.
Press onto the bottom and 1 in. up the sides of prepared pan. Place pan on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack.
In a large bowl, beat cream cheese until smooth. Beat in the chocolate, brown sugar and cocoa. Add eggs; beat on low speed just until combined. Stir in extracts. Pour into crust.
Place pan in a large baking pan. Fill larger pan with 1 in. water. Bake at 350° for 50-55 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate for 4 hours or overnight. Remove sides of pan.
In a large saucepan, combine topping ingredients. Bring to a boil over medium heat; cook and stir for 3 minutes. Cool. Spread topping over cheese cake. Refrigerate leftovers. Yield: 12 servings.

Nutritional Facts 1 serving (1 slice) equals 449 calories, 30 g fat (15 g saturated fat), 136 mg cholesterol, 257 mg sodium, 42 g carbohydrate, 2 g fiber, 8 g protein.

Originally published as German Chocolate Cheesecake in Country Extra November 2004, p49

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German Chocolate Cheesecake

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(1-1) of 1 reviews

Reviewed on Dec. 31, 2011 by cleaninggirl4u

I was so impressed with this recipe! It came out PERFECT!!!! Would make again! and again and again and again! Ha ha! It's my new favorite cheesecake now :D