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German Chocolate Cake Cheesecake Recipe
German Chocolate Cake Cheesecake Recipe photo by Taste of Home

German Chocolate Cake Cheesecake Recipe

Read Reviews (2)
5 2
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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
TOTAL TIME: Prep: 30 min. Bake: 50 min. + chilling
MAKES:12 servings
TOTAL TIME: Prep: 30 min. Bake: 50 min. + chilling
MAKES: 12 servings

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

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.

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
Originally published as German Chocolate Cheesecake in Country Extra November 2004, p49

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.

Reviews for German Chocolate Cake Cheesecake(2)

AVERAGE RATING
   (5)
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MY REVIEW
Reviewed Feb. 20, 2014

This takes a bit of time to make but it is well worth it. Totally decadent and rich in flavor. It comes out perfectly. I will make this many, many times to my family and friends delight.

MY REVIEW
Reviewed Dec. 31, 2011

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

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