German Chocolate Cake Cheesecake Recipe

5 6 9
German Chocolate Cake Cheesecake Recipe
German Chocolate Cake Cheesecake Recipe photo by Taste of Home
Publisher Photo

German Chocolate Cake Cheesecake Recipe

Read Reviews
5 6 9
Publisher Photo
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
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. Bake: 50 min. + chilling
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. Bake: 50 min. + chilling

Ingredients

  • 1-1/2 cups chocolate graham cracker crumbs (about 24 squares)
  • 2 tablespoons packed 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 vanilla extract
  • 1 teaspoon almond 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

In a small bowl, combine cracker crumbs and brown sugar; stir in butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack.
In a mixing bowl, beat cream cheese until smooth. Beat in the chocolate, brown sugar and cocoa. Add eggs; beat on low speed just until combined. Add extracts. Place pan on a double thickness of heavy-duty foil (about 16 in. square); securely wrap foil around pan. Pour the filling onto crust.
Place pan in a large baking pan. Fill larger pan with 1 in. of hot water. Bake at 350° for 50-55 minutes or until center is just set. 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.
In a saucepan, combine topping ingredients. bring to a boil over medium heat; boil and stir for 3 minutes. Cool. Remove sides of springform pan; 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 slice: 449 calories, 30g fat (15g saturated fat), 136mg cholesterol, 257mg sodium, 42g carbohydrate (34g sugars, 2g fiber), 8g protein.

  • 1-1/2 cups chocolate graham cracker crumbs (about 24 squares)
  • 2 tablespoons packed 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 vanilla extract
  • 1 teaspoon almond 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
  1. In a small bowl, combine cracker crumbs and brown sugar; stir in butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack.
  2. In a mixing bowl, beat cream cheese until smooth. Beat in the chocolate, brown sugar and cocoa. Add eggs; beat on low speed just until combined. Add extracts. Place pan on a double thickness of heavy-duty foil (about 16 in. square); securely wrap foil around pan. Pour the filling onto crust.
  3. Place pan in a large baking pan. Fill larger pan with 1 in. of hot water. Bake at 350° for 50-55 minutes or until center is just set. 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.
  4. In a saucepan, combine topping ingredients. bring to a boil over medium heat; boil and stir for 3 minutes. Cool. Remove sides of springform pan; spread topping over cheese cake. Refrigerate leftovers. Yield: 12 servings.
Originally published as German Chocolate Cheesecake in Country Extra November 2004, p49

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Reviews forGerman Chocolate Cake Cheesecake

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jupowers User ID: 151514 272015
Reviewed Aug. 20, 2017

"Made this for my husbands birthday. It was very good, did not change a thing."

MY REVIEW
billfish User ID: 831243 241074
Reviewed Jan. 4, 2016

"I find that if you separate the egg yolks from the whites and beat the egg whites into firm peaks and then fold them into the mixed batter you a much lighter cheese cake."

MY REVIEW
Saybeebisber User ID: 6255487 238421
Reviewed Nov. 30, 2015

"Amazing flavor and a compliment to any meal. The almond extract is the winning flavor here. Yumm!"

MY REVIEW
annamossburg User ID: 6911458 224194
Reviewed Apr. 5, 2015

"Awesome. I did not bake it in a water bath and I only baked it for 35 minutes. It was perfect. I will definitely make it again sometime."

MY REVIEW
ebramkamp User ID: 702841 99577
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
cleaninggirl4u User ID: 5507080 64664
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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