German Chocolate Cheesecake
My sweetheart had a birthday recently. He loves both German chocolate cake and cheesecake, so I decided to surprise him and combine both of them. The result was AMAZING! The cheesecake came out so nice and creamy, chocolaty and simply delicious. Enjoy!
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Ingredients:
For the crust:
-1 cup honey graham cracker crumbs
-2 Tbs sugar
-1/3 cup margarine, melted
-1/4 cup sweetened coconut flakes
-1/4 cup chopped pecans
For the filling:
-1 (4 oz) German's sweet chocolate bar (in the baking section), broken into small pieces
-3 (8 oz each) packages cream cheese, softened
-3/4 cup sugar
-1/2 cup sour cream
-2 tsp vanilla extract
-2 Tbs flour
-3 eggs
For the topping;
-1/2 cup margarine
-1/4 cup brown sugar
-2 Tbs heavy cream
-2 Tbs light corn syrup
-1 cup sweetened coconut flakes
-1/2 cup chopped pecans
-1 tsp vanilla extract
Directions:
Preheat oven to 350 F.
Prepare the crust first: in a medium bowl, combine cracker crumbs with sugar. Stir in the melted margarine, coconut and pecans. Mix well. Press mixture on the bottom and about 1/2 inch up side of a 9-inch spring form pan. Bake in preheated oven for 8 minutes. Remove and let it cool.
While the crust cools, raise the heat of the oven to 450 F.
Prepare the filling: melt the chocolate and set aside. In your mixer's bowl, whip cream cheese, sugar, sour cream and vanilla until nice and smooth. Add the flour, 1 Tbs at a time. Add eggs and melted chocolate. Blend well. Pour into cooled crust.
Bake in preheated oven for 10 minutes. Without opening the oven door, reduce the temperature to 250 F. Continue baking for 35 more minutes. Remove from oven. Let it cool for about 10 minutes, then loosen the cake from side of pan with a knife. Cool completely. Once cooled, remove side of pan.
Once the cake is completely cools, prepare the topping: melt the margarine in a small saucepan. Add brown sugar, heavy cream and corn syrup. Cook until smooth and bubbly. Remove from heat. Stir in coconut, pecans and vanilla. Cool slightly. Pour over cake. Place in the fridge for at least 2 hours or until completely set. Slice and enjoy!
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For the crust:
-1 cup honey graham cracker crumbs
-2 Tbs sugar
-1/3 cup margarine, melted
-1/4 cup sweetened coconut flakes
-1/4 cup chopped pecans
For the filling:
-1 (4 oz) German's sweet chocolate bar (in the baking section), broken into small pieces
-3 (8 oz each) packages cream cheese, softened
-3/4 cup sugar
-1/2 cup sour cream
-2 tsp vanilla extract
-2 Tbs flour
-3 eggs
For the topping;
-1/2 cup margarine
-1/4 cup brown sugar
-2 Tbs heavy cream
-2 Tbs light corn syrup
-1 cup sweetened coconut flakes
-1/2 cup chopped pecans
-1 tsp vanilla extract
Directions:
Preheat oven to 350 F.
Prepare the crust first: in a medium bowl, combine cracker crumbs with sugar. Stir in the melted margarine, coconut and pecans. Mix well. Press mixture on the bottom and about 1/2 inch up side of a 9-inch spring form pan. Bake in preheated oven for 8 minutes. Remove and let it cool.
While the crust cools, raise the heat of the oven to 450 F.
Prepare the filling: melt the chocolate and set aside. In your mixer's bowl, whip cream cheese, sugar, sour cream and vanilla until nice and smooth. Add the flour, 1 Tbs at a time. Add eggs and melted chocolate. Blend well. Pour into cooled crust.
Bake in preheated oven for 10 minutes. Without opening the oven door, reduce the temperature to 250 F. Continue baking for 35 more minutes. Remove from oven. Let it cool for about 10 minutes, then loosen the cake from side of pan with a knife. Cool completely. Once cooled, remove side of pan.
Once the cake is completely cools, prepare the topping: melt the margarine in a small saucepan. Add brown sugar, heavy cream and corn syrup. Cook until smooth and bubbly. Remove from heat. Stir in coconut, pecans and vanilla. Cool slightly. Pour over cake. Place in the fridge for at least 2 hours or until completely set. Slice and enjoy!
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