German Chocolate Cheesecake
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Ingredients:
For Cheesecake:
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24 ounces cream cheese, softened and cut into chunks
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½ cup granulated sugar
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2 eggs
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¼ cup dairy sour cream
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1 teaspoon vanilla extract
For Chocolate Cake:
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4 oounces unsweetened chocolate
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½ cup (1 stick) butter
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2 cups granulated sugar
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4 eggs
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2 teaspoon vanilla extract
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1 ½ cups all-purpose flour
For Chocolate Glaze (for sides):
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½ cup semi-sweet chocolate chips
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2 tablespoon whipping cream
For German Chocolate Topping:
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2 egg yolks
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2/3 cup granulated sugar
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1/3 cup butter, cut into small pieces
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2/3 cup whipping cream
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1 teaspoon vanilla extract
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1 cup flaked coconut
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1 cup chopped pecans
Directions:
For Cheesecake:
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On bowl of electric mixer or in food processor fitted with metal blade, blend together cream cheese, sugar, eggs, sour cream and vanilla extract until smooth.
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Set aside.
For Chocolate Cake:
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In large microwave safe bowl, combine chocolate and butter. Microwave on high (100%) power for 2 to 3 minutes, or until just melted. Cool slightly.
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With fork, beat in sugar, eggs and vanilla extract until smooth.
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Add flour and mix until blended.
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Spoon into well-greased 9.5-inch springform pan, spreading evenly.
For Chocolate Glaze:
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In a small microwave-safe bowl combine chocolate chips with whipping cream.
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Microwave on High Power for 45 to 60 seconds. Beat until smooth.
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Spread on sides of cheesecake.
For German Chocolate Topping:
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In a small microwave safe bowl, beat egg yolks. Stir in sugar, butter and whipping cream.
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Microwave on High power 4 minutes, stirring every minute. Remove from microwave and stir in vanilla extract.
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Stir in coconut and pecans until well blended.
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Refrigerate until mixture is of spreading consistency. Spread on top of the cheesecake.
Baking Directions:
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Carefully spread cheese mixture evenly over top of chocolate batter. Bake in preheated 425 degree oven for 15 minutes.
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Reduce oven temperature to 350 degrees and continue baking 55 to 60 minutes.
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Turn oven off, open oven door and let cake cool completely to room temperature in oven. Refrigerate until well chilled.
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Remove sides from springform pan. Invert cake onto serving plate, so cheesecake is on bottom and chocolate cake is on top.
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Spread sides with Chocolate Glaze.
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Spread top evenly with German Chocolate Topping.
Refrigerate until serving time. Garnish with whipped cream, if desired.