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German Chocolate Cheesecake

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  • For Crust
  • 1 1/4 C chocolate wafer crumbs
  • 1/2 C finely chopped pecans
  • 1/3 C sugar
  • 1/3 C butter, melted
  • For Filling
  • 3 (4-ounce) Bars German’s sweet baking chocolate
  • 1/2 C butter
  • 4 (8-ounce) packages cream cheese, softened
  • 1 1/2 C sugar
  • 4 large eggs
  • 2 T unsweetened cocoa powder
  • 1 T vanilla extract
  • 1 (16-ounce) container sour cream
  • Coconut Pecan Topping
  • 2/3 C evaporated milk
  • 2/3 C sugar
  • 1/2 C butter
  • 4 egg yolks
  • 1 1/2 C sweetened flaked coconut
  • 1 C chopped pecans
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  • 1

    Preheat oven to 300°.

  • 2


  • 3

    In a medium bowl, combine wafer crumbs, pecans and sugar. Add melted butter, stirring until combined. Press mixture into bottom and 1 inch up the sides of a 10-inch springform pan.

  • 4


  • 5

    In a small saucepan, combine chocolate and butter. Cook over low heat, stirring occasionally, until chocolate is melted and smooth. Remove from heat and let cool slightly.

  • 6

    In a large bowl, beat cream cheese at medium speed until creamy. Add sugar, beating until fluffy. Add eggs one at a time, beating well after each addition. Beat in cocoa, vanilla and melted chocolate mixture until combined. Stir in sour cream. Spoon in to prepared pan.

  • 7

    Bake 1 hour and 30 minutes. Turn off oven. Let cheesecake stay in oven for 1 hour. Remove from oven, gently run a knife around edges of pan to release crust from sides of pan. Cool completely in pan on a wire rack for 1 hour. Cover and chill for 8 hours. Top with coconut-pecan topping before serving.

  • 8

    Coconut Pecan Topping

  • 9

    In a medium saucepan, combine evaporated milk, sugar, butter and egg yolks. Cook over medium heat, stirring constantly for 7 to 9 minutes or until thickened. Remove from heat and stir in coconut and pecans. Let cool for 30 minutes then spread on top of cheesecake.

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