German Chocolate Cheesecake
Jeff
This is an impressive German Chocolate Cheesecake
ingredients
- Coconut Pecan Topping:
- 1/2 cup or 1 stick of butter
- 1/4 cup light brown sugar
- 2 tablespoon light cream
- 2 tablespoon corn syrup
- 1 cup flaked coconut
- 1/2 cup chopped pecans
- 1 teaspoon vanilla
- Filling:
- 4 bars (4oz.) Hershey’s semi-sweet baking chocolate, broken into pieces
- 3 - 8 ounces cream cheese
- 3/4 cup sugar
- 1/2 cup sour cream
- 2 teaspoons vanilla
- 2 tablespoons all purpose flour
- 3 eggs
- Coconut-Pecan Crust:
- 1 cup graham cracker crumbs
- 2 tablespoon sugar
- 1/3 cup butter , melted
- 1/4 cup coconut
- 1/4 cup pecans, chopped
directions
- 1
Topping
- 2
Melt butter with sugar, stir in remaining topping ingredients and set aside
- 3
Crust
- 4
Combine crust ingredients; press into 10 inch spring form pan and bake at 350 degrees for about ten minutes. Cool and set aside.
- 5
Heat oven to 450 degrees
- 6
In a microwave bowl, melt chocolate until smooth. Set aside. In a large mixing bowl, combine cream cheese, sugar, sour cream and vanilla; beat with a mixer until smooth. Add flour 1 tablespoon at a time, blending well after each addition. Add eggs and melted chocolate; blend well. Pour into crust. Bake 10 minutes without opening oven door; reduce oven to 250 degrees and continue baking 35 minutes. Remove from oven. With a knife, loosen sides and cool completely. Remove from pan. Spread topping on top and refrigerate until firm. Store uneaten portion covered in the refrigerator
notes
10 inch spring form pan needed
Source: Jeff
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