German Chocolate Cheesecake

My dad loves German Chocolate cake.  I was in charge of dessert for his birthday, so made German Chocolate Cheesecake.  I am not a fan of coconut, but it was only on the top layer, so I tried the chocolate cake/cheesecake part and it was yummy!  In the future if I make it for me I may try it with raspberry or turtle type topping.

Here is the delicious recipe:

INGREDIENTS:

***Cheesecake***
24 ounces cream cheese, softened and cut into chunks
1/2 cup sugar
2 eggs
1/4 cup sour cream
1 teaspoon vanilla extract
***Chocolate Cake***
4 ounces unsweetened chocolate
1/2 cup butter
2 cups sugar
4 eggs
2 teaspoons vanilla extract
1 1/2 cup flour
***Chocolate Glaze***
1/2 cup semisweet chocolate chips
2 tablespoons whipping cream
***German Chocolate Topping***
2 egg yolks
2/3 cup sugar
1/3 cup butter, cut into small pieces
2/3 cup whipping cream
1 teaspoon vanilla extract
1 cup flaked coconut
1 cup chopped pecans
***Garnish***
whipping cream

DIRECTIONS:

For Cheesecake: In bowl of electric mixer or in food processor fitted with metal blade, blend cream cheese, sugar, eggs, sour cream and vanilla extract until smooth. Set aside.

For Chocolate Cake: 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. With fork, beat in sugar, eggs and vanilla extract until smooth. Add flour and mix until blended. Spoon into well-greased 9 1/2-inch springform pan, spreading evenly. Carefully, spread cheese mixture evenly over top of chocolate batter.

Bake in preheated 425 degrees F oven for 15 minutes. Reduce oven temperature to 350 degrees F and continue baking 55 to 60 minutes. Turn oven off, open oven door and let cake cool completely to room temperature in oven. Refrigerate until well chilled.

Remove sides from springform. Invert cake onto serving plate, so cheesecake is on bottom and chocolate cake is on top. Spread sides with Chocolate Glaze. Spread top evenly with German Chocolate Topping. Refrigerate until serving time. Garnish with whipped cream if desired.

For Chocolate Glaze: In small microwave-safe bowl combine chocolate chips with whipping cream. Microwave on HIGH power for 45 to 60 seconds. Beat until smooth. Spread on sides of cheesecake.

For German Chocolate Topping: In small microwave-safe bowl, beat egg yolks. Stir in sugar, butter and whipping cream. Microwave on HIGH power 4 minutes, stirring every minute. Remove from microwave and stir in vanilla extract. Stir in coconut and pecans until well blended. Refrigerate until mixture is of spreading consistency. Spread on top of the cheesecake.

****A couple things I learned…I turned the oven temp down to 350 degrees a few minutes early and then took the cheesecake completely out of the oven 12 minutes early and it still got a little tough on the outer rim of the cake.  I am considering baking it only on 350 next time and seeing what happens.  Also, I did not garnish with whipped cream…there was enough goop there already!  Phew!  It was somewhere around 900 calories a slice if you cut the cake in 12 slices.

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