German Chocolate Cheesecake

[barelfly]

My absolute favorite cheesecake….a chocolate lover’s dream!



German Chocolate Cheesecake
★★★★★
Cheesecakes, Desserts

Ingredients:
Preheat oven to 350°F (180°C)
9-inch (23 cm) cheesecake pan, ungreased, or springform pan with 3-inch (7.5 cm) sides, greased
SERVES 10 TO 12

TIP - You can prepare the coconut mixture up to 3 days prior to use.
Stir well before using.
VARIATION- Toasted almonds are a tasty substitute for pecans.
TOPPING - Make a separate icing - See below

CRUST
1¼ cups chocolate sandwich (Oreos) cookie crumbs.
1/4 cup pecans, coarsely ground
3 TBsp unsalted butter, melted

FILLING
1 cup packed brown sugar
2 tbsp unsalted butter, softened
2 egg yolks, stirred
1½ cups flaked coconut
¾ cup pecan halves
3 packages (each 8oz) cream cheese
1 cup granulated sugar
3 eggs
1 tsp vanilla
6 oz bittersweet chocolate, melted and cooled

ICING for top of cake
1 cup sugar
1/2 cup or 1 stick margarine/butter
1 cup evaporated milk
1 tsp vanilla
3 large egg yolks
1 1/3 cup coconut flakes
1 cup chopped pecans

Directions:
1. CRUST: In a medium bowl, combine cookie crumbs, crush or use processor if neeed, pecans and butter. Press into bottom of cheesecake pan and freeze.
2. FILLING: In a medium saucepan on medium-high heat, melt brown sugar and butter for 3 minutes. Remove from heat.
Slowly drizzle stirred egg yolks into mixture. Return to medium heat and stir for about 3 minutes. Add coconut and pecan halves. Cool for 20 minutes in the refrigerator. In a large mixer bowl, beat cream cheese and sugar on medium-high speed for 3 minutes. Add eggs, one at a time, beating after each addition. Stir in vanilla and melted chocolate.
Fold half of the coconut mixture into batter. Set remainder aside for decorating. Pour batter over frozen crust. Bake in preheated oven for 45 to 55 minutes or until the top is light brown and the center has a slight jiggle to it. Cool on a rack for 2 hours. Cover with plastic wrap and refrigerate for at least 6 hours before decorating or serving.
3. DECORATION: Spread remaining coconut mixture on top of cake. This is where the extra icing comes into play below -
ICING/decoration topping -
Mix sugar, milk, butter, vanilla, + egg yolks in saucepan.
1. Cover over medium heat for about 12 minutes and stir until thick - don’t let scorch.
2. Stir in coconut specans
3. Cool about 30 mins. beat occasionally with spoon until spreadable

[mrichie1229]

Looks delicious barelfly!

[Jfrosty27]

Boy oh boy. You hit my hot button with that one. I’m the guy who orders the “Death By Chocolate Cake” off the restaurant dessert menu. Yummy.

[mrichie1229]

But only if it comes with extra chocolate!

[Jfrosty27]

mrichie1229 I’m talking chocolate cake with chocolate frosting, chocolate chips on top, and smothered with chocolate syrup. Oh yeah. That’s what I’m talking about!!!

[mrichie1229]

Jfrosty27 add in a scoop or two of Zanzibar Chocolate Shoppe ice Cream and you will achieve chocolate Nirvana.

[JCBBQ]

OMG 🤤🤤🤤

[tstalafuse]

I will be stealing that recipe.. Here is one for you...

Coconut Pecan German Chocolate Pie

Ingredients:

• 1-1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 6 tablespoons cold lard
• 3 to 4 tablespoons ice water
• FILLING:
• 4 ounces German sweet chocolate, chopped
• 2 ounces unsweetened chocolate, chopped
• 1 can (14 ounces) sweetened condensed milk
• 4 large egg yolks
• 1 teaspoon vanilla extract
• 1 cup chopped pecans
• TOPPING:
• 1/2 cup packed brown sugar
• 1/2 cup heavy whipping cream
• 1/4 cup butter, cubed
• 2 large egg yolks
• 1 cup sweetened shredded coconut
• 1 teaspoon vanilla extract
• 1/4 cup chopped pecans

Directions

• In a small bowl, mix flour and salt; cut in lard until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap in plastic. Refrigerate 30 minutes or overnight.
• Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice.
• Bake 11-13 minutes or until bottom is lightly browned. Remove foil and weights; bake 6-8 minutes longer or until light brown. Cool on a wire rack.
• In a microwave, melt chocolates in a large bowl; stir until smooth. Cool slightly. Whisk in milk, egg yolks and vanilla; stir in pecans. Pour into crust. Bake @ 350 degrees for 16-19 minutes or until set. Cool 1 hour on a wire rack.
• Meanwhile, in a small heavy saucepan, combine brown sugar, cream and butter. Bring to a boil over medium heat, stirring to dissolve sugar. Remove from heat.
• In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Cook 2-3 minutes or until mixture thickens and a thermometer reads 160°, stirring constantly. Remove from heat. Stir in coconut, chopped pecans, and vanilla; cool 10 minutes.
• Pour over filling, and refrigerate 4 hours or until cold.