German Chocolate Cheesecake |
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Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 12 |
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This rich and flavorful dessert is my cheesecake version of German chocolate cake. It makes an elegant ending to a special meal.Mary Bakken, New Richland, Minnesota Ingredients:
1-1/2 cups chocolate graham cracker crumbs (about 8 whole crackers) |
2 tablespoons brown sugar |
1/4 cup butter, melted |
filling: |
2 packages (8 ounces each) cream cheese, softened |
1 cup (6 ounces) semisweet chocolate chips, melted and cooled |
2/3 cup packed brown sugar |
2 tablespoons baking cocoa |
5 eggs, lightly beaten |
1 teaspoon almond extract |
1 teaspoon vanilla extract |
topping: |
3/4 cup flaked coconut |
3/4 cup chopped walnuts |
1/3 cup packed brown sugar |
1/3 cup half-and-half cream |
5 tablespoons butter |
Directions:
1. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. In a small bowl, combine cracker crumbs and brown sugar; stir in butter.
2. Press onto the bottom and 1 in. up the sides of prepared pan. Place pan on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack.
3. In a large bowl, beat cream cheese until smooth. Beat in the chocolate, brown sugar and cocoa. Add eggs; beat on low speed just until combined. Stir in extracts. Pour into crust.
4. Place pan in a large baking pan. Fill larger pan with 1 in. water. Bake at 350° for 50-55 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate for 4 hours or overnight. Remove sides of pan.
5. In a large saucepan, combine topping ingredients. Bring to a boil over medium heat; cook and stir for 3 minutes. Cool. Spread topping over cheese cake. Refrigerate leftovers. Yield: 12 servings.
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