You love the cake. You’ll love the cheesecake, too.
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German Chocolate Cheesecake
- Total Time: 2 Hrs
- Yield: 6 1x
- Category: Dessert
- Method: Baking
- Cuisine: German-American
Ingredients
For the crust:
- 1 cup chocolate wafer crumbs
- 2 tablespoons sugar
- 3 tablespoons butter, melted
For the filling:
- 3 8-ounce packages cream cheese, softened
- 1/2 cup sugar
- 1/4 cup all-purpose flour
- 1 4-ounce package Baker’s German Sweet Chocolate, melted
- 1-1/2 teaspoons vanilla extract
- 3 large eggs
For the topping:
- 1/3 cup canned evaporated milk
- 1/4 cup plus 1 tablespoon sugar
- 1/4 cup (1/2 stick) butter
- 1 egg, lightly beaten
- 1/2 teaspoon vanilla extract
- 1/2 cup flaked coconut
- 1/2 cup chopped pecans, toasted (see Note below)
Instructions
- Preheat oven to 350°F.
- Combine the chocolate wafer crumbs, sugar and melted butter. Press firmly into the bottom of an ungreased 9-inch springform pan. Bake for 10 minutes.
- Using an electric mixer at medium speed, beat together the cream cheese, 1/2 cup sugar and flour until well blended. Add the melted chocolate and vanilla, mixing well.
- At low speed, add the 3 eggs, one at a time, beating well after each addition, just until blended. Do not overbeat.
- Pour mixture over baked crust, and bake at 350°F for 45 to 50 minutes, until center is barely set.
- Allow cake to cool, then run a thin knife blade around rim of pan to loosen, and spring the pan. Refrigerate at least 4 hours.
- Combine the milk, sugar, butter, egg in small saucepan. Cook, stirring constantly, over medium-low heat until mixture reaches 160°F on an instant-read thermometer. Mixture will thicken.
- Remove from heat and stir in coconut and chopped pecans. Allow mixture to cool. Then spread mixture evenly over top of cheescake. Serve immediately or refrigerate. Refrigerate leftovers.
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Place chopped pecans in a single layer on a cookie sheet and toast in a 350°F oven for 7 to 10 minutes, stirring occasionally, until you begin to smell them. Allow them to cool.