German Chocolate Cheesecake With Coconut Pecan Topping Recipes

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BAKER'S GERMAN'S CHOCOLATE CHEESECAKE



BAKER'S GERMAN'S Chocolate Cheesecake image

Garnished with the traditional gooey coconut-pecan topping, this baked chocolate cheesecake is a great dessert choice for entertaining.

Provided by My Food and Family

Categories     Chocolate Recipes

Time 4h20m

Yield Makes 14 servings.

Number Of Ingredients 12

1 cup finely crushed chocolate wafer cookies
1 cup sugar, divided
3 Tbsp. butter or margarine, melted
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/4 cup flour
1 pkg. (4 oz.) BAKER'S GERMAN'S Sweet Chocolate, melted
2-1/2 tsp. vanilla, divided
4 eggs, divided
1/3 cup canned evaporated milk
1/4 cup (1/2 stick) butter or margarine
1/2 cup BAKER'S ANGEL FLAKE Coconut
1/2 cup PLANTERS Chopped Pecans

Steps:

  • Preheat oven to 350°F if using a silver 9-inch springform pan (or to 325°F if using a dark nonstick 9-inch springform pan). Mix chocolate wafer crumbs, 2 Tbsp. of the sugar and 3 Tbsp. butter; press firmly onto bottom of pan. Bake 10 min.
  • Beat cream cheese, 1/2 cup of the sugar and the flour in large bowl with electric mixer on medium speed until well blended. Add chocolate and 2 tsp. of the vanilla; mix well. Add 3 of the eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust.
  • Bake 45 to 50 min. or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight.
  • Place milk, remaining sugar, the 1/4 cup butter, remaining egg and remaining 1/2 tsp. vanilla in small saucepan; cook on medium-low heat until thickened, stirring constantly. Stir in coconut and pecans. Cool. Spread over cheesecake just before serving. Store leftover cheesecake in refrigerator.

Nutrition Facts : Calories 430, Fat 32 g, SaturatedFat 18 g, TransFat 0 g, Cholesterol 130 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 7 g

GERMAN CHOCOLATE CHEESECAKE



German Chocolate Cheesecake image

Provided by Food Network Kitchen

Categories     dessert

Time 10h30m

Yield 10 to 12 servings

Number Of Ingredients 22

Cooking spray
9 chocolate graham cracker sheets
6 tablespoons unsalted butter, at room temperature
2 tablespoons sugar
1/4 teaspoon salt
For the topping:
1 7-ounce package sweetened shredded coconut (about 2 cups)
1 1/2 cups pecans
1 1/2 sticks (12 tablespoons) unsalted butter
4 large egg yolks
1 1/3 cups sugar
1 12-ounce can evaporated milk
2 teaspoons pure vanilla extract
For the cheesecake:
8 ounces semisweet chocolate, chopped
3 8-ounce packages cream cheese, at room temperature
1 cup sugar
3 large eggs
1/4 cup unsweetened cocoa powder
1/2 teaspoon salt
1 cup sour cream
1 teaspoon pure vanilla extract

Steps:

  • Position racks in the middle and lower third of the oven; preheat to 350 degrees F. Make the crust: Wrap the outside (bottom and side) of a 9-inch springform pan with foil. Coat the inside of the pan with cooking spray and line the bottom with parchment paper. Pulse the graham crackers, butter, sugar and salt in a food processor until fine moist crumbs form, about 1 minute. Press evenly into the bottom and 1/4 inch up the side of the prepared pan. Bake until set, about 15 minutes; transfer to a rack and let cool completely.
  • Make the topping: Line 2 baking sheets with foil. Spread the coconut on one and the pecans on the other. Bake, stirring the coconut once or twice, until the coconut and pecans are toasted, 12 to 15 minutes; let cool. Pulse the pecans in the food processer until coarsely chopped; transfer to a small bowl. Combine the butter, egg yolks, sugar, evaporated milk, vanilla and salt in a large saucepan. Bring to a simmer over medium heat and cook, stirring constantly, until the mixture reduces and caramelizes slightly, about 10 minutes. Stir in the chopped pecans and 1 1/2 cups coconut (reserve the remaining coconut for topping). Set aside to cool.
  • Make the cheesecake: Fill a roasting pan halfway with water and set on the lower oven rack. Put the chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring after each, until melted; let cool to lukewarm. Wipe out the food processor; add the cream cheese, sugar, eggs, cocoa powder and salt and pulse until smooth, about 2 minutes, scraping down the sides. Add the melted chocolate, sour cream and vanilla; pulse until combined.
  • Transfer about half of the batter to the prepared crust; smooth with a spatula. Spoon about two-thirds of the topping evenly over the batter. Top with the remaining batter; smooth the top. Set on the middle oven rack (directly over the pan of water) and bake until set around the edge but the center still jiggles slightly, 1 hour to 1 hour 15 minutes. Transfer to a rack and let cool to room temperature, then cover and refrigerate until cold and set, at least 8 hours or overnight.
  • Run a thin knife around the edge of the cheesecake and remove the springform ring. Microwave the remaining topping to soften, about 30 seconds (stir in 1 to 2 tablespoons water to loosen, if necessary). Spread on top of the cheesecake; top with the reserved coconut.

GERMAN CHOCOLATE CAKE FROSTING



German Chocolate Cake Frosting image

Coconut Pecan Frosting for German Chocolate Cake.

Provided by Denise

Categories     Desserts     Frostings and Icings     Chocolate

Time 30m

Yield 12

Number Of Ingredients 7

1 cup evaporated milk
1 cup brown sugar
3 egg yolks
½ cup butter
1 teaspoon vanilla extract
1 cup chopped pecans
1 ⅓ cups flaked coconut

Steps:

  • In a large saucepan combine evaporated milk, brown sugar, egg yolks, butter and vanilla. Cook over low heat, stirring constantly, until thick. Remove from heat and stir in pecans and coconut. Let cool to room temperature before spreading on cake.

Nutrition Facts : Calories 280.1 calories, Carbohydrate 25.8 g, Cholesterol 77.6 mg, Fat 19.2 g, Fiber 1.7 g, Protein 3.3 g, SaturatedFat 9 g, Sodium 107.3 mg, Sugar 23.4 g

GERMAN CHOCOLATE CHEESECAKE WITH COCONUT PECAN TOPPING



German Chocolate Cheesecake With Coconut Pecan Topping image

Make and share this German Chocolate Cheesecake With Coconut Pecan Topping recipe from Food.com.

Provided by Olha7397

Categories     Cheesecake

Time 1h15m

Yield 12-18 serving(s)

Number Of Ingredients 22

3/4 cup all-purpose white flour
1/4 cup sugar
4 teaspoons unsweetened cocoa powder
1 egg, lightly beaten
5 tablespoons butter or 5 tablespoons margarine, softened
3/4 teaspoon vanilla extract
24 ounces cream cheese
3/4 cup sugar
1/2 cup sour cream
3 eggs
1 egg yolk
1 1/4 teaspoons vanilla extract
7 ounces German sweet chocolate, melted
1/4 cup butter or 1/4 cup margarine
1/3 cup sugar
1/3 cup evaporated milk (NOT sweetened condensed)
1 egg yolk, lightly beaten
1 cup flaked coconut
1/2 cup chopped pecans
1 1/4 teaspoons vanilla extract
pecan halves
chocolate curls

Steps:

  • FOR THE CHOCOLATE COOKIE CRUST: In a medium bowl stir together flour, sugar, and cocoa powder. Add egg, butter or margarine, and vanilla extract. Beat with an electric mixer till well combined. With generously greased fingers, press the dough evenly onto the bottom of a greased 9-inch springform pan.
  • Bake at 350°F for 12 to 15 minutes or till lightly browned. Remove from oven and set aside.
  • FOR THE CHOCOLATE FILLING: In a large bowl combine cream cheese, sugar, and sour cream. Beat with an electric mixer till smooth. Add eggs and egg yolk, one at a time, beating well after each addition. Beat in vanilla extract. Stir in melted chocolate. Pour the cream cheese mixture over the crust.
  • Bake at 350°F for 15 minutes. LOWER the temperature to 200°F and bake for 1 hour and 10 minutes or till the center no longer looks wet or shiny. Remove the cake from the oven and run a knife around the inside edge of the pan. Chill, uncovered, overnight.
  • FOR THE COCONUT PECAN TOPPING: In a small saucepan melt the butter or margarine. Stir in sugar, evaporated milk, and egg yolk. Cook and stir over low heat about 10 minutes or until thickened. Stir in 2/3 cup of the coconut, chopped pecans, and vanilla extract. Spread over the chilled cake. Garnish with remaining coconut, pecan halves, and chocolate curls. Chill till serving time. Makes 12 to 18 slices.
  • Cheesecake Extraordinaire.

Nutrition Facts : Calories 600, Fat 44.3, SaturatedFat 25.7, Cholesterol 193.5, Sodium 285, Carbohydrate 44.9, Fiber 2, Sugar 34, Protein 9.8

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