GERMAN CHOCOLATE CAKE CHEESECAKE
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
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- 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. , 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., 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., 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. , 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.
Nutrition Facts : Calories 449 calories, Fat 30g fat (15g saturated fat), Cholesterol 136mg cholesterol, Sodium 257mg sodium, Carbohydrate 42g carbohydrate (34g sugars, Fiber 2g fiber), Protein 8g protein.
GERMAN CHOCOLATE NO-BAKE CHEESECAKE
Cream cheese, two kinds of chocolate and a chocolate cookie crust make this no-bake cheesecake the ultimate in creamy, chocolatey goodness.
Provided by My Food and Family
Categories Recipes
Time 2h15m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Beat cream cheese and sugar in large bowl with mixer until blended. Add melted sweet chocolate; beat just until blended. Stir in 2 cups COOL WHIP. Spoon into crust; cover with remaining COOL WHIP.
- Refrigerate 3 hours or until set. Meanwhile, microwave semi-sweet chocolate in microwaveable bowl on HIGH 1 min.; stir. Dip one end of each pecan in chocolate; place in single layer on waxed paper-covered plate. Let stand until ready to use.
- Sprinkle cheesecake with coconut just before serving. Top with pecans.
Nutrition Facts : Calories 380, Fat 22 g, SaturatedFat 14 g, TransFat 0 g, Cholesterol 20 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g
BAKER'S GERMAN'S CHOCOLATE CHEESECAKE
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
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
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