Who does not love cheesecake! Bring a cheesecake to a gathering and you are an instant hero! Enjoy a German Chocolate Cheesecake with its smooth texture plus crunch and sweetness from the toasted Pecan and Coconut topping.
Prep Time30 minutesmins
Cook Time1 hourhr15 minutesmins
Course: Dessert
Cuisine: American
Keyword: German Chocolate Cheesecake
Servings: 10slices
Calories: 653kcal
Author: Bernice
Equipment
9-inch Springform pan
Parchment paper
Food Processor
Cooling wire rack
Small frying pan
Small bowl
Saucepan
Roasting Pan
Microwave safe bowl
Ingredients
Crust Ingredients
1tbspUnsalted Butterat room temperature
2tbspEgg White
¼cupSugar
16Chocolate Graham Cracker Sheets
Topping Ingredients
2ouncesSweetened Shredded Coconuttoasted
1/2cupsPecanstoasted
4tbspUnsalted Butter
3tbspRum
4large Egg Yolks
1cupSugar
12ounceEvaporated Milkcan
1/4tspSalt
Cheesecake Ingredients
16ouncesCream Cheesefat free at room temperature
2Eggslarge
1cupSugar
1/4cupUnsweetened Cocoa Powder
1/2tspSalt
8ouncesSemisweet Chocolate Chips
1cupSour Creamlow fat
½tbspRum
Instructions
Crust Preparation
Preheat oven to 350.
Coat a 9-inch Springform pan with cooking spray and line with parchment paper.
Combine crust ingredients in a food processor and pulse until fine crumbs form - they should be moist - if too dry add a little more egg white.
Firmly press crumb mixture into the bottom and sides of the springform pan.
Bake for 10 minutes and let cool on a wire rack.
Topping Preparation
Toast the coconut in a small frying pan on the stovetop until lightly brown.
Toast the pecans in a small frying pan on the stovetop until lightly brown.
Let the pecans cool and then pulse in a food processor until coarsely chopped.
Mix together in a small bowl the chopped pecans and coconut reserving some of the coconut for the topping. Place aside to use later.
In a saucepan, mix together the remaining ingredients into a saucepan and bring to a simmer.
Simmer for 10-minutes until the mixture reduces and caramelizes slightly. Periodically stir - be careful not to boil the mixture.
Set aside to cool.
Cheesecake Preparation
Fill a roasting pan halfway with water and set on the lower oven rack and then preheat oven to 350.
Clean the food processor and add the cream cheese - pulse until blended.
Add eggs and pulse until blended.
Add dry ingredients and pulse until blended - about 2 minutes.
Add and blend the sour cream and vanilla.
Melt the chocolate in a microwave safe bowl at 30-seconds intervals until melted. Add the melted chocolate to the food processor and pulse until combined.
Transfer about half of the cheesecake batter to the prepared crust smoothing with a spatula.
Spoon about two-thirds of the topping evenly over the batter. Refrigerate the remaining topping.
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
Final Preparation
Cover the cheesecake 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.
Notes
Calories are approximate depending upon serving size, ingredients selected and toppings.