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.
Keyword: German Chocolate Cheesecake
9-inch Springform pan
Cooling wire rack
Small frying pan
Microwave safe bowl
1tbspUnsalted Butterat room temperature
16Chocolate Graham Cracker Sheets
2ouncesSweetened Shredded Coconuttoasted
4large Egg Yolks
16ouncesCream Cheesefat free at room temperature
1/4cupUnsweetened Cocoa Powder
8ouncesSemisweet Chocolate Chips
1cupSour Creamlow fat
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.
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.
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
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.
Calories are approximate depending upon serving size, ingredients selected and toppings.