German Chocolate Cheesecake
Source of Recipe
Southern Living - 1987 Yearbook
Recipe Introduction
I love German Chocolate cake and cheesecakes. When I found this one I went nuts. The taste is smooth and rich!
List of Ingredients
1 (8 1/2 oz) package chocolate wafers, crushed (about 1 1/2 cups)
1/4 cup plus 2 Tbsp butter or margarine, melted
3 (8 oz) packages cream cheese, softened
1 1/4 cups sugar
3 Tbsp cake flour
1/4 tsp salt
4 eggs
1 (4 oz) package sweet baking chocolate, melted
1/4 cup evaporated milk
1 tsp vanilla extract
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Topping:
2 tsp cornstarch
1/4 cup sugar
2/3 cup evaporated milk
1/4 cup butter or margarine, melted
3/4 cup chopped pecans
3/4 cup flaked coconut
1 tsp vanilla extract
Optional: Toasted coconut, pecan halves, chocolate curlsRecipe
Combine wafer crumbs and butter, mixing well. Press into bottom and 1 3/4 inches up the sides of a springform pan (8 inches)and set aside.
Beat cream cheese at medium speed until light and fluffy. Gradually add sugar, flour and salt, mixing well. Add eggs, one at a time, beating well after each addition. Add chocolate, milk and vanilla; mix well. Spoon into prepared pan; bake at 325F for 1 hour. Remove from oven; cool 15 minutes. Loosen sides from pan with spatula. Cool 30 minutes; remove sides of pan. Spread with topping, leaving about 1-inch of cheesecake showing around edge. Cover; chill 8 hours or overnight. Garnish with remaining ingredients, if desired.
Topping:
Combine cornstarch and sugar in a saucepan. Gradually add milk and butter. Cook over medium heat, stirring constantly until mixture thickens and comes to a boil. Boil 1 minute, stirring constantly. Remove from heat; stir in pecans, coconut and vanilla. Cool.
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