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German Chocolate Cheesecake




Source of Recipe


CD Kitchen


List of Ingredients




24 oz. cream cheese, softened and cut into chunks
1/2 cup sugar
2 eggs
1/4 cup sour cream
1 tsp vanilla

Chocolate Cake:
4 oz. unsweetened chocolate
1/2 cup butter
2 cups sugar
4 eggs
2 tsp vanilla
1 1/2 cups flour

Chocolate Glaze:
1/2 cup semisweet chocolate chips
2 tbsp whipping cream

German Chocolate Topping:
2 egg yolks
2/3 cup sugar
1/3 cup butter, cut into small pieces
2/3 cup whipping cream
1 tsp vanilla
1 cup flaked coconut
1 cup chopped pecans

Garnish:
Whipping cream


Recipe



For Cheesecake: In bowl of electric mixer or in food processor fitted with
l blade, blend cream cheese, sugar, eggs, sour cream and vanilla extract
until smooth. Set aside.

For Chocolate Cake: In large microwave safe bowl, combine chocolate and
butter. Microwave on HIGH (100%) power for 2 to 3 minutes, or until just
melted. Cool slightly. With fork, beat in sugar, eggs and vanilla extract
until smooth. Add flour and mix until blended. Spoon into well-greased 9
1/2-inch springform pan, spreading evenly. Carefully, spread cheese mixture
evenly over top of chocolate batter. Bake in preheated 425 degree oven for 15
minutes. Reduce oven temperature to 350 degrees and continue baking 55 to 60
minutes. Turn oven off, open oven door and let cake cool completely to room
temperature in oven. Refrigerate until well chilled.
Remove sides from springform. Invert cake onto serving plate, so cheesecake
is on bottom and chocolate cake is on top. Spread sides with Chocolate Glaze.
Spread top evenly with German Chocolate Topping. Refrigerate until serving
time. Garnish with whipped cream if desired.

For Chocolate Glaze: In small microwave-safe bowl combine chocolate chips
with whipping cream. Microwave on HIGH power for 45 to 60 seconds. Beat until
smooth. Spread on sides of cheesecake.

For German Chocolate Topping: In small microwave-safe bowl, beat egg yolks.
Stir in sugar, butter and whipping cream. Microwave on HIGH power 4 minutes,
stirring every minute. Remove from microwave and stir in vanilla extract.
Stir in coconut and pecans until well blended. Refrigerate until mixture is
of spreading consistency. Spread on top of the cheesecake.

This recipe yields 1 (9 1/2-inch) cheesecake.