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GERMAN CHOCOLATE CHEESECAKE




Source of Recipe


BBR


Recipe Introduction


Posted by: Rimrockmissy_NE


List of Ingredients




1 ½ CUPS Chocolate Graham Cracker Crumbs (about 24 squares)
2 Tablespoons brown sugar
¼ cup butter, melted

FILLING:
2 packages (8 oz. each) cream cheese, softened
1 cup (6 oz.) semisweet chocolate chips, melted and cooled
2/3 cup packed brown sugar
2 tablespoons baking cocoa
5 eggs, lightly beaten
1 teaspoon vanilla extract
1 teaspoon almond extract

TOPPING:
¾ cup flaked coconut
¾ cup chopped walnuts
1/3 cup packed brown sugar
1/3 cup half-and-half cream
5 tablespoons butter



Recipe



In a small bowl, combine cracker crumbs and brown sugar; stir in butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack.
In a mixing bowl, beat cream cheese until smooth. Beat in the chocolate, brown sugar and cocoa. Add eggs; beat on low speed just until combined. Add extracts. Place pan on a double thickness of heavy-duty foil (about 16 in. square); securely wrap foil around pan. Pour the filling into crust.
Place pan in a large baking pan. Fill larger pan with 1 in. of hot water. Bake at 350° for 50-55 minutes or until center is just set. 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.
In a saucepan, combine topping ingredients. Bring to a boil over medium heat; boil and stir for 3 minutes. Cool. Remove sides of springform pan; spread topping over cheesecake. Refrigerate leftovers.
Yield: 12 servings.