German Chocolate Cheesecake Recipes

Steps:

• Position racks in the middle and lower third of the oven; preheat to 350 degrees F. Make the crust: Wrap the outside (bottom and side) of a 9-inch springform pan with foil. Coat the inside of the pan with cooking spray and line the bottom with parchment paper. Pulse the graham crackers, butter, sugar and salt in a food processor until fine moist crumbs form, about 1 minute. Press evenly into the bottom and 1/4 inch up the side of the prepared pan. Bake until set, about 15 minutes; transfer to a rack and let cool completely.
• Make the topping: Line 2 baking sheets with foil. Spread the coconut on one and the pecans on the other. Bake, stirring the coconut once or twice, until the coconut and pecans are toasted, 12 to 15 minutes; let cool. Pulse the pecans in the food processer until coarsely chopped; transfer to a small bowl. Combine the butter, egg yolks, sugar, evaporated milk, vanilla and salt in a large saucepan. Bring to a simmer over medium heat and cook, stirring constantly, until the mixture reduces and caramelizes slightly, about 10 minutes. Stir in the chopped pecans and 1 1/2 cups coconut (reserve the remaining coconut for topping). Set aside to cool.
• Make the cheesecake: Fill a roasting pan halfway with water and set on the lower oven rack. Put the chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring after each, until melted; let cool to lukewarm. Wipe out the food processor; add the cream cheese, sugar, eggs, cocoa powder and salt and pulse until smooth, about 2 minutes, scraping down the sides. Add the melted chocolate, sour cream and vanilla; pulse until combined.
• Transfer about half of the batter to the prepared crust; smooth with a spatula. Spoon about two-thirds of the topping evenly over the batter. 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, then cover 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.

Steps:

• Prepare cake batter according to package directions; set aside. In a small bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. , Pour half of the cake batter into a greased 13x9-in. baking dish. Gently pour cream cheese mixture over batter. Gently spoon remaining batter over top; spread to edge of pan., Bake at 325° for 70-75 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 1 hour. , For frosting, in a heavy saucepan, combine the sugar, milk, butter and egg yolks. Cook and stir over medium-low heat until thickened and a thermometer reads 160° or is thick enough to coat the back of a metal spoon. , Remove from the heat. Stir in vanilla; fold in coconut and pecans. Cool until frosting reaches spreading consistency. Frost cooled cake. Refrigerate leftovers.

Steps:

• 1. Preheat oven to 350 degrees F. In a large bowl, with an electric beater on medium speed, beat cream cheese and 1/2 cup sugar until well blended. Add 2 eggs one at a time, mixing well after each addition. Blend in the melted chocolate and 1 teaspoon vanilla then pour mixture into pie crust. Bake 35 to 40 minutes, or until firm; let cool 15 to 20 minutes.
• 2. In a small bowl, whisk remaining egg until lightly beaten. Place in a small saucepan and add evaporated milk, butter, and the remaining 1/3 cup sugar and 1/2 teaspoon vanilla; heat over medium-low heat 12 to 15 minutes, or until thickened, stirring constantly. Stir in coconut and chopped pecans; let cool. Spread over the top of the cheesecake; cover and chill 4 to 6 hours before serving.

Steps:

• For the crust:.
• In a nine-inch spring form pan, mix the cracker crumbs and the melted butter. Press the crumb mixture into a crust across the bottom and about one inch up the sides.
• Bake for 8 minutes at 350°.
• For the filling:.
• In a microwave bowl, melt chocolate until smooth. Set aside. In a large mixing bowl, combine cream cheese, sugar, sour cream, and vanilla; beat with a mixer until smooth. Add flour 1 tablespoon at a time, blending well after each addition. Add eggs and melted chocolate; blend well. Pour into crust.
• Bake 10 minutes without opening oven door at 425°(450° if using a light colored spring-form pan). Reduce oven to 225° (250° if using a light colored spring-form pan) and continue baking 35 - 45 minutes or until center is set. Remove from oven. With knife loosen sides and cool completely. Remove from pan.
• Spread topping on top and refrigerate until firm. Store uneaten portion covered, in refrigerator.
• For the 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.
• Optional: Drizzle topping with 1/4 cup semi-sweet chocolate chips melted with 1 teaspoon vegetable shortening. Place mixture in Baggie and snip corner with scissors to drizzle over cheesecake.

Steps:

• Crust: In a medium bowl, stir together flour, sugar and cocoa.
• Add egg, butter and vanilla.
• Beat with mixer till well combined.
• With well buttered fingers, press dough into the bottom of greased 9-inch springform pan.
• Bake crust at 350° for 12 to 15 minutes or until lightly brown.
• Set crust aside to cool (in pan) while mixing filling.
• Filling: In large bowl, combine cream cheese, sugar& sour cream.
• Beat with mixer till smooth.
• Add eggs and yolk one at a time.
• Beat well after each addition.
• Beat in vanilla.
• Stir in chocolate.
• Pour filling over crust.
• Bake at 350° for 15 minutes, lower temp to 200° and bake for 1 hour 10 minutes, or until center is no longer shiny or wet looking.
• Remove cake from oven, and run a knife around the inside edge of pan.
• Chill cake uncovered overnight!
• Coconut Pecan Topping: Melt butter in small saucepan.
• Stir in sugar, evap milk and egg yolk.
• Cook and stir over low heat about 10 minutes or till thickened.
• Stir in 2/3 cup coconut, chopped pecans and vanilla.
• Spread topping over cake.
• Garnish: (optional) Garnish with 1/3 cup coconut, pecan halves and chocolate curls.
• Keep cake in refrigerator till time to serve.

Steps:

• Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. In a small bowl, combine cracker crumbs and brown sugar; stir in butter. , Press onto the bottom and 1 in. up the sides of prepared pan. Place pan on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack., In a large bowl, beat cream cheese until smooth. Beat in the chocolate, brown sugar and cocoa. Add eggs; beat on low speed just until combined. Stir in extracts. Pour into crust., Place pan in a large baking pan. Fill larger pan with 1 in. water. Bake at 350° for 50-55 minutes or until center is just set and top appears dull. 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 or overnight. Remove sides of pan. , In a large saucepan, combine topping ingredients. Bring to a boil over medium heat; cook and stir for 3 minutes. Cool. Spread topping over cheese cake. Refrigerate leftovers.

Steps:

• Prepare cake batter according to package directions; set aside.
• In a small mixing bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed, just until combined.
• Pour half the cake batter into a greased 9x13 pan; gently pour cream cheese mixture over batter. Gently spoon remaining batter over top, spreading to edge of pan.
• Bake at 325F for 70-75 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 1 hour.
• FROSTING: Combine sugar, milk, butter, and egg yolks in a heavy saucepan. Cook and stir over medium-low heat until thickened.
• Remove from heat, stir in vanilla and fold in coconut and pecans. Cool until frosting reaches spreading consistency. Frost cooled cake.
• Refrigerate leftovers.

Steps:

• Preheat oven to 350°F.
• In a medium mixing bowl, combine the graham cracker crumbs, sugar, melted butter, coconut and pecans.
• Press evenly into bottom and 1/2-inch up sides of a 9-inch springform pan.
• Bake in a 350°F oven for 8 to 10 minutes.
• Cool slightly.
• Increase oven temperature to 375°F.
• In a saucepan, melt the chocolate over low heat, stirring constantly.
• Remove from heat; cool.
• In large bowl, beat the cream cheese, 3/4 cup sugar, sour cream and vanilla with electric mixer until thoroughly combined.
• Add the flour and beat well.
• Add the eggs and cooled chocolate all at once; beat on low speed until just combined.
• Spoon into cooled crust.
• Place on shallow baking pan in oven.
• Bake at 375°F for 45 to 50 minutes or until center appears nearly set when shaken.
• Cool on wire rack for 15 minutes.
• Loosen cake from sides of pan.
• Cool 30 minutes longer; remove sides of pan.
• Cool completely on wire rack.
• To make Coconut-Pecan Topping: In small saucepan, melt butter.
• Stir in brown sugar, half and half and corn syrup.
• Cook and stir over medium heat until it is bubbly.
• Stir in coconut, pecans and vanilla.
• Remove from heat and cool for 5 minutes.
• Spread Coconut-Pecan Topping over cheesecake.
• Cover and refrigerate for 3 to 24 hours.
• Garnish with pecan halves dipped half-way in chocolate.

Steps:

• Preheat oven to 350°F if using a silver 9-inch springform pan (or to 325°F if using a dark nonstick 9-inch springform pan). Mix chocolate wafer crumbs, 2 Tbsp. of the sugar and 3 Tbsp. butter; press firmly onto bottom of pan. Bake 10 min.
• Beat cream cheese, 1/2 cup of the sugar and the flour in large bowl with electric mixer on medium speed until well blended. Add chocolate and 2 tsp. of the vanilla; mix well. Add 3 of the eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust.
• Bake 45 to 50 min. or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight.
• Place milk, remaining sugar, the 1/4 cup butter, remaining egg and remaining 1/2 tsp. vanilla in small saucepan; cook on medium-low heat until thickened, stirring constantly. Stir in coconut and pecans. Cool. Spread over cheesecake just before serving. Store leftover cheesecake in refrigerator.