GERMAN CHOCOLATE CHEESECAKE
Provided by Food Network Kitchen
Categories dessert
Time 10h30m
Yield 10 to 12 servings
Number Of Ingredients 22
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.
GERMAN CHOCOLATE CAKE
German chocolate cake is an American classic, named after a chocolatier called Samuel German (as opposed to the European nation). Milder than devil's food cake, this chocolate cake has layers that are subtle and sweet, chocolatey but not excessively so. They create a lovely, velvet-textured vehicle for the heaps of gooey, toasted coconut and pecan custard. For more chocolate appeal, rich ganache can be slathered on the sides. This not only adds another blissful layer of chocolate, but also neatens up the look and makes for a party-worthy presentation.
Provided by Samantha Seneviratne
Categories cakes, dessert
Time 1h15m
Yield 8 to 10 servings
Number Of Ingredients 23
Steps:
- Bake the cake: Heat oven to 350 degrees. Butter three 8-inch round cake pans. Line the pans with parchment and butter the parchment. In a medium bowl, sift together flour, cocoa powder, baking powder, baking soda and salt, and whisk to combine well. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar on medium-high until light and fluffy, about 3 minutes. Scrape down the sides and bottom of bowl. Turn the mixer down to medium and add the eggs, one at a time, beating well after each addition, again scraping down the bowl as necessary. Beat in vanilla and melted chocolate until smooth. In a small bowl, combine coffee and yogurt.
- With the mixer on low, add half the flour mixture to the butter mixture, and mix to combine. Add the coffee mixture and mix to combine. Then add the remaining flour mixture, scraping the bowl one more time to make sure everything has been combined. Divide the batter between the prepared pans, smooth the tops and bake until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Transfer cakes in the pans to a rack to cool for 5 minutes. Run a knife around the edges to loosen the cakes and invert them onto racks to cool completely.
- Meanwhile, prepare the filling: On two separate trays lined with parchment paper, toast coconut and pecans at 325 degrees, stirring occasionally, until coconut is deep golden brown and nuts are fragrant, about 5 to 10 minutes. Watch carefully - coconut and nuts can quickly turn from golden to burned. Remove from oven, roughly chop the pecans, and transfer both coconut and pecans to a large bowl.
- In a medium saucepan, cook evaporated milk, egg yolks, brown sugar and salt over medium heat, whisking at first and then stirring constantly, until the mixture has thickened enough to leave a line on the back of a wooden spoon, 5 to 7 minutes. Be careful not to let the mixture curdle. Lower the heat as necessary.
- Remove from heat and add the butter, stirring until it has melted. Add vanilla and stir to combine. Add the milk mixture to the coconut and pecans, stirring to combine. This mixture will thicken slightly as it cools.
- To assemble the cake, set one layer on a serving plate. Top with 1/3 of the coconut mixture. Repeat two more times, so the top of the cake is covered in coconut.
- If desired, finish with ganache: Heat heavy cream over medium heat until very hot. Place the chocolate in a medium bowl, and pour the hot cream over the chocolate. Let stand 5 minutes. Add salt and whisk until smooth. Let this mixture stand at room temperature, stirring occasionally, until it is thick enough to spread around the sides of the cake.
GERMAN CHOCOLATE CHEESECAKE
"My daughter requests this as her birthday cake, and I take it to potlucks, church dinners or any time the dessert is my responsibility," says Kathy Johnson of Lake City, South Dakota.
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 16 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 615 calories, Fat 37g fat (16g saturated fat), Cholesterol 165mg cholesterol, Sodium 461mg sodium, Carbohydrate 66g carbohydrate (52g sugars, Fiber 2g fiber), Protein 8g protein.
GERMAN CHOCOLATE CAKE CHEESECAKE
This rich and flavorful dessert is my cheesecake version of German chocolate cake. It makes an elegant ending to a special meal.-Mary Bakken, New Richland, Minnesota
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 12 servings.
Number Of Ingredients 17
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.
Nutrition Facts : Calories 449 calories, Fat 30g fat (15g saturated fat), Cholesterol 136mg cholesterol, Sodium 257mg sodium, Carbohydrate 42g carbohydrate (34g sugars, Fiber 2g fiber), Protein 8g protein.
BAKER'S GERMAN'S CHOCOLATE CHEESECAKE
Garnished with the traditional gooey coconut-pecan topping, this baked chocolate cheesecake is a great dessert choice for entertaining.
Provided by My Food and Family
Categories Chocolate Recipes
Time 4h20m
Yield Makes 14 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 430, Fat 32 g, SaturatedFat 18 g, TransFat 0 g, Cholesterol 130 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 7 g
GERMAN CHOCOLATE CHEESECAKE
My husband loves German Chocolate Cake and cheesecake. He nearly flipped when he set eyes on this luscious cheesecake. Who says you can't have it all? A couple of tips--beat batter gently as over beating can cause the cheesecake to puff up and then fall and crack. Also don't test if it is done by inserting a knife--gently shake the pan. The center should appear nearly set although it might jiggle just slightly in the middle inch. You definitely don't want to overcook! From "Heartland Baking" cookbook.
Provided by SharleneW
Categories Cheesecake
Time 1h25m
Yield 1 cheesecake, 14 serving(s)
Number Of Ingredients 21
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.
Nutrition Facts : Calories 517.9, Fat 41.8, SaturatedFat 22.9, Cholesterol 127.5, Sodium 330.9, Carbohydrate 33.9, Fiber 2.9, Sugar 24.1, Protein 7
GERMAN CHOCOLATE CHEESECAKE TARTS
This is a recipe I made up on the fly. I had made a full size German Chocolate Cheesecake and it was very good. People said it was awesome, but you couldn't eat a big piece because it was so rich. So, I decided to modify a popular cheesecake tart recipe and came up with this. I hope you enjoy it.
Provided by brian48195
Categories Cheesecake
Time 37m
Yield 24 tarts, 24 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°FF. Place a paper cupcake liner in each cup of a muffin pan.
- Beat cream cheese with electric mixer until fluffy. Add sugar, vanilla and coco powder and beat well. Add eggs, 1 at a time, beating well after each addition.
- Place a pecan sandie, top side down, in each muffin cup. Spoon cream cheese mixture over pecan sandies.
- Bake for 17 minutes and allow tarts to cool completely.
- Spread coconut pecan frosting on top of each and refrigerate.
- Enjoy!
GERMAN CHOCOLATE CHEESECAKE
For all you who, like me, love cheesecake but aren't that great at making it, this one is for us! A cake/cheesecake combination from Taste of Home with a most delicious frosting. (I recommend making this a day or two in advance, since the flavours are definitely better after the day it's made.)
Provided by Swan Valley Tammi
Categories Cheesecake
Time 1h40m
Yield 16 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 531.2, Fat 28.8, SaturatedFat 14.1, Cholesterol 128.7, Sodium 464, Carbohydrate 65.2, Fiber 2.6, Sugar 51.5, Protein 7
GERMAN CHOCOLATE CHEESECAKE SQUARES
When people ask about my all-time favorite recipe, I have a hard time deciding. But this recipe is definitely tops among sweet.-Jerry Minerich, Westminster, Colorado
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 3 dozen.
Number Of Ingredients 21
Steps:
- In a large bowl, dissolve yeast in water. Add sugar, salt, egg, butter and 1 cup of flour; beat until smooth. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 3-5 minutes. Place in a greased bowl, turning once to grease top. Cover and let rest for 20 minutes., Punch dough down. Press onto the bottom and up the sides of a greased 15x10x1-in. baking pan. In a large bowl, beat cream cheese until smooth; gradually add cocoa and sugar. Beat until fluffy. Beat in eggs, one at a time. Add vanilla. Pour into crust. Bake at 350° for 20-25 minutes or until crust is golden brown; cool. , In a saucepan, combine first four topping ingredients; cook over low heat until thick, about 8-10 minutes, stirring constantly. Remove from heat; stir in vanilla, coconut and nuts. Spread over cooled cake. Chill at least 1 hour. Store in the refrigerator.
Nutrition Facts : Calories 157 calories, Fat 9g fat (5g saturated fat), Cholesterol 48mg cholesterol, Sodium 107mg sodium, Carbohydrate 17g carbohydrate (11g sugars, Fiber 1g fiber), Protein 3g protein.
GERMAN CHOCOLATE CHEESECAKE
From the Southern Living Comfort Food Cookbook. The cheesecake will need to cool for 8 hours after baking.
Provided by Brookelynne26
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Stir together first 3 ingredients; press into bottom of a 9-inch springform pan.
- Bake at 325° for 10 minutes. Cool.
- Beat cream cheese and next 3 ingredients at medium speed with an electric mixer until blended. Add eggs, 1 at a time, beating just until blended after each addition. Pour into prepared crust.
- Bake at 350° for 35 minutes. Loosen cake from pan; cool. Chill 8 hours.
- Stir together evaporated milk and next 4 ingredients in a saucepan. Cook over medium heat, stirring constantly, 7 minutes. Stir in pecans and coconut; spread over cheesecake.
Nutrition Facts : Calories 464.7, Fat 34.4, SaturatedFat 19.1, Cholesterol 152.9, Sodium 308.4, Carbohydrate 32.5, Fiber 1.2, Sugar 24.8, Protein 8.4
GERMAN CHOCOLATE NO-BAKE CHEESECAKE
Cream cheese, two kinds of chocolate and a chocolate cookie crust make this no-bake cheesecake the ultimate in creamy, chocolatey goodness.
Provided by My Food and Family
Categories Recipes
Time 2h15m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Beat cream cheese and sugar in large bowl with mixer until blended. Add melted sweet chocolate; beat just until blended. Stir in 2 cups COOL WHIP. Spoon into crust; cover with remaining COOL WHIP.
- Refrigerate 3 hours or until set. Meanwhile, microwave semi-sweet chocolate in microwaveable bowl on HIGH 1 min.; stir. Dip one end of each pecan in chocolate; place in single layer on waxed paper-covered plate. Let stand until ready to use.
- Sprinkle cheesecake with coconut just before serving. Top with pecans.
Nutrition Facts : Calories 380, Fat 22 g, SaturatedFat 14 g, TransFat 0 g, Cholesterol 20 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g
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