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
GERMAN CHOCOLATE CHEESECAKE
Posted in reply to a message board request. If you like German Chocolate Cake and cheesecake, you might want to give this recipe a try. *Note: the prep/cook times do not include the overnight refrigeration required before the topping can be added.
Provided by Dee514
Categories Cheesecake
Time 2h45m
Yield 1 Cake, 12-18 serving(s)
Number Of Ingredients 23
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.
Nutrition Facts : Calories 590.3, Fat 43.7, SaturatedFat 25.1, Cholesterol 193.5, Sodium 279.8, Carbohydrate 43.9, Fiber 1.9, Sugar 33.1, Protein 9.8
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.
NO-BAKE CHOCOLATE CHEESECAKE
Steps:
- Cover and chill until firm, about 2 to 4 hours.
- Slice, serve, and enjoy!
Nutrition Facts : Calories 370 kcal, Carbohydrate 29 g, Cholesterol 41 mg, Fiber 2 g, Protein 5 g, SaturatedFat 15 g, Sodium 192 mg, Fat 27 g, ServingSize 8 servings, UnsaturatedFat 9 g
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