German Chocolate Cheesecake Recipe

Cheesecake
24 ounces cream cheese, softened and cut into chunks
1/2 cup sugar
2 eggs
1/4 cup sour cream
1 teaspoon vanilla

Chocolate Cake
4 ounces unsweetened chocolate
1/2 cup butter
2 cups sugar
4 eggs
2 teaspoons vanilla
1 1/2 cup flour
Chocolate Glaze
1/2 cup semisweet chocolate chips
2 tablespoons 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 teaspoon vanilla
1 cup flaked coconut
1 cup chopped pecans

Garnish
Whipping cream

For Cheesecake: In bowl of electric mixer or in food processor fitted with metal 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.

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Chocolate Cheesecake - Recipe

Crust
Nonstick cooking spray
1 1/3 cups crushed chocolate wafer cookies (about 30)
2 tablespoons sugar
Pinch of salt
5 tablespoons unsalted butter, melted

Filling
7 ounces bittersweet chocolate, finely chopped
Three 8-ounce packages cream cheese, softened
3/4 cup sugar
4 large eggs, at room temperature
2 teaspoons pure vanilla extract

1. Preheat oven to 350F.

2. Make the crust: Coat the inside of a 9-inch spring form pan with cooking spray. Place the crushed cookies, sugar, and salt in a food processor and grind into fine crumbs. Add the melted butter and process until the crumbs are moistened. Turn the crumb mixture into the pan and press evenly around the bottom and 1 inch up the sides of the pan, packing it tightly with your fingertips. Set aside.

3. Make the filling: Put 2 inches of water in the bottom of a double boiler or in a medium saucepan and bring to a bare simmer. Place the chocolate in the top of the double boiler or in a stainless-steel bowl big enough to rest on top of the saucepan, and set it on top of the simmering water, making sure that the water doesn’t touch the bottom of the bowl. Heat, whisking occasionally, until the chocolate is completely melted. Set aside to cool.

4. Combine the softened cream cheese and sugar in a large mixing bowl and, with an electric mixer, beat on high speed until very smooth, scraping down the sides of the bowl once or twice as necessary. Add the eggs, one at a time, and mix on low speed until combined, scraping down the sides of the bowl after each addition. Stir in the melted chocolate and vanilla.

5. Place the prepared springform pan on a baking sheet and pour in the filling. Bake the cheesecake until the perimeter is set but the center is still a little jiggly, about 55 minutes. As soon as the cheesecake is out of the oven, run a sharp paring knife around the edges of the pan to separate the cheesecake from the sides of the pan. Set the cheesecake on a wire rack and let it cool completely. Wrap it in plastic, and refrigerate it for at least 6 hours or overnight before unmolding and serving.

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