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Sunday, April 3

German chocolate cheesecake

Coconut-pecan graham crust
Graham cracker crumbs
1 cup
Sugar
2 tablespoons
Butter, melted
1/3 cup
Coconut flakes
¼ cup
Pecans, chopped
¼ cup
Cheesecake
Chocolate, semi-sweet
4 ounces
Cream cheese, softened
24 ounces
Sugar
¾ cup
Sour cream
½ cup
Vanilla extract
2 teaspoons
Flour, all-purpose
2 tablespoons
Eggs
3
Coconut-pecan topping
Butter
½ cup
Sugar, light brown, packed
¼ cup
Cream, light
2 tablespoons
Corn syrup, light
2 tablespoons
Coconut flakes
1 cup
Pecans, chopped
½ cup
Vanilla extract
1 teaspoon
Crust
  1. Preheat oven to 350°F.
  2. Combine cracker crumbs and sugar; stir in butter, coconut, and pecans.
  3. Press mixture onto bottom and ½ inch up side of a 9-inch springform pan.
  4. Bake 8 to 10 minutes, or until lightly browned
  5. Cool completely.
Cheesecake
  1. Increase oven temperature to 450°F.
  2. In a small, microwave-safe bowl, microwave chocolate at medium for 1 to 1 ½ minutes; if necessary, microwave an additional 15 seconds at a time, stirring after each heating, until chocolate is melted and smooth when stirred.
  3. Using an electric mixer, beat cream cheese, sugar, sour cream, and vanilla on medium speed until smooth.
  4. Add flour; blend well.
  5. Add eggs and chocolate; beat until blended.
  6. Pour into prepared crust.
  7. Bake 10 minutes.
  8. Without opening the oven door, reduce the oven temperature to 250°F, and continue baking another 35 minutes.
  9. Remove from oven, and cool on a wire rack.
  10. With a knife, immediately loosen cake from the side of the pan.
  11. Cool completely; remove the side of the pan.
Topping
  1. In a small saucepan, melt butter, and then add sugar, cream, and corn syrup.
  2. Cook over medium heat, stirring constantly, until smooth and bubbly.
  3. Remove from heat.
  4. Stir in coconut, pecans, and vanilla.
  5. Cool slightly.
  6. Spread over cheesecake; refrigerate several hours.
Recipe from Hershey's Recipe Collection.

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