I am a recipe kind of girl. I’m not so great at making up recipes. I like taking an existing recipe and tweaking it to what I want. Because I like recipes, I like cookbooks. I love reading them. I love finding new recipes in cookbooks to try out. Cookbooks can be expensive. So I rarely buy cookbooks new. Yard sales are a great place to find cookbooks. I once found about 10 years of Southern Living cookbook. And one of my favorite recipes came from one of those years – 2000. That recipe is German Chocolate Cheesecake.
German Chocolate Cheesecake is such a great cheesecake on so many levels. First who could pass up on chocolate cheesecake. The creamy chocolate texture is amazing. Secondly, the topping takes this cake over the top. It gives the cheesecake a contrasting texture. And thirdly, the topping covers up any cracks in the cheesecake if that happens. Which I’m still working on no cracks in my cheesecake.
- 1 cup chocolate wafer crumbs
- 2 Tbsp sugar
- 3 Tbsp butter, melted
- 3 - 8 oz pkg cream cheese, softened
- 3/4 cup sugar
- 1/4 cup cocoa powder
- 2 tsp vanilla
- 3 large eggs
- 1/3 cup evaporated milk
- 1/3 cup sugar
- 1/4 cup butter
- 1 large egg, lightly beaten
- 1/2 tsp vanilla
- 1/2 cup chopped pecans
- 1/2 cup flaked coconut
- Preheat oven to 325.
- Mix together the crust ingredients.
- Press into the bottom and up the sides of a spring form pan.
- Bake for 10 minutes. (I usually put a sheet pan on a rack below the spring form pan. Occasionally the butter will ooze out.)
- Set aside and allow to cool.
- Turn oven up to 350.
- In a stand mixer fitted with a whisk attachment, combine cream cheese, sugar, cocoa, and vanilla. Beat until blended together.
- Add eggs, one at a time. Beat until just blended.
- Pour into crust. Bake for 35 minutes or until just set in center.
- Loosen cake from pan and then tighten pan again and cool for an hour and then chill in refrigerate for 8 hours.
- In a medium saucepan, combine evaporated milk, sugar, butter, egg and vanilla. Combine all ingredients before turning the heat on. You don't want to scramble your eggs.
- Cook over medium heat for 7 minutes, stirring constantly.
- Add coconut and pecans. Stir to combine.
- Spread over cheesecake. I spread the topping on about half way through the chilling time. Finish chilling.
- Remove spring form pan.
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Amount Per Serving: Calories: 466Total Fat: 34gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 139mgSodium: 327mgCarbohydrates: 34gFiber: 1gSugar: 28gProtein: 8g
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