german chocolate cheesecake

Name: German Chocolate Cheesecake
Prep time: 5 h
Cook time: 50 min
Yield: 8
Cuisine: American
Ingredients: 2 box(es) (8-ounce) packages cream cheese, softened; 1/2 cup(s) sugar; 2 - eggs; 1 package(s) (4-ounce) package german sweet chocolate bar, melted; 1 teaspoon(s) vanilla; 1 - (9-inch)chocolate grahm cracker crust or oreo crust; ## TOPPING; 1/3 cup(s) sugar; 1 - egg, slightly beaten; 1/2 teaspoon(s) vanilla; 1 can(s) 5 oz. evaporated milk; 1/4 cup(s) or 1/2 stick of real butter; 1/2 cup(s) pecans, chopped; 1/2 cup(s) sweetened, flaked coconut

(1 RATING)

136 Pinches 2 Photos

Michelle Combs

Racine, WI

Updated on Sep 20, 2011

My husband loves german chocolate cake. Doesn't care too much for cheesecake, until he tried this one. It is heavy, but not too sweet. Very good.

Rate

My german chocolate cheesecake. But there is no cake in this recipe.

prep time 5 Hr

cook time 50 Min

method Bake

yield 8 serving(s)

Ingredients

2 boxes (8-ounce) packages cream cheese, softened
1/2 cup sugar
2 - eggs
1 package (4-ounce) package german sweet chocolate bar, melted
1 teaspoon vanilla
1 - (9-inch)chocolate grahm cracker crust or oreo crust
TOPPING
1/3 cup sugar
1 - egg, slightly beaten
1/2 teaspoon vanilla
1 can 5 oz. evaporated milk
1/4 cup or 1/2 stick of real butter
1/2 cup pecans, chopped
1/2 cup sweetened, flaked coconut

How To Make german chocolate cheesecake

Step 1

Preheat oven to 350 degrees F. In a large bowl, with an electric beater on medium speed, beat cream cheese and 1/2 cup sugar until well blended. Add 2 eggs one at a time, mixing well after each addition. Blend in the melted chocolate and 1 teaspoon vanilla then pour mixture into pie crust. Bake 35 to 40 minutes, or until firm; let cool 15 to 20 minutes.

Step 2

In a small bowl, whisk remaining egg until lightly beaten. Place in a small saucepan and add evaporated milk, butter, and the remaining 1/3 cup sugar and 1/2 teaspoon vanilla; heat over medium-low heat 12 to 15 minutes, or until thickened, stirring constantly. Stir in coconut and chopped pecans; let cool. Spread over the top of the cheesecake; cover and chill 4 to 6 hours before serving.
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