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German Chocolate Cheese Cake
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Recipe Information

Serves/Makes:10 servings

  • Filling:
  • 6 oz (168 grm). German chocolate
  • 3 pkg (8 oz) cream cheese
  • 3/4 cup (175 ml) sugar
  • 1/2 cup (125 ml) dairy sour cream
  • 2 tsp (10 ml) vanilla extract
  • 3 tbsp (45 ml) all-purpose flour
  • 3 eggs
  • Crust:
  • 1 cup (225 ml) graham cracker crumbs
  • 1/3 cup (80 ml) shredded coconut
  • 1/3 cup (80 ml) chopped pecans
  • 1/3 cup (80 ml) butter/margarine
  • Topping:
  • 1/2 cup (125 ml) butter/margarine
  • 1/4 cup (60 ml) brown sugar
  • 4 tbsp (60 ml) cream
  • 4 tbsp (60 ml) corn syrup
  • 1/2 cup (125 ml) shredded coconut
  • 1/2 cup (125 ml) chopped pecans
  • 1 tsp (5 ml) vanilla extract
  • Heat oven to 450 degrees (225 C.).
  • Melt chocolate, stir until smooth, set aside.
  • In large bowl, combine cream cheese, sugar, sour cream and vanilla.
  • Beat at medium speed until smooth.
  • Add flour and eggs, one at a time, as well as chocolate. Blend well.
  • Pour into prepared crust.
  • Bake 10 minutes.
  • Reduce heat to 250 degrees (125 C.), bake 35 minutes.
  • Loosen cake from pan with knife edge.
  • Cool completely.
The recipe's developer says she tried a sauce variation that proved more popular than the traditional pecan/coconut combination above. She finely chopped 4 ounces of German chocolate and poured a scalded combination of 3/4 cup of cream and 1 tablespoon of butter over the chocolate. She whisked this until a smooth ganache formed. She then ladled this onto the plate, placed the cheesecake in the center, then sprinkled the whole thing with pecans.

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