German Chocolate Cheesecake
Ingredients:
For the cheesecake:
2 cups crushed chocolate chip cookies
4 tablespoons unsalted butter, melted
32 ounces cream cheese, softened
1 cup sugar
4 large eggs
1 cup sour cream
1 teaspoon vanilla extract
1/2 cup semisweet chocolate chips, melted
For the coconut pecan topping:
1 cup evaporated milk
1 cup sugar
3 large egg yolks, beaten
1/2 cup butter
1 teaspoon vanilla extract
Shredded coconut 1 cup
chopped pecans 1 cup
German Chocolate Cheesecake
Preparation:
Preheat oven to 165°C (325°F). Mix crushed chocolate chip cookies and melted butter. Press into the bottom of a 9-inch springform pan. Set aside.
Mix cream cheese and 1 cup sugar until smooth. Add eggs one at a time, mixing thoroughly after each addition. Mix sour cream and vanilla extract. Stir in melted chocolate. Pour over crust in springform pan.
Bake for 55-60 minutes or until the dough is firm and jiggles slightly in the center. Cool on a wire rack for 10 minutes, then run a knife around the edges of the pan to loosen them. Let cool for another hour. Refrigerate overnight.
For the topping, combine condensed milk, 1 cup sugar, beaten egg yolk, and butter in a saucepan. Cook over medium heat until thickened, about 12 minutes. Remove from heat; add vanilla, coconut, and pecans and mix. Let cool until thick enough to spread.
Spread topping on cheesecake before serving. Store leftovers in the refrigerator.
Prep time: 30 minutes | Cook time: 1 hour | Total time: 1 hour 30 minutes + cooling
kcal: 650 kcal | Servings: 12