German Chocolate Cheesecake

“Posted in reply to a message board request. If you like German Chocolate Cake and cheesecake, you might want to give this recipe a try. *Note: the prep/cook times do not include the overnight refrigeration required before the topping can be added.”
2hrs 45mins
1 Cake

Ingredients Nutrition


  1. Crust: In a medium bowl, stir together flour, sugar and cocoa.
  2. Add egg, butter and vanilla.
  3. Beat with mixer till well combined.
  4. With well buttered fingers, press dough into the bottom of greased 9-inch springform pan.
  5. Bake crust at 350° for 12 to 15 minutes or until lightly brown.
  6. Set crust aside to cool (in pan) while mixing filling.
  7. Filling: In large bowl, combine cream cheese, sugar& sour cream.
  8. Beat with mixer till smooth.
  9. Add eggs and yolk one at a time.
  10. Beat well after each addition.
  11. Beat in vanilla.
  12. Stir in chocolate.
  13. Pour filling over crust.
  14. Bake at 350° for 15 minutes, lower temp to 200° and bake for 1 hour 10 minutes, or until center is no longer shiny or wet looking.
  15. Remove cake from oven, and run a knife around the inside edge of pan.
  16. Chill cake uncovered overnight!
  17. Coconut Pecan Topping: Melt butter in small saucepan.
  18. Stir in sugar, evap milk and egg yolk.
  19. Cook and stir over low heat about 10 minutes or till thickened.
  20. Stir in 2/3 cup coconut, chopped pecans and vanilla.
  21. Spread topping over cake.
  22. Garnish: (optional) Garnish with 1/3 cup coconut, pecan halves and chocolate curls.
  23. Keep cake in refrigerator till time to serve.

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