A cheesecake version of the classic German Chocolate Cake. Creamy chocolate flavored filling in a chocolate wafer crumbs crust and finished off with coconut-pecan topping. Here is an easy dessert recipe for German Chocolate Cheesecake.
1 cup chocolate wafer crumbs
2 tablespoons granulated sugar
3 tablespoons butter or margarine, melted
3 (8-ounce) packages cream cheese, softened
3/4 cup granulated sugar
1/4 cup unsweetened baking cocoa
2 teaspoons vanilla extract
3 large eggs
1/3 cup evaporated milk
1/3 cup granulated sugar
1/4 cup butter or margarine
1 large egg, lightly beaten
1/2 teaspoon vanilla extract
1/2 cup chopped pecans
1/2 cup sweetened flaked coconut
Preheat oven to 325°F (160°C).
Combine chocolate wafer crumbs, sugar and butter/margarine in a bowl; press into bottom of a 9-inch springform pan. Bake for 10 minutes. Set aside to cool. Increase oven temperature to 350°F (175°F).
Beat cream cheese, sugar, baking cocoa and vanilla extract using an electric mixer at at medium speed until combined. Add eggs, one at a time, beating just until blended after each addition. Pour mixture into prepared crust. Bake for 35 minutes. Loosen cake from pan and set aside to cool. Chill for at least 8 hours.
To make the topping, Combine evaporated milk, sugar, butter/margarine, egg, and vanilla extract in a saucepan. Cook over medium heat, stirring constantly, about 7 minutes. Stir in pecans and coconut. Spread on top of cheesecake.