German Chocolate Cheesecake – Guest Post by Paula from Call Me PMc
Hello Friends, I’m Paula, but my friends call me PMc. I blog at Call Me PMc about easy to prepare recipes for busy families, time management and workout tips, and easy crafts and DIY projects. I want to thank Julie at This Gal Cooks for letting me guest post today.
It’s a very special day at This Gal Cooks, not because I’m guest posting, but because
It’s Julie’s Birthday!!!!
Please join me in wishing her a very happy birthday!!
I met Julie at This Gal Cooks a few months ago when she invited me to one of her first Marvelous Monday Link Parties. I linked up and we started chatting via email, Twitter, and Facebook and became good friends. I wanted to make her something very special for her birthday. I like to combine familiar flavors in non-traditional ways. Julie told me she likes cheesecake so I came up with this German Chocolate Cheesecake recipe. Enjoy!
German Chocolate Cheesecake
1 1/2 c chocolate graham cracker crumbs, crushed
2 T brown sugar
1/4 c butter, melted
2 (8 oz) pkg cream cheese, softened
4 oz semisweet chocolate, melted and cooled 4 oz bittersweet chocolate, melted and cooled
2/3 c packed brown sugar
2 T cocoa
5 eggs, lightly beaten
1 tsp almond extract
1 tsp vanilla extract
3/4 c flaked coconut
3/4 c chopped pecans
1/3 c packed brown sugar
1/3 c half-and-half cream
5 T butter
In a small bowl, combine graham cracker crumbs and brown sugar. Stir in butter. Wrap heavy duty aluminum foil tightly around bottom of 9 inch springform pan. Spray inside of pan with non-stick vegetable spray, press crumb mixture in bottom of pan and 1 inch up sides. Bake crust at 350 degrees F 10 minutes. Cool.
In a large bowl, beat cream cheese until smooth. Beat in cooled chocolate, brown sugar, and cocoa. Add eggs, one at a time. Beat on low speed until just combined. Stir in almond and vanilla extract. Pour into crust.
Place 1 inch water in a large pan, I use a 9×13 cake pan. Place it on the bottom rack. Place springform pan on rack directly above water. Bake at 350 degrees F 50 to 55 minutes or until center is just set and top appears dull. Remove cheesecake and cool on a wire rack 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate a minimum of 4 hours or overnight before cutting.
Remove sides of springform pan. In a large saucepan, combine all the topping ingredients. Bring to a boil over medium heat; cook and stir 3 minutes. Cool. Spread topping over cheese cake. Refrigerate until ready to serve.
Yield: 12 servings.