German Chocolate Cheesecake – Guest Post by Paula from Call Me PMc

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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
Crust:
1 1/2 c chocolate graham cracker crumbs, crushed
2 T brown sugar
1/4 c butter, melted
Filling:
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
Topping:
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
Directions:
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.

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11 comments on “German Chocolate Cheesecake – Guest Post by Paula from Call Me PMc”

  1. Happy birthday, friend! Thanks for letting me guest post on your special day!

  2. Chocolate, coconut, cheesecake… my favorite things! Looks great! Happy Birthday Julie!

  3. That looks absolutely delicious!!! Happy Birthday again! :)

  4. This recipe looks divine-thanks for sharing! Hope you have a very happy birthday Julie! :-)

  5. This looks and sounds fantastic! Yum!

  6. Oh! I can't wait to make this! And it will be soon!

  7. This looks delicious! Just found your blog through the giveaway, I am excited to read more! I am a new follower, would love for you to stop by and follow along if you;d like.

    sjdmiller.blogspot.com

  8. That looks sooooo good! Happy birthday, Julie! New follower from Glossy Blonde :)

    Sara

  9. What a nice treat for Julie! Looks delicious!

  10. Oh my gosh, that looks sooo good! Julie, I have the same birthday as you! Happy Birthday!

    <3Hima

  11. Drooling over that cake!