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German Chocolate Cheesecake
Tested by Imperial Sugar
Chef Eddy Recipe
German Chocolate Cheesecake
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The flavors of German Chocolate Cake are perfectly translated into this cool and creamy cheesecake.  

 

Prep time
0:60
Bake/Cook time
1:30 to 2:00
Plan for

Cool at room temperature for 30 minutes and place in refrigerator overnight

Yield
1 9-inch cheesecake
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German Chocolate Cheesecake
Extra Fine Granulated Sugar
Prep time :
0:60
Bake/Cook time :
1:30 to 2:00
Plan For

Cool at room temperature for 30 minutes and place in refrigerator overnight

Yield :
1 9-inch cheesecake

INGREDIENTS

  • 1 1/4 cup chocolate graham crackers
  • 5 tablespoons unsalted butter, melted
  • 3 (8 oz) packages cream cheese, softened
  • 1 cup Imperial Sugar Extra Fine Granulated Sugar
  • 3 large eggs
  • 1 1/2 cup sour cream
  • 1 tablespoon vanilla extract
  • 1 cup chocolate chips, about 55% cacao solids

German Chocolate Cake Frosting

  • 1/2 cup evaporated milk
  • 1/2 cup Imperial Sugar Extra Fine Granulated Sugar
  • 4 tablespoons (1/2 stick) unsalted butter
  • 2 large egg yolks
  • pinch salt
  • 2 teaspoons vanilla extract
  • 1/2 cup coconut flakes
  • 1/2 cup chopped pecans

DIRECTIONS

  1. Preheat oven to 350°F.
  2. To make crust: Crush graham crackers with a rolling pin to obtain 1 1/4 cups.  Add melted butter and combine well. Press onto bottom of a 9-inch diameter springform pan and place in oven for 10 minutes. Reduce oven temperature to 325°F. 
  3. Place springform pan on 2 layers of aluminum foil and wrap outside of pan tightly with foil. Ensure that no water can penetrate foil. Place in a roasting pan and set aside.
  4. Blend cream cheese and sugar on lowest speed; alternatively, mix by using a handheld spatula until no lumps remain. Scrape bowl well. Add one egg at a time waiting for previous added egg to be fully incorporated and mixture shows no lumps. Scrape bowl and beater between additions.
  5. Add sour cream and vanilla. Mix well then set aside.
  6. Place chocolate in a bowl over very low simmering water and stir until just melted. Add chocolate to cream cheese mixture, mix well and pour batter into springform pan.
  7. Pour water into roasting pan about one inch high and place in oven.
  8. Bake until center of cake no longer trembles when tapping sides of pan, about 90 minutes but it could take up to 2 hours depending on temperature of cheesecake batter.
  9. Allow to cool at room temperature for 30 minutes and place in refrigerator overnight.
  10. Prepare frosting by whisking evaporated milk, sugar, butter, yolks and salt in a small saucepan over low heat until it is slightly less thin than mayonnaise and or mixture reaches 200F. Do not boil. Remove from heat.
  11. Add vanilla, pecans and coconut and combine well. Cover and refrigerate until ready to use.
  12. Run a sharp knife around edge and bottom of cheesecake and transfer to a serving platter.
  13.  Spread German chocolate cake frosting on surface of cheesecake and serve. 
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