Mom and Dad were having company this week and asked if I would make a dessert. She knew she wanted a cheesecake but could not decide on a flavour. When I asked what she was looking for she only said “make something ooey and gooey’, instantly I thought of German Chocolate Cake, but in a cheesecake. She loves my German Chocolate Cake and quickly agreed! I had never made a German Chocolate Cheesecake, but I had made a German chocolate Cake as well as a chocolate cheesecake, so I just combined the two.
I used my favourite cheesecake recipe and added some chocolate then topped it with the pecan frosting from my German Chocolate Cake.
German Chocolate Cheesecake
3 sticks of cream cheese, 8 oz each
1 cup sugar
3 large eggs
1 cup heavy cream
1 tbsp. lemon juice
1 tbsp. vanilla extract
1. Preheat oven to 350 degrees F. Begin to boil a large pot of water for the water bath.
2. In a double boiler melt 8 oz of semi sweet chocolate – set aside to cool
3.. Mix together the crust ingredients and press into your preferred pan. You can press the crust just into the bottom, or up the sides of the pan too – baker’s choice. Set crust aside.
4. Combine cream cheese and sugar in the bowl of a stand-mixer and cream together until smooth.
5. Add eggs, one at a time, fully incorporating each before adding the next. Make sure to scrape down the bowl in between each egg.
6. Add heavy cream, vanilla, and blend until smooth and creamy.
7. Prepare your spring form pan for a water bath. I wrap in parchment and tinfoil
8. Combine melted chocolate and cheesecake batter – stir until well combined
9. Pour batter into prepared crust and tap the pan on the counter a few times to bring all air bubbles to the surface. Place pan into a larger pan and pour boiling water into the larger pan until halfway up the side of the cheesecake pan. If cheesecake pan is not airtight, cover bottom securely with foil before adding water.
10. Bake 45 to 55 minutes, until it is almost done – this can be hard to judge, but you’re looking for the cake to hold together, but still have a lot of jiggle to it in the center. You don’t want it to be completely firm at this stage. Close the oven door, turn the heat off, and let rest in the cooling oven for one hour. This lets the cake finish cooking and cool down gently enough so that it won’t crack on the top. After one hour, remove cheesecake from oven and lift carefully out of water bath. Let it finish cooling on the counter, and then cover and put in the fridge to chill. Once fully chilled, it is ready to serve.
COCONUT PECAN FROSTING
1 can (14 oz.) sweetened condensed milk
3 egg yolks, slightly beaten
1/2 cup butter or margarine
1 teaspoon vanilla extract
1-1/3 cups Sweetened Coconut Flakes
1 cup chopped pecans
1. Stir together sweetened condensed milk, egg yolks and butter in a medium saucepan.
2. Cook over low heat, stirring constantly, until mixture is thickened and bubbly.
3. Remove from heat; stir in vanilla, coconut and pecans.
4. Cool to room temperature.
The next day (yes, the next day! Waiting for cheesecake is horrid!) spread frosting on top of cheesecake and decorate with your favourite chocolate frosting
I think I said this the last time I made a cheesecake (turtle tuxedo cheesecake with a twist), but this was the best cheesecake I have ever made! Everything came out just perfect! The cheesecake was so smooth and creamy with a decadent chocolate flavour. The pecan frosting was the perfect consistency, just a little ‘drippage’. It was one of those times where you take a bite, close your eyes and say ‘oh my God!’ It was amazing! It was a huge hit at the dinner. Dad does not like coconut so he scraped the topping off and still ate the delicious cheesecake. Not sure I can top this one, though I will continue to try