Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping

betty's baked triple chocolate german cheesecake

RecipesandSmallTalk avatar
Recipe by
Betty Bramanis
@RecipesandSmallTalk
Sydney

In 2005 I was given this recipe and my family loved it. We moved house in 2008 and I lost the recipe for a number of years until we moved again (2017) and I found it. I am posting here for good keeping (and reminding you to well mark moving boxes). A rich chocolate cheesecake with a crunchy chocolate base and sweet buttery topping filled with nuts and coconut. A thin slither is more than ample due to the richness. Perfect for entertaining as this cheesecake is best made the a few hours or even the day prior.

yield 16 serving(s)
prep time 12 Hr
cook time 1 Hr
method Bake

Ingredients For betty's baked triple chocolate german cheesecake

  • BASE
  • 2 c
    crushed oreos (measure after crushing)
  • 1/2 c
    butter, melted
  • FILLING
  • 3 x 8 oz
    creamed cheese, at room temp.
  • 3/4 c
    sugar
  • 1/4 c
    cocoa powder
  • 1/4 c
    melted dark chocolate, good quality
  • 2 tsp
    vanilla extract
  • 3
    eggs, large. at room temp.
  • TOPPING
  • 1/3 c
    evaoprated milk
  • 1/3 c
    sugar
  • 1/4 c
    butter (not margarine)
  • 1
    egg, lightly beaten
  • 1 tsp
    vanilla extract
  • 1/2 c
    chopped pecans (measure after chopping)
  • 1/2 c
    flaked coconut

How To Make betty's baked triple chocolate german cheesecake

  • 1
    Mix crushed oreos and butter in a bowl. Press into a lined springform tin and bake for 7 - 10 minutes (until fragrant) at 325oF/160oC. Cool.
  • 2
    Filling: Beat creamed cheese until fluffy. Add sugar, cocoa, melted chocolate and vanilla. Beat until smooth. Add eggs one at a time and beat well after each. Pour into the base and bake at 350oF/175oC for 35 - 40 minutes. Cool and chill for 8 - 24 hours.
  • 3
    Topping: In a saucepan mix milk, butter, sugar, vanilla and lightly beaten egg. Stir over a low heat until thick and bubbling around the edges. Remove from the heat and add in the pecans and coconut.
  • 4
    Gently pour topping over the chilled centre of the chilled cheese cake and use a spatula to push JUST to the edges. Chill for 2 hours (or overnight).
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT