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german chocolate cheesecake

(1 rating)
thyme4dinner avatar
Blue Ribbon Recipe by
Joan Penney
@thyme4dinner
Platte City, MO

I recently dined at a restaurant well known for its cheesecake, and this is my recreation.

Blue Ribbon Recipe

This German chocolate cheesecake mimics the flavors of the famous cake and is delicious. It has a chewy brownie base with a chocolate chip and coconut cheesecake filling. Then, there's a layer of silky chocolate ganache that's topped off with a traditional German chocolate cake frosting. The mixture of textures and flavors makes this cheesecake very impressive when served to guests. To make it slightly fancier, we piped chocolate frosting around the edges.

— The Test Kitchen @kitchencrew
(1 rating)
yield 12 -14
prep time 3 Hr 30 Min
cook time 45 Min
method Bake

Ingredients For german chocolate cheesecake

  • BROWNIE BASE
  • 1 c
    butter (2 sticks)
  • 4 oz
    semi-sweet baking chocolate
  • 1 3/4 c
    granulated sugar
  • 4 lg
    eggs
  • 3/4 c
    plus 2 Tbsp all-purpose flour
  • 2 Tbsp
    coconut flour
  • 1 tsp
    vanilla extract
  • 1/2 tsp
    salt
  • CHEESECAKE
  • 16 oz
    cream cheese
  • 2 lg
    eggs
  • 1/2 c
    sugar
  • 1/2 c
    semi-sweet mini chocolate chips
  • 1/4 c
    shredded coconut
  • 1/2 tsp
    vanilla extract
  • CHOCOLATE GANACHE
  • 1/2 c
    heavy cream
  • 4 oz
    semi-sweet baking chocolate
  • GERMAN CHOCOLATE FROSTING
  • 1 c
    granulated sugar
  • 1 c
    evaporated milk
  • 1/2 c
    butter (1 stick)
  • 3 lg
    egg yolks, lightly beaten
  • 1 tsp
    vanilla extract
  • 2 c
    coconut
  • 1 1/2 c
    pecans, chopped

How To Make german chocolate cheesecake

  • Preparing a springform pan.
    1
    Preheat oven to 350 degrees F. Grease or spray a 12" springform pan.
  • Melting butter and chocolate.
    2
    To make the brownie base, melt butter and chocolate in a heavy saucepan over medium heat. Remove from heat and set aside.
  • Beat sugar and eggs.
    3
    Beat sugar and eggs in a large bowl until well blended.
  • Add the flours, extract, and salt to egg mixture.
    4
    Add the flours, vanilla, and salt to the sugar/egg mixture. Mix until well blended.
  • Melted chocolate added to batter and poured into springform pan.
    5
    Add the melted chocolate to the batter. Mix until well blended. Pour into prepared pan.
  • Baking the brownie layer.
    6
    Bake for 20-25 min.
  • Cream cheese, eggs, and sugar in a large bowl.
    7
    While the brownie layer is baking, prepare the cheesecake. Blend the cream cheese, eggs, and sugar in a large bowl.
  • Add chips, coconut, and vanilla extract.
    8
    Add the chocolate chips, coconut, and vanilla. Stir to mix. Set aside.
  • Cheesecake layer spread over baked brownie layer.
    9
    Remove the brownie layer from the oven. Spoon the cheesecake mixture over the hot brownie. Smooth with an offset spatula.
  • Baking the cheesecake layer.
    10
    Return the cheesecake-topped brownie to the oven. Bake an additional 15-18 min or until the cheesecake is just slightly "tacky" on top.
  • Completely cooling the cheesecake layer.
    11
    Remove the springform pan to a wire rack to cool for 1-2 hours. DO NOT REMOVE THE SIDES FROM SPRINGFORM PAN UNTIL READY TO SERVE.
  • Heating heavy cream.
    12
    After the cheesecake-topped brownie has cooled to the touch, prepare the ganache. Heat the heavy cream on the stovetop, being careful to not allow it to boil.
  • Stirring in chocolate to melt.
    13
    Add the chocolate and stir until melted. Remove from the heat and allow the mixture to cool for about 15 minutes.
  • Chocolate ganache poured over the cooled cheesecake.
    14
    Pour the ganache over the cooled cheesecake-topped brownie. Return it to the fridge. Then prepare the frosting.
  • Cooking sugar, evaporated milk, and butter.
    15
    Add the sugar, evaporated milk, and butter to a heavy saucepan. Cook over medium heat until the mixture is a light caramel color and thick (coats the back of a clean metal spoon).
  • Slowly adding eggs.
    16
    Reduce the heat to low, add the lightly beaten egg yolks, and stir. Allow to cook for 1-2 minutes. Remove from heat.
  • Add extract, coconut, and chopped pecans.
    17
    Add the vanilla, coconut, and chopped pecans. Allow to cool for 20-25 minutes or until it becomes a spreading consistency.
  • Pecan frosting spread over the cooled ganache.
    18
    Pour/spread the frosting over the ganache cheesecake-topped brownie. Return the finished product to the fridge. When ready to serve, remove the sides from the springform pan before slicing.
  • 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!
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