German
Chocolate Cheesecake
Everyone
loves cheesecake and chocolate and cheesecake seems like the perfect
combination.
This is an
easy recipe to put together and the German chocolate and caramel makes
for a scrumptious and very attractive cheesecake dessert. You can make
the caramel topping from melted caramels but caramel ice cream topping
works just as well and saves a little time. This recipe can be made
a day or two in advance of the dinner.
Ingredients
For the
crust:
2 cups chocolate
graham cracker crumbs (about two inner packages of graham crackers).
Chocolate cookie crumbs may be substituted.
6 tablespoons butter, melted.
For the
filling:
2 1/2 eight-ounce
packages of cream cheese
1 cup granulated sugar
2 tablespoons all-purpose flour
1/4 teaspoon salt
3 large eggs
1 teaspoon vanilla
2 tablespoons milk
For the
toppings:
1 cup chopped
pecans or walnuts
For the chocolate topping, combine four ounces of sweet German chocolate
with two tablespoons whipping cream and one tablespoon butter. Melt
in a small saucepan and stir until smooth.
For the caramel topping, melt 12 caramels with 1/3 cup cream in a small
saucepan, stirring until smooth. Or use ice cream topping.
Directions
Preheat the
oven to 450 degrees.
1. In a nine-inch
spring form pan, mix the cracker crumbs and the melted butter. Press
the crumb mixture into a crust across the bottom and about one inch
up the sides. Bake the crust for eight minutes.
2. In a large bowl, cream the cream cheese with the sugar. Add the flour
and salt. Add the eggs, vanilla, and milk all at once. Mix until just
combined, scraping down the sides of the bowl. Pour the filling mix
into the crust.
3. Bake for ten minutes at 450 degrees. Lower the temperature to 200
degrees and bake for an additional 35 to 40 minutes or until the cheesecake
filling is set.
4. After the cheesecake has cooled for ten minutes, with a sharp knife,
loosen the edges of the cheesecake from the pan so that the cake will
pull away from the pan as it cools. Remove the rim of the pan after
it has cooled for about forty-five minutes.
5. Drizzle the cheesecake with caramel and then with chocolate. Sprinkle
nuts on the cake. Refrigerate until completely cool before serving.
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