German Chocolate Cheesecake

Valentine’s Day is right around the corner!  I know, where did January go?  A few bloggers have referred to January as semi-eventful.  I think semi-eventful sounds good.  Busy, not swamped and not behind.

Back to Valentine’s Day.  I heard that the way to a man’s heart is through his stomach.  True, especially when chocolate is on the plate!  Oh, maybe that’s me.

You all know my love for cheesecake and chocolate, but I found a new twist.  German Chocolate Cake frosting … You know the kind coconut, nuts, sweetened condensed milk or cream.

This cheesecake is almost silky.  It has a rich flavor, but isn’t heavy.  The almond extract gives this dessert a unique flavor. 

My recipe is slightly Adapted from this recipe.

Ingredients:

1-1/2 C Graham Cracker Crumbs (about 8 whole crackers)

2 T Brown Sugar

1/4 C Butter, melted

FILLING:

2 packages (8 ounces each) Cream Cheese, softened

1 C (6 ounces) Milk Chocolate Chips, melted and cooled

2/3 C packed Brown Sugar

2 T Baking Cocoa

5 Eggs

1 teaspoon Almond Extract

1 teaspoon Vanilla Extract

TOPPING:

3/4 C Flaked Coconut

3/4 C Slivered Almonds

1/3 C packed Brown Sugar

1/3 C Evaporated Milk

5 T Butter

Directions:

Preheat oven to 350°.  

Place a greased 9-in. springform pan on a double thickness of heavy-duty foil.  Securely wrap foil around pan.

In a small bowl, combine cracker crumbs and brown sugar; stir in butter.  I use my food processor.   

Press onto the bottom and 1 in. up the sides of prepared pan. Place pan on a baking sheet. Bake for 10 minutes. Cool on a wire rack.

In a large bowl (I use my food processor for this too.), beat cream cheese until smooth.

Beat in chocolate, brown sugar and cocoa.

Add eggs; beat on low-speed just until combined.

Add extracts.

Pour into crust.

Place pan in a large baking pan. Fill larger pan with 1 in. water. Bake at 350° for 50-55 minutes or until center is just set and top appears dull.

Remove springform pan from water bath. Cool on a wire rack for 10 minutes.

Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate for 4 hours or overnight. Remove sides of pan.

In a large saucepan, combine topping ingredients. Bring to a boil over medium heat; cook and stir for 3 minutes. Cool. Spread topping over cheese cake.

Refrigerate leftovers.

I have to confess I tried the cheesecake without topping.  I wanted to try the cheesecake plain.  It is excellent plain too!  The Rancher, who is part German, prefered topping his slice of chocolate cream cheese goodness.

German Chocolate Cheesecake; it’s perfect for you and your Valentine!

Linking Up With:

Crazy Sweet Tuesday at Crazy for Crust

Made from Scratch Tuesday at From Mess Hall to Bistro

Mix it Up Monday at Flour Me With Love

Your Recipe, My Kitchen at Frugal Antics of a Harried Homemaker

Two Maids a Baking at Two Maids a Milking

Rounding Up Valentine’s Recipes at Gosseberry Patch

Bookmark the permalink.

9 Responses to German Chocolate Cheesecake

  1. Kim says:

    Yum! My Valentine loves German chocolate cake, so I’m thinking this would be the perfect treat.

    • Robyn says:

      Thank You Ladies! I made sure to post this Valentine’s treat early so you could get all the ingredients you need. Maybe make a practice run too. lol!

  2. Candy C. says:

    Just when I thought cheescake couldn’t get any better you go and add German Chocolate Cake Frosting!! Oh YUM!! :)

  3. beti says:

    wow it looks really different form mine, every single component looks totally different but I love how yours turned out, the texture looks smooth and it looks delicious

  4. WOW! That coconut is calling my name… Thanks for sharing on Crazy Sweet Tuesday!

  5. My mom would love this I pinned it!

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>