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. I recently dined at a restaurant well known for its cheesecake, and this is my recreation.
Prep time: Cook time:
Recipe Cuisine: American Recipe Category: Other Desserts Yield: 6 Servings
Ingredients :
- BROWNIE BASE
- 1 cup(s) butter (2 sticks)
- 4 ounce(s) semi-sweet baking chocolate
- 1 3/4 cup(s) granulated sugar
- 4 large eggs
- 3/4 cup(s) plus 2 Tbsp all-purpose flour
- 2 tablespoon(s) coconut flour
- 1 teaspoon(s) vanilla extract
- 1/2 teaspoon(s) salt
- CHEESECAKE
- 16 ounce(s) cream cheese
- 2 large eggs
- 1/2 cup(s) sugar
- 1/2 cup(s) semi-sweet mini chocolate chips
- 1/4 cup(s) shredded coconut
- 1/2 teaspoon(s) vanilla extract
- CHOCOLATE GANACHE
- 1/2 cup(s) heavy cream
- 4 ounce(s) semi-sweet baking chocolate
- GERMAN CHOCOLATE FROSTING
- 1 cup(s) granulated sugar
- 1 cup(s) evaporated milk
- 1/2 cup(s) butter (1 stick)
- 3 large egg yolks, lightly beaten
- 1 teaspoon(s) vanilla extract
- 2 cup(s) coconut
- 1 1/2 cup(s) pecans, chopped
Intructions :
- Preheat oven to 350 degrees F. Grease or spray a 12 springform pan
- 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 in a large bowl until well blended
- Add the flours, vanilla, and salt to the sugar/egg mixture. Mix until well blended
- Add the melted chocolate to the batter. Mix until well blended. Pour into prepared pan
- Bake for 20-25 min
- While the brownie layer is baking, prepare the cheesecake. Blend the cream cheese, eggs, and sugar in a large bowl
- Add the chocolate chips, coconut, and vanilla. Stir to mix. Set aside
- Remove the brownie layer from the oven. Spoon the cheesecake mixture over the hot brownie. Smooth with an offset spatula
- Return the cheesecake-topped brownie to the oven. Bake an additional 15-18 min or until the cheesecake is just slightly tacky on top
- 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
- 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
- Add the chocolate and stir until melted. Remove from the heat and allow the mixture to cool for about 15 minutes
- Pour the ganache over the cooled cheesecake-topped brownie. Return it to the fridge. Then prepare the frosting
- 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)
- Reduce the heat to low, add the lightly beaten egg yolks, and stir. Allow to cook for 1-2 minutes. Remove from heat
- Add the vanilla, coconut, and chopped pecans. Allow to cool for 20-25 minutes or until it becomes a spreading consistency
- 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.
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Keyword : recipe-American-Other Desserts-Bake