WOULD YOU EAT THIS GERMAN CHOCOLATE CHEESECAKE
Here’s a detailed recipe for German Chocolate Cheesecake based on the search results:
INGREDIENTS:
For the Crust:
2 1/2 cups chocolate graham cracker crumbs
6 tablespoons unsalted butter, melted
For the Cheesecake Filling:
24 oz cream cheese, room temperature
1 cup granulated sugar
3 eggs, room temperature
4 oz semisweet chocolate, melted
1 teaspoon pure vanilla extract
For the Coconut Pecan Frosting:
1 cup evaporated milk (or heavy cream)
1 cup sugar
1/2 cup unsalted butter
1 cup coconut flakes
1 cup chopped pecans
INSTRUCTIONS:
Step 1: Preheat the Oven
Preheat the Oven:
Preheat your oven to 350°F (175°C). Have an 8.5-inch or 9-inch springform pan ready.
Step 2: Prepare the Crust
Mix the Crust Ingredients:
In a large bowl, mix together the chocolate graham cracker crumbs and melted butter. Pat the mixture into the bottom and roughly 2 inches up the side of the springform pan.
Step 3: Make the Cheesecake Filling
Beat the Cream Cheese and Sugar:
In a large mixing bowl, beat together the cream cheese and sugar until light and fluffy, about 3-4 minutes.
Add the Eggs:
Beat in the eggs, one at a time, for 1 minute each.
Add the Melted Chocolate and Vanilla:
Add the melted chocolate and vanilla then beat for an additional 1-2 minutes.
Step 4: Bake the Cheesecake
Pour the Batter:
Pour the batter into the crust.
Bake:
Bake for 35-40 minutes or until the center is almost set (it'll move when the pan is shaken, but the top should be firm when you touch it).
Cool and Refrigerate:
Remove from the oven and cool for 1 hour in the pan. Carefully run a knife along the edge to loosen the cheesecake. Cover and refrigerate for at least 4 hours or overnight.
Step 5: Make the Coconut Pecan Frosting
Combine the Ingredients:
In a medium saucepan, combine the evaporated milk, sugar, and butter. Bring to a boil over medium heat, stirring constantly.
Add the Coconut and Pecans:
Stir in the coconut flakes and chopped pecans. Cook for 2-3 minutes until thickened.
Step 6: Assemble and Serve
Remove the Pan Side:
Remove the pan side from the cheesecake.
Spread the Frosting:
Spread the coconut pecan frosting on top.
Serve:
Cut and serve. Store leftovers in an airtight container in the refrigerator for up to 1 week