HomeRecipe Articles Links Forum Sign In Register Categories Search for Recipes Ethnic Main Dishes Soups & Stuff Baked Goods Fruits, grains & veggies On the Side Sweets & Desserts Snacks & Appetizers Holiday Foods Special Diets Miscellaneous Pizza Famous Recipes Free Newsletter Get the Chef's top picks right in your inbox! Your Email Subscribe Unsubscribe Ask The Chef Can't find the recipe your looking for? Have a cooking or food preperation question? No problem. Ask The Chef! Latest Recipes Top Recipes Our Friends Home -> Baked Goods -> Cakes and Tortes Easy German Chocolate Cheesecake Recipe Rating: N/A Printer Friendly Recipe submitted by chefdude7263 Ingredients   (view qty in metric system instead) Crust: 1 3/4 cup chocolate cookie crumbs 2 tbsp. sugar 1/3 cup melted butter Filling: 8 ounces chopped German sweet chocolate 2 large eggs 2/3 cup light or dark corn syrup 1/3 cup heavy whipping cream 1 1/2 tsp. vanilla extract 16 ounces cream cheese, room temperature Topping: 1 1/2 cups sweetened, flaked coconut, lightly toasted 3/4 cup chopped pecans, lightly toasted 1 cup hot fudge ice cream topping Directions For Crust: Stir together the cookie crumbs, sugar and melted butter in a medium bowl until evenly moistened. Press the crust mixture evenly into the bottom and 1 inch up the sides of a 9 inch springform pan. Refrigerate crust while preparing filling. For Filling: Preheat oven to 325 degrees. Place German chocolate in the top of a double boiler over simmering water. Stir chocolate until melted and smooth. Remove the chocolate from over the water. Combine eggs, corn syrup, cream and vanilla in a blender. Blend until smooth. Add cream cheese and melted chocolate and blend until smooth. Pour the filling over the prepared crust. Bake cheesecake about 45 minutes until set. Transfer cheesecake to a rack and cool to room temperature. Cover and refrigerate cheesecake overnight. For Topping: Run a warm, damp towel several times around the outside of the springform pan. Carefully remove pan sides. Sprinkle the toasted coconut and pecans over the top of the cheesecake. Melt the hot fudge topping in the microwave or a small saucepan until just pourable. Drizzle the hot fudge topping over the coconut. Refrigerate cheesecake at least 1 hour until fudge topping is set. Slice cheesecake with a warm knife and serve. Serves 8. Related Recipes •   German Chocolate Brownie Cheesecake •   German Chocolate Chunk Cookie Bars •   Easy Chocolate Cheesecake •   Individual Hot Chocolate Cakes •   Snicker Cake •   Sallie's Simple Chocolate Peanut Butter Cake •   Individual Warm Banana Cakes •   Old Fashioned Crab Cakes •   Old Fashioned Chocolate Cake •   White Chocolate Cheesecake Tart •   Faith's Caramel Brownies •   Potato-Onion Cakes •   Olive Garden Chocolate Chip Cookie Dough Cheesecake •   Creamy Chocolate Vanilla Swirl Cheesecake •   Halloween Party Chocolate Pumpkin Swirl Cheesecake Squares •   Chocolate Mousse Cheesecake •   White Chocolate and Fresh Raspberry Cheesecake •   White Chocolate Orange Cheesecake •   Double Chocolate Chunk Cookie Cheesecake •   Orange Cheesecake Brownies View/Post Comments (0) Add To MyRecipeBox Send to a Friend

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