German Chocolate Cheesecake
You love the cake. You'll love the cheesecake, too.
For the crust:
Combine the chocolate wafer crumbs, sugar and melted butter. Press firmly into the bottom of an ungreased 9-inch springform pan. Bake for 10 minutes.
For the filling:
At low speed, add the 3 eggs, one at a time, beating well after each addition, just until blended. Do not overbeat.
Pour mixture over baked crust, and bake at 350°F for 45 to 50 minutes, until center is barely set.
Allow cake to cool, then run a thin knife blade around rim of pan to loosen, and spring the pan. Refrigerate at least 4 hours.
For the topping:
Remove from heat and stir in coconut and chopped pecans. Allow mixture to cool. Then spread mixture evenly over top of cheescake. Serve immediately or refrigerate. Refrigerate leftovers.
Recipe editor Patricia Mitchell
Kitchen tools you'll need: Cookie Sheet, Electric Mixer, Mixing Bowls, Saucepan, Springform Pans, Instant-read ThermometerNote: Place chopped pecans in a single layer on a cookie sheet and toast in a 350°F oven for 7 to 10 minutes, stirring occasionally, until you begin to smell them. Allow them to cool.
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