|Nutritional Guidelines (per serving)|
|Servings: 12 to 16 Servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 38g||49%|
|Saturated Fat 20g||102%|
|Total Carbohydrate 32g||12%|
|Dietary Fiber 3g||9%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This is an impressive German chocolate cheesecake from Maddymoo.
It's made with coconut in the crust and the signature coconut pecan topping we love on German chocolate cake. The filling is a rich and delicious chocolate and cream cheese filling.
- For the Coconut Pecan Topping:
- 1/2 cup or 1 stick butter or margarine
- 1/4 cup light brown sugar
- 2 tablespoon light cream
- 2 tablespoon corn syrup
- 1 cup flaked coconut
- 1/2 cup chopped pecans
- 1 teaspoon. vanilla
- For the Coconut-Pecan Crust:
- 1 cup graham cracker crumbs
- 2 tablespoon granulated sugar
- 1/3 cup butter, melted
- 1/4 cup coconut
- 1/4 cup pecans, chopped
- For the Filling:
- 4 ounces Hershey's semi-sweet baking chocolate, broken into pieces
- 3 (8 oz) packages cream cheese, softened
- 3/4 cup sugar
- 1/2 cup sour cream
- 2 teaspoons vanilla
- 2 tablespoons all-purpose flour
- 3 large eggs
Melt butter with sugar; add remaining topping ingredients and set aside.
Combine crust ingredients; press into a 9-inch springform pan and bake at 350 F for about ten minutes. Cool and set aside.
Increase the oven heat to 450 F.
In a microwave-safe bowl, melt the chocolate (50 % power) until smooth. Set aside.
In a large mixing bowl with an electric mixer, beat cream cheese, sugar, sour cream, and vanilla until smooth. Add the flour, 1 tablespoon at a time, blending well after each addition. Add the eggs and melted chocolate; blend well. Pour into crust.
Bake the cheesecake for 10 minutes without opening oven door; reduce oven temperature to 250 F and continue baking for 35 minutes. Remove from oven.
With a spatula or knife loosen sides and cool completely. Remove from pan.
Spread topping on top and refrigerate until firm.
Cover leftover cheesecake and store in the refrigerator.