German Chocolate Cheesecake
Yields 12
Enjoy this delicious German Chocolate Cheesecake at your next party or get together. This recipe uses ingredients such as milk chocolate chips, yogurt, coconut flakes and pecans.
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Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
Crust
  1. 1 cup crushed graham cracker crumbs
  2. 2 tablespoons dark brown sugar
  3. 2 tablespoon pecans, toasted and finely chopped
  4. ¼ cup butter, melted
Cheesecake
  1. 4 ounces milk chocolate chips
  2. 3 packages (8 ounces each) cream cheese, softened
  3. 2/3 cup dark brown sugar, firmly packed
  4. ½ cup sour cream
  5. ½ cup unflavored yogurt
  6. 2 teaspoons vanilla extract
  7. 1 teaspoon rum extract
  8. 3 large eggs
Topping
  1. ½ cup unsalted butter, softened
  2. ¼ cup light brown sugar, packed
  3. 2 tablespoons coconut-flavored yogurt
  4. 2 tablespoons corn syrup
  5. 1 teaspoon vanilla extract
  6. 1 teaspoon rum extract
  7. 1 cup sweetened coconut flakes
  8. ½ cup pecans, toasted and coarsely chopped
Instructions
  1. Preheat oven to 350°F. Light brush a 9-inch springform pan with melted butter. Dust with sifted cocoa powder. Set pan aside.
Crust
  1. Combine graham crumbs, dark brown sugar, finely chopped pecans and butter until well-blended. Press onto the bottom and up the sides of prepared springform pan. Bake for 10 minutes. Remove pan from oven and allow to cool.
Cheesecake
  1. Increase oven temperature to 450°F.
  2. Microwave milk chocolate chips in a microwave-resistant bowl on medium power for 1 to 2 minutes or until completely melted. Stir until smooth. Set aside.
  3. Beat cream cheese on medium speed until smooth. Add dark brown sugar, sour cream, unflavored yogurt, vanilla and rum extract, and continue beating until well-blended. Beat in eggs one at a time, beating well after each addition. Remove bowl from mixer. Fold in coconut flakes and pecans. Pour mixture over pre-baked crust.
  4. Bake cheesecake for 10 minutes at 450°F, then reduce heat to 250°F. Continue baking cheesecake for 35 to 40 minutes without opening the oven door. Remove pan from cake and cool completely in pan on a wire rack. Once cake is completely cooled, run a thin knife or spatula along the edges of pan to loosen cake. Remove sides of pan. Chill until topping is ready.
Topping
  1. Place butter in a saucepan and set over low heat. Whisk until melted. Whisk in brown sugar, yogurt, corn syrup, vanilla and rum extract until smooth. Remove pan from heat. Stir in coconut flakes and chopped pecans. Allow to cool for 5 to 7 minutes.
  2. Spoon topping over chilled cake, spreading it to evenly cover top of cake.
  3. Chill cake for at least 4 hours or overnight, until ready to serve. Cut cake into wedges before serving.
Notes
  1. Serve cake with whipped cream and fresh fruit or berries.
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