German Chocolate Cheesecake
This one has earned me credibility at dinner parties!
Sweet baking chocolate, appreciated for its delicate flavor, is freguently used in German chocolate cakes finished with coconut and pecan toppings! These combined flavors are in a delecate cheesecake with a chocolate wafer crust!
1 8 1/2 oz pkg chocolate wafers, crushed about 1 1/2 cups
1/4 cup plus 2 tbls butter melted
3 8 oz pkgs cream cheese, soft
1 1/4 cups sugar
3 tbls cake flour
1/4 tsp salt
1 4 oz pkg sweet baking chocolate, melted
1/4 cup evaporated milk
1 tsp vanilla extract
chocolate curls to garnish
2 teaspoons cornstarch
1/4 cup sugar
2/3 cup evaporated milk
1/4 cup butter melted
3/4 cup chopped pecans
3/4 cup flaked coconut
1 teasp vanilla extract
Combine wafer crumbs and butter, mixing well. Press into bottom and 1 3/4 inches up sides of a 9 inch springform pan, and set aside.
Beat cream cheese at medium speed of an electric mixer until light and fluffy.
Gradually add sugar, flur, and salt, mixing well.
Add eggs, one at a time, beating well after each addition.
Add chocolate, milk, and vanilla; mix well.
Spoon into prepared pan; bake at 325 degrees for 1 hour.
Remove from oven; cool15 minutes.
Loosen sides of cheesecake from pan with spatula.
Cool 30 minutes; remove sides of pan.
Spread with topping, leaving about 1 inch of cheesecake showing around outside edge.
Cover and chill 8 hours.
Garnish with toasted coconut pecan halves, and chololate curl if desired.
Combine cornstarch and sugar in a saucepan. Gradually add milk and butter. Cook over medium geat, stirring constantly, until mixture thickens and comes to a boil. Boil 1 minute, stirring constantly. Remove from heat; stir in pecans, coconut and vanilla. Cool.
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