Cheesecake Factory`s German Chocolate Cheesecake Recipe
Serves/Makes: 12
Ingredients:
# **Cheesecake***
24 ounces cream cheese, softened and cut into chunks
1/2 cup sugar
2 eggs
1/4 cup sour cream
1 teaspoon vanilla
# **Chocolate Cake***
4 ounces unsweetened chocolate
1/2 cup butter
2 cups sugar
4 eggs
2 teaspoons vanilla
1 1/2 cup flour
# **Chocolate Glaze***
1/2 cup semisweet chocolate chips
2 tablespoons whipping cream
# **German Chocolate Topping***
2 egg yolks
2/3 cup sugar
1/3 cup butter, cut into small pieces
2/3 cup whipping cream
1 teaspoon vanilla
1 cup flaked coconut
1 cup chopped pecans
# **Garnish***
Whipping cream
Directions:
For Cheesecake: In bowl of electric mixer or in food processor fitted with metal
blade, blend cream cheese, sugar, eggs, sour cream and vanilla extract until
smooth. Set aside.
For Chocolate Cake: In large microwave safe bowl, combine chocolate and butter.
Microwave on HIGH (100%) power for 2 to 3 minutes, or until just melted. Cool
slightly. With fork, beat in sugar, eggs and vanilla extract until smooth. Add
flour and mix until blended. Spoon into well-greased 9 1/2-inch springform pan,
spreading evenly. Carefully, spread cheese mixture evenly over top of chocolate
batter.
Bake in preheated 425 degree oven for 15 minutes. Reduce oven temperature to 350
degrees and continue baking 55 to 60 minutes. Turn oven off, open oven door and
let cake cool completely to room temperature in oven. Refrigerate until well
chilled.
Remove sides from springform. Invert cake onto serving plate, so cheesecake is
on bottom and chocolate cake is on top. Spread sides with Chocolate Glaze.
Spread top evenly with German Chocolate Topping. Refrigerate until serving time.
Garnish with whipped cream if desired.
For Chocolate Glaze: In small microwave-safe bowl combine chocolate chips with
whipping cream. Microwave on HIGH power for 45 to 60 seconds. Beat until smooth.
Spread on sides of cheesecake.
For German Chocolate Topping: In small microwave-safe bowl, beat egg yolks. Stir
in sugar, butter and whipping cream. Microwave on HIGH power 4 minutes, stirring
every minute. Remove from microwave and stir in vanilla extract. Stir in coconut
and pecans until well blended. Refrigerate until mixture is of spreading
consistency. Spread on top of the cheesecake.
This recipe for Cheesecake Factory`s German Chocolate Cheesecake serves/makes
12.