German Chocolate Cheesecake
 

German Chocolate Cheesecake

ThePreparedPantry

This recipe can be made a day or two in advance of the dinner.

For the crust:
2 cups chocolate graham cracker crumbs (about two inner packages of graham
crackers). Chocolate cookie crumbs may be substituted.
6 tablespoons butter, melted.
For the filling:
2 1/2 eight-ounce packages of cream cheese
1 cup granulated sugar
2 tablespoons all-purpose flour
1/4 teaspoon salt
3 large eggs
1 teaspoon vanilla
2 tablespoons milk

For the toppings:
1 cup chopped pecans or walnuts
For the chocolate topping, combine four ounces of sweet German chocolate
with two tablespoons whipping cream and one tablespoon butter. Melt in a
small saucepan and stir until smooth.
For the caramel topping, melt 12 caramels with 1/3 cup cream in a small
saucepan, stirring until smooth. Or use ice cream topping.

Preheat the oven to 450 degrees. In a nine-inch spring form pan, mix the
cracker crumbs and the melted butter. Press the crumb mixture into a crust
across the bottom and about one inch up the sides. Bake the crust for
eight minutes. In a large bowl, cream the cream cheese with the sugar. Add
the flour and salt. Add the eggs, vanilla, and milk all at once. Mix until
just combined, scraping down the sides of the bowl. Pour the filling mix
into the crust. Bake for ten minutes at 450 degrees. Lower the temperature
to 200 degrees and bake for an additional 35 to 40 minutes or until the
cheesecake filling is set. After the cheesecake has cooled for ten
minutes, with a sharp knife, loosen the edges of the cheesecake from the
pan so that the cake will pull away from the pan as it cools. Remove the
rim of the pan after it has cooled for about forty-five minutes. Drizzle
the cheesecake with caramel and then with chocolate. Sprinkle nuts on the
cake. Refrigerate until completely cool before serving.

Sandy U.


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