Best German Chocolate Cheesecake Recipes

GERMAN CHOCOLATE CAKE CHEESECAKE

Steps:

• Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. In a small bowl, combine cracker crumbs and brown sugar; stir in butter. , Press onto the bottom and 1 in. up the sides of prepared pan. Place pan on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack., In a large bowl, beat cream cheese until smooth. Beat in the chocolate, brown sugar and cocoa. Add eggs; beat on low speed just until combined. Stir in extracts. Pour into crust., Place pan in a large baking pan. Fill larger pan with 1 in. water. Bake at 350° for 50-55 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate for 4 hours or overnight. Remove sides of pan. , In a large saucepan, combine topping ingredients. Bring to a boil over medium heat; cook and stir for 3 minutes. Cool. Spread topping over cheese cake. Refrigerate leftovers.

GERMAN CHOCOLATE CHEESECAKE

Steps:

• Prepare cake batter according to package directions; set aside. In a small bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. , Pour half of the cake batter into a greased 13x9-in. baking dish. Gently pour cream cheese mixture over batter. Gently spoon remaining batter over top; spread to edge of pan., Bake at 325° for 70-75 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 1 hour. , For frosting, in a heavy saucepan, combine the sugar, milk, butter and egg yolks. Cook and stir over medium-low heat until thickened and a thermometer reads 160° or is thick enough to coat the back of a metal spoon. , Remove from the heat. Stir in vanilla; fold in coconut and pecans. Cool until frosting reaches spreading consistency. Frost cooled cake. Refrigerate leftovers.

GERMAN CHOCOLATE CHEESECAKE SWIRL CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking pan.
• Heat water in a small saucepan until simmering. Place chocolate in a bowl set over, but not touching, the water. Stir chocolate frequently until melted, 2 to 3 minutes. Remove from heat and discard water.
• Sift flour, baking soda, and salt together in a bowl.
• Beat 2 cups sugar and shortening in a large bowl with an electric mixer until creamy. Beat in 4 egg yolks until smooth. Stir in milk and vanilla extract. Mix in flour mixture. Fold melted chocolate into the batter.
• Beat egg whites in another bowl until stiff peaks form, about 5 minutes. Fold egg whites into the batter. Pour half of the batter into the prepared baking pan.
• Beat cream cheese and 1 1/2 cup sugar in a large bowl until smooth. Add 4 eggs; beat on low speed just until combined. Pour mixture over batter in the baking dish. Gently spoon remaining batter on top and spread it to the edges of the dish.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 75 to 80 minutes. Cool in the pan for 30 minutes, then transfer to a wire rack to cool, about 30 minutes more.

GERMAN CHOCOLATE CHEESECAKE

Steps:

• Position racks in the middle and lower third of the oven; preheat to 350 degrees F. Make the crust: Wrap the outside (bottom and side) of a 9-inch springform pan with foil. Coat the inside of the pan with cooking spray and line the bottom with parchment paper. Pulse the graham crackers, butter, sugar and salt in a food processor until fine moist crumbs form, about 1 minute. Press evenly into the bottom and 1/4 inch up the side of the prepared pan. Bake until set, about 15 minutes; transfer to a rack and let cool completely.
• Make the topping: Line 2 baking sheets with foil. Spread the coconut on one and the pecans on the other. Bake, stirring the coconut once or twice, until the coconut and pecans are toasted, 12 to 15 minutes; let cool. Pulse the pecans in the food processer until coarsely chopped; transfer to a small bowl. Combine the butter, egg yolks, sugar, evaporated milk, vanilla and salt in a large saucepan. Bring to a simmer over medium heat and cook, stirring constantly, until the mixture reduces and caramelizes slightly, about 10 minutes. Stir in the chopped pecans and 1 1/2 cups coconut (reserve the remaining coconut for topping). Set aside to cool.
• Make the cheesecake: Fill a roasting pan halfway with water and set on the lower oven rack. Put the chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring after each, until melted; let cool to lukewarm. Wipe out the food processor; add the cream cheese, sugar, eggs, cocoa powder and salt and pulse until smooth, about 2 minutes, scraping down the sides. Add the melted chocolate, sour cream and vanilla; pulse until combined.
• Transfer about half of the batter to the prepared crust; smooth with a spatula. Spoon about two-thirds of the topping evenly over the batter. Top with the remaining batter; smooth the top. Set on the middle oven rack (directly over the pan of water) and bake until set around the edge but the center still jiggles slightly, 1 hour to 1 hour 15 minutes. Transfer to a rack and let cool to room temperature, then cover and refrigerate until cold and set, at least 8 hours or overnight.
• Run a thin knife around the edge of the cheesecake and remove the springform ring. Microwave the remaining topping to soften, about 30 seconds (stir in 1 to 2 tablespoons water to loosen, if necessary). Spread on top of the cheesecake; top with the reserved coconut.

GERMAN CHOCOLATE CHEESECAKE COOKIES

Steps:

• Heat oven to 350°F. Line cookie sheet with cooking parchment paper.
• In large bowl, stir together cookie mix, oil, water and whole egg. In small bowl, beat cream cheese, egg white and sugar until smooth and creamy.
• Shape dough by 2 tablespoonfuls into balls; place on cookie sheet. Press thumb or end of wooden spoon into each ball to make indentation; fill each with 1 1/2 teaspoons cream cheese mixture.
• Bake 8 to 10 minutes or until set. Remove from cookie sheet to cooling rack; cool completely.
• Spoon 1 tablespoon of frosting on top of each cookie. In small microwavable bowl, microwave chocolate chips on High in 10-second increments, stirring until melted and smooth. Drizzle chocolate over cookies; sprinkle with pecans. Let stand until chocolate is set.

GERMAN CHOCOLATE CHEESECAKE SQUARES

Steps:

• In a large bowl, dissolve yeast in water. Add sugar, salt, egg, butter and 1 cup of flour; beat until smooth. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 3-5 minutes. Place in a greased bowl, turning once to grease top. Cover and let rest for 20 minutes., Punch dough down. Press onto the bottom and up the sides of a greased 15x10x1-in. baking pan. In a large bowl, beat cream cheese until smooth; gradually add cocoa and sugar. Beat until fluffy. Beat in eggs, one at a time. Add vanilla. Pour into crust. Bake at 350° for 20-25 minutes or until crust is golden brown; cool. , In a saucepan, combine first four topping ingredients; cook over low heat until thick, about 8-10 minutes, stirring constantly. Remove from heat; stir in vanilla, coconut and nuts. Spread over cooled cake. Chill at least 1 hour. Store in the refrigerator.

GERMAN CHOCOLATE NO-BAKE CHEESECAKE

Steps:

• Beat cream cheese and sugar in large bowl with mixer until blended. Add melted sweet chocolate; beat just until blended. Stir in 2 cups COOL WHIP. Spoon into crust; cover with remaining COOL WHIP.
• Refrigerate 3 hours or until set. Meanwhile, microwave semi-sweet chocolate in microwaveable bowl on HIGH 1 min.; stir. Dip one end of each pecan in chocolate; place in single layer on waxed paper-covered plate. Let stand until ready to use.
• Sprinkle cheesecake with coconut just before serving. Top with pecans.

GERMAN CHOCOLATE CHEESECAKE

Steps:

• Crust: In a medium bowl, stir together flour, sugar and cocoa.
• Add egg, butter and vanilla.
• Beat with mixer till well combined.
• With well buttered fingers, press dough into the bottom of greased 9-inch springform pan.
• Bake crust at 350° for 12 to 15 minutes or until lightly brown.
• Set crust aside to cool (in pan) while mixing filling.
• Filling: In large bowl, combine cream cheese, sugar& sour cream.
• Beat with mixer till smooth.
• Add eggs and yolk one at a time.
• Beat well after each addition.
• Beat in vanilla.
• Stir in chocolate.
• Pour filling over crust.
• Bake at 350° for 15 minutes, lower temp to 200° and bake for 1 hour 10 minutes, or until center is no longer shiny or wet looking.
• Remove cake from oven, and run a knife around the inside edge of pan.
• Chill cake uncovered overnight!
• Coconut Pecan Topping: Melt butter in small saucepan.
• Stir in sugar, evap milk and egg yolk.
• Cook and stir over low heat about 10 minutes or till thickened.
• Stir in 2/3 cup coconut, chopped pecans and vanilla.
• Spread topping over cake.
• Garnish: (optional) Garnish with 1/3 cup coconut, pecan halves and chocolate curls.
• Keep cake in refrigerator till time to serve.

GERMAN CHOCOLATE CHEESECAKE

Steps:

• 1. Preheat oven to 350 degrees F. In a large bowl, with an electric beater on medium speed, beat cream cheese and 1/2 cup sugar until well blended. Add 2 eggs one at a time, mixing well after each addition. Blend in the melted chocolate and 1 teaspoon vanilla then pour mixture into pie crust. Bake 35 to 40 minutes, or until firm; let cool 15 to 20 minutes.
• 2. In a small bowl, whisk remaining egg until lightly beaten. Place in a small saucepan and add evaporated milk, butter, and the remaining 1/3 cup sugar and 1/2 teaspoon vanilla; heat over medium-low heat 12 to 15 minutes, or until thickened, stirring constantly. Stir in coconut and chopped pecans; let cool. Spread over the top of the cheesecake; cover and chill 4 to 6 hours before serving.

GERMAN CHOCOLATE CHEESECAKE TARTS

Steps:

• Preheat oven to 350°FF. Place a paper cupcake liner in each cup of a muffin pan.
• Beat cream cheese with electric mixer until fluffy. Add sugar, vanilla and coco powder and beat well. Add eggs, 1 at a time, beating well after each addition.
• Place a pecan sandie, top side down, in each muffin cup. Spoon cream cheese mixture over pecan sandies.
• Bake for 17 minutes and allow tarts to cool completely.
• Spread coconut pecan frosting on top of each and refrigerate.
• Enjoy!

GERMAN CHOCOLATE SWIRL CHEESECAKE

Steps:

• In a small bowl, beat cream cheese and sugar until smooth. Add egg; beat on low speed just until combined. Stir in vanilla. Transfer 1/3 cup to another bowl; stir in melted chocolate until well blended. , Spread remaining cream cheese mixture into a 7-in. pie plate coated with cooking spray. Top with chocolate mixture; cut through batter with a knife to swirl. Place pan on a baking sheet. , Bake at 350° for 25-30 minutes or until center is almost set. Cool on a wire rack for 15 minutes. Carefully run a knife around edge of pan to loosen. Refrigerate for at least 1 hour before serving. Refrigerate leftovers.,

GERMAN CHOCOLATE CHEESECAKE

Steps:

• Preheat oven to 350°F.
• In a medium mixing bowl, combine the graham cracker crumbs, sugar, melted butter, coconut and pecans.
• Press evenly into bottom and 1/2-inch up sides of a 9-inch springform pan.
• Bake in a 350°F oven for 8 to 10 minutes.
• Cool slightly.
• Increase oven temperature to 375°F.
• In a saucepan, melt the chocolate over low heat, stirring constantly.
• Remove from heat; cool.
• In large bowl, beat the cream cheese, 3/4 cup sugar, sour cream and vanilla with electric mixer until thoroughly combined.
• Add the flour and beat well.
• Add the eggs and cooled chocolate all at once; beat on low speed until just combined.
• Spoon into cooled crust.
• Place on shallow baking pan in oven.
• Bake at 375°F for 45 to 50 minutes or until center appears nearly set when shaken.
• Cool on wire rack for 15 minutes.
• Loosen cake from sides of pan.
• Cool 30 minutes longer; remove sides of pan.
• Cool completely on wire rack.
• To make Coconut-Pecan Topping: In small saucepan, melt butter.
• Stir in brown sugar, half and half and corn syrup.
• Cook and stir over medium heat until it is bubbly.
• Stir in coconut, pecans and vanilla.
• Remove from heat and cool for 5 minutes.
• Spread Coconut-Pecan Topping over cheesecake.
• Cover and refrigerate for 3 to 24 hours.
• Garnish with pecan halves dipped half-way in chocolate.

GERMAN CHOCOLATE CHEESECAKE

Steps:

• For the crust:.
• 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 for 8 minutes at 350°.
• For the filling:.
• In a microwave bowl, melt chocolate until smooth. Set aside. In a large mixing bowl, combine cream cheese, sugar, sour cream, and vanilla; beat with a mixer until smooth. Add flour 1 tablespoon at a time, blending well after each addition. Add eggs and melted chocolate; blend well. Pour into crust.
• Bake 10 minutes without opening oven door at 425°(450° if using a light colored spring-form pan). Reduce oven to 225° (250° if using a light colored spring-form pan) and continue baking 35 - 45 minutes or until center is set. Remove from oven. With knife loosen sides and cool completely. Remove from pan.
• Spread topping on top and refrigerate until firm. Store uneaten portion covered, in refrigerator.
• For the 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.
• Optional: Drizzle topping with 1/4 cup semi-sweet chocolate chips melted with 1 teaspoon vegetable shortening. Place mixture in Baggie and snip corner with scissors to drizzle over cheesecake.

BAKER'S GERMAN'S CHOCOLATE CHEESECAKE

Steps:

• Preheat oven to 350°F if using a silver 9-inch springform pan (or to 325°F if using a dark nonstick 9-inch springform pan). Mix chocolate wafer crumbs, 2 Tbsp. of the sugar and 3 Tbsp. butter; press firmly onto bottom of pan. Bake 10 min.
• Beat cream cheese, 1/2 cup of the sugar and the flour in large bowl with electric mixer on medium speed until well blended. Add chocolate and 2 tsp. of the vanilla; mix well. Add 3 of the eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust.
• Bake 45 to 50 min. or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight.
• Place milk, remaining sugar, the 1/4 cup butter, remaining egg and remaining 1/2 tsp. vanilla in small saucepan; cook on medium-low heat until thickened, stirring constantly. Stir in coconut and pecans. Cool. Spread over cheesecake just before serving. Store leftover cheesecake in refrigerator.

GERMAN CHOCOLATE CHEESECAKE (LOW FAT AND LOW SUGAR)

Steps:

• Preheat oven to 425 degrees F; Place a pan 1/3 full of water on bottom shelf, in the oven.
• For crust mix together in a 9" spring form pan chocolate graham cracker crumbs, cocoa, 1/4 cup Splenda, and 4 Tbls Smart Balance for crust and press mixture across the bottom and about one inch up the sides. Place pan in refrigerator while mixing the filling.
• To prepare filling melt chocolate and set aside. Blend cottage cheese in food processer until silky smooth and there are no lumps (hint, go an extra 2-3 minutes longer once you think all of the lumps are gone). In large mixing bowl combine, cottage cheese, cream cheese, 1/3 cup Splenda, yogurt and 1 tsp vanilla. Beat with a mixer until smooth. Add flour, 1 tablespoon at a time, blending well after each addition. Add Egg Beaters and melted chocolate. Blend well. Pour into crust. Place cheesecake on center shelf in the oven. Bake 10 minutes without opening oven door at 425 degrees;. Reduce oven to 225 degrees; and continue baking 35-45 minutes or until center is set. Remove from oven. With knife loosen sides and cool completely. Chill overnight before adding topping.
• For topping melt Smart Balance in small saucepan. Stir in 3/4 cup Splenda, evaporated milk and 1/4 cup Egg Beaters. Cook and stir over low heat about 10 minutes or till thickened. Take off heat and stir in coconut and pecans. Spread topping over cake. Garnish with 1/3 cup coconut, pecan halves. Drizzle melted semisweet chocolate over top if desired. Keep refrigerated.

GERMAN CHOCOLATE CHEESECAKE

Steps:

• Stir together first 3 ingredients; press into bottom of a 9-inch springform pan.
• Bake at 325° for 10 minutes. Cool.
• Beat cream cheese and next 3 ingredients at medium speed with an electric mixer until blended. Add eggs, 1 at a time, beating just until blended after each addition. Pour into prepared crust.
• Bake at 350° for 35 minutes. Loosen cake from pan; cool. Chill 8 hours.
• Stir together evaporated milk and next 4 ingredients in a saucepan. Cook over medium heat, stirring constantly, 7 minutes. Stir in pecans and coconut; spread over cheesecake.

GERMAN CHOCOLATE CHEESECAKE

Steps:

• 1. Preheat oven to 350. Grease or non stick cook spray 10-12" spring form pan.
• 2. In a heavy saucepan over medium heat, melt butter and chocolate. Remove from heat
• 3. Beat sugar and eggs in a large bowl until well mixed.
• 4. Add flours, extract and salt to sugar/egg mixture. Mix until well blended.
• 5. Add melted chocolate to batter. Mix until well blended. Pour into prepared pan. Bake at 350 for 20-25 min.
• 6. While brownie layer is baking, prepare cheesecake.
• 7. Blend cream cheese, eggs and sugar in large bowl. Add chips, coconut and vanilla extract, stir to mix. Set aside
• 8. Remove brownie layer from oven, spoon cheesecake mixture over hot brownie. Smooth with offset spatula. Return cheesecake topped brownie to oven. Bake an additional 15-18 min or just until the cheesecake is slightly "tacky" on top.
• 9. Remove spring form pan to wire rack to cool 1-2 hours. DO NOT REMOVE SIDES FROM SPRING FORM PAN UNTIL READY TO SERVE. Can place in fridge to speed process.
• 10. Chocolate Ganache After cheesecake topped brownie has cooled to the touch, prepare ganache.
• 11. Heat heavy cream on stovetop but do not allow to boil. Add chocolate and stir until melted. Remove from heat. Allow to cool 15-18 min. Pour over cooled cheesecake topped brownie. Return to fridge. Allow to cool while frosting is prepared.
• 12. German Chocolate Frosting
• 13. Add sugar, evaporated milk and butter to heavy saucepan. Cook over medium heat until light caramel color and thick (coats back of clean metal spoon). TURN HEAT TO LOW, add lightly beaten egg yolks. Stir and allow to cook 1-2 min. Remove from heat.
• 14. Add extract, coconut and chopped pecans. Allow to cool 20-25 min or until spreading consistency. Pour / spread frosting over ganache, cheesecake topped brownie. Return finished product to fridge. When ready to serve, remove sides from spring form pan.