The taste of German’s chocolate cake in cheesecake form. Complete with coconut-pecan topping and coconut-pecan crust!
1 cup graham cracker crumbs
2 tablespoons sugar
1/3 cup butter or margarine, melted
1/4 cup sweetened, shredded coconut
1/4 cup chopped pecans
4 oz semi-sweet chocolate
24 oz cream cheese, softened
3/4 cup sugar
1/2 cup dairy sour cream
2 teaspoons vanilla extract
1 tablespoon vanilla liqueur
2 tablespoons all-purpose flour
1/2 cup (1 stick) butter
1/4 cup packed light brown sugar
2 tablespoons light cream
2 tablespoons light corn syrup
1 cup sweetened, shredded coconut
1/2 cup chopped pecans
1 teaspoon vanilla extract
Heat oven to 350°F.
Combine graham cracker crumbs and sugar in small bowl. Stir in butter, coconut and pecans; mix well.
Press mixture onto bottom and 1/2-inch up side of 9-inch springform pan.
Sprinkle with coconut liqueur.
Bake 5-6 minutes. Cool.
Heat oven to 450°F.
Melt chocolate and set aside.
Combine cream cheese, sugar, sour cream and vanillas in large bowl; beat on medium speed of mixer until smooth.
Add flour, 1 tablespoon at a time, blending well. Add eggs and melted chocolate; blend well.
Pour into prepared crust.
Bake 10 minutes; without opening oven door.
Reduce oven temperature to 250°F.
Continue baking 35 minutes; remove from oven.
With knife, loosen cake from side of pan.
Cool completely; remove side of pan.
Spread topping over top of cake.
Best served at room temperature but must be stored in the refrigerator.
10 to 12 servings.
(prepare while the cheesecake is baking)
Melt butter in small saucepan; add brown sugar, light cream and corn syrup. Cook over medium heat, stirring constantly, until smooth and bubbly. Remove from heat. Stir in coconut, pecans and vanilla. Cool slightly.