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German Chocolate Cheesecake

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    Source: www.tastebook.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 1/2 cup or 1 stick of butter

    2. 1/4 cup light brown sugar

    3. 2 tablespoon light cream

    4. 2 tablespoon corn syrup

    5. 1 cup flaked coconut

    6. 1/2 cup chopped pecan s

    7. 1 teaspoon vanilla Filling:

    8. 4 bars (4oz.) Hershey's semi-sweet baking chocolate , broken into pieces

    9. 3 - 8 ounces cream cheese

    10. 3/4 cup sugar

    11. 1/2 cup sour cream

    12. 2 teaspoons vanilla

    13. 2 tablespoons all purpose flour

    14. 3 egg s Coconut -Pecan Crust:

    15. 1 cup graham cracker crumbs

    16. 2 tablespoon sugar

    17. 1/3 cup butter , melted

    18. 1/4 cup coconut

    19. 1/4 cup pecan s, chopped

    Instructions Jump to Ingredients ↑

    1. Topping Melt butter with sugar, stir in remaining topping ingredients and set aside Crust Combine crust ingredients; press into 10 inch spring form pan and bake at 350 degrees for about ten minutes. Cool and set aside. Heat oven to 450 degrees 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; reduce oven to 250 degrees and continue baking 35 minutes. Remove from oven. With a knife, loosen sides and cool completely. Remove from pan. Spread topping on top and refrigerate until firm. Store uneaten portion covered in the refrigerator

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