Ingredients Jump to Instructions ↓

  1. Cheesecake:

  2. 3 8 0z. packages cream cheese , softened

  3. 1/2 cup sugar

  4. 2 eggs

  5. 1/4 cup sour cream

  6. cake

  7. 4 oz. unsweetened chocolate

  8. 1 stick butter

  9. 2 cups sugar

  10. 4 eggs

  11. 2 tsp. vanilla

  12. 1 1/2 cups flour

  13. chocolate glaze

  14. 1/2 cup semisweet chocolate chips

  15. 2 tbls. whipping cream

  16. German chocolate Topping

  17. 2 egg yolks

  18. 2/3 cup sugar

  19. 1/3 cup butter , softened and cut into small pieces

  20. 2/3 cup whipping cream

  21. 1 tsp. vanilla

  22. 1 cup flaked coconut

  23. 1 cup chopped pecans

Instructions Jump to Ingredients ↑

  1. Cheesecake In mixing bowl, beat together cream cheese, sugar Add eggs one at a time and beat Add sour cream and vanilla and beat until smooth Set aside Cake Preheat oven to 425 In microwave safe bowl, add chocolate and butter Microwave until just melted Cool slightly Whisk in sugar, eggs and vanilla until smooth Add flour and mix until blended Pour into greased 9 in. spring form pan Spread cheese mixture evenly over top of chocolate batter Bake for 15 minutes Lower oven 350 and continue baking 55-60 minutes Turn oven off, open oven door cool cake to room temperature in oven Refrigerate until well chilled Remove sides from spring form Invert cake onto plate, so cheesecake is on bottom and cake on top Refrigerate Chocolate Glaze In microwave-safe bowl add chocolate chips with whipping cream Microwave until chocolate melted Mix until smooth Spread on sides of cheesecake German Chocolate Topping In microwave-safe bowl, beat egg yolks Mix in sugar, butter and whipping cream Microwave 4 minutes, stirring every minute Remove from microwave and stir in vanilla Stir in coconut and pecans until well blended Refrigerate until mixture is of spreading consistency Spread on top of cheesecake


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