German Chocolate Cheesecake

German Chocolate Cheesecake

Ingredients:

For the crust:

– 1 1/2 cups grated chocolate wafer cookies

– 1/4 cup unsalted butter, melted

For the filling:

– 4 (8-ounce) packages cream cheese, softened

– 1 1/4 cup granulated sugar

– 1/4 cup unsweetened cocoa powder

– 4 large eggs

– 1 cup chopped German sweet chocolate or semi-sweet chocolate

– 1 teaspoon pure vanilla extract

For the coconut and nut topping:

– 1 cup condensed milk

– 1 cup granulated sugar

– 3 large egg yolks, lightly beaten

– 1/2 cup unsalted butter

– 1 teaspoon vanilla extract

– 1 1/3 cups sweetened shredded coconut

– 1 cup chopped Walnuts

Instructions:

1. Oven preheat to 350°F (175°C). Lightly grease a 9-inch springform pan.

2. For the base, mix the chocolate wafer crumbs with the melted butter and mix well.Press the mixture firmly into

the bottom of the prepared pan.

3. Mix cream cheese, granulated sugar and cocoa powder in a large bowl until smooth and creamy. Add the eggs

one at a time, mixing well after each addition. Add chopped chocolate and vanilla extract.Pour the filling over the

base.

4. Bake the cheesecake for about 55-60 minutes or until the center is set. While the cheesecake is baking, prepare

the topping by combining condensed milk, sugar, egg yolks and butter in a saucepan. Cook over medium heat,

stirring constantly, until thickened, about 12 minutes.Remove from heat and add vanilla, coconut and walnuts.

Allow to cool to room temperature.

5. Once the cheesecake and topping have cooled, spread the coconut-walnut mixture over the cheesecake.

6.Place the cheesecake in the refrigerator for at least 4 hours or overnight to allow the flavors to meld and the

cheesecake to set properly before serving.

Variations and Tips:

– For a gluten-free version, use your favorite gluten-free chocolate chip cookies as a base.

– If you want to reduce the sweetness a bit, choose a dark chocolate for both the cheesecake and the chocolate

frosting.

– A water bath can be used when baking to prevent cracks in the surface of the cheesecake. Simply wrap the

outside of your springform pan with aluminum foil and place it in a larger baking dish filled with an inch or two

of water before baking.- To enhance the flavor even further, you can lightly toast the nuts before adding them to

the topping.

Now cut into the creamy chocolate deliciousness and take a moment to appreciate the mix of tradition and heart

in every bite. This German Chocolate Cheesecake is more than just a dessert; is a testament to the warmth and

beauty of simple joys shared with loved ones.

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