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German Black Bottom Cheesecake

(3 Votes)
Updated May 17, 2018
SERVES
8
CHILL TIME
5 Hr
COOK TIME
50 Min

Just when you thought you knew what to expect with German Chocolate Cake, we've gone and given it a new twist. What's the twist? Now it's got a Chocolate Cheesecake bottom. It can't get better than this!

What You'll Need

  • 2 (8-ounce) packages cream cheese, softened
  • 1/2 cup plus 1/3 cup sugar, divided
  • 3 eggs
  • 1 (4-ounce) package German sweet chocolate bar, melted
  • 1 1/2 teaspoons vanilla extract, divided
  • 1 (9-inch) chocolate graham cracker pie crust
  • 1 (5-ounce) can evaporated milk
  • 1/4 cup (½ stick) butter
  • 1/2 cup flaked coconut
  • 1/2 cup chopped pecans

What to Do

  1. Preheat oven to 350 degrees F.
     
  2. 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.
     
  3. 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 pecans; let cool. Spread over the top of the cheesecake; cover and chill 4 to 6 hours before serving.

Note

German sweet chocolate can be found in the baking section of your supermarket, near the other baking chocolate.

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Ratings & Comments

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I have not made this yet so I cannot rate it.

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best cheese cake ever!!

Interesting concept will certainly try it ...Thank you for this unusal but very tasty -sounding recipe

Best of all I've seen....so many great ones. Thank you so much. cdk

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