German Chocolate Cheesecake Recipe

Name: German Chocolate Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crust:; 2/3 cup all-purpose flour; 2 tablespoons sugar; 2 tablespoons chilled butter or stick margarine, cut into small pieces; 1 tablespoon ice water; Cooking spray; Filling:; 1/2 cup Dutch process cocoa; 1/2 cup fat-free hot fudge topping; 1/4 cup 2% reduced-fat milk; 2 (8-ounce) blocks fat-free cream cheese, softened; 1 1/2 cups (12 ounces) 1/3-less-fat cream cheese, softened; 1 1/2 cups sugar; 3 tablespoons all-purpose flour; 2 teaspoons vanilla extract; 1/4 teaspoon coconut extract; 2 large eggs; 2 large egg whites; Topping:; 2/3 cup fat-free caramel sundae topping; 1/3 cup chopped pecans, toasted; 1/3 cup flaked sweetened coconut, toasted

Servings: persons

Crust:
2/3 cup all-purpose flour
2 tablespoons sugar
2 tablespoons chilled butter or stick margarine, cut into small pieces
1 tablespoon ice water
Cooking spray
Filling:
1/2 cup Dutch process cocoa
1/2 cup fat-free hot fudge topping
1/4 cup 2% reduced-fat milk
2 (8-ounce) blocks fat-free cream cheese, softened
1 1/2 cups (12 ounces) 1/3-less-fat cream cheese, softened
1 1/2 cups sugar
3 tablespoons all-purpose flour
2 teaspoons vanilla extract
1/4 teaspoon coconut extract
2 large eggs
2 large egg whites
Topping:
2/3 cup fat-free caramel sundae topping
1/3 cup chopped pecans, toasted
1/3 cup flaked sweetened coconut, toasted

1
Preheat oven to 400u00b0.
2
To prepare crust, lightly spoon flour into dry measuring cups; level with a knife. Place 2/3 cup flour and 2 tablespoons sugar in a food processor; pulse until combined. Add butter; pulse 3 times or until the mixture resembles coarse meal. With processor on, pour ice water through chute, processing just until blended (do not form a ball). Press into bottom of a 9-inch springform pan coated with cooking spray. Bake at 400u00b0 for 8 minutes or until lightly browned. Cool on a wire rack. Reduce oven temperature to 325u00b0.
3
To prepare filling, combine cocoa, fudge topping, and milk in a small bowl. Beat cheeses at high speed of a mixer until smooth. Add 1 1/2 cups sugar, 3 tablespoons flour, and extracts. Add eggs and egg whites, 1 at a time, beating well after each addition. Add chocolate mixture; beat well.
4
Pour cheese mixture into prepared pan. Bake at 325u00b0 for 1 hour and 5 minutes or until almost set. Cheesecake is done when the center barely moves when pan is touched. Remove cheesecake from oven; run knife around outside edge. Cool to room temperature.
5
To prepare the topping, combine caramel sundae topping, chopped pecans, and toasted coconut; spread over cheesecake. Cover cheesecake, and chill at least 8 hours.

1209

kcal

Calories

Fat

121

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: Crust:, 2/3 cup all-purpose flour, 2 tablespoons sugar, 2 tablespoons chilled butter or stick margarine, cut into small pieces, and more.

Yes, German Chocolate Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

German Chocolate Cheesecake

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