German Chocolate Cheesecake

German Chocolate CheesecakeMy most favourite dessert of all time! As a child I loved to eat the German Chocolate Brownies that my Mom made from the box. I was devastated when the company that made them stopped and have been in search for the product ever since. Another favourite dessert of mine is cheese cake. So the idea of combining the two made more than perfect sense, it is just pure genius.

Cheesecake layer:

  • 24 ounces cream cheese, softened and cut into chunks
  • 1/2 cup granulated sugar
  • 2 eggs
  • 1/4 cup dairy sour cream
  • 1 teaspoon vanilla extract

Chocolate Cake layer:

  • 4 ounces unsweetened chocolate
  • 1/2 cup (1 stick) butter
  • 2 cup granulated sugar
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 1 1/2 cups all-purpose flour

Chocolate Glaze for sides:

  • 1/2 cup semisweet chocolate chips
  • 2 tablespoon whipping cream

Topping:

  • 2 egg yolks
  • 2/3 cup granulated sugar
  • 1/3 cup butter, cut into small pieces
  • 2/3 cup whipping cream
  • 1 teaspoon vanilla extract
  • 1 cup flaked coconut
  1. In bowl of electric mixer or in food processor fitted with metal blade, blend together cream cheese, sugar, eggs, sour cream and vanilla extract until smooth. Set aside.
  2. In large microwave safe bowl, combine chocolate and butter. Microwave on HIGH (100%) power for 2 to 3 minutes, or until just melted. Cool slightly.With fork, beat in sugar, eggs and vanilla extract until smooth.
  3. Add flour and mix until blended. Spoon into well-greased 9 1/2-inch springform pan, spreading evenly. Carefully, spread cheese mixture evenly over top of chocolate batter.
  4. Bake in preheated 425 degrees F oven for 15 minutes. Reduce oven temperature to 350 degrees F and continue baking 55 to 60 minutes. Turn oven off, open oven door and let cake cool completely to room temperature in oven.
  5. While cheesecake is in the oven prepare the chocolate glaze and topping;
  6. For the chocolate glaze, in small microwave-safe bowl combine chocolate chips with whipping cream. Microwave on HIGH power for 45 to 60 seconds. Beat until smooth.
  7. For the topping, in small microwave-safe bowl, beat egg yolks. Stir in sugar, butter and whipping cream. Microwave on HIGH power 4 minutes, stirring every minute. Remove from microwave and stir in vanilla extract. Stir in coconut until well blended. Refrigerate until mixture is of spreading consistency.
  8. Refrigerate until well chilled.Remove sides from springform. Invert cake onto serving plate, so cheesecake is on bottom and chocolate cake is on top. Spread sides with Chocolate Glaze. Spread top evenly with German Chocolate Topping. Refrigerate until serving time.