Welcome to day 4 of #Choctoberfest!!
First I need to start with a huge Thank You to Imperial Sugar for being a gold sponsor of #choctoberfest this post was sponsored by Imperial Sugar , In return for a post I received product from Imperial Sugar. All the opinions in this post are all my own.
By now many of you know that I love to make cheesecakes. Sometimes I think I can make them in my sleep. Awhile back I started a list of cheesecake flavors that I need to try, so I pulled out that list that to others looks like a bunch of scribbles because many nights I wake up and write down an idea. Yes, I dream about cheesecakes, doesn’t everyone?? At the top of the list was German Chocolate which worked out since it is #Choctoberfest.
Preheat oven to 325 degrees. Line the bottom of one 9 inch springform pan with parchment paper and lightly spray with nonstick spray, set onto a cookie sheet lined with foil.
2 cups (2 packages out of a box of grahams) chocolate graham cracker crumbs
1/4 shredded sweetened coconut
1/4 cup of pecan halves
2 Tbsp Imperial Sugar
1/2 cup butter melted
In your food processor add graham cracker, sugar, coconut and pecans and pulse until you get a fine consistency of crumbs. Stir in Imperial Sugar. Add butter and stir until all crumbs are moistened. Press crumbs in and 1/4 up the sides of your already prepared spring form pans. Once you have your crust all pressed into your pan place in freezer while you make your filling.
German Chocolate Filling:
8 ounces Baker’s German chocolate, melted and cooled
32 ounces cream cheese, room temperature
1-1/3 cups Imperial Sugar
2 Tbsp cornstarch
1 Tbsp vanilla
3 eggs, room temperature
1 cup sour cream
Rough chop your German chocolate and then place in a microwave safe bowl, melt your chocolate in the microwave in 30 second increments, stir after each 30 seconds until melted and smooth. Let cool for at least 15 minutes.
In bowl of mixer place cream cheese and beat (speed 4) until fluffy. Add melted, cooled chocolate and continue to beat (4) until combined well. Add Imperial Sugar, cornstarch and vanilla and continue to beat (4) until combined and smooth. Turn mixer down to lowest setting (stir) and add each egg one at a time, just until eggs are combined. You do not want to over stir after adding eggs. With a rubber spatula fold in sour cream.
Pour filling into already prepared crust and bake at 325 degrees for 75-80 minutes. Your cheesecake should be slightly jiggly in the middle and will set completely during cooling and refrigerating.
Once cheesecake is out of the oven let cool on a cooling rack for 15 minutes, then run knife carefully around edges. Let cool another 45 minutes and then place cheesecake in fridge for at least 6 hours but overnight is best.
Coconut Pecan Topping
1- 12 ounce can evaporated milk
4 egg yolks
2 tsp vanilla
3/4 cup butter
1-1/2 cups Imperial Sugar
3 cups sweetened flake coconut
1-1/2 cups chopped pecans
In a large sauce pan whisk evaporated milk. egg yolks and vanilla over medium heat until combined and smooth. Add butter and Imperial Sugar stirring constantly on medium heat for about 15 minutes, until golden and color and thick. Remove from heat and stir in coconut and pecans. Place in a 9×13 pan and let cool completely. Once cooled and your cheesecake has been in the fridge for at least 6 hours, top your cheesecake with the coconut pecan frosting.
2 ounces chopped German chocolate
1/4 cup heavy whipping cream
1/2 Tbsp butter
Place chocolate in a heat safe bowl. In a small sauce pan place heavy cream and butter heat over medium until it just begins to boil, remove from heat and pour over your chocolate. Stir until becomes a smooth chocolate. Let cool to room temperature. Once cooled using the back of a fork, a spoon, a squeeze bottle or whatever you find in your kitchen drizzle chocolate over top of your German Chocolate Cheesecake! 🙂
I would like to Thank Imperial Sugar one last time for being a Gold sponsor for #choctoberfest!! Thank you Thank you Thank you!! ❤ Crumbs in my Mustachio