Chocolate Cheesecake #christmas #cake

This German Chocolate Cheesecake is show stopping Christmas worthy!  I’ve also included very detailed instructions so even if you have never made a cheesecake before, it will turn out perfect every time!

INGREDIENTS

Special Equipment

• Crockpot liner or oven bag optional but recommended
• 18" wide heavy duty aluminum foil
• Parchment paper
• Cooking spray
• Roasting pan

Chocolate Crust

• 9 chocolate graham cracker sheets finely ground
• 6 tablespoons unsalted butter softened
• 2 tablespoons sugar
• 1/4 teaspoon salt

Coconut Pecan Filling/Topping

• 1  7 oz. pkg. sweetened shredded coconut (about 2 cups)
• 1 1/2 cups pecans
• 4 egg yolks
• 1  12 oz. can evaporated milk
• 1 1/4 cups packed light brown sugar
• 12 tablespoons unsalted butter softened
• 1/4 teaspoon salt
• 2 teaspoon vanilla extract

Cheesecake Filling

• 4 oz. Bakers German Chocolate bar chopped
• 4 oz. semi-sweet baking chocolate chopped
• 3  8 oz. pkgs. cream cheese (full fat) at room temperature
• 1 cup granulated sugar
• 1/4 cup unsweetened cocoa powder
• 1/2 teaspoon ground cinnamon
• 1 cup sour cream (full fat) at room temperature
• 1 1/2 teaspoons vanilla extract
• 3 large eggs at room temperature
• 1 large egg yolk at room temperature

Chocolate Drizzle (optional)

• 4 oz. semi-sweet baking chocolate
• 1/2 teaspoon shortening

DIRECTIONS

1. PREHEAT oven to 350 tiers F.
2. WATERPROOFING STEP 1 (non-obligatory but fairly encouraged): region 9” springform pan inside the center bottom of a slow cooker liner or oven bag. carry the lining bag up to the pinnacle of the pan then acquire extra to at least one aspect and tie it in a knot.
3. WATERPROOFING STEP 2 (do that over liner even when you have already done step 1 for double coverage): vicinity 2 big 18" x 18" pieces of aluminum foil on a flat floor under the pan inside the shape of a “+.” gently fold (to make certain you do not create any holes) up the sides of the foil around the (covered) pan.
4. GREASE: Line bottom of pan with parchment paper and gently grease the interior of your entire springform pan with nonstick cooking spray.
5. CRUST: combine the CRUST components in a medium bowl and stir until nicely mixed. upload to springform pan and firmly press the crumbs down on the lowest of the pan until you have got an even layer. (i really like to use the bottom of a measuring cup to press down.) Bake at 350 tiers F for 15 minutes. do away with from oven and cool absolutely on a cord rack.
6. TOAST COCONUT AND PECANS: upload coconut to one half of a large jelly roll pan and pecans to the other 1/2. Bake for 12-15 minutes at 350 levels F (you can bake along with your crust), stirring once in a while, until coconut is golden and watching carefully in the direction of the give up as coconut turns right away. dispose of from oven and switch pecans to reducing board. as soon as cool sufficient to deal with, more or less chop pecans. Set apart.
7. COCONUT PECAN FILLING: in the meantime, whisk the egg yolks, evaporated milk and brown sugar collectively in a big saucepan. upload butter and cook over medium high warmness until the sugar dissolves and the butter melts, stirring continuously. deliver to a mild simmer then flip warmth right down to medium. preserve to cook dinner, stirring constantly, until thick enough to coat the back of a spoon, about eight minutes. put off from warmth and stir in vanilla, salt, chopped pecans and 1 1/2 cups coconut (keep last half cup coconut for topping).
8. WATER bath: Fill a roasting pan with 1 1/four inches water to create a water bath in your cheesecake (to prevent cracking). location roasting pan within the oven to warmth while you put together your cheesecake filling.
9. CHEESECAKE FILLING: upload German chocolate and semi-candy chocolate to a medium bowl and microwave at 50% electricity at 30 2nd intervals, till absolutely melted, stirring after each 30 seconds. Set aside.
10. add cream cheese to the bowl of an electric powered mixer geared up with the paddle attachment and beat on medium pace until mild and fluffy, about 4 minutes (no much less!). add sugar and beat three additional minutes.
11. add cocoa powder and cinnamon and beat till blended. add the bitter cream and vanilla and beat just till mixed. upload the eggs, then the egg yolk, 1 at a time, beating as little as possible, simply till mixed after every addition. Stir in melted chocolate with a spatula just until combined.
12. bring together: switch about 1/2 of the cheesecake batter to the cooled crust and clean into a good layer. Spoon about -thirds of the Coconut Pecan Filling lightly over cheesecake and easy. top with last cheesecake and smooth. Drop pan at the counter a few instances to eliminate any air bubbles. Refrigerate remaining 1/3 Coconut Pecan Filling for later.
13. BAKE: add cheesecake to water tub and bake at 350 tiers F for 60-75 minutes OR till edges are company and the center 2-three inches of the cheesecake remains wobbly. (do not open door before 60 mins, this will cause cracks.)
14. COOL: flip off your oven and crack open the oven door. allow cheesecake to chill in oven for 60 minutes, then take away to a wire rack and gently run a hot knife along the rims of the cheesecake (to prevent cracking) then preserve to chill for two-3 hours or till cheesecake is absolutely cooled. cowl the pinnacle of the cheesecake with foil, so that it would not sincerely touch the cheesecake. chill within the refrigerator in a single day but great if 24 hours.
15. GARNISH: remove cheesecake to serving platter. Stir in 1 tablespoon water to Coconut Pecan Filling (now topping) and microwave approximately 30 seconds, or until softened. unfold over cheesecake and pinnacle with reserved coconut. The cheesecake can be refrigerated once more at this factor or served.
16. CHOCOLATE DRIZZLE (elective): just earlier than serving, upload chocolate and half teaspoon shortening to a small microwave safe bowl. Microwave at 30 second durations, until completely clean, stirring after every 30 seconds. add chocolate to a small plastic bag and snip one corner. Drizzle chocolate all over cheesecake.

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