German Chocolate Cheesecake
Ingredients:
- chocolate cake, baked, cooled - 1 - 9 inch round layer
- fudge brownie, baked, cooled - 1 - 9 inch round layer
- cream cheese, softened - 4 - 8 ounce packages
- sugar - 1 1/2 cup
- milk - 3/4 cup
- eggs - 4
- sour cream - 1 cup
- vanilla extract - 1 T
- flour - 1/4 cup
- caramel bits - 2 - 11 ounce bags
- evaporated milk - 1 cup
- chopped pecans - 2 cups
- shredded coconut - 3 cups
- butter, slightly softened - 1 cup
- vanilla extract - 2 1/2 t
- powdered sugar - 3 cups
- unsweetened cocoa powder - 1/2 cup
- hot water - 4 - 6 T
Instructions:
Prepare cheesecake -- beat cream cheese and sugar on medium speed until smooth. With mixer on low, blend in milk, mix in eggs one at a time, mixing just enough to incorporate. DO NOT OVERBEAT. On low speed mix in sour cream, vanilla and flour until smooth, JUST UNTIL INCORPORATED. Pour filling into a grease 9 inch springform pan, (line bottom with parchment paper). Bake in a preheated 350 degree oven for 1 hour. Turn oven off, let cake cool in the oven with the door closed for 5 - 6 hours to prevent cracking. Cover, place cheesecake in refrigerator overnight to firm.
Prepare coconut pecan filling -- in a pan on medium heat melt caramel bits and evaporated milk together, stirring until mixture comes to a boil. Remove from heat and stir in coconut and pecans. Set aside to cool and thicken.
While frosting cools, prepare chocolate frosting -- beat butter and vanilla on medium speed until smooth. On low speed slowly add powdered sugar and cocoa powder until just combined. Add hot water, beat until incorporated. With mixer on high speed beat for 1 minute. (if frosting is too thick to spread, add 1 T hot water at a time until it's the correct thickness.
Assemble -- place brownie, top side down on serving plate. Spread 1/2 coconut pecan frosting over brownie. Carefully remove cheesecake from pan. Place on top of coconut pecan filling. Spread remaining coconut pecan filling over cheesecake. Place cake layer, top side down on coconut pecan filling (if cake is rounded on top, use a serrated knife to level). Spread chocolate frosting over entire cake. Place in refrigerator for several hours to firm up and flavors to blend.
