German Chocolate Cheesecake
16 servings
6h Cook
Ingredient List
- 18 OREO Cookies, finely crushed
- 3 Tbsp. butter, melted
- 3 pkg. (8 oz. each) brick cream cheese, softened
- ¼ cup flour
- ¾ cup sugar, divided
- 1 pkg. (4 oz.) sweet baking chocolate, melted
- 2½ tsp. vanilla, divided
- 4 eggs, divided
- ⅓ cup canned evaporated milk
- ¼ cup butter
- ½ cup sweetened flaked coconut
- ½ cup chopped pecans
Nutritional Information
| Calories | 400 |
| Total fat | 29g |
| Saturated fat | 16g |
| Trans fat | 0.5g |
| Cholesterol | 105mg |
| Sodium | 250mg |
| Total Carbohydrate | 29g |
| Dietary fiber | 1g |
| Total sugars | 20g |
| Added sugars | 14g |
| Protein | 6g |
| Vitamin D | 0% DV |
| Calcium | 6% DV |
| Iron | 10% DV |
| Potassium | 2% DV |
- 1Heat oven to 350°F.
- 2Combine cookie crumbs and 3 Tbsp. butter; press onto bottom of 9-inch springform pan. Bake 10 min.
- 3Beat cream cheese, flour and 1/2 cup sugar in large bowl with mixer until well blended. Add chocolate and 2 tsp. vanilla; mix well. Add 3 eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
- 4Bake 45 to 50 min. or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.
- 5Refrigerate cheesecake 4 hours.
- 6Pour milk into small saucepan. Add 1/4 cup butter, and remaining sugar, egg and vanilla; cook on medium-low heat until butter is completely melted and mixture is thickened, stirring constantly. Remove from heat. Stir in coconut and pecans; cool completely.
- 7Spread coconut mixture over cheesecake just before serving.