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Place the cheesecake pan in a baking or roasting pan that is large enough to fit the cheesecake pan in (this may also be done in the kitchen sink.) Set cheesecake on counter, run a knife around the edges, and remove sides of springform pan. Pulse on and off until you have a fine powder. Top the chocolate with the 1½ cups toasted coconut. Add eggs 1 at a time, beating well after each addition. Cool completely and then refrigerate for several hours or overnight. Some are filled, while others are plain. I have a weakness for contrasting consistencies within a dessert. Refrigerate until ready to serve. Note that it will be hot after cooking, so use oven mitts. Place graham crackers, toasted coconut and sugar in a food processor. Note: If your steamer rack does not have handles, it’s easy to build a sling that will help you lift soufflé dishes and cake pans out of the cooker. Top the warm cheesecake with the shredded coconut and let it cool completely. You always come up with the BEST and totally the most genius cheesecake recipes, Christin! Beat in sugar and then flour and cocoa powder. Bake at 325° for 50 minutes. I was super surprised you didn’t need to have the cheese cake in water. Bake in the preheated oven for 50 minutes or until the edges of the cake just begin to turn golden. I am totally drooling over this cheesecake!! Lift the pan out of the pressure cooker and transfer it to a wire rack. Get German Chocolate Cheesecake Recipe from Food Network You can also find 1000s of Food Network's best recipes from top chefs, shows and experts. It was a delicious cheesecake that my paternal grandmother would make us that had a graham cracker crust on the bottom, sides and top; pretty unique I thought. Preheat the oven to 325°. Let the pressure release naturally for 8 minutes, and then release the remaining pressure manually. With the mixer running on low speed, add the eggs one at a time. Cover with a little over half of the Coconut-Pecan Frosting. Be sure to leave the sling in the machine while cooking so you can use it to lift the dish out afterward. I mean, a plain chocolate cheesecake is already completely irresistible right? I seriously cannot even stand how amazing this beauty looks! Some are light and creamy, yet others could break your foot if a slice dropped on it. Cold cream cheese is much harder to beat until smooth. Make the filling: Using an electric mixer fitted with the paddle attachment, beat the cream cheese and sugar until the mixture is very smooth (this could take several minutes if your cream cheese is not soft). Add the melted butter and pulse until combined. Mix the cream cheese and sugar on medium high speed until light and fluffy, scraping down the bowl periodically, about 3 minutes. Set aside. Cover and cook on high pressure for 32 minutes. Transfer to a. Donate today for as little as $5.00 a month. After all, baking should be about making something delicious that you want in a timeline that allows you to enjoy the process as well as the results. Beat cream cheese and sugar in large bowl until well blended. But throw in a gooey frosting loaded with toasted coconut and pecans and you have a totally over the top dessert that you won’t soon forget. Lol. How about a creamy chocolate cheesecake with not only a gooey coconut pecan frosting on top, but a layer in the middle of the cheesecake for double the coconut and pecan goodness. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House, LLC. Think of any topping which suits coconut or cheesecake … As with the classic cheesecake recipe, make sure your cream cheese is very soft before beating it. Pour the chocolate over the top of the cheesecake and, using a small metal spatula, spread the chocolate over the top of the cheesecake. So good, Christin! This will help you lift and lower the dish or pan from the cooker. Time: 1 hour 15 minutes (plus at least 8 hours chilling) total. … Filed Under: Cheesecakes Tagged With: chocolate, coconut, cream cheese. This German Chocolate Cheesecake is pure dessert heaven. Set aside. Your email address will not be published. Required fields are marked *. Line 8- or 9- inch square baking pan with foil, with ends of foil extending over sides of pan. Omit pie crust. At least that has always worked for me. Grease the cake pan (I use PAM®). Set aside. Some get topped and others are left naked. In this case, there is a smooth coconut graham cracker crust covered with a creamy cheesecake made a tad more ‘bumpy’ due to all of the coconut flakes within, which is then covered with a smooth decadent chocolate layer that is finished off with crunchy toasted coconut. This looks SO good — German chocolate is just the BEST way to eat chocolate! In a medium saucepan, bring butter, evaporated milk, brown sugar, and egg yolks to a boil. Bake until the crust has set and is golden brown, 8 to 12 minutes. Pour the crust into the pan and spread evenly on the bottom and up roughly ½ ” of the sides. Fill the pressure cooker with 1/2 inch of water. Boil for 10 minutes, stirring frequently. Cheers! Mix 1-1/2 cups vanilla wafer crumbs and 1/4 cup (1/2 stick) melted … It's easiest if you use a spoon to drop spoonfuls of frosting all over the cheesecake layer and then gently smooth them to form an even layer of frosting. OMG that frosting on top of cake though!! She is a food columnist for The New York Times, and has written more than 30 cookbooks including Dinner in an Instant, Cook This Now, and In the Kitchen with a Good Appetite. Melissa Clark is a food writer, author, and host of our new podcast Weeknight Kitchen with Melissa Clark. Spread remaining frosting on top. Sometimes there isn’t such a thing as “too much of a good thing”, and there isn’t such a thing as too much coconut pecan frosting in my book! You know I love your German chocolate recipes, and this one looks like the most decadent ever! My husband made this for my adult son’s birthday! I’ve even made German Chocolate Pancakes before. Sooo good! When you are ready to serve it, release the springform sides and place the cheesecake on a platter. Top your Coconut Cheesecake with toasted coconut flakes, whipping cream, cream cheese frosting, strawberry sauce, or coconut almond confection. Transfer the cheesecake pan to a dishtowel and dry off the water. An easy weeknight recipe and more, delivered once a week. Add the rum and salt, and beat on medium speed until all the ingredients are incorporated and smooth. The chocolate topping and toasted coconut may be added anytime during the day that you will be serving Coconut Cheesecake, continuing with that easy entertaining mode that I love. You can either place a steamer rack in the pot and then lower the cake pan onto the rack using a homemade sling (see note below) or, if you have a rack with an attached handle, simply lower the rack and pan together.

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