Food Network Magazine - (12)December 2020

20 FOOD NETWORK MAGAZINE

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GERMAN CHOCOLATE CHEESECAKE
ACTIVE: 1 hr l TOTAL: 2½ hr (plus overnight chilling) l SERVES: 10 to 12

FOR THE CRUST
Cooking spray
9 chocolate graham cracker sheets
6 tablespoons unsalted butter,
at room temperature
2 tablespoons sugar
¼ teaspoon salt

FOR THE TOPPING
1 7-ounce package sweetened shredded
coconut (about 2 cups)
1½ cups pecan halves
1½ sticks (12 tablespoons) unsalted butter
4 large egg yolks
1⅓ cups sugar
1 12-ounce can evaporated milk
2 teaspoons pure vanilla extract
¼ teaspoon salt

FOR THE CHEESECAKE
8 ounces semisweet chocolate, chopped
3 8-ounce packages cream cheese,
at room temperature
1 cup sugar
3 large eggs
¼ cup unsweetened cocoa powder
½ teaspoon salt
1 cup sour cream
1 teaspoon pure vanilla extract

1. Make the crust: Position racks in the
   middle and lower third of the oven; preheat
   to 350 ̊. Wrap the outside (bottom and
   side) of a 9-inch springform pan with foil.
   Coat the inside of the pan with cooking
   spray and line the bottom with parchment
   paper. Pulse the graham crackers, butter,
   sugar and salt in a food processor until fine
   moist crumbs form, about 1 minute. Press
   evenly into the bottom and ¼ inch up the
   side of the springform pan. Bake until set,
   about 15 minutes. Transfer the pan to a rack
   and let cool completely.


2. Make the topping: Line 2 baking sheets
   with foil. Spread the coconut on one and
   the pecans on the other. Bake, stirring the
   coconut once or twice, until the coconut
   and pecans are toasted, 12 to 15 minutes.
   Let cool. Pulse the pecans in the food
   processor until coarsely chopped;
   transfer to a small bowl.


3. Combine the butter, egg yolks, sugar,
   evaporated milk, vanilla and salt in a large
   saucepan. Bring to a simmer over medium
   heat and cook, stirring constantly, until the
   mixture reduces and caramelizes slightly,
   about 10 minutes. Stir in the chopped
   pecans and 1½ cups coconut, reserving
   the remaining coconut for topping. Let the
   mixture cool.
   4. Meanwhile, make the cheesecake: Fill a
   roasting pan halfway with water and set on
   the lower oven rack. Put the chocolate in
   a microwave-safe bowl and microwave
   in 30-second intervals, stirring, until melted;
   let cool to lukewarm. Wipe out the food
   processor; add the cream cheese, sugar,
   eggs, cocoa powder and salt and pulse until
   smooth, about 2 minutes, scraping down
   the sides. Add the melted chocolate, sour
   cream and vanilla; pulse until combined.
   5. Transfer about half of the batter to the
   prepared crust; smooth with a spatula.
   Spoon about two-thirds of the coconut-
   pecan topping evenly over the batter.
   Top with the remaining batter; smooth
   the top. Set on the middle oven rack
   (directly over the pan of water) and bake
   until set around the edge but the center still
   jiggles slightly, 1 hour to 1 hour 15 minutes.
   Transfer to a rack and let cool to room
   temperature, then cover and refrigerate until
   cold and set, at least 8 hours or overnight.
   6. Run a thin knife around the edge of the
   cheesecake; remove the springform ring.
   Microwave the remaining coconut-pecan
   topping to soften, about 30 seconds
   (stir in 1 to 2 tablespoons water to loosen,
   if necessary). Spread the topping on the
   cheesecake; top with the reserved coconut.

RYAN DAUSCH.

PRESENTED BY

PHilADELPHIA -

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