If you’re going to say Happy Birthday, you might as well do it with a cheesecake. This is a great cheesecake, and turns out more like a mousse.
German Chocolate Cheesecake
- 5 coconut cream Larabars*
- 2 TBSP butter
- 2 TBSP sugar
- 1/4 cup evaporated milk
- 1 pkg (4 oz) German Sweet Chocolate
- 3 pkg (8 oz) cream cheese, softened
- 3/4 - 1 cup sugar
- 1/4 cup cornstarch
- 1/8 tsp salt
- 2 tsp vanilla
- 3 eggs, room temperature
- 1/2 cup evaporated milk
- 1/2 cup sugar
- 1/4 cup (1/2 stick) butter
- 1 egg + 1 egg yolk
- 1/2 tsp vanilla
- 1/8 tsp salt
- 1/2 cup crushed pecans
- 1/2 cup shredded coconut
- Place all ingredients in processor. Pulse until well combined.
- Press firmly onto bottom of 9 inch springform pan.
- *I had Larabars and decided to use them, but crushed chocolate wafers work really well for the crust.
- Heat oven to 325, if using a dark color pan, and 350 if silver.
- Place milk and German chocolate in a small saucepan, melt, and blend well. Set aside to cool.
- In the large bowl of an electric mixer, blend together cream cheese, sugar, cornstarch, and salt. Add melted chocolate and vanilla, mix well.
- Add eggs, 1 at a time, mixing well after each addition.
- Pour over crust.
- Bake 45-50 minutes, or until center is almost set.
- Let cool, then refrigerate for at least 4 hours.
- Place milk, sugar, butter, egg and yolk, vanilla and salt in small saucepan. Cook, stirring constantly, on medium-low until thickened. Stir in coconut and pecans. Cool. Spread over cheesecake. Store in fridge.