Week 7: German Chocolate Cheesecake

Slight delay in posting this week's cheesecake - we just returned from the West Bend, WI area last night.  This week's cheesecake was SO yummy!  The german chocolate cheesecake is (so far) my favorite one of this whole experience :)  I baked it at my mother-in-law's place over the weekend, and everyone enjoyed it. 

Here is George Geary's German Chocolate Cheesecake recipe:

1 1/4 cups chocolate sandwich cookie crumbs
1/4 cup ground pecans
3 tbsp melted butter


1 cup packed brown sugar
2 tbsp softened butter
2 egg yolks stirred
1 1/2 cups of flaked coconut
3/4 cup pecan halves
3 packages cream cheese
1 cup granulated sugar
3 eggs
1 tsp vanilla
6 oz bittersweet chocolate melted and cooled


In a bowl, combine the cookie crumbs, 1/4 cup ground pecans and melted butter.  Press into bottom of cheesecake pan (or sprinform pan) and freeze.
In a medium saucepan, melt brown sugar and 2 tbsp softened butter for 3 minutes (on med-high heat).  Remove pan from heat an stir in egg yolks.  Return to medium heat for another 3 minutes.  Add coconut flakes and pecan halves.  Cool the mixture in the fridge for 20 min (pleas note, this mixture can be made a few days in advance of the cheesecake).  In a large mixing bowl beat cream cheese and granulated sugar on medium-high speed for 3 minutes.  Add eggs one at a time, mixing in each egg thoroughly into the batter before adding the next egg.  Stir in vanilla and melted chocolate.  Fold half of the coconut-pecan mixture into the batter and save the other half for the decoration.  Pour the batter into the cheesecake pan and bake for 45-55 minutes in a 350 degree pre-heated oven (I pulled my cheesecake out of the oven at 40 minutes).