CHOCOLATE & CARAMEL GERMAN CHEESECAKE

This gorgeous German Chocolate and Caramel cheesecake is so rich, indulgent and very delicious. This is a special occasion or holiday cake, perfect for Thanksgiving coming up! All I can say about this cake is that it's incredibly heavenly. Recipe features the flavors of German chocolate cake with its chocolate crumb crust and creamy topping of of chopped pecans and flacked coconut.

Ingredients

Crust
Oreo or any other chocolate cookies 2 cups OR 300 gr
6 tablespoons unsalted butter, at room temperature ; 3 tbsp sugar; pinch of salt

Topping

1 cup OR 200 gr of sweetened shredded coconut
1 cup OR 200 gr of pecan nuts ; 1 cup OR 200 gr of unsalted butter
4 large egg yolks ; 1 1/3 cups OR 250 gr sugar
1 can of evaporated milk ; 1 tbsp vanilla extract ; Pinch of salt

Cheesecake
1 cup OR 250 gr dark chocolate, chopped
3 cups OR 675 gr (3 packages of cream cheese) at room temperature
1 cup sugar OR 200 gr ; 3 large eggs; 1 tsp vanilla extract
1/4 cup OR 80 gr of cocoa powder ; 1 cup or 200 gr of sour cream

Directions

Step 1 : Position racks in the middle and lower third of the oven; preheat to 180 C /350 F. Wrap the outside (bottom and side) of a 9-inch springform pan with foil.
Step 2 : Coat the inside of the pan with cooking spray. Pulse the chocolate cookies, butter, sugar and salt in a food processor until fine moist crumbs form.
Step 3 : Press evenly into the bottom and up the side of the prepared pan. Bake until set, about 15 minutes; transfer to a rack and let cool completely.
Step 4 : Line a baking sheet 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 together with the crust.
Step 5 : Transfer your coconut shreds into one bowl. Pulse the pecans in the food processor until coarsely chopped; transfer to another bowl.
Step 6 : Combine the butter, egg yolks, sugar, evaporated milk, vanilla and in a large saucepan. Bring to a simmer over medium heat and cook, stirring constantly, until the mixture reduces and caramelises slightly, about 10 minutes. Stir in the chopped pecans and 1/2 cup of coconut shreds (reserve the remaining coconut for topping). Set aside to cool.
Step 7 : Put the chocolate in microwave in 30-second intervals, stirring after each, until melted.
Step 8 : In a large bowl, combine cream cheese, sugar, eggs, cocoa powder and mix well. Add the melted chocolate, sour cream and vanilla and mix until smooth.
Step 9 : Fill a roasting pan halfway with water and set on the lower oven rack.
Step 10: Transfer about half of the batter to the prepared crust; smooth with a spatula. Spoon about two-thirds of the caramel 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.
Step 11: Transfer to a rack and let cool to room temperature, then cover and refrigerate until cold and set, at least 12 hours or overnight.
Step 12: Run a thin knife around the edge of the cheesecake and remove the springform ring. Microwave the remaining caramel topping to soften, about 30 seconds. Spread on top of the cheesecake; top with the reserved coconut and peacans. Enjoy!

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