ISO: German Choc Cheesecake

[Lucky]

A while back someone mentioned a German chocolate cheesecake from CL's cheesecake issue. I was wondering if someone could post the recipe or a link to the recipe for that cheesecake?

I'm a new subscriber and was wondering which issue is the one with the cheesecake recipes?

I like baking, especially cheesecakes, so if you have any other favorites please post them.

Thanks in advance!

Dianne

[Pat]

Glad to help out! I haven't tried this so I can't tell you how it tastes. Let me know if you try it if you liked it.

* Exported from MasterCook *

German Chocolate Cheesecake

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Crust:
2/3 cup all-purpose flour
2 tablespoons sugar
2 tablespoons chilled butter or stick margarine -- cut into small pieces
1 tablespoon ice water
Cooking spray
Filling:
1/2 cup Dutch process cocoa
1/2 cup fat-free hot fudge topping
1/4 cup 2% reduced-fat milk
2 blocks fat-free cream cheese -- (8-ounce) softened
1 1/2 cups 1/3 less fat cream cheese -- (12 ounces) softened
1 1/2 cups sugar
3 tablespoons all-purpose flour
2 teaspoons vanilla extract
1/4 teaspoon coconut extract
2 large eggs
2 large egg whites
Topping:
2/3 cup fat-free caramel sundae topping
1/3 cup chopped pecans -- toasted
1/3 cup flaked sweetened coconut -- toasted

1. Preheat oven to 400 degrees.

2. To prepare crust, lightly spoon flour into dry measuring cups; level with a knife. Place 2/3 cup flour and 2 tablespoons sugar in a
food processor; pulse until combined. Add butter; pulse 3 times or until the mixture resembles coarse meal. With processor on, pour ice water through chute, processing just until blended (do not form a ball). Press into bottom of a 9-inch springform pan coated with
cooking spray. Bake at 400 degrees for 8 minutes or until lightly browned. Cool on a wire rack. Reduce oven temperature to 325 degrees.

3. To prepare filling, combine cocoa, fudge topping, and milk in a small bowl. Beat cheeses at high speed of a mixer until smooth. Add 1-1/2 cups sugar, 3 tablespoons flour, and extracts. Add eggs and egg whites, 1 at a time, beating well after each addition. Add chocolate mixture; beat well.

4. Pour cheese mixture into prepared pan. Bake at 325 degrees for 1 hour and 5 minutes or until almost set. Cheesecake is done when the
center barely moves when pan is touched. Remove cheesecake from oven; run knife around outside edge. Cool to room temperature.

5. To prepare the topping, combine caramel sundae topping, chopped pecans, and toasted coconut; spread over cheesecake. Cover cheesecake, and chill at least 8 hours. Yield: 16 servings (serving
size: 1 wedge).

CALORIES 314 (29% from fat); FAT 10g (sat 5.3g, mono 3.2g, poly 0.8g); PROTEIN 9.7g; CARB 46.1g; FIBER 1.1g; CHOL 53mg; IRON 1.2mg;
SODIUM 352mg; CALC 128mg


Source:
"Cooking Light YEAR: 2000 ISSUE: August PAGE: 135"

NOTES : Spread the coconut-pecan caramel topping over the cooled cheesecake, almost like frosting on a cake.

[Concha]

The Cappuccino Cheesecake with Fudge Sauce from CL 9-99 (pg 106) is very good, and you really should try the Lemon Swirled Cheesecake that was on the cover of CL May 2000 (pg 202). I wasn't going to try it until other "b-boarders" raved about it; it really is as good as claimed.

[Angela]

Lucky, the cheesecake issue was August 2000, starting on page 135. The cooking light club I'm in made 3 of them for our last get together. They were the:
Chocolate-Mint--very good, I wasn't sure I'd like it not being a big fan of mint, but it was a nice, mild mint flavor
Banana-Split--this also was very good. I would also eat this without the toppings because the banana was a good flavor.
Zebra-Stripe--this was also good (I made this one for the group), though I liked the other ones better. You definitely want to have two spatulas to do the layering of the chocolate and vanilla. I had to clean my spatula after each layer so I wouldn't get the colors mixed.

[Stacey Strawn]

Lucky-
OK, so I work here and could be viewed as biased, but I have recipes that I like more than others and some I don't like at all. I made the German-Chocolate Cheesecake for my Mom's Big 50 this year and I bought one of those fluffy frosting bakery sheet cakes to accomodate a large crowd. Let me just tell you that grown men were actually fighting over the cheesecake before the sheet cake was ever cut!! This cheesecake is one I made for Thanksgiving several years ago. It may have even been the first cheesecake I ever made, but I liked it tremendously and still think it's a perfect "not too sweet" dessert!
Hope you'll try one!
Stacey

Maple-Pecan Cheesecake

SOURCE: Cooking Light YEAR: 1996 ISSUE: NOV/DEC PAGE: 95

INGREDIENTS FOR 12 SERVINGS:
2/3 cup graham cracker crumbs (about 8 cookie squares)
2 tablespoons sugar
1 tablespoon margarine, melted
1/2 teaspoon ground cinnamon
Cooking spray
2 (8-ounce) blocks Neufchatel cheese, softened
2 (8-ounce) blocks fat-free cream cheese, softened
2 tablespoons cornstarch
1/4 teaspoon salt
1-1/4 cups maple syrup
3 large egg whites
1/4 cup chopped pecans, toasted
1 pecan half (optional)
Flowering mint sprig (optional)

INSTRUCTIONS:
tip: Mix crust ingredients in springform pan, then press to form crust.

1. Preheat oven to 400 degrees.

2. Combine first 4 ingredients in a bowl; toss with a fork until blended. Press crumb mixture into bottom of an 8-inch springform pan coated with cooking spray. Bake at 400 degrees for 8 minutes. Let cool on a wire rack.

3. Combine cheeses, cornstarch, and salt in a large bowl; beat at high speed of a mixer until smooth. Gradually add maple syrup; beat
well. Add egg whites; beat just until well-blended.

4. Preheat oven to 525 degrees.

5. Pour half of cheese mixture into prepared pan, and sprinkle with chopped pecans. Top with remaining cheese mixture. Bake at 525
degrees for 7 minutes. Reduce oven temperature to 200 degrees, and bake 45 minutes or until almost set. Remove cheesecake from oven, and
let cool to room temperature. Cover and chill at least 8 hours. Garnish with pecan half and mint, if desired. Yield: 12 servings
(serving size: 1 wedge).

NUTRITIONAL INFORMATION:
CALORIES 282 (39% from fat); FAT 12.2g (sat 5.9g, mono 4g, poly 1g); PROTEIN 10.5g; CARB 32.6g; FIBER 0.2g; CHOL 35mg; IRON 0.8mg; SODIUM 489mg; CALC 162mg