Oh Happy Day. Clouds parting, angels singing, Hallelujah and all that jazz. This cheesecake made me that happy!
My hubby had a birthday this week. When I asked him what kind of cake he would like he said he either wanted a German Chocolate Cake or a cheesecake. Why not have both? After figuring out that I wanted to make a German Chocolate Cheesecake, I needed to figure out how I was going to make it. After asking my chef in Baking Class how he would make it, I was ready to get to baking. I used the chocolate cake recipe I like (Hershey’s Dark Chocolate Cake) and the cheesecake recipe I like to use along with a fresh toasted coconut and warm pecan frosting. It turned out awesome. You really should try this cheesecake!
Enjoy!

Hersheys “Especially Dark” Chocolate Cake

Ingredients

2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY’S SPECIAL DARK Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

Directions

1 Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
2 Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into the prepared pans.
3 Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.

For the Cheesecake

New York Cheesecake
Source: On Cooking 5th Edition
Inspiration for Assembly: Chef Jason S.
Slightly adapted to include directions for assembly

24 oz cream cheese room temperature
7 oz granulated sugar
4 eggs
1 oz cake flour or corn starch
1/2 Tablespoon vanilla extract
3/4 Teaspoon lemon zest, grated fine
7 fl. oz heavy cream

Before making cheesecake, first start the assembly of your crust.
Take cooled chocolate cake (removed from pans). Cut one of the cakes in half to make two thin discs. Set one disc aside. Place one disc of chocolate cake in the bottom of a greased 9 inch spring form pan. Cube up second disc and part of second cake round and make one layer of the cubes over cake “crust”. The cheesecake batter will coat the cubes of cake and also run down between them.
P.S. You will have extra cake left- I made a trifle from mine. You can make this your snacking cake if you like. 🙂
Now you can make your cheesecake batter.
Preheat the oven to 300 F
Blend the cream cheese and sugar on low speed in the bowl of a mixer fitted with the paddle attachment until no lumps remain. Scrape down the bowl often.
Add the eggs, one at a time, waiting for each egg to be fully incorporated before adding more. Scrape down the bowl.
Add the flour and mix until combined. Add the remaining ingredients (vanilla extract, lemon zest and heavy cream). Mix well to blend.
Pour the cheesecake over the crust and cake cubes.
Place cheesecake on middle rack of oven. Place another large empty pan in the rack below the cheesecake and fill that pan 1/2 way up with hot water. Bake until the batter is set and no longer trembles, approx 75-90 minutes. Do not open the oven! My cheesecake took about 80 minutes. Once the cheesecake is baked, turn off the oven and open the door, leaving the cake on the rack. After 30 minutes, remove cheesecake. Refrigerate to set.

Now last but not least prepare your frosting!

German Chocolate Cake Frosting
*slightly adapted

Ingredients
1 cup evaporated milk
1 cup white sugar
3 egg yolk, beaten with 1 teaspoon water
1/2 cup margarine
1 teaspoon vanilla extract
1 cup chopped pecans
1 cup flaked coconut

Directions
1. In a large saucepan combine evaporated milk, sugar, egg yolks, margarine and vanilla. Cook over low heat, stirring constantly, until thick.
2. Toast pecans and coconut in a dry pan over medium heat until the coconut begins to brown and the pecans and coconut become fragrant.
3. Remove from heat and stir in pecans and coconut to thickened mixture. Allow frosting to cool 15-20 minutes. Stir every 5 minutes or so. I left my frosting out and did not put it in the fridge so it would be easier to frost later.

To Frost: Gently remove spring form pan from cheesecake. Spread cooled frosting over cheesecake before serving.

Prepare for heaven people. Prepare for heaven.