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German Chocolate Cheesecake

Nutrition Facts Canadian

Nutrition Facts Canadian
Valeur Nutritive
1 slice 133g Total Servings: 18

% Daily Value Amount
% valeur quotidienne Teneur
Calories / Calories
320
Fat / Lipides
19 g
29%
Saturated / Saturé
10 g
50%
+ Trans / Trans
0g
Cholesterol / Cholestérol
80mg
26%
Sodium / Sodium
130mg
5%
Carbohydrate / Glucides
34g
11%
Fibre / Fibres
2g
8%
Sugars / Sucres
27g
Protein / Protéines
4g

30%
Vitamin A / Vitamine A
0%
Vitamin C / Vitamine C
5%
Calcium / Calcium
5%
Iron / Fer
0%
Niacin / Niacine
2%
Thiamine / Thiamine
2%
Riboflavin / Riboflavine
2%
Folate / Folate
* Based on a 2000 calorie diet


Nutrition Facts US

Nutrition Facts US
Per 1 slice 133g Total Servings: 18

Amount Per Serving
Calories
320
Calories from Fat
171
% Daily Value *
Total Fat
19 g
29%
Saturated Fat
10 g
50%
+ Trans
0g
Cholesterol
80mg
26%
Sodium
130mg
5%
Total Carbohydrates
34g
11%
Fiber
2g
8%
Sugars
27g
Protein
4g

Vitamin A 30% • Vitamin C 0%
Calcium 5% • Iron 2%
Thiamine 2% • Riboflavin 2%
Niacin 0% • Folate 2%
* Based on a 2000 calorie diet


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Prep time

25 mins

Cook time

80 mins

Total time

405 mins

Ingredients  

Base

  • 1 pkg. Kinnikinnick Chocolate KinniTOOS® sandwich crème cookies (220g)

  • 3tbsp soft butter (45g)



Filling

  • 3 (8oz) pkgs. cream cheese (750g)

  • ¾ cup granulated sugar (125g)

  • 3 eggs (168g)

  • 1 tsp vanilla extract (5g)

  • 8oz semi-sweet chocolate (melted) (225g)


Topping

  • 1 cup evaporated milk (250g)

  • 1 cup brown sugar (260g)

  • ½ cup butter (125g)

  • 1 tsp vanilla (5g)

  • 1 egg yolk (30g)

  • 2 cups flaked coconut (200g)

  • 1cup pecans (optional)


 


Directions for Cheesecake Filling & Base

Cut a piece of parchment paper to cover base of 9inch spring form pan. Using a food processer chop Chocolate KinniTOOS® until fine. Add 3tbsp soft butter and mix until combined. Press into the base and ¼ of the way up side edges of prepared spring form pan. Wrap outside of pans base with tin foil to create a water proof barrier. Set aside.

Preheat oven to 325°F (162°C)


In a medium bowl beat cream cheese until smooth, scraping down in between mixing (approximately 5-7 minutes). Add granulated sugar and mix until smooth. Beat in eggs one at a time, scraping down bowl after each addition. Slowly add vanilla and melted chocolate to creamed mixture. Mix just until combined.


Pour batter over prepared chocolate crust base. Place filled spring form pan on a baking sheet and place in preheated oven. Add water to baking pan up to ½ the depth of the baking pan. Bake for 60-70 minutes. Cool for 15 minutes before cooling in refrigerator for minimum 4 hours or overnight.


Topping

In a medium saucepan combine evaporated milk, brown sugar, butter, vanilla and egg yolk. Cook over medium low heat until mixture is thickened (7-10 minutes). Remove from heat and stir in coconut and pecans (if desired). Let cool to room temperature. Spread on cooled cheesecake. Let set up for minimum 1 hour before removing outer pan ring from cheesecake. Carefully lift off serving base and parchment onto serving tray. Drizzle with additional melted chocolate if desired. Serves 18


 

Tips & Variations

Topping can be made ahead of time to save time

 

 

 

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10940 - 120th Street NW

Edmonton, AB

T5H 3P7 Canada

P: 1 (780) 424-2900

TF: 1 (877) 503-4466

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