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German Chocolate Cheesecake...It's Amazing!!!



If you love cheesecake and chocolate and especially anything German chocolate, you will love this "German Chocolate Cheesecake!  Every time I post a recipe that involves German Chocolate, I get comments from folks that there is no such chocolate or cake or whatever in Germany and they don't understand why we call such chocolate creations "German" chocolate.  

They would be right, but German Chocolate was not named German chocolate because it's made in Germany or because it has anything to do with Germany.   The chocolate was name for the man who created it, Sam German, who worked for the Baker's chocolate company.   So when you look for German Chocolate, it's on the baking aisle and will be made by Baker's.


I seriously think this is one of the best cheesecakes ever, but I hardly meet a cheesecake I don't like...lol.  You can be the judge!  You do need a springform pan for this, so invest in one if you don't have one.  They come in really handy.  Here is what you will need for this decadent cheesecake:


Crust
1  1/2 cups crushed Oreo crumbs (about 20 cookies)
2  Tbs. brown sugar
1/4 cup butter, melted

Filling
2 (8 oz.) pkg. cream cheese, softened
4 oz. Baker's German Chocolate, melted and cooled
2/3 cups brown sugar, packed
2 Tbs. powdered baking cocoa
5 eggs, lightly beaten
1 tsp. vanilla extract
1 tsp. almond extract

Topping
1 cup flaked coconut
1 cup chopped walnuts or pecans
1/3 cup brown sugar
1/3 cup half and half cream
5 Tbs. of butter

Preheat oven to 350 degrees.


In a small bowl, combine the Oreo crumbs, brown sugar and butter.  Press in the bottom and up the sides of a 9" springform pan. Place the pan on a baking sheet and bake for 10 minutes.  Remove and allow to cool.


In a mixing bowl beat cream cheese until it's smooth.  Beat in the German chocolate, brown sugar and cocoa. Add eggs and beat just until combined.  Add the vanilla and almond extracts.


Place the springform pan in a double thickness of aluminum foil and wrap it around the outside tightly. Fill with the cheesecake filling.


 Place the springform pan in a larger baking pan and fill the larger pan with 1 inch of water.  Place in a 350 degree oven and bake for 50 to 55 minutes.


Remove the springform pan from the hot water bath and allow to cool for about 10 - 15 minutes.  Run a sharp knife around the edge of the pan to loosen the crust.  Allow to cool for about another hour.  Refrigerate for about 4 hours or overnight. 


Combine the topping ingredients in a saucepan over medium heat.  Bring to a boil.  Boil and stir constantly for 3 minutes.    Allow the topping to cool. 



 When it has cooled sufficiently, remove the sides of the springform pan and spread the topping evenly over cheesecake.  Serve.   Be sure to refrigerate leftovers.



German Chocolate Cheesecake!  Your chocolate lovers will thank you!!! 

Mama's Candied Dill Pickles!

 

Mama has been making these "Candied Dill Pickles" for several years now and they have become really popular with all of her friends and family!    These turn regular store bought dill pickles into the most amazing sweet pickles ever and you won't believe how easy this is!!!

This is a pickle recipe anybody can make no matter your level of expertise in the kitchen.  The recipe is only three ingredients!  The main thing in making these successfully, is just following the recipe exactly!   

Here is what you need:

1 gallon whole dill pickles (preferably Vlasic or the best brand you can buy in your area)
7 cups sugar
1 cup apple cider vinegar



Drain all of the liquid off of a gallon of whole dill pickles.  We find that Vlasic pickles work best for this, but if you don't have access to them where you live, use the best dill pickles you do have access to.   Fill the jar with water to the top and place them in the refrigerator for at least 12 hours.  If they are in there longer that's fine also.

Drain all of the water off the pickles.


Slice the pickles in thick, about 1/4 inch, slices.  These are best if you don't slice them too thin. Place the slices in a large mixing bowl.

Pour 7 cups of sugar over the slices.


Pour 1 cup apple cider vinegar over the sugar.


With a large spoon, toss the pickle slices with the sugar and vinegar until the sugar is all dissolved and becomes liquid.   This takes some time.  You can let this sit for about an hour and then toss to aid in the sugar breaking down.  

When the sugar is dissolved, place the pickles in jars.  This will make 6 pints or 3 quarts of pickles.  Leave the jar out on the counter for 3-4 hours or until the liquid is clear and not at all cloudy.  If you need to turn the jar upside down to be sure there is no granulated sugar in the bottom.  

Place in the refrigerator for at least 48 hours! 


After 48 hours they are ready to serve!!!  Keep the jars of pickles refrigerated until you serve them.  Believe me, they will disappear fast!!! 









Caramel Apple Cheesecake!


I love anything with caramel and I also never met a cheesecake I didn't like, so I knew this would be a winner for me and it was!!!  This is a decadent dessert, special enough for holidays or special occasions, but it's really very easy!!! 

Here is what you will need:

1 (9 oz.) prepared graham cracker crust 
1 (21 oz.) cam of apple pie filling
2 (8 oz.) pkgs.. cream cheese, softened to room temperature
2 eggs
1/2 cup sugar
1 tsp. cinnamon
1 tsp. vanilla 
1 cup caramel ice cream topping
3/4 cup chopped walnuts or pecans

Preheat oven to 350 degrees. 

In a mixing bowl, beat the cream cheese with an electric mixer until it's light and fluffy.  Beat in sugar and eggs.   Add the cinnamon and vanilla. 

Place the graham cracker crust on a cookie sheet, just for easier handling and in case of spill overs.  Be sure to use the large 9 oz. crust that says "2 extra servings".  The regular graham cracker crust will not be large enough.   Keebler makes the large crust. 


Spread half of the caramel topping in the bottom of the crust.

Spread half of the apple pie filling over the caramel. 
Put the other half of the caramel topping and the rest of the apple pie filling in a small saucepan over low heat and stir together.  This will be used later for the topping.


  Pour the cheesecake filling over all and spread to the edges.   Place in the preheated 350 degree oven and bake for 30 minutes or until set.   Allow to cool on the counter.

Spread the rest of the apple pie filling  and caramel topping over the top.  Sprinkle with chopped walnuts or pecans.  Cover and chill for 3 hours or until ready to serve! 


This is so yummy!!!   Enjoy!!! 



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