In the heart of every family kitchen, there’s a cherished recipe book that holds the secrets of generations past. Today, I want to share a timeless and elegant recipe from my own collection – the German Chocolate Cheesecake. This delightful dessert has a rich history dating back to 1852 when German’s sweet baking chocolate was created by Samuel German. Although the chocolate is not actually German, it pays tribute to Mr. German and has become a beloved treat in the heartland, perfect for gatherings or a special family Sunday dinner.

The Perfect Pairing

A slice of this sumptuous cheesecake goes perfectly with a steamy cup of coffee or a glass of ice-cold milk. If you’re looking to dress it up for a special occasion, serve it with a dollop of whipped cream or a handful of fresh berries. The smooth, rich cheesecake paired with a simple accompaniment is a match made in heaven.

A Taste of Elegance

Servings: 12

Ingredients:

• For the crust:
  • 1 1/2 cups chocolate wafer cookie crumbs
  • 1/4 cup unsalted butter, melted
• For the filling:
  • 4 (8-ounce) packages cream cheese, softened
  • 1 1/4 cups granulated sugar
  • 1/4 cup unsweetened cocoa powder
  • 4 large eggs
  • 1 cup chopped German’s sweet chocolate or semi-sweet chocolate
  • 1 teaspoon pure vanilla extract
• For the coconut-pecan topping:
  • 1 cup evaporated milk
  • 1 cup granulated sugar
  • 3 large egg yolks, lightly beaten
  • 1/2 cup unsalted butter
  • 1 teaspoon vanilla extract
  • 1 1/3 cups sweetened shredded coconut
  • 1 cup chopped pecans

Directions:

1. Preheat your oven to 350°F (175°C). Lightly grease a 9-inch springform pan.
2. For the crust, combine chocolate wafer crumbs with melted butter, stirring until well mixed. Press the mixture firmly into the bottom of the prepared pan.
3. In a large bowl, beat the cream cheese, granulated sugar, and cocoa powder until smooth and creamy. Add the eggs one at a time, blending well after each addition. Fold in the chopped chocolate and vanilla extract. Pour the filling over the crust.
4. Bake the cheesecake for about 55-60 minutes, or until the center is set. While the cheesecake bakes, prepare the topping. In a saucepan, combine evaporated milk, sugar, egg yolks, and butter. Cook over medium heat, stirring constantly until thickened, about 12 minutes. Remove from heat and stir in vanilla, coconut, and pecans. Let it cool to room temperature.
5. Once the cheesecake and topping have cooled, spread the coconut-pecan mixture over the top of the cheesecake.
6. Refrigerate the cheesecake for at least 4 hours, or overnight, to allow the flavors to meld and the cheesecake to set properly before serving.

Variations & Tips:

• For a gluten-free version, use your favorite gluten-free chocolate cookies for the crust.
• If you prefer a less sweet cheesecake, opt for dark chocolate in both the cheesecake and the topping.
• Use a water bath while baking to prevent cracks on the surface of your cheesecake. Wrap the outside of the springform pan with foil and place it in a larger baking dish filled with an inch or two of water before baking.
• Toast the pecans lightly before adding them to the topping to enhance the flavor.

Now, savor every creamy and chocolatey bite of this German Chocolate Cheesecake. Let it take you on a journey of heritage and warmth, reminding you of the simple pleasures shared with loved ones.

Bonus Recipe: Slow Cooker Salisbury Steak

There’s nothing quite like the savory aroma of a home-cooked meal wafting through your kitchen, especially when it involves classic comfort food. In this easy-to-follow recipe, we’ll guide you through the steps of creating mouthwatering Slow Cooker Salisbury Steak. Gather your ingredients, and let’s embark on a culinary journey that promises both simplicity and deliciousness.

Ingredients:

For the Patties:

• 1 1/2 pounds ground beef
• 1 egg
• 1/4 cup minced onion
• 1/4 cup breadcrumbs
• 1 clove garlic, crushed
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

For the Gravy:

• 1 small onion, sliced
• 6 ounces mushrooms, sliced
• 1 1/2 cups beef broth
• 1 package brown gravy mix
• 1 tablespoon ketchup (optional)
• 1 tablespoon Dijon mustard (optional)
• 2 tablespoons cornstarch

Directions:

1. Begin by mixing all the patty ingredients together and forming small patties approximately 3/4 inch thick.
2. Create a cozy bed of sliced onions and mushrooms in the slow cooker.
3. In a skillet, brown the steak patties on both sides. For an extra burst of flavor, we recommend this step, although you can place the raw patties directly into the slow cooker if you’re pressed for time.
4. Place the browned patties on top of the onions and mushrooms in the slow cooker.
5. Mix all the remaining ingredients (except cornstarch) to create a delectable sauce, then pour it over the meat and vegetables. Cover and let it simmer on low for 5 hours, allowing the flavors to meld and intensify.
6. After 5 hours, remove the patties. Turn the slow cooker to high, whisk in the cornstarch, and let the magic happen as the sauce thickens.
7. Return the patties to the slow cooker, allowing them to soak up the rich sauce before serving.

Total Time: 5 hours 15 minutes
Calories per Serving: 520 kcal (Servings: 4)

Indulge in this culinary creation that marries simplicity with incredible taste. Slow Cooker Salisbury Steak is not just a meal; it’s a comforting experience that brings the heart of your kitchen to life. Enjoy!