Dear Lord, Please forgive me for I have sinned!
I have committed the ULTIMATE sin..................I took a recipe and created a Sugar Free German Chocolate Cheese Cake, and HOLY MOLY is it good! WOW!!! That's all I can say.
Somebody put a lock on the fridge!
Hugs
Cathi
Somebody put a lock on the fridge!
Hugs
Cathi
Hugs,
MOM
Open RNY~March 10, 2005 ~ 237/121 (116lbs GONE)
TT April 4, 2006
It's a small world after all.....
German Chocolate Cheesecake Recipe This is an impressive German chocolate cheesecake.
Ingredients: ·
Coconut Pecan Topping: ·
1/2 cup or 1 stick butter or margarine ·
1/4 cup light brown sugar (I used the splenda brown sugar)) ·
2 tablespoon light cream ·
2 tablespoon corn syrup ·
1 cup flaked coconut ·
1/2 cup chopped pecans ·
1 teaspoon. vanilla (I used sf german chocolate cake syrup)· .
FILLING ·
4 bars (4oz.)Hershey's semisweet baking chocolate,broken into pieces ·
3 pkgs. (8 oz. each) cream cheese softened ·
3/4 cup sugar (baking splenda) ·
1/2 cup sour cream ·
2 teaspoons vanilla (SF German Chocolate Cake syrup) ·
2 tablespoons all purpose flour ·
3 eggs · . ·
Coconut-Pecan Crust: ( I didnt make this crust, I just used already made graham crack pie crust) ·
1 cup graham cracker crumbs ·
2 tablespoon sugar ·
1/3 cup butter, melted ·
1/4 cup coconut ·
1/4 cup pecans,chopped
Preparation: Topping
Melt butter with sugar, stir in remaining topping ingredients and set aside.
Crust
Combine crust ingredients; press into pan and bake at 350° for about ten minutes. Cool and set aside.
Heat oven to 450°.
In microwave bowl, melt chocolate until smooth. Set aside. In large mixing bowl, combine cream cheese, sugar, sour cream, and vanilla; beat with a mixer until smooth. Add flour 1 tablespoon at time, blending well after each addition. Add eggs and melted chocolate; blend well. Pour into crust. Bake 10 minutes without opening oven door; reduce oven to 250° and continue baking 35 minutes. Remove from oven. With knife loosen sides and and cool completely. Remove from pan. Spread topping on top and refrigerate until firm. Store uneaten portion covered, in refrigerator.
You can use a large spring form pan, but I just used the ready made graham cracker pie crust.
Ingredients: ·
Coconut Pecan Topping: ·
1/2 cup or 1 stick butter or margarine ·
1/4 cup light brown sugar (I used the splenda brown sugar)) ·
2 tablespoon light cream ·
2 tablespoon corn syrup ·
1 cup flaked coconut ·
1/2 cup chopped pecans ·
1 teaspoon. vanilla (I used sf german chocolate cake syrup)· .
FILLING ·
4 bars (4oz.)Hershey's semisweet baking chocolate,broken into pieces ·
3 pkgs. (8 oz. each) cream cheese softened ·
3/4 cup sugar (baking splenda) ·
1/2 cup sour cream ·
2 teaspoons vanilla (SF German Chocolate Cake syrup) ·
2 tablespoons all purpose flour ·
3 eggs · . ·
Coconut-Pecan Crust: ( I didnt make this crust, I just used already made graham crack pie crust) ·
1 cup graham cracker crumbs ·
2 tablespoon sugar ·
1/3 cup butter, melted ·
1/4 cup coconut ·
1/4 cup pecans,chopped
Preparation: Topping
Melt butter with sugar, stir in remaining topping ingredients and set aside.
Crust
Combine crust ingredients; press into pan and bake at 350° for about ten minutes. Cool and set aside.
Heat oven to 450°.
In microwave bowl, melt chocolate until smooth. Set aside. In large mixing bowl, combine cream cheese, sugar, sour cream, and vanilla; beat with a mixer until smooth. Add flour 1 tablespoon at time, blending well after each addition. Add eggs and melted chocolate; blend well. Pour into crust. Bake 10 minutes without opening oven door; reduce oven to 250° and continue baking 35 minutes. Remove from oven. With knife loosen sides and and cool completely. Remove from pan. Spread topping on top and refrigerate until firm. Store uneaten portion covered, in refrigerator.
You can use a large spring form pan, but I just used the ready made graham cracker pie crust.
Hugs,
MOM
Open RNY~March 10, 2005 ~ 237/121 (116lbs GONE)
TT April 4, 2006
It's a small world after all.....
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