German Chocolate Cheesecake

Everyone loves cheesecake and chocolate and cheesecake seems like the
perfect combination.
This is an easy recipe to put together and the German chocolate and caramel
makes for a scrumptious and very attractive cheesecake dessert. You can make
the caramel topping from melted caramels but caramel ice cream topping works
just as well and saves a little time. This recipe can be made a day or two
in advance of the dinner.

For the crust:
2 cups chocolate graham cracker crumbs (about two inner packages of graham
crackers). Chocolate cookie crumbs may be substituted.
6 tablespoons butter, melted.

For the filling:
2 1/2 eight-ounce packages of cream cheese
1 cup granulated sugar
2 tablespoons all-purpose flour
1/4 teaspoon salt
3 large eggs
1 teaspoon vanilla
2 tablespoons milk

For the toppings:
1 cup chopped pecans or walnuts
For the chocolate topping, combine four ounces of sweet German chocolate
with two tablespoons whipping cream and one tablespoon butter. Melt in a
small saucepan and stir until smooth.
For the caramel topping, melt 12 caramels with 1/3 cup cream in a small
saucepan, stirring until smooth. Or use ice cream topping.

Preheat the oven to 450 F.
In a nine-inch spring form pan, mix the cracker crumbs and the melted
butter. Press the crumb mixture into a crust across the bottom and about one
inch up the sides. Bake the crust for eight minutes.
In a large bowl, cream the cream cheese with the sugar. Add the flour and
salt. Add the eggs, vanilla, and milk all at once. Mix until just combined,
scraping down the sides of the bowl. Pour the filling mix into the crust.
Bake for ten minutes at 450 F. Lower the temperature to 200 F and bake for
an additional 35 to 40 minutes or until the cheesecake filling is set.
After the cheesecake has cooled for ten minutes, with a sharp knife,
loosen the edges of the cheesecake from the pan so that the cake will pull
away from the pan as it cools. Remove the rim of the pan after it has cooled
for about forty-five minutes.
Drizzle the cheesecake with caramel and then with chocolate. Sprinkle
nuts on the cake. Refrigerate until completely cool before serving.

Sandy U.

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