German Chocolate Cheesecake

[Guest guest]

<?xml version= " 1.0 " standalone= " yes " encoding= " ISO-8859-1 " ?>

<!DOCTYPE mx2 SYSTEM " mx2.dtd " >

<mx2 source= " MasterCook 5.0 " date= " August 15, 2000 " >

<Summ>

<Nam>

German Chocolate Cheesecake

</Nam></Summ>

<RcpE name= " German Chocolate Cheesecake " author= " Cooking Light, August 2000 " >

<RTxt>

<![CDATA[

* Exported from MasterCook *

 

German Chocolate Cheesecake

 

Recipe By :Cooking Light, August 2000

Serving Size : 16 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

CRUST:

2/3 cup all-purpose flour

2 tablespoons sugar

2 tablespoons chilled butter or stick margarine -- cut into small

piece

1 tablespoon ice water

Cooking spray

FILLING:

1/2 cup Dutch process cocoa

1/2 cup fat-free hot fudge topping

1/4 cup 2% reduced-fat milk

2 8-ounce blocks fatfree cream cheese -- softened

1 1/2 cups 1/3-less-fat cream cheese -- softened (12 ounces)

1 1/2 cups sugar

3 tablespoons all-purpose flour

2 teaspoons vanilla extract

1/4 teaspoon coconut extract

2 large eggs

2 large egg whites

TOPPING:

2/3 cup fat-free caramel sundae topping

1/3 CUP chopped pecans -- toasted

1/3 cup flaked sweetened coconut -- toasted

 

1. Preheat oven to 400°.

 

2. To prepare crust, lightly spoon flour into dry measuring cups; level with a

knife. Place 2/3 cup flour and 2 tablespoons sugar in

a food processor; pulse until combined. Add butter; pulse 3 times or until the

mixture resembles coarse meal. With processor on,

pour ice water through chute, processing just until blended (do not form a

ball), Press into bottom of a 9-inch springform pan

coated with cooking spray. Bake at 400° for 8 minutes or until lightly browned.

Cool on a wire rack. Reduce oven temperature to

325°.

 

3. To prepare filling, combine cocoa, fudge topping, and milk in a small bowl.

Beat cheeses at high speed of a mixer until smooth.

Add 1 1/2 cups sugar, 3 tablespoons flour, and extracts. Add eggs and egg

whites, 1 at a time, beating well after each addition. Add

chocolate mixture; beat well.

 

4. Pour cheese mixture into prepared pan. Bake at 325° for 1 hour and 5 minutes

or until almost set. Cheesecake is done when the

center barely moves when pan is touched. Remove cheesecake from oven; run knife

around outside edge. Cool to room temperature.

 

5. To prepare the topping, combine caramel sundae topping, chopped pecans, and

toasted coconut; spread over cheesecake. Cover

cheesecake, and chill at least 8 hours. Yield: 16 servings (serving size: 1

wedge).

 

CALORIES 314 (29% from fat); FAT 10g (sat 5.3g, mono 3.2g. poly 0.8g); PROTEIN

9.7g: CARB 46.1g; FIBER 1.1g; CHOL 53mg; IRON 1.2mg;

SODIUM 352mg; CALC 128mg

 

Source:

" Martha Condra "

S(Formatted by):

" KES on 8/15/00 "

Copyright:

" 2000 Southern Living Inc. "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 131 Calories (kcal); 2g Total Fat; (15% calories from fat); 2g

Protein; 26g Carbohydrate; 23mg Cholesterol; 14mg Sodium

Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1

1/2 Other Carbohydrates

 

NOTES : Spread the coconut-pecan caramel topping over the cooled cheesecake,

almost like frosting on a cake.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

 

]]>

</RTxt>

<Serv qty= " 16 " />

<PrpT elapsed= " 0:00 " />

<IngR name= " CRUST: " code= " S " ></IngR>

<IngR name= " all-purpose flour " unit= " cup " qty= " 2/3 " ></IngR>

<IngR name= " sugar " unit= " tablespoons " qty= " 2 " ></IngR>

<IngR name= " chilled butter or stick margarine " unit= " tablespoons " qty= " 2 " >

<IPrp>

cut into small pieces

</IPrp>

</IngR>

<IngR name= " ice water " unit= " tablespoon " qty= " 1 " ></IngR>

<IngR name= " Cooking spray " ></IngR>

<IngR name= " FILLING: " code= " S " ></IngR>

<IngR name= " Dutch process cocoa " unit= " cup " qty= " 1/2 " ></IngR>

<IngR name= " fat-free hot fudge topping " unit= " cup " qty= " 1/2 " ></IngR>

<IngR name= " 2% reduced-fat milk " unit= " cup " qty= " 1/4 " ></IngR>

<IngR name= " blocks fatfree cream cheese " unit= " 8-ounce " qty= " 2 " >

<IPrp>

softened

</IPrp>

</IngR>

<IngR name= " 1/3-less-fat cream cheese " unit= " cups " qty= " 1 1/2 " >

<IPrp>

softened (12 ounces)

</IPrp>

</IngR>

<IngR name= " sugar " unit= " cups " qty= " 1 1/2 " ></IngR>

<IngR name= " all-purpose flour " unit= " tablespoons " qty= " 3 " ></IngR>

<IngR name= " vanilla extract " unit= " teaspoons " qty= " 2 " ></IngR>

<IngR name= " coconut extract " unit= " teaspoon " qty= " 1/4 " ></IngR>

<IngR name= " eggs " unit= " large " qty= " 2 " ></IngR>

<IngR name= " egg whites " unit= " large " qty= " 2 " ></IngR>

<IngR name= " TOPPING: " code= " S " ></IngR>

<IngR name= " fat-free caramel sundae topping " unit= " cup " qty= " 2/3 " ></IngR>

<IngR name= " chopped pecans " unit= " CUP " qty= " 1/3 " >

<IPrp>

toasted

</IPrp>

</IngR>

<IngR name= " flaked sweetened coconut " unit= " cup " qty= " 1/3 " >

<IPrp>

toasted

</IPrp>

</IngR>

<DirS>

<DirT>

1. Preheat oven to 400°.

</DirT>

<DirT>

2. To prepare crust, lightly spoon flour into dry measuring cups; level with a

knife. Place 2/3 cup flour and 2 tablespoons sugar in

a food processor; pulse until combined. Add butter; pulse 3 times or until the

mixture resembles coarse meal. With processor on,

pour ice water through chute, processing just until blended (do not form a

ball), Press into bottom of a 9-inch springform pan

coated with cooking spray. Bake at 400° for 8 minutes or until lightly browned.

Cool on a wire rack. Reduce oven temperature to

325°.

</DirT>

<DirT>

3. To prepare filling, combine cocoa, fudge topping, and milk in a small bowl.

Beat cheeses at high speed of a mixer until smooth.

Add 1 1/2 cups sugar, 3 tablespoons flour, and extracts. Add eggs and egg

whites, 1 at a time, beating well after each addition. Add

chocolate mixture; beat well.

</DirT>

<DirT>

4. Pour cheese mixture into prepared pan. Bake at 325° for 1 hour and 5 minutes

or until almost set. Cheesecake is done when the

center barely moves when pan is touched. Remove cheesecake from oven; run knife

around outside edge. Cool to room temperature.

</DirT>

<DirT>

5. To prepare the topping, combine caramel sundae topping, chopped pecans, and

toasted coconut; spread over cheesecake. Cover

cheesecake, and chill at least 8 hours. Yield: 16 servings (serving size: 1

wedge).

</DirT>

<DirT>

CALORIES 314 (29% from fat); FAT 10g (sat 5.3g, mono 3.2g. poly 0.8g); PROTEIN

9.7g: CARB 46.1g; FIBER 1.1g; CHOL 53mg; IRON 1.2mg;

SODIUM 352mg; CALC 128mg

</DirT>

</DirS>

<Srce>

Martha Condra

</Srce>

<AltS label= " Formatted by " source= " KES on 8/15/00 " />

<CpyR>

2000 Southern Living Inc.

</CpyR>

<Note>

Spread the coconut-pecan caramel topping over the cooled cheesecake, almost like

frosting on a cake.

</Note>

</RcpE></mx2>