German Chocolate Cheesecake

Spread the coconut-pecan caramel topping over the cooled cheesecake, almost like frosting on a cake.


16 servings (serving size: 1 wedge)

Recipe from

Cooking Light

Nutritional Information

Calories 314
Caloriesfromfat 29 %
Fat 10 g
Satfat 5.3 g
Monofat 3.2 g
Polyfat 0.8 g
Protein 9.7 g
Carbohydrate 46.1 g
Fiber 1.1 g
Cholesterol 53 mg
Iron 1.2 mg
Sodium 352 mg
Calcium 128 mg


2/3 cup all-purpose flour
2 tablespoons sugar
2 tablespoons chilled butter or stick margarine, cut into small pieces
1 tablespoon ice water
Cooking spray
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 fat-free cream cheese, softened
1 1/2 cups (12 ounces) 1/3-less-fat cream cheese, softened
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
2/3 cup fat-free caramel sundae topping
1/3 cup chopped pecans, toasted
1/3 cup flaked sweetened coconut, toasted


Preheat oven to 400°.

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°.

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.

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.

To prepare the topping, combine caramel sundae topping, chopped pecans, and toasted coconut; spread over cheesecake. Cover cheesecake, and chill at least 8 hours.