German Chocolate Mini Cheesecakes
These German Chocolate Mini Cheesecakes combine everyone's favorite german chocolate cake with rich homemade cheesecake into delicious individual desserts.
Servings: 24 mini cheesecakes
- 10 ounces graham crackers or you can use coconut cookies, chocolate grahams, or a combo
- 10 tablespoons unsalted butter melted
Coconut Pecan Topping:
- 1 1/2 cups sweetened shredded coconut or flaked coconut
- 1 cup pecans
- 1 cup granulated sugar
- 2/3 cup heavy cream
- 1/3 cup milk
- 3 large egg yolks lightly beaten
- 1/2 cup unsalted butter cut into pieces
- 1/8 teaspoon salt
- 1 teaspoon pure vanilla extract
To make the crust:
Prepare two muffin pans with parchment muffin liners. If you only have one pan, you should cut the recipe in half or plan to put the other half of the ingredients in a springform pan.
To make the crumbs, pulse in food processor until you only see fine crumbs, about 1 minute.
Thoroughly combine crumbs and melted butter. Press an even layer firmly into bottom of each muffin liner, about a tablespoon in each cup.
To make the cheesecake filling:
In a stand mixer bowl, beat cream cheese on medium high speed with the paddle attachment until completely smooth and fluffy, scraping occasionally, about 3 minutes.
Add the sugar and cream mixture until well combined. Scrape again.
Add whole eggs and egg yolks. Mix until combined. Scrape again.
In a separate bowl mix cocoa powder, cornstarch, vanilla extract, almond extract, and heavy cream. Stir very well to get any and all cornstarch lumps out. Combine well with the cream cheese mixture. Pour batter into a clean bowl through a fine mesh strainer to ensure a super smooth consistency.
To bake cheesecake:
Preheat oven to 350 degrees F.
Pour cheesecake batter onto crust filled liners. The level should be close to the top but not overflowing out of the paper.
Bake at 350 degrees F for 10 minutes. Reduce heat to 275 degrees F and bake and additional 25-30 minutes.
Cover loosely with plastic wrap and chill overnight in muffin pan before removing mini cheesecakes.
To make the coconut pecan topping:
While the cheesecakes are cooking, toast the sweetened coconut and pecans over very low heat in large pan, stirring frequently. As soon as the coconut is mostly golden, remove from heat and allow to cool.
In a medium saucepan, combine the sugar, cream, milk, egg yolks, butter, and salt. Cook over medium heat, stirring constantly. When the mixture just begins to boil and thicken, remove from heat and let sit for about 5 minutes. Stir in the toasted coconut/pecan mixture and vanilla extract. Let cool until thickened, about 60 minutes. When ready to assemble, spoon some topping onto each mini cheesecake.
Calories: 422kcal | Carbohydrates: 34g | Protein: 5g | Fat: 31g | Saturated Fat: 16g | Cholesterol: 138mg | Sodium: 261mg | Potassium: 128mg | Fiber: 1g | Sugar: 26g | Vitamin A: 915IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 1mg