***Cheesecake*** 24 ounces cream cheese, softened and cut into chunks 1/2 cup sugar 2 eggs 1/4 cup sour cream 1 teaspoon vanilla extract ***Chocolate Cake*** 4 ounces unsweetened chocolate 1/2 cup butter 2 cups sugar 4 eggs 2 teaspoons vanilla extract 1 1/2 cup flour ***Chocolate Glaze*** 1/2 cup semisweet chocolate chips 2 tablespoons whipping cream ***German Chocolate Topping*** 2 egg yolks 2/3 cup sugar 1/3 cup butter, cut into small pieces 2/3 cup whipping cream 1 teaspoon vanilla extract 1 cup flaked coconut 1 cup chopped pecans ***Garnish*** whipping cream
For Cheesecake: In bowl of electric mixer or in food processor fitted with metal blade, blend cream cheese, sugar, eggs, sour cream and vanilla extract until smooth. Set aside.
For Chocolate Cake: In large microwave safe bowl, combine chocolate and butter. Microwave on HIGH (100%) power for 2 to 3 minutes, or until just melted. Cool slightly. With fork, beat in sugar, eggs and vanilla extract until smooth. Add flour and mix until blended. Spoon into well-greased 9 1/2-inch springform pan, spreading evenly. Carefully, spread cheese mixture evenly over top of chocolate batter.
Bake in preheated 425 degrees F oven for 15 minutes. Reduce oven temperature to 350 degrees F and continue baking 55 to 60 minutes. Turn oven off, open oven door and let cake cool completely to room temperature in oven. Refrigerate until well chilled.
Remove sides from springform. Invert cake onto serving plate, so cheesecake is on bottom and chocolate cake is on top. Spread sides with Chocolate Glaze. Spread top evenly with German Chocolate Topping. Refrigerate until serving time. Garnish with whipped cream if desired.
For Chocolate Glaze: In small microwave-safe bowl combine chocolate chips with whipping cream. Microwave on HIGH power for 45 to 60 seconds. Beat until smooth. Spread on sides of cheesecake.
For German Chocolate Topping: In small microwave-safe bowl, beat egg yolks. Stir in sugar, butter and whipping cream. Microwave on HIGH power 4 minutes, stirring every minute. Remove from microwave and stir in vanilla extract. Stir in coconut and pecans until well blended. Refrigerate until mixture is of spreading consistency. Spread on top of the cheesecake.
So chocolately, so good! Love this! My family thought I had bought this from our favorite bakery it was so good.
May 4, 2012
This was THE best Cheesecake I have ever had! After reading some of the reviews I was very hesitant on making this, but the end result was amazing and my guests were in heaven! This is what I did. For the Chocolate cake I cooked it for 10 minutes at 425' turned the oven down to 350' then poured the cheesecake layer on top, I cooked this for 35 minutes and let it cool in the oven as stated. The glaze and topping I did the same no tweaking and like I said this will diffidently be a do over!
May 19, 2011
jhowell1939 Member since: May 19, 2011
Recipe is way off. Cake was way overcooked and had a tough crust and a skin on top of the cheesecake. It also cracked. I don't know what the 425 for 15 mins was for but I would try it again at just 350, in a water bath and check it starting at 45 mins.
Oct 17, 2009
Definitely agree that the cake part is too much. I will try this recipe again but will make half the chocolate cake part and double the cheesecake part. Also, will cook in a water bath, like recommended in other cheesecake recipes. And definitely will cook less than the suggested 50 minutes. Didn't read the reviews or I would have known to check at 40 minutes. My cake was definitely overdone which made it dry. Also, it requires more than 1- 2 hours.
The time in the oven to cool should average an hour and then a good 4-6 hours in the refrigerator.
This cake has great potential, and will try it again with the modifications. Took it to a party tonight and in spite of it being dry, it was the most eaten desert and did get compliments!
May 11, 2009
DELICIOUS despite a couple of blunders. Baked 50 minutes per recipe but cheesecake-top cracked and firmed cake side making it more like a chocolatey crust. Had to frost the cheesecake and serve with cake side at the bottom. All in all it was still a beautiful and rich & tasty cheesecake.
Dec 17, 2006
I was delighted to find this recipe as I have worked out my own version of a recipe for my favorite dessert at Cheesecake Factory. (Incidentally there is now an item called Chris' Outrageous Cake on the menu which is similar and equally wonderful.) I made the posted recipe yesterday and it was a major hit. While I have no strong criticisms of the basic recipe, I do intend to tweek it a bit. I would like the chocolate layer to be a little less dense, so I am hoping to modify that layer somewhat with the chocolate base for the version I have created. If I find that I have created a great hybrid mix of this posted recipe and my own, I will try to submit it. Also, I think that the cake might be easier to serve if it wasn't inverted. The cheesecake layer is softer than the chocolate layer, so when I sliced it, the bottom layer didn't stay in shape for every piece. Do you think the layers could be marbled a little or would that mess us the cooking time? I cooked the recipe for about 7 minutes less than directed. It seemed to be totally done at that point, but that could just be a difference in oven temps. Start checking about 10 minutes before the end time on the directions. Happy cooking. pj
Dec 2, 2004
skmaag Member since: December 2, 2004
This was a Chocolate Lovers Dream! VERY VERY RICH, so cut in small slices. Wonderful Recipe!
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