Description
This German Chocolate Cheesecake combines the rich, creamy texture of classic cheesecake with the luscious flavors of German chocolate cake. Featuring a chocolate cookie crust, a smooth cream cheese filling infused with melted semi-sweet chocolate, and a decadent coconut-pecan topping, this dessert is perfect for special occasions or indulgent treats.
Ingredients
Scale
Crust
- 1 1/2 cups crushed chocolate cookies
- 6 tablespoons unsalted butter, melted
Cheesecake Filling
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 4 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips, melted
Coconut-Pecan Topping
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks
- 1/2 cup unsalted butter
- 1 1/3 cups shredded coconut
- 1 cup chopped pecans
Instructions
- Prepare the crust: Combine the crushed chocolate cookies and melted butter in a bowl until the mixture resembles wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even crust layer. Set aside.
- Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese until smooth. Add the sugar and continue mixing until well incorporated. Beat in the eggs one at a time, followed by sour cream and vanilla extract. Fold in the melted semi-sweet chocolate chips, ensuring the mixture is smooth and uniform.
- Bake the cheesecake: Pour the cheesecake batter over the prepared crust evenly. Preheat your oven to 325°F (160°C) and bake the cheesecake for approximately 50 to 60 minutes, or until the center is just set but still slightly jiggly. Turn off the oven, leave the door slightly ajar, and let the cheesecake cool inside for 1 hour to prevent cracking.
- Prepare the coconut-pecan topping: On the stovetop, combine evaporated milk, sugar, egg yolks, and butter in a medium saucepan. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 10 to 12 minutes. Remove from heat and stir in shredded coconut and chopped pecans. Allow the topping to cool slightly.
- Add the topping and chill: Once the cheesecake has cooled and been removed from the oven, spread the coconut-pecan topping evenly over the top. Refrigerate the cheesecake overnight, or for at least 8 hours, to allow it to fully set and flavors to meld before serving.
Notes
- Make sure to soften the cream cheese to room temperature for a smooth filling.
- Use a water bath during baking if possible to prevent cracking and ensure even cooking.
- Allow the cheesecake to cool gradually in the oven to reduce the risk of cracks.
- The coconut-pecan topping can be prepared a day ahead and refrigerated.
- Serve chilled for best texture and flavor.
- Store leftovers tightly covered in the refrigerator for up to 5 days.
