Description
This rich and indulgent German Chocolate Cheesecake features a chocolate cookie crust, a creamy chocolate-infused cheesecake filling, and a luscious coconut-pecan topping. Perfect for celebrations or holiday dessert tables, it combines classic flavors in a layered delight that’s both elegant and comforting.
Ingredients
Scale
For the crust:
- 1 ½ cups chocolate cookie crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the cheesecake filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 3 large eggs
- 8 oz semisweet chocolate, melted and slightly cooled
- 1 teaspoon vanilla extract
For the coconut-pecan topping:
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks
- ½ cup unsalted butter
- 1 ½ cups sweetened shredded coconut
- 1 cup chopped pecans
- 1 teaspoon vanilla extract
Instructions
- Prepare the crust: Preheat your oven to 325°F (163°C). In a medium bowl, combine the chocolate cookie crumbs, granulated sugar, and melted butter until well mixed. Press this mixture evenly into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes, then remove from the oven and set aside to cool.
- Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the sour cream and blend well. Incorporate the eggs one at a time, mixing thoroughly after each addition. Stir in the melted semisweet chocolate and vanilla extract until fully combined.
- Bake the cheesecake: Pour the cheesecake filling over the cooled crust in the springform pan. Bake in the preheated oven for 55 to 65 minutes, or until the center is almost set with a slight jiggle. After baking, turn off the oven and crack the oven door open; allow the cheesecake to cool inside for 1 hour to prevent cracking.
- Chill the cheesecake: Remove the cheesecake from the oven and refrigerate for at least 4 hours or overnight to set completely.
- Prepare the coconut-pecan topping: In a saucepan over medium heat, combine evaporated milk, sugar, egg yolks, and butter. Stir constantly for about 10 to 12 minutes until the mixture thickens. Remove from heat and stir in the shredded coconut, chopped pecans, and vanilla extract. Allow the topping to cool completely.
- Assemble and serve: Once the cheesecake is chilled and firm, spread the cooled coconut-pecan topping evenly over the surface. Slice into 12 generous pieces and serve for a decadent dessert experience.
Notes
- To prevent cracks in the cheesecake, consider using a water bath or place a pan of hot water on the oven rack beneath the cheesecake during baking.
- This cheesecake can be prepared a day in advance; add the topping just before serving for best texture and freshness.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
