Description
This German Chocolate Cheesecake combines the rich and creamy texture of classic cheesecake with the indulgent flavors of German chocolate cake, featuring a chocolate cookie crust, smooth chocolate-infused cheesecake filling, and a luscious coconut-pecan topping. Perfect for special occasions or decadent dessert lovers.
Ingredients
Scale
Crust
- 1 1/2 cups crushed chocolate cookies
- 6 tablespoons unsalted butter, melted
Cheesecake Filling
- 24 oz 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 sweetened coconut
- 1 cup chopped pecans
Instructions
- Prepare the crust: In a mixing bowl, combine the crushed chocolate cookies with melted unsalted butter. Press this mixture firmly into the bottom of a greased 9-inch springform pan to form an even crust layer.
- Make the cheesecake filling: In a large bowl, beat softened cream cheese until smooth. Add sugar and continue to mix. Beat in eggs one at a time, followed by sour cream and vanilla extract. Fold in the melted semi-sweet chocolate chips until the mixture is fully combined and smooth.
- Bake the cheesecake: Pour the cheesecake batter over the prepared cookie crust in the springform pan. Smooth the top with a spatula. Bake in a preheated oven at 325°F (163°C) for about 1 hour, or until the center is set but still slightly jiggly. Remove from oven and allow to cool.
- Prepare the topping: On the stovetop, combine evaporated milk, sugar, egg yolks, and unsalted butter in a saucepan. Cook over medium heat, stirring constantly, until thickened and golden brown, about 12 minutes. Remove from heat and stir in shredded coconut and chopped pecans. Spread this warm topping evenly over the cooled cheesecake.
- Chill and serve: Refrigerate the cheesecake overnight to allow it to set completely and to let the flavors meld. Slice and serve chilled for best texture and taste.
Notes
- Ensure cream cheese is at room temperature for a smoother filling.
- Use a water bath while baking to prevent cracks in the cheesecake.
- Store leftovers covered in the refrigerator for up to 4 days.
- Allow the topping to cool slightly before spreading to prevent melting the cheesecake surface.
- You can substitute pecans with walnuts if preferred.
