German Chocolate Cheesecake
Ingredients
Chocolate Crust
- 2 cups chocolate cookie crumbs
- 5 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- Pinch of salt
Cheesecake Filling
- 24 oz (680 g) cream cheese, softened
- 1 cup granulated sugar
- ½ cup sour cream
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
- 8 oz (225 g) semi-sweet or German sweet chocolate, melted and slightly cooled
- 2 tablespoons unsweetened cocoa powder
- ¼ teaspoon salt
Coconut-Pecan Topping
- 1 cup evaporated milk
- ¾ cup granulated sugar
- ½ cup packed brown sugar
- 3 large egg yolks
- ½ cup unsalted butter
- 1 teaspoon vanilla extract
- 1½ cups sweetened shredded coconut
- 1 cup chopped pecans
Chocolate Drizzle
- ½ cup semi-sweet chocolate chips
- 2 tablespoons heavy cream
Instructions
1. Prepare the Crust
Preheat the oven to 350°F (175°C). Mix the chocolate cookie crumbs, melted butter, sugar, and salt until evenly moistened.
Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for about 8–10 minutes, then remove and let it cool slightly.
2. Make the Cheesecake Filling
Reduce the oven temperature to 325°F (165°C).
Beat the softened cream cheese and sugar until smooth and creamy. Avoid overmixing, which can incorporate too much air.
Add the sour cream, then beat in the eggs one at a time, mixing just until each is incorporated.
Add the vanilla, melted chocolate, cocoa powder, and salt. Mix until the filling is smooth and evenly chocolate-colored.
Pour the filling over the prepared crust and smooth the top.
3. Bake
Bake for approximately 55–70 minutes, or until the edges are set while the center still has a slight wobble.
Turn off the oven, leave the cheesecake inside with the door slightly open for about 30 minutes, then remove it and allow it to cool completely.
Refrigerate for at least 4 hours, preferably overnight.
4. Make the Coconut-Pecan Topping
While the cheesecake chills, combine the evaporated milk, granulated sugar, brown sugar, egg yolks, and butter in a saucepan.
Cook over medium-low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon, about 8–12 minutes.
Remove from the heat and stir in the vanilla, coconut, and pecans.
Allow the topping to cool until it reaches a spreadable consistency.
5. Add the Topping
Once the cheesecake is completely chilled, carefully remove the springform pan.
Spread the coconut-pecan mixture evenly over the top.
6. Add the Chocolate Drizzle
Melt the chocolate chips with the heavy cream, stirring until smooth. Drizzle over the cheesecake.
Refrigerate for another 20–30 minutes before slicing.
Serving
For clean slices, use a sharp knife warmed under hot water and wiped dry between cuts. Keep the cheesecake refrigerated until ready to serve.
The combination of creamy chocolate cheesecake, coconut, toasted pecans, and chocolate drizzle gives this dessert the classic German-chocolate-cake flavor in cheesecake form.
