Description
This decadent German Chocolate Cheesecake combines a rich chocolate cookie crust with a creamy chocolate-infused cheesecake filling, topped with a luscious coconut and pecan topping. Perfect for chocolate lovers seeking a twist on classic cheesecake with the iconic flavors of German chocolate cake.
Ingredients
Scale
For the Crust
- 2 cups crushed chocolate cookies
- 6 tablespoons unsalted butter, melted
For the Cheesecake Filling
- 24 ounces cream cheese, softened
- 1 cup sugar
- 4 large eggs
- 1 cup sour cream
- 2 teaspoons vanilla extract
- 1 cup semi-sweet chocolate chips, melted
For the Coconut-Pecan Topping
- 1 cup evaporated milk
- 1 cup shredded coconut
- 1 cup chopped pecans
Instructions
- Prepare the Crust: Crush the chocolate cookies finely and combine with melted unsalted butter. Press this mixture evenly into the bottom of a 9-inch springform pan to form the crust. Chill briefly to set.
- Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy. Add eggs one at a time, incorporating well after each addition. Mix in the sour cream and vanilla extract. Fold in the melted semi-sweet chocolate chips until the mixture is uniform and glossy.
- Bake the Cheesecake: Pour the cream cheese mixture over the prepared crust in the springform pan. Bake in a preheated oven at 325°F (163°C) for about 50-60 minutes, or until the center is set but still slightly jiggly. Remove from oven and allow to cool.
- Prepare the Coconut-Pecan Topping: While the cheesecake cools, combine evaporated milk, shredded coconut, and chopped pecans in a saucepan over medium heat on the stovetop. Cook, stirring frequently, until the mixture thickens to a spreadable consistency, about 10-15 minutes. Remove from heat and let cool slightly.
- Assemble and Chill: Once the cheesecake has cooled to room temperature, spread the coconut-pecan topping evenly over the top. Cover and refrigerate the cheesecake overnight to allow flavors to meld and the texture to set fully before serving.
Notes
- Ensure the cream cheese is softened to avoid lumps in the filling.
- Use a water bath during baking to prevent cracks if desired.
- The topping can be prepared ahead of time and stored in the refrigerator.
- Allow the cheesecake to rest at room temperature for 10-15 minutes before slicing for cleaner cuts.
- Store leftovers covered in the refrigerator for up to 5 days.
