Description
German Chocolate Cheesecake is a rich dessert that combines a creamy chocolate cheesecake base with the classic German chocolate coconut-pecan topping, creating a luscious, indulgent layered treat.
Ingredients
-
- Crust:
- 1 1/2 cups chocolate graham cracker crumbs or Oreo crumbs
- 1/4 cup sugar
- 6 tbsp melted butter
-
- Chocolate Cheesecake Filling:
- 24 oz cream cheese, softened
- 1 cup sugar
- 3 large eggs
- 1 cup sour cream
- 1 cup melted semisweet chocolate
- 1/3 cup cocoa powder
- 1 tsp vanilla extract
- Coconut-Pecan Topping:
- 1 cup evaporated milk
- 1 cup sugar
- 3 egg yolks
- 1/2 cup butter
- 1 tsp vanilla extract
- 1 1/2 cups sweetened shredded coconut
- 1 cup chopped pecans
Instructions
- Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.
- Mix crust ingredients and press firmly into the bottom of the pan. Bake for 8 minutes; set aside.
- Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing gently.
- Add sour cream, melted chocolate, cocoa powder, and vanilla; mix until fully combined.
- Pour batter over the crust and smooth the top.
- Bake 55–70 minutes, until the center jiggles slightly. Cool completely, then refrigerate at least 4 hours.
- For topping: In a saucepan, heat evaporated milk, sugar, egg yolks, and butter over medium heat, stirring constantly until thickened (8–10 minutes).
- Remove from heat and stir in vanilla, coconut, and pecans. Cool to room temperature.
- Spread the coconut-pecan topping over the chilled cheesecake.
- Refrigerate until ready to serve.
Notes
- Add a drizzle of chocolate ganache for extra richness.
- Chill overnight for best texture.
- Use toasted coconut and pecans for deeper flavor.
- Prep Time: 25 mins
- Cook Time: 1 hr 10 mins
- Category: Dessert
- Method: Baked
- Cuisine: American