Description
Indulge in a rich and decadent German Chocolate Cheesecake featuring a chocolate cookie crust, creamy chocolate-infused filling, and a luscious coconut-pecan topping. This dessert combines traditional cheesecake smoothness with the irresistible flavors of German chocolate cake, creating a perfect treat for any special occasion or chocolate lover.
Ingredients
Scale
Crust
- 2 cups crushed chocolate cookies
- 6 tablespoons unsalted butter, melted
Cheesecake Filling
- 24 ounces 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
Topping
- 1 cup evaporated milk
- 1 cup shredded coconut
- 1 cup chopped pecans
- 1 cup granulated sugar
- 3 tablespoons unsalted butter
- 3 large egg yolks, beaten
Instructions
- Prepare the crust: Combine the crushed chocolate cookies with melted unsalted butter until the mixture resembles wet sand. 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 mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add sugar and continue to mix well. Add eggs one at a time, blending fully after each addition. Stir in sour cream and vanilla extract. Fold in the melted semi-sweet chocolate chips until fully incorporated and the batter is smooth.
- Bake the cheesecake: Pour the cheesecake filling evenly over the prepared crust. Bake in a preheated oven at 325°F (163°C) for about 55-65 minutes or until the center is set but still slightly jiggly. Remove from oven and allow to cool completely.
- Prepare the coconut-pecan topping: In a medium saucepan over medium heat, combine evaporated milk, sugar, butter, and beaten egg yolks. Stir constantly until the mixture thickens and coats the back of a spoon, about 10 minutes. Remove from heat and stir in shredded coconut and chopped pecans. Let the topping cool slightly.
- Assemble and chill: Spread the coconut-pecan topping evenly over the cooled cheesecake. Cover and refrigerate the cheesecake overnight to allow flavors to meld and texture to set fully before serving.
Notes
- Ensure the cream cheese is fully softened for a smooth batter and to avoid lumps.
- Use a water bath during baking to prevent cracking, if desired.
- Let the topping cool slightly before spreading to prevent it from melting into the cheesecake layer.
- For best results, refrigerate overnight for clean slices and enhanced flavor.
- Store leftovers covered in the refrigerator for up to 4 days.
