Description
This German Chocolate Cheesecake is a decadent dessert that combines a rich chocolate cookie crust with a creamy chocolate-infused cheesecake filling. Topped with a luscious coconut and pecan caramel topping, this baked cheesecake is perfect for holidays or special occasions.
Ingredients
Scale
Crust
- 2 cups chocolate cookie crumbs
- 1/2 cup unsalted butter, melted
Cheesecake Filling
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 8 ounces semi-sweet chocolate, melted and slightly cooled
- 1/2 cup sour cream
- 1/2 cup heavy cream
Topping
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
- 1/2 cup brown sugar, packed
- 1/2 cup evaporated milk
- 2 tablespoons unsalted butter
Instructions
- Prepare the Crust: Preheat the oven to 325°F (163°C) and grease a 9-inch springform pan. In a bowl, combine the chocolate cookie crumbs and melted butter. Press this mixture firmly into the bottom of the pan. Bake the crust for 10 minutes, then remove from the oven and set aside to cool.
- Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add granulated sugar and mix well. Add eggs one at a time, beating thoroughly after each addition. Stir in vanilla extract and melted chocolate until fully incorporated. Finally, blend in the sour cream and heavy cream until the mixture is smooth and silky.
- Bake the Cheesecake: Pour the cheesecake filling over the cooled crust, smoothing the top evenly. Bake the cheesecake at 325°F for 55 to 65 minutes, or until the center is just set but not jiggly. Once done, turn off the oven and crack the door open. Let the cheesecake cool inside the oven for 1 hour to prevent cracking, then refrigerate for at least 4 hours to chill completely.
- Prepare the Topping: While the cheesecake chills, combine the shredded coconut, chopped pecans, brown sugar, evaporated milk, and butter in a saucepan over medium heat. Cook this mixture, stirring constantly, until it thickens to a caramel-like consistency. Allow the topping to cool slightly.
- Assemble and Serve: Once the cheesecake is fully chilled, spread the coconut-pecan topping evenly over the surface. Slice and serve chilled for best flavor and texture.
Notes
- For cleaner slices, wipe the knife with a warm damp cloth between each cut.
- The cheesecake can be made a day ahead; prepare the topping just before serving to maintain freshness.
- Ensure all ingredients, especially eggs and cream cheese, are at room temperature for a smoother filling.
- Letting the cheesecake cool gradually in the oven helps minimize cracks.
- Prep Time: 25 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
