Description
A rich and indulgent German Chocolate Cheesecake featuring a chocolate cookie crust, smooth cream cheese filling with melted semi-sweet chocolate, and a classic coconut-pecan topping. Perfectly baked and chilled overnight for a decadent dessert experience.
Ingredients
Scale
Crust
- 2 cups crushed chocolate cookies
- 1/2 cup unsalted butter, melted
Cheesecake Filling
- 24 oz cream cheese, softened
- 1 cup sugar
- 3 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 sugar
- 3 large egg yolks
- 1/2 cup unsalted butter
- 1 teaspoon vanilla extract
Instructions
- Prepare the Crust: Crush the chocolate cookies finely and combine with melted unsalted butter. Press the mixture evenly into the bottom of a 9-inch springform pan to form the crust. Refrigerate while preparing the filling.
- Make the Cheesecake Filling: In a mixing bowl, beat the softened cream cheese until smooth. Add sugar and mix well. Incorporate the eggs one at a time, blending thoroughly after each addition. Mix in sour cream and vanilla extract. Fold in the melted semi-sweet chocolate chips until fully combined and smooth.
- 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 approximately 55-65 minutes or until the cheesecake is set but still slightly jiggly in the center. Remove from oven and allow to cool to room temperature.
- Prepare the Coconut-Pecan Topping: On the stovetop, combine evaporated milk, sugar, egg yolks, and unsalted butter in a saucepan over medium heat. Stir constantly until the mixture thickens and becomes creamy, about 10 minutes. Remove from heat and stir in shredded coconut, chopped pecans, and vanilla extract. Allow topping to cool slightly.
- Assemble and Chill: Spread the prepared coconut-pecan topping evenly over the cooled cheesecake. Refrigerate the cheesecake overnight to set completely and allow flavors to meld before serving.
Notes
- Ensure cream cheese is at room temperature for a smooth batter.
- Melt chocolate chips gently to prevent burning.
- Use a water bath during baking to prevent cracking (optional).
- Chilling overnight enhances texture and flavor.
- Store leftovers covered in the refrigerator for up to 5 days.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
