Description
Indulge in the rich flavors of German chocolate cake and creamy cheesecake with this no-bake dessert that’s a perfect blend of two classic favorites.
Ingredients
Scale
Chocolate Crust:
- 1 ½ cups chocolate cookie crumbs
- 6 tablespoons unsalted butter, melted
Cheesecake Filling:
- 16 ounces cream cheese, softened
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips, melted and cooled
- 1 ½ cups whipped topping or whipped cream
Coconut-Pecan Topping:
- ½ cup evaporated milk
- ½ cup brown sugar
- 3 tablespoons butter
- 2 large egg yolks
- 1 teaspoon vanilla extract
- ¾ cup sweetened shredded coconut
- ½ cup chopped pecans
Instructions
- Prepare Crust: Combine chocolate cookie crumbs and melted butter. Press into a pan.
- Make Filling: Beat cream cheese, sugar, and vanilla. Add melted chocolate and whipped topping. Spread over crust.
- Prepare Topping: Cook evaporated milk, brown sugar, butter, egg yolks until thick. Stir in vanilla, coconut, pecans. Cool and spread over cheesecake.
- Chill: Refrigerate for at least 4 hours before serving.
Notes
- Use dark chocolate chips for a richer flavor.
- Ensure topping is completely cool before adding to keep layers distinct.
- Store leftovers in the fridge for up to 5 days.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 32g
- Sodium: 160mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 90mg
