Description
This German Chocolate Cheesecake combines the rich, creamy texture of classic cheesecake with the decadent flavors of German chocolate cake, featuring a chocolate cookie crust, a smooth chocolate-infused cream cheese filling, and a luscious coconut-pecan topping. Perfect for chocolate lovers seeking a twist on traditional cheesecake.
Ingredients
Scale
Crust
- 1 1/2 cups crushed chocolate cookies
- 6 tbsp unsalted butter, melted
Cheesecake Filling
- 24 oz cream cheese, softened
- 1 cup sugar
- 4 large eggs
- 1/2 cup sour cream
- 1 tsp vanilla extract
- 1 cup semi-sweet chocolate chips, melted
Coconut-Pecan Topping
- 1 cup evaporated milk
- 1 cup shredded coconut
- 1 cup chopped pecans
- 1 cup sugar
- 3 large eggs
- 6 tbsp unsalted butter
Instructions
- Prepare the crust: In a bowl, combine the crushed chocolate cookies with the melted unsalted butter. Press the mixture evenly into the bottom of a 9-inch springform pan to form the crust. Chill while preparing the filling.
- Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese until smooth. Add sugar and mix well. Incorporate the eggs one at a time, mixing thoroughly after each addition. Stir in the sour cream and vanilla extract. Fold in the melted semi-sweet chocolate chips until the mixture is velvety and consistent.
- Bake the cheesecake: Pour the chocolate cheesecake filling over the prepared crust in the springform pan. Bake in a preheated oven at 325°F (163°C) for about 60-70 minutes or until the center is almost set but still slightly jiggly. Remove from oven and allow to cool slightly.
- Prepare the coconut-pecan topping: In a saucepan over medium heat, combine evaporated milk, sugar, eggs, and butter. Cook, stirring frequently, until the mixture thickens—about 8-10 minutes. Remove from heat and stir in shredded coconut and chopped pecans. Allow the topping to cool a little before spreading.
- Top and chill the cheesecake: Once the cheesecake has cooled to room temperature, spread the coconut-pecan topping evenly over the top. Refrigerate the entire cheesecake overnight to set properly and develop flavors before serving.
Notes
- Use full-fat cream cheese for a rich and creamy texture.
- Make sure to melt the chocolate chips gently to avoid burning.
- Do not overbake the cheesecake; it will continue to set while cooling.
- For best results, refrigerate overnight to allow flavors to meld.
- You can substitute pecans with walnuts if preferred.
