German Chocolate Cheesecake is a decadent dessert that combines the richness of a chocolate cheesecake with the classic coconut-pecan topping of German chocolate cake. This indulgent cheesecake features a creamy chocolate filling on a crunchy cookie crust, topped with a luscious coconut-pecan frosting. It’s the perfect dessert for special occasions or anytime you want to impress friends and family with a truly memorable treat. The combination of creamy chocolate and nutty, sweet topping makes this cheesecake an irresistible delight.
Table of Contents
Ingredients
For the Crust
- 2 cups chocolate cookie crumbs (about 24 chocolate sandwich cookies, crushed)
- 1/4 cup unsalted butter, melted
For the Cheesecake Filling
- 24 oz (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 3 large eggs
- 1 cup sour cream
- 1/2 cup heavy cream
- 1 tsp vanilla extract
- 8 oz semi-sweet chocolate, melted and slightly cooled
For the Coconut-Pecan Topping
- 1/2 cup unsalted butter
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks
- 1 tsp vanilla extract
- 1 1/2 cups sweetened shredded coconut
- 1 cup chopped pecans
Instructions
- Prepare the Crust: Preheat your oven to 350°F (175°C). In a medium bowl, combine the chocolate cookie crumbs and melted butter. Mix until the crumbs are evenly coated. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
- Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy, about 2-3 minutes. Add the cocoa powder and beat until combined. Mix in the eggs, one at a time, making sure each is fully incorporated before adding the next. Add the sour cream, heavy cream, and vanilla extract, mixing until smooth. Fold in the melted chocolate until well combined.
- Bake the Cheesecake: Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula. Place the springform pan on a baking sheet and bake in the preheated oven for 50-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and leave the cheesecake inside with the door cracked open for 1 hour to cool slowly.
- Chill the Cheesecake: After cooling in the oven, transfer the cheesecake to the refrigerator and chill for at least 4 hours, preferably overnight.
- Make the Coconut-Pecan Topping: In a medium saucepan over medium heat, combine the butter, evaporated milk, sugar, and egg yolks. Cook, stirring constantly, until the mixture thickens, about 8-10 minutes. Remove from heat and stir in the vanilla extract, shredded coconut, and chopped pecans. Let the topping cool to room temperature.
- Assemble the Cheesecake: Once the cheesecake is fully chilled, remove it from the springform pan and spread the coconut-pecan topping evenly over the top. Slice and serve.
Tips for Perfect German Chocolate Cheesecake
- Room Temperature Ingredients: Make sure the cream cheese, eggs, and other ingredients are at room temperature before mixing. This helps ensure a smooth and creamy cheesecake filling without lumps.
- Avoid Overbaking: The cheesecake should be slightly jiggly in the center when you turn off the oven. Overbaking can result in a dry or cracked cheesecake.
- Cool Slowly: Allowing the cheesecake to cool slowly in the oven helps prevent cracks from forming on the surface.
Recipe Variations
- Chocolate Ganache Topping: Drizzle a layer of chocolate ganache over the cheesecake before adding the coconut-pecan topping for an extra chocolatey touch.
- Caramel Pecan Cheesecake: Replace the coconut in the topping with an extra cup of chopped pecans and drizzle caramel sauce over the top for a nutty, caramelized flavor.
- Mini Cheesecakes: Use a muffin tin to make individual mini cheesecakes. Adjust the baking time to about 20-25 minutes, or until set.
FAQs
Q: Can I make this cheesecake ahead of time?
A: Yes! German Chocolate Cheesecake can be made up to 2 days in advance. Store it covered in the refrigerator until ready to serve.
Q: How do I store leftovers?
A: Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days. You can also freeze slices for up to 2 months; just wrap each slice tightly in plastic wrap and foil before freezing.
Q: Do I need a water bath for this cheesecake?
A: A water bath is not required for this recipe, but it can help achieve a smoother texture and prevent cracks. If you choose to use a water bath, wrap the springform pan in aluminum foil to prevent water from seeping in.
German Chocolate Cheesecake is a truly indulgent dessert that brings together the best of two beloved treats: creamy chocolate cheesecake and the classic coconut-pecan topping of German chocolate cake. With a rich, chocolatey filling and a sweet, nutty topping, this cheesecake is perfect for any special occasion or whenever you’re craving something extra decadent. Give this recipe a try and enjoy the luscious combination of flavors in every bite!