Description
Indulge in this rich German Chocolate Cheesecake topped with a delicious coconut-pecan mixture.
Ingredients
- For the Chocolate Cookie Crust
- 2 cups chocolate cookie crumbs
- 5 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- For the Chocolate Cheesecake Filling
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 8 ounces semisweet chocolate, melted and slightly cooled
- 3 large eggs, at room temperature
- 1/2 cup sour cream, at room temperature
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
- 1/4 teaspoon salt
- For the Coconut-Pecan Topping
- 1 cup evaporated milk
- 3/4 cup granulated sugar
- 3 large egg yolks
- 1/2 cup unsalted butter
- 1 teaspoon vanilla extract
- 1 cup sweetened shredded coconut
- 3/4 cup chopped pecans
- Pinch of salt
- Optional Chocolate Drizzle
- 2 ounces semisweet chocolate
- 2 tablespoons heavy cream
Instructions
- Preheat the oven to 325°F and grease a 9-inch springform pan.
- Combine chocolate cookie crumbs, melted butter, and sugar in a bowl and press into the bottom of the pan.
- Bake for 8–10 minutes and set aside to cool slightly.
- Beat cream cheese and sugar until smooth, then add melted chocolate and mix.
- Mix in cocoa powder, flour, salt, and vanilla extract, then add eggs one at a time.
- Gently mix in sour cream and pour the filling over the crust.
- Place the springform pan in a larger roasting pan and pour hot water into the roasting pan.
- Bake for 60–75 minutes until edges are set and center has a slight wobble.
- Turn off the oven, crack the door, and let the cheesecake rest for 30 minutes.
- Cool at room temperature for an hour, then refrigerate for at least 6 hours.
- In a saucepan, whisk together evaporated milk, sugar, egg yolks, butter, and salt, cooking until thickened.
- Stir in vanilla extract, coconut, and pecans, then cool until thick and spreadable.
- Spread the topping over the cheesecake and refrigerate for another 30 minutes.
- For the drizzle, microwave chocolate and heavy cream until smooth, then drizzle over the topping.
- Slice with a warm knife and serve chilled.
Notes
- For best results, refrigerate overnight.
- Ensure all ingredients are at room temperature before mixing.
- Use a water bath to prevent cracking.
- Slice with a warm knife for clean cuts.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 250mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg