Description
A rich and creamy German Chocolate Cheesecake topped with a delicious coconut pecan topping.
Ingredients
- 2 cups chocolate cookie crumbs
- 5 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 8 oz semi-sweet chocolate, melted and slightly cooled
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1/4 cup heavy whipping cream
- 1 cup evaporated milk
- 3/4 cup granulated sugar
- 3 large egg yolks
- 1/2 cup unsalted butter
- 1 teaspoon vanilla extract
- 1 1/2 cups sweetened shredded coconut
- 1 cup chopped pecans
Instructions
- Preheat oven to 325°F. Grease a 9-inch springform pan and line the bottom with parchment paper.
- Combine chocolate cookie crumbs, melted butter, and sugar. Press firmly into the bottom of the pan.
- Bake the crust for 8–10 minutes. Set aside to cool.
- Beat cream cheese and sugar until smooth and creamy.
- Add eggs one at a time, mixing on low speed after each addition.
- Add sour cream, melted chocolate, cocoa powder, vanilla extract, and heavy cream. Mix until fully combined.
- Pour the cheesecake filling over the prepared crust and smooth the top.
- Bake for 55–65 minutes, or until the edges are set and the center is slightly jiggly.
- Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
- Refrigerate for at least 6 hours or overnight.
- To make the topping, combine evaporated milk, sugar, egg yolks, and butter in a saucepan.
- Cook over medium heat, stirring constantly, until thickened, about 10–12 minutes.
- Remove from heat and stir in vanilla extract, shredded coconut, and chopped pecans.
- Allow the topping to cool until thick and spreadable.
- Spread the coconut pecan topping evenly over the chilled cheesecake.
- Refrigerate for another 30 minutes before slicing and serving.
Notes
- For best results, use room temperature cream cheese.
- Make sure to let the cheesecake cool completely before adding the topping.
- This cheesecake can be made a day in advance for better flavor.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- 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