Description
A delicious and rich German Chocolate Cheesecake that combines the flavors of chocolate, coconut, and pecans in a creamy cheesecake filling.
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 1 cup granulated sugar, divided
- 3 (8-ounce) packages cream cheese, softened
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- 1 cup semi-sweet chocolate chips
- 1 cup shredded coconut
- 1 cup chopped pecans
Instructions
- Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan.
- In a medium bowl, combine graham cracker crumbs and melted butter. Press the mixture firmly into the bottom of the prepared springform pan to form the crust.
- In a large mixing bowl, beat the softened cream cheese and ¾ cup of granulated sugar until smooth and creamy.
- Add the vanilla extract and mix well. Then, add the eggs one at a time, mixing on low speed until just combined. Do not overmix.
- Stir in the sour cream until fully incorporated. Gently fold in the chocolate chips, shredded coconut, and chopped pecans.
- Pour the cheesecake batter over the crust in the springform pan. Smooth the top with a spatula.
- Bake in the preheated oven for 55-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and leave the cheesecake inside for an additional hour to cool gradually.
- Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours or overnight before serving.
Notes
- For a richer flavor, use dark chocolate chips instead of semi-sweet.
- Top the cheesecake with a drizzle of chocolate ganache or whipped cream for an extra special touch.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 10g
- Sodium: 200mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 80mg