German Chocolate Cheesecake is a decadent dessert that combines the rich, velvety texture of classic cheesecake with the irresistible flavors of German chocolate cake. This cheesecake features a chocolatey crust, a creamy filling infused with German chocolate, and a luscious coconut-pecan topping.
2. What You’ll Need
- For the Crust:
- 1 1/2 cups (190g) crushed graham crackers or chocolate wafer cookies
- 1/2 cup (50g) granulated sugar
- 1/2 cup (115g) unsalted butter, melted
- For the Filling:
- 16 oz (450g) cream cheese, softened
- 1 cup (200g) granulated sugar
- 4 oz (115g) German chocolate, chopped
- 1/2 cup (120ml) heavy cream
- 3 large eggs
- 1 tsp vanilla extract
- For the Topping:
- 1 cup (100g) shredded sweetened coconut
- 1/2 cup (50g) chopped pecans
- 1/2 cup (100g) brown sugar
- 1/4 cup (60ml) evaporated milk
- 2 tbsp unsalted butter
3.
How to Make
- Prepare the Crust:
- Combine Ingredients: In a medium bowl, mix the crushed graham crackers or chocolate wafer cookies with granulated sugar and melted butter until the mixture resembles coarse crumbs.
- Press into Pan: Press the crumb mixture evenly into the bottom of a 9-inch springform pan, using the back of a spoon or a glass to firmly pack it down.
- Chill the Crust: Place the pan in the refrigerator to set while you prepare the filling.
- Prepare the Filling:
- Melt the Chocolate: In a small saucepan, melt the German chocolate with heavy cream over low heat, stirring until smooth. Allow to cool slightly.
- Beat the Cream Cheese: In a large bowl, beat the softened cream cheese with granulated sugar until smooth and creamy, about 2-3 minutes.
- Add Chocolate Mixture: Gradually add the melted German chocolate mixture to the cream cheese mixture, mixing until fully combined.
- Incorporate Eggs: Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Pour Filling into Crust: Pour the cream cheese filling over the prepared crust, smoothing the top with a spatula.
- Bake the Cheesecake: Bake in a preheated oven at 325°F (160°C) for 50-60 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and leave the cheesecake in the oven with the door ajar for 1 hour to cool.
- Chill the Cheesecake: Refrigerate the cheesecake for at least 4 hours or overnight to set.
- Prepare the Topping:
- Cook Topping: In a medium saucepan, combine shredded coconut, chopped pecans, brown sugar, evaporated milk, and butter. Cook over medium heat, stirring frequently, until the mixture is bubbly and thickened, about 5-7 minutes.
- Cool the Topping: Allow the coconut-pecan topping to cool slightly before spreading it over the chilled cheesecake.
- Finish the Cheesecake: Once the cheesecake is fully set and chilled, spread the coconut-pecan topping evenly over the top.
4. Serving and Storage Tips
- Serving: To serve, remove the cheesecake from the springform pan and place it on a serving platter. Slice with a sharp knife that has been dipped in hot water for clean cuts. Garnish with additional pecans or chocolate shavings if desired.
- Storage: Store any leftover cheesecake in the refrigerator, covered with plastic wrap or in an airtight container, for up to 5 days. For longer storage, you can freeze the cheesecake. Wrap it tightly in plastic wrap and then aluminum foil, and freeze for up to 3 months. Thaw in the refrigerator before serving.
5. Mistakes to Avoid
- Overmixing the Filling: Avoid overmixing the cream cheese filling as it can incorporate too much air, leading to cracks during baking. Mix until just combined.
- Not Baking Evenly: Ensure your oven is fully preheated and consider using an oven thermometer to confirm the correct temperature. Bake the cheesecake on the middle rack to promote even cooking.
- Opening the Oven Door: Refrain from opening the oven door during baking and cooling, as sudden temperature changes can cause cracks in the cheesecake.
- Undercooking the Cheesecake: Make sure the cheesecake is properly set before removing it from the oven. The center should be slightly jiggly but not liquid.
6. Tips and Tricks
- Room Temperature Ingredients: Ensure that all ingredients, especially cream cheese and eggs, are at room temperature before mixing. This helps achieve a smooth and creamy filling.
- Preventing Cracks: To reduce the risk of cracks, bake the cheesecake in a water bath. Place the springform pan in a larger pan filled with hot water to create a more even baking environment.
- Serve at Room Temperature: For the best texture and flavor, allow the cheesecake to sit at room temperature for about 30 minutes before serving.
- Variations: You can experiment with different types of chocolate or add a layer of caramel sauce for an extra indulgent touch.
7. FAQ
- Can I use a different type of chocolate?
Yes, you can substitute semi-sweet or milk chocolate if you prefer. Adjust the sugar content as needed based on the sweetness of the chocolate used. - Can I make this cheesecake in advance?
Yes, this cheesecake can be made up to 2 days in advance. Keep it covered and refrigerated until ready to serve. - Can I freeze the cheesecake?
Yes, you can freeze the cheesecake. Wrap it tightly in plastic wrap and then aluminum foil, and freeze for up to 3 months. Thaw in the refrigerator before serving. - How can I prevent the crust from becoming soggy?
Ensure the crust is well-pressed and baked before adding the filling. You can also brush the crust with a thin layer of melted chocolate to create a barrier against the filling.
8. Conclusion
German Chocolate Cheesecake offers a unique twist on classic cheesecake with the addition of German chocolate and a delicious coconut-pecan topping. This rich and flavorful dessert is perfect for special occasions or any time you want to indulge in a decadent treat. By following the detailed steps and tips provided, you can create a stunning and delectable cheesecake that will impress your guests and satisfy your sweet cravings. Enjoy the perfect blend of creamy, chocolatey goodness with every bite.
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German Chocolate Cheesecake
- Total Time: 1 hour 30 minutes
- Yield: 12 1x
Description
This German Chocolate Cheesecake is a rich, indulgent dessert featuring a creamy chocolate base with a delightful coconut-pecan topping, inspired by classic German chocolate cake flavors.
Ingredients
Scale
For the Crust:
- 1 1/2 cups chocolate cookie crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 1 cup semi-sweet chocolate chips, melted
- 3 large eggs
- 1 teaspoon vanilla extract
For the Coconut-Pecan Topping:
- 1 cup chopped pecans
- 1 cup shredded coconut
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter
- 1/4 cup milk
- 1 teaspoon vanilla extract
Instructions
- Prepare the Crust: Preheat the oven to 160°C (325°F). In a bowl, combine chocolate cookie crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let cool.
- Make the Filling: In a large bowl, beat cream cheese and sugar until smooth. Mix in melted chocolate until well combined. Add sour cream, vanilla extract, and eggs one at a time, beating well after each addition. Pour the filling over the cooled crust.
- Bake the Cheesecake: Bake for 50-60 minutes, or until the center is set but slightly jiggly. Turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour. Refrigerate for at least 4 hours or overnight.
- Prepare the Coconut-Pecan Topping: In a saucepan, melt butter over medium heat. Stir in sugar, milk, and vanilla extract. Cook until the mixture begins to thicken, about 3-4 minutes. Remove from heat and stir in chopped pecans and shredded coconut. Let cool slightly.
- Top the Cheesecake: Once the cheesecake is fully chilled, spread the coconut-pecan topping evenly over the top.
- Serve: Slice and enjoy this rich and nutty cheesecake!
Notes
- For extra richness, use high-quality semi-sweet chocolate chips.
- Allow the topping to cool slightly before adding to avoid melting the cheesecake.
- Prep Time: 30 minutes
- Cook Time: 1 hour
Nutrition
- Serving Size: 1/12 of cheesecake
- Calories: 470
- Fat: 30g
- Carbohydrates: 48g
- Protein: 7g
