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