Description
Indulge in the decadent fusion of German chocolate cake and creamy cheesecake with this show-stopping German Chocolate Cheesecake. Layers of chocolate cookie crust, velvety cheesecake filling, and a luscious coconut-pecan topping come together for a dessert that will impress any crowd.
Ingredients
Scale
For the crust:
- 1 1/2 cups chocolate cookie crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the cheesecake filling:
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 3 large eggs
- 8 ounces semi-sweet chocolate, melted and slightly cooled
- 1 teaspoon vanilla extract
For the coconut-pecan topping:
- 1 cup evaporated milk
- 3 large egg yolks
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup unsalted butter
- 1 teaspoon vanilla extract
- 1 1/2 cups sweetened shredded coconut
- 1 cup chopped pecans
Instructions
- Preheat the oven: Preheat oven to 325°F (165°C) and grease a 9-inch springform pan.
- Prepare the crust: Combine cookie crumbs, sugar, and melted butter. Press into the pan and bake for 10 minutes.
- Make the filling: Beat cream cheese and sugar, add sour cream, vanilla, eggs, and melted chocolate. Pour over crust and bake.
- Prepare the topping: Cook evaporated milk, egg yolks, sugars, and butter until thickened. Add vanilla, coconut, and pecans. Spread over chilled cheesecake.
Notes
- Use a water bath to prevent cracks.
- Make topping a day ahead.
- Cheesecake can be frozen without topping for up to 2 months.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 42 g
- Sodium: 280 mg
- Fat: 34 g
- Saturated Fat: 20 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 130 mg
