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German Chocolate Cheesecake

German Chocolate Cheesecake is a rich and indulgent dessert that combines the creamy, velvety texture of cheesecake with the irresistible flavors of German chocolate cake. This decadent treat features a smooth chocolate cheesecake filling topped with a luscious coconut-pecan topping, just like the iconic German chocolate cake frosting.
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Ingredients Equipment Method Notes

Ingredients
  

  • For the Crust:
  • 1 ½ cups graham cracker crumbs 150 g
  • ¼ cup granulated sugar 50 g
  • 6 tbsp unsalted butter 85 g, melted
  • For the Cheesecake Filling:
  • 3 8 oz packages cream cheese (675 g), softened
  • 1 cup granulated sugar 200 g
  • 3 large eggs
  • 1 tsp vanilla extract
  • ½ cup sour cream 120 ml
  • ¼ cup heavy cream 60 ml
  • ¼ cup unsweetened cocoa powder 25 g
  • ½ cup semi-sweet chocolate chips 90 g, melted
  • For the Coconut-Pecan Topping:
  • 1 cup sweetened shredded coconut about 90 g
  • 1 cup chopped pecans 120 g
  • ¾ cup evaporated milk 180 ml
  • ½ cup granulated sugar 100 g
  • 2 tbsp unsalted butter 28 g
  • 1 tsp vanilla extract

Equipment

  • 9-inch springform pan
  • Mixing bowls (medium and large)
  • Electric mixer or whisk
  • Spatula
  • Measuring cups and spoons
  • Saucepan (for topping)
  • Oven mitts

Method
 

  1. Prepare the Crust:
  2. Preheat your oven to 325°F (163°C). Grease and line the bottom of a 9-inch springform pan with parchment paper.
  3. In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture is well combined.
  4. Press the mixture evenly into the bottom of the prepared springform pan. Bake for 8-10 minutes, then remove from the oven and set aside to cool.
  5. Prepare the Cheesecake Filling:
  6. In a large mixing bowl, beat the cream cheese with a hand mixer or stand mixer on medium speed until smooth and creamy, about 2 minutes.
  7. Add the granulated sugar and continue to beat until fully combined and smooth.
  8. Add the eggs, one at a time, mixing well after each addition. Then add the vanilla extract, sour cream, and heavy cream, mixing until smooth.
  9. Sift in the cocoa powder and add the melted chocolate chips. Beat until fully incorporated, creating a smooth, chocolatey batter.
  10. Pour the cheesecake batter into the cooled crust and smooth the top with a spatula.
  11. Bake the Cheesecake:
  12. Bake the cheesecake in the preheated oven for 50-60 minutes, or until the center is set but still slightly jiggly. It should firm up as it cools.
  13. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for about 1 hour. This helps prevent cracking.
  14. After an hour, transfer the cheesecake to the refrigerator and chill for at least 4 hours, or overnight for the best texture.
  15. Prepare the Coconut-Pecan Topping:
  16. In a medium saucepan, combine the evaporated milk, sugar, butter, and vanilla extract. Cook over medium heat, stirring occasionally, until the mixture comes to a simmer and the sugar dissolves, about 5 minutes.
  17. Stir in the shredded coconut and chopped pecans, and cook for another 2-3 minutes until the mixture thickens slightly.
  18. Remove from heat and let it cool to room temperature before spreading over the cheesecake.
  19. Assemble the Cheesecake:
  20. Once the cheesecake is completely chilled and the topping has cooled, spread the coconut-pecan topping evenly over the top of the cheesecake.
  21. Carefully remove the cheesecake from the springform pan and transfer it to a serving platter.
  22. Serve:
  23. Slice and serve the cheesecake chilled. For an extra touch, you can garnish with additional chocolate shavings or whipped cream.

Notes

Cheesecake Cracks: To avoid cracking, make sure to cool the cheesecake gradually in the oven and refrigerate it for several hours to set properly.
Melting the Chocolate: Be sure to melt the chocolate in a microwave or double boiler until smooth, and let it cool slightly before adding to the cheesecake batter.