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.
Equipment
- 9-inch springform pan
- Mixing bowls (medium and large)
- Electric mixer or whisk
- Spatula
- Measuring cups and spoons
- Saucepan (for topping)
- Oven mitts
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
Instructions
- Prepare the Crust:
- Preheat your oven to 325°F (163°C). Grease and line the bottom of a 9-inch springform pan with parchment paper.
- In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture is well combined.
- 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.
- Prepare the Cheesecake Filling:
- 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.
- Add the granulated sugar and continue to beat until fully combined and smooth.
- 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.
- Sift in the cocoa powder and add the melted chocolate chips. Beat until fully incorporated, creating a smooth, chocolatey batter.
- Pour the cheesecake batter into the cooled crust and smooth the top with a spatula.
- Bake the Cheesecake:
- 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.
- 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.
- After an hour, transfer the cheesecake to the refrigerator and chill for at least 4 hours, or overnight for the best texture.
- Prepare the Coconut-Pecan Topping:
- 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.
- Stir in the shredded coconut and chopped pecans, and cook for another 2-3 minutes until the mixture thickens slightly.
- Remove from heat and let it cool to room temperature before spreading over the cheesecake.
- Assemble the Cheesecake:
- Once the cheesecake is completely chilled and the topping has cooled, spread the coconut-pecan topping evenly over the top of the cheesecake.
- Carefully remove the cheesecake from the springform pan and transfer it to a serving platter.
- Serve:
- 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.
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.