Description
Indulge in the rich and decadent flavors of this German Chocolate Cheesecake. A luscious chocolate cookie crust, creamy cheesecake filling with melted chocolate, and a delightful coconut-pecan topping make this dessert a showstopper.
Ingredients
Scale
For the crust:
- 1 1/2 cups chocolate cookie crumbs
- 1/4 cup granulated sugar
- 5 tablespoons unsalted butter, melted
For the cheesecake filling:
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup semi-sweet chocolate chips, melted and slightly cooled
For the coconut-pecan topping:
- 1/2 cup evaporated milk
- 1/2 cup light brown sugar
- 2 egg yolks
- 1/4 cup unsalted butter
- 1/2 teaspoon vanilla extract
- 3/4 cup sweetened shredded coconut
- 1/2 cup chopped pecans
Instructions
- Preheat the oven: Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the bottom with foil to prevent leaks.
- Make the crust: Mix the cookie crumbs, sugar, and melted butter. Press into the pan and bake for 10 minutes.
- Prepare the filling: Beat cream cheese and sugar until smooth. Add sour cream, vanilla, eggs, and melted chocolate. Pour over the crust.
- Bake: Place the pan in a water bath and bake for 55–65 minutes. Let cool in the oven before refrigerating.
- Make the topping: Cook evaporated milk, brown sugar, egg yolks, and butter until thickened. Stir in vanilla, coconut, and pecans. Cool and spread over the chilled cheesecake.
Notes
- For easy slicing, dip the knife in hot water between cuts.
- The topping can be made a day ahead and refrigerated.
- Enhance with extra pecans or a chocolate drizzle for decoration.
Nutrition
- Serving Size: 1 slice
- Calories: 510
- Sugar: 36g
- Sodium: 260mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 125mg
