Craving something sweet, rich, and utterly indulgent? This German Chocolate Cheesecake combines the best of both worlds for a dessert that’s sure to impress.
Why This Recipe Works
- The combination of creamy cheesecake and rich German chocolate creates a perfect balance of flavors.
- Using a chocolate cookie crust adds an extra layer of chocolatey goodness.
- The coconut-pecan topping is a nod to the traditional German chocolate cake frosting, adding texture and depth.
- Baking in a water bath ensures a smooth, crack-free surface.
- Chilling overnight allows the flavors to meld together beautifully.
Ingredients
- 2 cups chocolate cookie crumbs
- 1/2 cup unsalted butter, melted
- 24 oz cream cheese, softened
- 1 cup sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup semi-sweet chocolate chips, melted
- 1 cup sweetened shredded coconut
- 1/2 cup chopped pecans
- 1/2 cup evaporated milk
- 1/2 cup brown sugar
- 1/4 cup unsalted butter
- 1 tsp vanilla extract
Equipment Needed
- 9-inch springform pan
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Rubber spatula
- Aluminum foil
- Roasting pan (for water bath)
Instructions
Prepare the Crust
Combine the chocolate cookie crumbs and melted butter until the mixture resembles wet sand. Press firmly into the bottom of a 9-inch springform pan. Bake at 350°F for 10 minutes, then let cool.
Make the Cheesecake Filling
Beat the cream cheese and sugar until smooth. Add eggs one at a time, then mix in vanilla and melted chocolate. Pour over the cooled crust.
Bake the Cheesecake
Wrap the springform pan in aluminum foil and place in a roasting pan. Fill the roasting pan with hot water until halfway up the sides of the springform pan. Bake at 325°F for 55-60 minutes until the center is almost set.
Prepare the Topping
Combine coconut, pecans, evaporated milk, brown sugar, and butter in a saucepan. Cook over medium heat until thickened, then stir in vanilla. Spread over the cooled cheesecake.
Chill and Serve
Refrigerate the cheesecake for at least 4 hours, preferably overnight, before serving.
Tips and Tricks
For a smoother cheesecake, ensure all ingredients are at room temperature before mixing. To prevent cracks, avoid overmixing the batter and cool the cheesecake gradually in the oven with the door slightly ajar. For an extra chocolatey crust, add a tablespoon of cocoa powder to the cookie crumbs.
Recipe Variations
- Swap the semi-sweet chocolate for dark chocolate for a richer flavor.
- Add a layer of caramel between the cheesecake and topping for a salted caramel twist.
- Use a graham cracker crust instead of chocolate for a lighter base.
- Top with chocolate ganache instead of the coconut-pecan topping for a different take.
- Incorporate a tablespoon of espresso powder into the cheesecake batter for a mocha flavor.
Frequently Asked Questions
Can I make this cheesecake ahead of time?
Absolutely! This cheesecake actually tastes better after chilling overnight, making it a perfect make-ahead dessert for special occasions.
How do I know when the cheesecake is done baking?
The cheesecake is done when the edges are set but the center still jiggles slightly when gently shaken. It will continue to set as it cools.
Can I freeze German Chocolate Cheesecake?
Yes, you can freeze the cheesecake without the topping for up to a month. Thaw in the refrigerator overnight and add the topping before serving.
Summary
This German Chocolate Cheesecake is a show-stopping dessert that combines the creamy richness of cheesecake with the decadent flavors of German chocolate. Perfect for any occasion, it’s sure to become a favorite.
