Description
Indulge in the decadent delight of German Chocolate Cheesecake, a luscious fusion of creamy cheesecake with rich chocolate, coconut, and pecan topping.
Ingredients
Scale
For the crust:
- 1 and 1/2 cups chocolate cookie crumbs (such as Oreos, without filling)
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
For the cheesecake filling:
- 4 packages (8 oz each) cream cheese, softened
- 1 and 1/4 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 6 oz semi-sweet chocolate, melted and slightly cooled
For the German chocolate topping:
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks
- 1/2 cup unsalted butter
- 1 teaspoon vanilla extract
- 1 and 1/3 cups sweetened shredded coconut
- 1 cup chopped pecans
Instructions
- Preheat the oven: Preheat to 325°F (163°C) and prepare a water bath for a 9-inch springform pan.
- Prepare the crust: Mix cookie crumbs, sugar, and butter. Press into pan and bake.
- Make the filling: Beat cream cheese, add sugar, eggs, vanilla, sour cream, and melted chocolate. Pour over crust.
- Bake: Place in a water bath and bake until set. Cool gradually in the oven.
- Chill: Refrigerate for at least 4 hours.
- Prepare the topping: Cook evaporated milk, sugar, egg yolks, and butter until thickened. Stir in vanilla, coconut, and pecans. Cool and spread over cheesecake.
Notes
- Ensure ingredients are at room temperature for a smooth filling.
- Store-bought chocolate crust can be used for convenience.
- The topping can be made in advance and refrigerated.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 590
- Sugar: 39g
- Sodium: 290mg
- Fat: 41g
- Saturated Fat: 23g
- Unsaturated Fat: 15g
- Trans Fat: 0.5g
- Carbohydrates: 49g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 145mg
