Description
Indulgent German chocolate cheesecake blends rich chocolate layers with creamy coconut-pecan frosting for an unforgettable dessert experience. Chocolate lovers will savor each luxurious bite of this delectable southern-inspired sweet treat.
Ingredients
Scale
Main Ingredients:
Filling:
- 4 (8 ounces/226 grams) packages cream cheese, softened
- 4 large eggs
- 4 ounces (113 grams) German chocolate, melted and cooled
- 1 cup (200 grams) sugar
- 1 teaspoon vanilla extract
Crust:
- 1 1/2 cups graham cracker crumbs
- 6 tablespoons (85 grams) unsalted butter, melted
- 1/4 cup (50 grams) sugar
Topping:
- 1 cup (200 grams) sugar
- 1 cup evaporated milk
- 1/2 cup (113 grams) unsalted butter
- 3 large egg yolks, beaten
- 1 teaspoon vanilla extract
- 1 1/3 cups sweetened shredded coconut
- 1 cup chopped pecans
Instructions
- Encase the exterior of a 9-inch springform pan with aluminum foil, ensuring complete coverage to prevent water seepage during baking.
- Create the graham cracker foundation by blending crumbs with sugar and melted butter, pressing firmly into the pan’s base, then bake at 350F for 10 minutes until golden. Allow crust to cool completely.
- Whip cream cheese and sugar in a spacious mixing bowl until silky smooth, incorporating eggs individually and ensuring thorough blending after each addition.
- Gently fold in vanilla extract and melted chocolate, stirring until the mixture achieves a uniform, luxurious consistency.
- Pour the velvety chocolate filling over the prepared crust, spreading evenly to eliminate air pockets.
- Bake in the preheated oven for 50-60 minutes, watching for a slight jiggle in the center which indicates perfect doneness.
- Remove from oven and let cool on a wire rack for 10 minutes, then carefully trace the pan’s edge with a knife to prevent cracking.
- Allow cheesecake to cool for an additional hour at room temperature before refrigerating overnight to set completely.
- Prepare the decadent coconut-pecan topping by combining sugar, evaporated milk, butter, and egg yolks in a saucepan over medium heat.
- Continuously stir the mixture for approximately 12 minutes until it thickens to a rich, caramel-like consistency.
- Remove from heat and incorporate vanilla, shredded coconut, and chopped pecans, stirring until well combined.
- Allow topping to cool and reach a spreadable texture, then generously layer over the chilled cheesecake just before serving.
Notes
- Wrap springform pan tightly with foil to prevent water seepage during baking and ensure even heat distribution.
- Use room temperature cream cheese and eggs for smoother, lump-free cheesecake filling that blends perfectly.
- Toast pecans and coconut beforehand to enhance their nutty flavor and add extra depth to the topping.
- Create water bath by placing springform pan in larger baking dish filled with hot water to prevent cracking and achieve creamy texture.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 566 kcal
- Sugar: 45 g
- Sodium: 210 mg
- Fat: 39 g
- Saturated Fat: 19 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.5 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 135 mg