Description
Indulgent giant German chocolate cheesecake brings together rich chocolate, creamy layers, and nutty coconut in one spectacular dessert. Chocolate lovers will savor each luxurious bite of this show-stopping centerpiece that promises pure dessert bliss.
Ingredients
Scale
Crust Ingredients:
- 1 1/2 cups (210 grams) graham cracker crumbs
- 1/4 cup (50 grams) granulated sugar
- 1/2 cup (113 grams) unsalted butter, melted
Cheesecake Filling Ingredients:
- 4 (8 ounces/226 grams) packages cream cheese, softened
- 1 1/4 cups (250 grams) granulated sugar
- 4 large eggs
- 1/4 cup (60 milliliters) heavy cream
- 2 teaspoons vanilla extract
Topping Ingredients:
- 1 cup (240 milliliters) evaporated milk
- 1 cup (200 grams) granulated sugar
- 3 large egg yolks
- 1/2 cup (113 grams) unsalted butter
- 1 teaspoon vanilla extract
- 1 1/2 cups (170 grams) sweetened shredded coconut
- 1 1/2 cups (170 grams) chopped pecans
- 1/2 cup (120 milliliters) german chocolate, melted (for drizzling)
Instructions
- Warm the oven to 325F (163C) and delicately coat a 9-inch springform pan with cooking spray to prevent sticking.
- Combine crushed graham crackers with granulated sugar and melted butter, thoroughly blending until the mixture achieves a consistent, moist texture.
- Gently press the crumb mixture into the pan’s base, creating a uniform, compact foundation that will serve as the cheesecake’s sturdy bottom layer.
- Slide the crust into the preheated oven and bake for 10 minutes, allowing it to set and develop a light golden hue, then remove and permit complete cooling.
- Prepare the cheesecake filling by meticulously blending cream cheese until smooth, ensuring no lumps remain for a silky-perfect texture.
- Gradually incorporate sugar, eggs, and vanilla extract, mixing carefully to maintain a luxurious, creamy consistency without overmixing.
- Pour the velvety filling over the cooled crust, using a spatula to spread evenly and eliminate potential air pockets.
- For the signature German chocolate topping, toast coconut and pecans until fragrant and golden, releasing their rich, nutty essence.
- Create a luscious caramel-like coconut pecan sauce by simmering evaporated milk, egg yolks, sugar, and butter until thickened and glossy.
- Once the cheesecake is baked and slightly cooled, generously drizzle the warm coconut-pecan topping across the surface, allowing it to cascade beautifully.
- Refrigerate the cheesecake for at least 4 hours or overnight, enabling the flavors to meld and the texture to set perfectly.
Notes
- Opt for high-quality chocolate to enhance the rich flavor profile of the German chocolate cheesecake.
- Consider using room temperature ingredients to ensure smooth and creamy cheesecake texture.
- Prevent cracks by baking the cheesecake in a water bath, which creates gentle and even heat distribution.
- Customize the dessert by adding toasted pecans or coconut flakes to the traditional German chocolate topping for extra crunch and depth of flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 195
- Sugar: 5 g
- Sodium: 50 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.1 g
- Carbohydrates: 19 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg