why make this recipe
German Chocolate Cheesecake combines rich flavors and textures that are sure to impress anyone who tastes it. This dessert is not only delicious but also a stunning centerpiece for any gathering. The layers of creamy chocolate cheesecake and nutty coconut-pecan topping create a heavenly match. Whether you’re celebrating a special occasion or simply satisfying a sweet tooth, this cheesecake delivers a delightful experience.
how to make German Chocolate Cheesecake
Ingredients:
- 2 cups chocolate wafer cookies or Oreo crumbs (about 24 cookies, filling removed)
- 6 tablespoons unsalted butter, melted
- 3 tablespoons granulated sugar
- Pinch of salt
- 4 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream, room temperature
- 1 teaspoon pure vanilla extract
- 4 large eggs, room temperature
- 8 ounces semi-sweet or German’s sweet baking chocolate, melted and cooled slightly
- 2 tablespoons unsweetened cocoa powder
- ¼ cup heavy cream
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks, lightly beaten
- ½ cup unsalted butter
- 1 teaspoon vanilla extract
- 1½ cups sweetened shredded coconut
- 1 cup chopped pecans (toasted recommended)
- Drizzle of melted chocolate (for garnish)
- Whipped cream (for garnish)
- Toasted coconut flakes (for garnish)
- Whole pecan halves (for garnish)
Directions:
- Preheat your oven to 325°F (163°C).
- Crush the cookies in a food processor until they turn to fine crumbs.
- Mix crumbs with melted butter, sugar, and a pinch of salt.
- Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove and let it cool.
- In a large bowl, beat softened cream cheese until smooth. Add sugar and mix well, scraping the sides of the bowl often.
- Mix in sour cream and vanilla until everything is combined.
- Add eggs one at a time, mixing just until each is fully incorporated.
- Stir in melted chocolate, cocoa powder, and heavy cream until the batter is smooth and dark.
- Pour the filling into the prepared crust and smooth the top.
- Wrap the outside of the springform pan tightly in aluminum foil. Place it inside a larger roasting pan and pour hot water until it reaches halfway up the cheesecake pan.
- Bake at 325°F (163°C) for 60-70 minutes until the center is set but still slightly jiggly.
- Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
- Remove from the water bath, cool to room temperature, and refrigerate for at least 6 hours or overnight.
- In a saucepan, whisk together evaporated milk, sugar, and egg yolks.
- Add butter and cook over medium heat, stirring constantly, until the mixture thickens (about 10 minutes).
- Remove from heat and stir in vanilla, shredded coconut, and toasted pecans. Let the topping cool to room temperature.
- Remove the chilled cheesecake from the springform pan and place it on a serving dish.
- Spread the coconut-pecan topping evenly over the top. Drizzle with melted chocolate and garnish with whipped cream, toasted coconut flakes, or pecan halves as desired.
how to serve German Chocolate Cheesecake
Serve the German Chocolate Cheesecake chilled, sliced into wedges. It pairs nicely with a cup of coffee or tea. For an extra special touch, add a dollop of whipped cream or a sprinkle of toasted coconut and pecans on each slice before serving.
how to store German Chocolate Cheesecake
To store the cheesecake, place it in an airtight container or cover it tightly with plastic wrap. It can be kept in the refrigerator for up to one week. If you want to keep it longer, you can wrap it well and freeze it for up to three months. Thaw it in the refrigerator before serving.
tips to make German Chocolate Cheesecake
- Make sure all ingredients are at room temperature before starting for the best texture.
- Don’t rush the cooling process; letting the cheesecake cool gradually helps prevent cracks.
- If you prefer a thicker crust, add more cookie crumbs and butter to your mixture.
variation
You can customize this cheesecake by using different types of chocolate, like white chocolate or dark chocolate. You can also make it gluten-free by using gluten-free cookies in the crust.
FAQs
- Can I make this cheesecake ahead of time? Yes, German Chocolate Cheesecake can be made a day or two ahead of when you plan to serve it. Just be sure to keep it covered in the fridge.
- What can I substitute for the cream cheese? If you want a lighter alternative, consider using mascarpone cheese or a non-dairy cream cheese if you have dietary restrictions.
- Can I use fresh ingredients instead of the packaged ones? Yes, you can use fresh coconut and pecans instead of the sweetened and pre-packaged versions. Just adjust the sweetness according to your preference.
German Chocolate Cheesecake
A delightful German Chocolate Cheesecake combining rich chocolate flavors and a nutty coconut-pecan topping, perfect for special occasions or a sweet treat.
Ingredients
Method
Preparation
- Preheat your oven to 325°F (163°C).
- Crush the cookies in a food processor until they turn to fine crumbs.
- Mix crumbs with melted butter, sugar, and a pinch of salt.
- Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove and let it cool.
Cheesecake Filling
- In a large bowl, beat softened cream cheese until smooth. Add sugar and mix well, scraping the sides of the bowl often.
- Mix in sour cream and vanilla until everything is combined.
- Add eggs one at a time, mixing just until each is fully incorporated.
- Stir in melted chocolate, cocoa powder, and heavy cream until the batter is smooth and dark.
- Pour the filling into the prepared crust and smooth the top.
Baking
- Wrap the outside of the springform pan tightly in aluminum foil. Place it inside a larger roasting pan and pour hot water until it reaches halfway up the cheesecake pan.
- Bake at 325°F (163°C) for 60-70 minutes until the center is set but still slightly jiggly.
- Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
- Remove from the water bath, cool to room temperature, and refrigerate for at least 6 hours or overnight.
Topping Preparation
- In a saucepan, whisk together evaporated milk, sugar, and egg yolks.
- Add butter and cook over medium heat, stirring constantly, until the mixture thickens (about 10 minutes).
- Remove from heat and stir in vanilla, shredded coconut, and toasted pecans. Let the topping cool to room temperature.
Assembly
- Remove the chilled cheesecake from the springform pan and place it on a serving dish.
- Spread the coconut-pecan topping evenly over the top. Drizzle with melted chocolate and garnish with whipped cream, toasted coconut flakes, or pecan halves as desired.
Nutrition
Notes
Make sure all ingredients are at room temperature before starting for the best texture. Don’t rush the cooling process; letting the cheesecake cool gradually helps prevent cracks. If you prefer a thicker crust, add more cookie crumbs and butter to your mixture.