Chocolate cheesecakе is a mashup of smooth cheesecake filling and the sweet-nutty topping you know from German chocolate cake . It comes with melted German chocolate folded into cream cheese , then crowned with coconut and pecans for crunch . This treat is perfect for birthdays or a simple family dessert .
Historical Context
The Origins of German Chocolate Cake
Back in the 19th century , an American named Samuel German made a type of dark-baking chocolate for Baker’s Chocolate Company . In 1957 , a Dallas newspaper printed the first recipe called “German’s Chocolate Cake,” and folks across the U.S. went wild for it . Even though it has “German” in the name , it has nothing to do with Germany . Instead , it’s an American twist on chocolate sponge cake layered with sweet coconut and crunchy pecans .
The Development of German Chocolate Cheesecake
Some baker must have thought one day , “Why not turn those flavors into a cheesecake ?” And so the German Chocolate Cheesecake was born . It keeps that fudgy chocolate taste from the cake and adds that creamy cheesecake texture . The coconut-pecan topping stays the same , giving you a mix of soft and crunchy in every bite .
Ingredients Overview
To make this German Chocolate Cheesecake , you’ll need a handful of simple ingredients . Each one adds to the flavor and texture :
- Graham Crackers: Crushed up for a sweet , crunchy crust .
- Cream Chееsе: The base of the cheesecake filling , smooth and tangy .
- Gеrmаn Chocolate: Melted into the filling for that special flavor .
- Coconut & Pecans: Stirred with milk , sugar , and butter for the topping .
- Evaporated Milk: Makes the topping gooey and rich .
Detailed Recipe
Ingredients
For the Crust:
- 1½ cups graham cracker crumbs
- ⅓ cup sugar
- ½ cup unsalted butter , melted
For the Cheesecake Filling:
- 24 oz cream cheese , softened
- 1 cup sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 8 oz Gеrmаn chocolate , melted
For the Topping:
- 1 cup shredded coconut
- 1 cup chopped pecans
- ½ cup sugar
- ½ cup evaporated milk
- ¼ cup unsalted butter
Directions
- Make the Crust:
Combine graham crumbs , sugar , and melted butter . Press into a springform pan so it’s even . - Mix the Filling:
Beat cream cheese until it’s smooth . Add sugar and mix well . Crack in eggs one at a time , then stir in vanilla and melted German chocolate . - Bake:
Pour filling over crust . Bake at 325°F (160°C) for about 60 minutes . The edges should be set and the center still jiggle a bit . - Make the Topping:
In a saucepan , cook coconut , pecans , sugar , evaporated milk , and butter over medium heat . Stir until it thickens and bubbles . - Assemble & Chill:
Let cheesecake cool for 30 minutes , then spread the topping on top . Chill in fridge for at least 4 hours or overnight . - Serve:
Run a knife around the pan edge before opening . Cut into slices and enjoy with whipped cream or berries if you like .
Tips for Success
- Room Temp Ingredients: Make sure eggs and cream cheese aren’t cold .
- Watch the Bake: Don’t overbake – a little jiggle in the center is good .
- Cool Slowly: Leave oven door cracked for 30 min to avoid cracks .
- Chill Well: At least 4 hours , but overnight is best for firm slices .
Flavor Variations
- Extra Chocolate:
Add more melted chocolate to the filling and swirl it for a marbled look . - Nut-Free:
Skip pecans and use extra coconut or even chopped dried fruit . - Vegan:
Swap cream cheese for cashew cream , eggs for flax eggs , and use vegan chocolate & butter .
Storage and Serving
Store your cheesecake in the fridge in an airtight container . It stays good up to one week . For a fancy touch , drizzle chocolate sauce or add whipped cream . A scoop of vanilla ice cream on the side is also amazing .
FAQs
What’s the main diff between German Chocolate Cake and Cheesecake?
The cake is a layered sponge cake with topping in between ; the cheesecake uses those flavors inside a creamy cheesecake form .
Can I make it ahead?
Yes , it holds up to a week in the fridge . Great for planning ahead !
Can I freeze it?
Sure ! Wrap slices in plastic and foil to avoid freezer burn . Thaw in fridge before serving .
What if I don’t have cream cheese?
Try ricotta cheese or a vegan cream cheese swap .
Is there a gluten-free crust?
Definitely . Use gluten-free graham crackers or almond flour with melted butter .
Conclusion
The German Chocolate Cheesecake is a fun twist that brings chocolate cake flavors into a rich cheesecake . With its creamy filling and crunchy coconut-pecan topping , it’s sure to wow anyone who tries it .
German Chocolate Cheesecake
Equipment
- 1 9-inch springform pan
- 2 mixing bowls
- 1 electric mixer or whisk
- 1 measuring cups and spoons
- 1 rubber spatula
- 1 saucepan
Ingredients
- 1.5 cups graham cracker crumbs
- 0.25 cups granulated sugar
- 0.5 cups unsalted butter Melted.
- 24 oz cream cheese Softened.
- 1 cup granulated sugar
- 0.5 cups sour cream
- 4 large eggs
- 1 teaspoon vanilla extract
- 4 oz semi-sweet chocolate Melted and cooled.
- 1 cup sweetened shredded coconut
- 1 cup pecans Chopped.
- 1 cup evaporated milk
- 1 cup granulated sugar
- 0.5 cups unsalted butter
- 3 large egg yolks
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 325°F (160°C). Grease the springform pan and set it aside.
- To make the crust, combine the graham cracker crumbs, sugar, and melted butter in a bowl. Mix until well combined. Press this mixture evenly into the bottom of the prepared springform pan.
- In a mixing bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add the sugar, followed by the sour cream, and mix until completely combined.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and the melted chocolate until fully incorporated.
- Pour the cheesecake filling over the crust in the springform pan. Smooth out the top with a rubber spatula.
- Bake in the preheated oven for about 60 minutes, or until the edges are set and the center is slightly jiggly.
- Allow the cheesecake to cool in the pan for about 1 hour before refrigerating for at least 4 hours, preferably overnight.
- While the cheesecake is cooling, prepare the coconut-pecan topping. In a saucepan over medium heat, combine the evaporated milk, sugar, butter, and egg yolks. Cook while stirring constantly until the mixture thickens (about 10 minutes).
- Remove from heat and stir in the shredded coconut, chopped pecans, and vanilla extract. Let it cool to room temperature.
- Once the cheesecake is chilled and set, spread the coconut-pecan topping evenly over the surface.
