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German Chocolate Cheesecake

This German Chocolate Cheesecake is a decadent fusion of rich chocolate and creamy cheesecake, topped with a luscious coconut-pecan frosting. Perfect for special occasions or when you want to treat yourself!
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Dessert
Cuisine German
Servings 4 People
Calories 450 kcal

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.

Notes

For an even richer flavor, you can use dark chocolate instead of semi-sweet chocolate.
This cheesecake can be kept in the refrigerator for up to 5 days.
To serve, run a knife around the edge of the pan before removing the springform to ensure a clean release.