Description
Indulgent German Chocolate Cheesecake merges classic dessert traditions with rich, creamy decadence. Chocolate layers and coconut-pecan frosting create a luxurious experience that delights chocolate enthusiasts and brings German baking heritage to your table.
Ingredients
Scale
cake base:
- 1.5 cups graham cracker crumbs
- 0.25 cup granulated sugar
- 0.5 cup unsalted butter, melted
cheesecake filling:
- 4 8-oz packages cream cheese, softened
- 1 cup granulated sugar
- 4 large eggs
- 0.25 cup sour cream
- 1 tsp vanilla extract
- 0.25 cup german chocolate, melted
topping:
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
- 0.5 cup heavy cream
- 0.25 cup brown sugar
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
Instructions
- Preheat oven to 325°F and prepare a 9-inch springform pan by lightly greasing the sides and bottom.
- Combine graham cracker crumbs, sugar, and melted butter in a mixing bowl, pressing the mixture firmly into the bottom of the prepared pan to create an even, compact crust.
- In a large mixing bowl, thoroughly blend softened cream cheese and sugar until smooth and creamy, using an electric mixer on medium speed.
- Gradually incorporate eggs one at a time, mixing well after each addition to ensure a silky texture.
- Fold in sour cream, vanilla extract, and melted German chocolate, stirring until the filling is completely uniform and no streaks remain.
- Pour the cheesecake filling over the prepared crust, smoothing the top with a spatula to create an even surface.
- Bake for 60-65 minutes, or until the center is almost set but still slightly jiggly when gently shaken.
- Remove from oven and allow to cool completely at room temperature for approximately 1 hour.
- For the topping, combine heavy cream, brown sugar, butter, and vanilla in a saucepan over medium heat, stirring continuously until the mixture becomes thick and bubbly.
- Fold in shredded coconut and chopped pecans, cooking for an additional 2-3 minutes until the mixture is golden and fragrant.
- Carefully spread the topping evenly over the cooled cheesecake, ensuring complete coverage.
- Refrigerate for at least 4 hours or overnight to allow the cheesecake to set completely before serving.
Notes
- Ensure cream cheese is at room temperature to prevent lumps and create a smooth, creamy texture during mixing.
- Use a water bath when baking to prevent cracks and promote even, gentle cooking of the delicate cheesecake filling.
- Swap graham cracker crust with gluten-free alternatives like almond flour or crushed gluten-free cookies for celiac-friendly version.
- Replace heavy cream and butter with dairy-free substitutes to make the recipe vegan-friendly, using coconut cream and plant-based margarine.
- Prep Time: 30 minutes
- Cook Time: 65 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 492
- Sugar: 31 g
- Sodium: 283 mg
- Fat: 34 g
- Saturated Fat: 20 g
- Unsaturated Fat: 10 g
- Trans Fat: 1 g
- Carbohydrates: 43 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 113 mg