German Chocolate Cheesecake

Name: German Chocolate Cheesecake
Prep time: 30 min
Cook time: 1 h
Total time: PT-475591H50M22S
Cuisine: German-inspired
Ingredients: Crushed chocolate cookies; Unsalted butter; Cream cheese; Sugar; Eggs; Sour cream; Vanilla extract; Semi-sweet chocolate chips; Evaporated milk; Shredded coconut; Chopped pecans

Isabella

🌟Life, Love, and Gastronomy 🍷

Jump to Recipe

Are you ready to elevate your dessert game to new heights? Look no further than this sumptuous German Chocolate Cheesecake with Coconut-Pecan Topping. Rich, creamy, and bursting with flavor, this dessert is sure to impress even the most discerning palates. Let’s dive into the recipe and discover how to create this culinary masterpiece in your own kitchen.

Ingredients:

For the Cheesecake:

2 cups crushed chocolate cookies

4 tablespoons unsalted butter, melted

32 ounces cream cheese, softened

1 cup sugar

4 large eggs

1 cup sour cream

1 teaspoon vanilla extract

1/2 cup semi-sweet chocolate chips, melted

For the Coconut-Pecan Topping:

1 cup evaporated milk

1 cup sugar

3 large egg yolks, beaten

1/2 cup butter

1 teaspoon vanilla extract

1 cup shredded coconut

1 cup chopped pecans

Directions:

Preparation: Preheat your oven to 325°F (165°C). Begin by combining the crushed chocolate cookies and melted butter. Press this mixture firmly into the bottom of a 9-inch springform pan, creating a solid crust. Set aside while you prepare the cheesecake filling.
Cheesecake Filling: In a mixing bowl, beat the softened cream cheese and 1 cup of sugar until smooth and creamy. Add the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the sour cream and vanilla extract until well combined. Finally, fold in the melted semi-sweet chocolate chips until evenly distributed throughout the batter.
Assembly and Baking: Pour the cheesecake filling over the prepared crust in the springform pan. Smooth the top with a spatula to ensure an even layer. Place the pan in the preheated oven and bake for 55-60 minutes, or until the cheesecake is set and slightly jiggly in the center. Once baked, remove from the oven and allow it to cool on a wire rack for 10 minutes. Afterward, run a knife around the edge of the pan to loosen the cheesecake, then allow it to cool for an additional hour. For optimal results, refrigerate the cheesecake overnight.

Coconut-Pecan Topping: While the cheesecake chills, prepare the decadent coconut-pecan topping. In a saucepan, combine the evaporated milk, 1 cup of sugar, beaten egg yolks, and butter. Cook this mixture over medium heat, stirring continuously, until it thickens, which typically takes about 12 minutes. Once thickened, remove the saucepan from the heat and stir in the vanilla extract, shredded coconut, and chopped pecans. Allow the topping to cool until it reaches a spreadable consistency.
Final Touch: Once the cheesecake has chilled overnight and the topping has cooled sufficiently, spread the coconut-pecan topping evenly over the surface of the cheesecake. For an extra flourish, you can garnish with additional shredded coconut and pecans if desired.
Serving: Slice the German Chocolate Cheesecake into generous portions and serve chilled. Be prepared for rave reviews from family and friends!

Nutritional Information:

Calories: 650 kcal
Servings: 12 servings

Related Recipes:

German Potato Pancakes

Serving Tips:

Chilled Perfection: This German Chocolate Cheesecake is best served chilled. Ensure it has had ample time to chill in the refrigerator before serving for the perfect texture and flavor.
Garnish with Flair: Before presenting your cheesecake to eager guests, consider adding a final touch of elegance with a sprinkle of shredded coconut and a few chopped pecans on top. Not only does this enhance the visual appeal, but it also provides a hint of what’s to come in terms of flavor.
Slice with Care: When slicing the cheesecake, use a sharp knife dipped in hot water for clean, precise cuts. Wipe the knife clean between slices for a polished presentation.

Pairing Suggestions: Complement the richness of this dessert with a cup of freshly brewed coffee or a glass of cold milk. The contrast in temperatures and flavors will elevate your tasting experience.
Individual Servings: For a more elegant presentation or easy serving at gatherings, consider pre-slicing the cheesecake into individual portions before garnishing and serving.

Storage Tips:

Refrigeration is Key: Due to the dairy content in the cheesecake and topping, it’s crucial to store any leftovers in the refrigerator. Cover the cheesecake securely with plastic wrap or aluminum foil to prevent it from absorbing other odors in the fridge.

Consume Promptly: While this German Chocolate Cheesecake is undeniably delicious, it’s best enjoyed within a few days of preparation for optimal freshness and flavor.
Freezing Option: If you find yourself with an abundance of leftover cheesecake, you can freeze individual slices or the entire cheesecake for future enjoyment. Wrap slices tightly in plastic wrap and store them in an airtight container before placing them in the freezer. Thaw slices in the refrigerator overnight before serving.
Topping Consideration: If you plan to freeze the cheesecake, it’s advisable to add the coconut-pecan topping only after thawing, as freezing may alter the texture and consistency of the topping.

FAQs

Can I Use Store-Bought Chocolate Cookie Crumbs for the Crust?

Absolutely! While the recipe calls for crushed chocolate cookies, you can save time by using store-bought chocolate cookie crumbs or even a pre-made chocolate cookie crust. Just be sure to adjust the quantity accordingly to fit your springform pan.

Can I Substitute the Semi-Sweet Chocolate Chips with Dark Chocolate?

Yes, you can substitute semi-sweet chocolate chips with dark chocolate if you prefer a richer, less sweet flavor profile. Simply melt the dark chocolate and fold it into the cheesecake batter as instructed in the recipe. The result will be a slightly different taste but equally delicious.

How Far in Advance Can I Make the Cheesecake?

You can make the cheesecake ahead of time and store it in the refrigerator for up to 2-3 days before serving. In fact, allowing it to chill overnight enhances the flavors and sets the cheesecake perfectly. Just be sure to add the coconut-pecan topping just before serving for the freshest taste and texture.

Can I Omit the Coconut or Pecans from the Topping?

Absolutely! If you or your guests have dietary restrictions or simply prefer not to include coconut or pecans, you can omit them from the topping. The sauce will still thicken beautifully, providing a delicious contrast to the creamy cheesecake. Feel free to customize the topping to suit your taste preferences.

Conclusion:

In conclusion, this German Chocolate Cheesecake with Coconut-Pecan Topping is a true delight for the senses. From its buttery chocolate crust to its creamy cheesecake filling and luscious coconut-pecan topping, every bite is a symphony of flavors. Whether you’re celebrating a special occasion or simply indulging in a well-deserved treat, this recipe is sure to become a favorite in your repertoire. So don your apron, gather your ingredients, and embark on a culinary adventure that will leave you craving more.

📖 Recipe

Discover Delicious Recipes

1 thought on “German Chocolate Cheesecake”

Teressa Livingston

April 1, 2024 at 5:11 pm

What is the topping between the coconut and pecan mixture and the final pecans and coconut sprinkled on top? The recipe doesn’t say what that final chocolate layer is.

Reply