Description
Indulgent german chocolate cheesecake blends rich cocoa layers with classic coconut-pecan frosting in a luxurious dessert. Sweet textures and deep chocolate notes promise a memorable culinary experience you’ll savor with pure delight.
Ingredients
Scale
Main Ingredients:
- 32 ounces (907 grams) cream cheese, softened
- 4 large eggs
- 1 cup (200 grams) sugar
- 1 cup (240 milliliters) sour cream
Crust Ingredients:
- 2 cups (240 grams) crushed chocolate cookies
- 4 tablespoons (57 grams) unsalted butter, melted
Flavoring and Chocolate Ingredients:
- 1 teaspoon vanilla extract
- 1/2 cup (85 grams) semi-sweet chocolate chips, melted
Instructions
- Meticulously crush chocolate cookies and blend with melted butter, creating a uniform crust mixture. Press firmly into the base of a springform pan, ensuring an even, compact layer that will serve as the foundation for the decadent cheesecake.
- Using an electric mixer, whip cream cheese and sugar until achieving a silky, lump-free consistency. Gently incorporate eggs one at a time, maintaining a smooth texture. Fold in sour cream, vanilla extract, and melted chocolate, creating a luxurious, velvety batter.
- Transfer the cheesecake batter into the prepared crust-lined pan, smoothing the top with a spatula to eliminate any air pockets. Place in a preheated oven at 325°F (165°C), allowing the delicate dessert to bake until the center exhibits a subtle wobble while the edges appear set.
- After removing from the oven, let the cheesecake cool gradually on a wire rack. Carefully run a knife around the pan’s perimeter to prevent cracking, then allow it to rest at room temperature for an hour before transferring to the refrigerator for complete chilling overnight.
- Prepare the signature German chocolate topping by combining evaporated milk, sugar, egg yolks, and butter in a saucepan. Simmer over medium heat, stirring constantly until the mixture thickens and transforms into a rich, caramel-like consistency, approximately 12 minutes.
- Remove the topping from heat and enhance with vanilla extract. Fold in shredded coconut and chopped pecans, creating a luscious, textured coating. Allow the mixture to cool and slightly set, ensuring it reaches a spreadable consistency.
- Once the cheesecake is thoroughly chilled, generously spread the coconut-pecan topping across the surface, creating an indulgent layer that complements the creamy chocolate base. Serve chilled and store any remaining slices in the refrigerator.
Notes
- Prevent Cracks: Gently tap the springform pan on the counter to release air bubbles before baking, reducing the chance of surface cracks.
- Room Temperature Ingredients: Let cream cheese, eggs, and sour cream sit at room temperature for smoother, more even mixing and better texture.
- Water Bath Option: Place the springform pan in a larger water bath during baking to create more even, gentle heat and prevent over-browning.
- Gluten-Free Adaptation: Substitute regular chocolate cookies with gluten-free chocolate cookie crumbs for a celiac-friendly version of the dessert.
- Prep Time: 30 minutes
- Cook Time: 1 hour 12 minutes
- Category: Desserts
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 12
- Calories: 350
- Sugar: 22 g
- Sodium: 250 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 90 mg