Description
Sweet layers of German chocolate cheesecake blend velvety cream cheese with rich cocoa and coconut-pecan frosting. Rich, indulgent slices promise a delightful journey through classic German dessert traditions with creamy textures and luxurious flavors you’ll savor.
Ingredients
Scale
Cake Base:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter
- 1/4 cup granulated sugar
Cheesecake Filling:
- 4 (8 oz) packages cream cheese
- 1 cup granulated sugar
- 4 large eggs
- 1/2 cup sour cream
- 1/4 cup cocoa powder
- 2 tsp vanilla extract
Topping:
- 1 cup shredded coconut
- 1 cup chopped pecans
- 1/2 cup evaporated milk
- 1/2 cup brown sugar
- 1/4 cup unsalted butter
- 1 tsp vanilla extract
- 2 oz German sweet chocolate, melted
Instructions
- Preheat the oven to 325°F. Pulverize graham crackers into fine crumbs, then blend with melted butter and sugar until thoroughly combined.
- Press the cracker mixture firmly into the bottom of a 9-inch springform pan, creating an even, compact base. Refrigerate while preparing the filling.
- In a large mixing bowl, whip cream cheese until smooth and creamy. Gradually incorporate sugar, mixing until fully integrated.
- Add eggs one at a time, blending gently after each addition to maintain a silky texture. Mix in sour cream, cocoa powder, and vanilla extract until the filling becomes uniformly dark and velvety.
- Pour the chocolate cheesecake mixture over the chilled crust, ensuring an even distribution.
- Bake for 60-70 minutes, or until the center is almost set but still slightly jiggly. Turn off the oven, crack the door, and allow the cheesecake to cool gradually for 1 hour.
- For the topping, toast coconut and pecans in a skillet until golden and fragrant. Set aside.
- In a saucepan, combine evaporated milk, brown sugar, butter, and vanilla. Simmer over medium heat, stirring constantly until the mixture thickens and turns a rich caramel color.
- Remove from heat and fold in toasted coconut, pecans, and melted German chocolate, creating a luxurious, textured topping.
- Once the cheesecake has completely cooled, generously spread the coconut-pecan mixture over the surface.
- Refrigerate for at least 4 hours or overnight to allow flavors to meld and the cheesecake to set completely.
Notes
- Ensure cream cheese is at room temperature for smooth, lump-free mixing and better incorporation of ingredients.
- Use high-quality German chocolate for a more intense, authentic flavor profile that elevates the entire dessert.
- Create a water bath by placing the springform pan in a larger pan filled with hot water to prevent cracking and ensure even baking of the cheesecake.
- For a gluten-free version, swap graham crackers with gluten-free cookie crumbs or almond flour to maintain the same rich, crumbly texture.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 450
- Sugar: 30 g
- Sodium: 250 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 1 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 90 mg