Description
Indulgent German chocolate cheesecake blends rich cocoa layers with classic coconut-pecan frosting for a luxurious dessert experience. Creamy cheesecake meets traditional German chocolate cake, promising a delightful journey through decadent flavors you’ll savor with each heavenly bite.
Ingredients
Scale
Main Ingredients:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter
- 24 oz cream cheese
- 3 large eggs
- 1 cup granulated sugar
- 1/2 cup sour cream
- 1 tsp vanilla extract
Chocolate Components:
- 8 oz german sweet chocolate
- 1/4 cup cocoa powder
- 2 tbsp coffee liqueur
Topping Ingredients:
- 1 cup shredded coconut
- 1/2 cup chopped pecans
- 1/3 cup caramel sauce
- 1/4 cup heavy cream
Instructions
- Preheat the oven to 325°F and prepare a 9-inch springform pan by thoroughly coating the interior with cooking spray.
- Pulverize graham crackers into fine crumbs, then blend with melted butter until the mixture resembles damp sand, pressing firmly into the pan’s bottom to create a compact crust.
- Melt the German sweet chocolate using a double boiler method, allowing it to cool slightly while maintaining a smooth liquid consistency.
- In a large mixing bowl, whip cream cheese until velvety, gradually incorporating sugar, ensuring no lumps remain in the mixture.
- Introduce eggs one at a time, blending thoroughly after each addition, then fold in sour cream, vanilla extract, cocoa powder, and coffee liqueur until the batter achieves a uniform, silky texture.
- Gently swirl the melted chocolate into the cheesecake batter, creating elegant marbled patterns throughout the mixture.
- Pour the batter into the prepared crust, smoothing the top with a spatula to ensure an even surface.
- Bake for 55-60 minutes, watching for slight wobbling in the center, which indicates perfect consistency.
- Remove from oven and allow to cool completely at room temperature for approximately 2 hours.
- Prepare the topping by toasting coconut and pecans until golden brown, releasing their rich, nutty aromas.
- Drizzle caramel sauce and heavy cream over the cooled cheesecake, then generously sprinkle the toasted coconut and pecans across the surface.
- Refrigerate for minimum 4 hours or overnight to allow flavors to meld and texture to set perfectly.
Notes
- Toast nuts and coconut carefully to prevent burning, watching them closely and stirring frequently during the browning process.
- Replace coffee liqueur with strong brewed coffee or additional vanilla extract for a non-alcoholic version that maintains rich flavor complexity.
- Allow cream cheese to reach room temperature before mixing to ensure silky smooth texture without lumps and guarantee perfect cheesecake consistency.
- Use parchment paper along springform pan edges to prevent potential cracking and make removing cheesecake easier without damaging delicate surface.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 600
- Sugar: 40 g
- Sodium: 350 mg
- Fat: 42 g
- Saturated Fat: 25 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 100 mg