German Chocolate Cheesecake

German Chocolate Cheesecake is a decadent dessert that marries the richness of cheesecake with the irresistible flavors of German chocolate cake. With its creamy chocolate filling, crunchy pecan-coconut topping, and buttery crust, this dessert is perfect for any occasion.

Why You’ll Love This Recipe

• Combines the best of two desserts: cheesecake and German chocolate cake.
• Rich, creamy, and packed with chocolate flavor.
• The pecan and coconut topping adds the perfect crunch and sweetness.
• Ideal for holidays, celebrations, or indulgent weekends.
• Can be made ahead of time for stress-free entertaining.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Graham cracker crumbs or crushed chocolate cookies (for the crust)
• Butter, melted
• Cream cheese, softened
• Granulated sugar
• Eggs
• Semi-sweet chocolate, melted and slightly cooled
• Vanilla extract
• Sweetened condensed milk
• Shredded sweetened coconut
• Chopped pecans

Directions

1. Prepare the crust: Combine the graham cracker crumbs or chocolate cookie crumbs with melted butter. Press the mixture into the bottom of a springform pan. Chill while preparing the filling.
2. Make the cheesecake filling: Beat the cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing after each addition. Blend in the melted chocolate and vanilla extract. Pour the filling over the crust.
3. Bake the cheesecake: Place the pan in a water bath and bake at 325°F (160°C) for about 50-60 minutes, or until the center is set but slightly wobbly.
4. Prepare the topping: In a saucepan, combine sweetened condensed milk, shredded coconut, and chopped pecans. Cook over medium heat until thickened, stirring frequently.
5. Assemble and chill: Once the cheesecake has cooled, spread the coconut-pecan topping evenly over the top. Chill in the refrigerator for at least 4 hours or overnight before serving.

Servings and Timing

• Servings: 12-16 slices (depending on portion size)
• Preparation time: 30 minutes
• Baking time: 50-60 minutes
• Cooling/Chilling time: 4+ hours

Variations

• Crust options: Swap graham cracker crumbs for crushed Oreos or vanilla wafers for a different flavor.
• Chocolate choices: Use dark chocolate for a richer flavor or milk chocolate for a milder sweetness.
• Add-ins: Stir in mini chocolate chips or toffee bits into the filling for added texture.
• Nut-free version: Skip the pecans and double the coconut for a nut-free topping.

Storage/Reheating

• Refrigeration: Store the cheesecake in an airtight container or tightly covered with plastic wrap in the refrigerator for up to 5 days.
• Freezing: Wrap individual slices or the whole cheesecake tightly in plastic wrap, then in aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
• Reheating: Cheesecake is best enjoyed cold, but you can let it sit at room temperature for 15-20 minutes before serving if desired.

FAQs

1. Can I make this cheesecake ahead of time?

Yes, this cheesecake can be made 1-2 days in advance. Store it in the refrigerator until ready to serve.

2. What is a water bath, and why is it necessary?

A water bath prevents the cheesecake from cracking by providing a moist baking environment and even heat distribution.

3. Can I use unsweetened coconut for the topping?

Yes, but it will have a less sweet and slightly different texture compared to sweetened coconut.

4. Can I substitute the pecans?

Yes, walnuts or almonds work well, or you can omit the nuts entirely.

5. How do I know when the cheesecake is done baking?

The edges should be set, but the center will still jiggle slightly when the pan is gently shaken.

6. Do I need a springform pan?

A springform pan is ideal for easy removal, but you can use a deep dish pie pan if necessary.

7. Can I use a pre-made crust?

Yes, but ensure it fits well with the amount of filling in this recipe.

8. How do I avoid cracks in the cheesecake?

Bake the cheesecake in a water bath, avoid overmixing the batter, and let it cool gradually.

9. Can I use low-fat cream cheese?

Full-fat cream cheese is recommended for the best texture and flavor, but low-fat can be used as a substitute.

10. How long does it need to chill before serving?

For the best flavor and texture, chill for at least 4 hours or overnight.

Conclusion

German Chocolate Cheesecake is a luxurious dessert that’s sure to impress your family and friends. With its creamy texture, rich chocolate flavor, and crunchy coconut-pecan topping, it’s a true showstopper. Whether for a holiday feast or a weekend indulgence, this cheesecake is a must-try recipe that’s as delicious as it is memorable.

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