This German Chocolate Cheesecake combines the rich flavors of chocolate, coconut, and pecans for an indulgent dessert that’s perfect for special occasions. With a creamy chocolate cheesecake filling and a sweet, gooey coconut pecan topping, this dessert is a delicious twist on the classic German chocolate cake. Ideal for holiday gatherings or when you’re craving something extra special, this cheesecake is sure to impress.
Ingredients:
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ⅓ cup unsalted butter, melted
For the Cheesecake Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips, melted
For the Coconut Pecan Topping:
- ½ cup evaporated milk
- ½ cup granulated sugar
- 2 large egg yolks
- ¼ cup unsalted butter
- 1 teaspoon vanilla extract
- ¾ cup shredded coconut
- ¾ cup chopped pecans
Directions:
Step 1: Prepare the Crust
- Preheat the Oven: Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.
- Make the Crust: In a medium bowl, mix the graham cracker crumbs, granulated sugar, and melted butter until well combined.
- Form the Crust: Press the mixture into the bottom of the prepared springform pan, creating an even layer.
- Bake the Crust: Bake for 10 minutes, then set aside to cool.
Step 2: Make the Cheesecake Filling
- Beat the Cream Cheese and Sugar: In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
- Add the Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- Add the Melted Chocolate: Fold in the melted semi-sweet chocolate chips, ensuring it’s fully incorporated.
- Pour and Bake: Pour the cheesecake filling over the cooled crust. Bake for 50-60 minutes, or until the center is set and the edges are slightly browned. Allow the cheesecake to cool completely at room temperature.
Step 3: Make the Coconut Pecan Topping
- Heat the Mixture: In a medium saucepan over medium heat, combine the evaporated milk, granulated sugar, egg yolks, and butter. Stir constantly until the mixture thickens, about 10 minutes.
- Add the Coconut and Pecans: Remove from heat and stir in the vanilla extract, shredded coconut, and chopped pecans. Let the topping cool to room temperature.
Step 4: Assemble and Chill
- Spread the Topping: Once the cheesecake has cooled, spread the coconut pecan topping evenly over the top.
- Chill the Cheesecake: Refrigerate the cheesecake for at least 4 hours, or overnight, to allow it to set completely.
Step 5: Serve
- Slice and Enjoy: Carefully remove the sides of the springform pan, slice, and serve this indulgent cheesecake. It pairs wonderfully with a hot cup of coffee or a glass of milk.
Serving and Storage Tips
- Serving Suggestions: For a festive touch, garnish each slice with a drizzle of melted chocolate or a sprinkle of extra toasted coconut. Serve chilled for the best texture.
- Storage: Store leftover cheesecake covered in the refrigerator for up to 5 days. You can also freeze individual slices by wrapping them tightly in plastic wrap and placing them in a freezer-safe container for up to 2 months. Thaw in the refrigerator before serving.
Helpful Notes
- Softening Cream Cheese: For a smooth filling, let the cream cheese sit at room temperature for about 30 minutes before using. This helps prevent lumps.
- Avoid Overmixing: When adding the eggs, mix on low speed and stop as soon as they’re fully incorporated to avoid incorporating too much air into the cheesecake, which can cause cracks.
- Graham Cracker Alternatives: Try using chocolate wafer cookies or gingersnaps instead of graham crackers for a unique twist on the crust.
Tips from Well-Known Chefs
- Martha Stewart: To prevent cracks, let the cheesecake cool slowly by turning off the oven and cracking the door for 15 minutes after baking before removing it.
- Ina Garten: For a firmer crust, use a measuring cup to press the crumb mixture evenly into the pan. It helps to compact the crumbs for a more solid crust.
- Alton Brown: Always use room temperature ingredients to achieve the best texture in cheesecake. Cold ingredients can result in a lumpy batter.
Frequently Asked Questions
1. Can I use sweetened condensed milk instead of evaporated milk?
No, sweetened condensed milk is much thicker and sweeter than evaporated milk. It would alter the taste and consistency of the topping.
2. What if I don’t have a springform pan?
You can use a regular 9-inch round cake pan, but serving may be more difficult since the cheesecake won’t have the removable sides.
3. Can I make the topping ahead of time?
Yes, you can make the topping a day in advance. Store it in the refrigerator, and bring it to room temperature before spreading it over the cheesecake.
4. How do I prevent the cheesecake from cracking?
Avoid overbaking and don’t open the oven door while baking. Let the cheesecake cool gradually in the oven with the door cracked after baking.
5. Can I use milk chocolate instead of semi-sweet chocolate?
Yes, milk chocolate will result in a sweeter cheesecake. Semi-sweet chocolate balances well with the sweet topping, but it’s up to personal preference.
6. How do I know when the cheesecake is done?
The cheesecake is done when the center is set but still slightly jiggly. It will firm up as it cools.
7. Can I add extra pecans or coconut to the topping?
Absolutely! Feel free to add up to ¼ cup more of either for a chunkier topping.
8. Can I freeze the whole cheesecake?
Yes, wrap it well in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
9. What’s the best way to melt the chocolate chips?
Microwave in 30-second intervals, stirring between each, until melted. Alternatively, melt the chocolate over a double boiler on the stove.
10. Can I add chocolate chips to the cheesecake filling?
Yes, fold in about ½ cup of mini chocolate chips for added texture and flavor.
This German Chocolate Cheesecake is a luscious dessert that’s perfect for any celebration or special occasion. With a rich chocolate filling and a sweet, nutty topping, it’s a guaranteed crowd-pleaser that will leave everyone asking for seconds. Enjoy!
