GERMAN CHOCOLATE CHEESECAKE
This German Chocolate Cheesecake combines rich chocolate, creamy cheesecake, and a decadent coconut-pecan topping. Perfect for holidays or special occasions.
Ingredients
For Cheesecake:
- 1 ½ cups graham cracker crumbs
- ¼ cup unsalted butter melted
- 24 oz cream cheese softened
- 1 cup granulated sugar
- ¾ cup semi-sweet chocolate melted
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup sweetened shredded coconut
- ½ cup chopped pecans
- ½ cup evaporated milk
- ¼ cup unsalted butter
- 1 cup brown sugar
Instructions
Prepare Crust:
- Preheat oven to 350°F (175°C). Mix graham cracker crumbs and melted butter. Press into bottom of 9-inch springform pan.
Make Cheesecake Filling:
- In a bowl, beat cream cheese and sugar until smooth. Mix in melted chocolate, eggs, and vanilla until creamy.
Bake Cheesecake:
- Pour cheesecake mixture over crust and bake 45–50 minutes. Cool to room temperature.
Prepare Topping:
- For topping, combine brown sugar, butter, evaporated milk, coconut, and pecans in a saucepan. Cook over medium heat until thickened.
Assemble & Chill:
- Spread topping over cooled cheesecake. Refrigerate at least 2–3 hours before serving.
Notes
- Make Ahead: Cheesecake can be made a day ahead for easier serving.
- Variations: Use chocolate cookie crust for extra richness or sprinkle toasted coconut on top.
- Serving Suggestion: Serve chilled with coffee or dessert wine.
- Storage Tips: Store in an airtight container in refrigerator up to 4 days.