Description
German chocolate cheesecake merges rich chocolate and coconut in a luxurious dessert. Silky cream cheese layers blend with classic German chocolate cake notes, creating an irresistible treat for chocolate enthusiasts.
Ingredients
Scale
- 3 packages (24 oz/675 g) cream cheese, softened
- 3 large eggs
- 1 ½ cups (150 g) chocolate cookie crumbs
- 1 cup (200 g) granulated sugar
- 1 cup (75 g) sweetened shredded coconut
- ½ cup (90 g) semi-sweet chocolate chips, melted and slightly cooled
- ½ cup (120 ml) evaporated milk
- ½ cup (120 ml) sour cream
- ½ cup (60 g) chopped pecans
- ½ cup (100 g) granulated sugar
- ¼ cup (30 g) unsweetened cocoa powder
- ¼ cup (60 g) unsalted butter, melted
- ¼ cup (60 g) unsalted butter
- 3 large egg yolks
- 2 tsps vanilla extract
Instructions
- Preparation: Preheat oven to 325F (163C). Butter springform pan and wrap exterior with aluminum foil to prevent water infiltration.
- Crust Formation: Blend cookie crumbs with melted butter, pressing mixture firmly and evenly into pan bottom. Refrigerate while preparing filling components.
- Filling Creation: Whip cream cheese and sugar until silky. Integrate cocoa powder for robust chocolate depth. Gently fold in eggs, sour cream, and vanilla extract. Incorporate melted chocolate until achieving a uniform, luxurious consistency.
- Baking Process: Pour filling over chilled crust, smoothing surface precisely. Place pan in larger water bath, creating one-inch steam environment. Bake until edges set and center remains slightly tremulous, approximately 55-65 minutes.
- Cooling Technique: Deactivate oven, leaving door slightly ajar for one-hour gradual cooling. Transfer to countertop, then refrigerate for minimum four hours to stabilize structure.
- Topping Preparation: Simmer evaporated milk, sugar, egg yolks, and butter in saucepan. Stir continuously until mixture transforms into rich, caramel-like texture. Remove from heat, fold in vanilla, shredded coconut, and chopped pecans. Cool completely.
- Final Assembly: Spread coconut-pecan mixture generously across cheesecake surface. Optional garnishing with additional pecans or chocolate drizzle.
- Serving: Slice carefully. Refrigerate remaining portions in sealed container for up to five days.
Notes
- Prevent Cracking Technique: Create a steam bath by placing the springform pan in a larger water-filled dish to maintain moisture and prevent surface cracking during baking.
- Temperature Control Trick: Allow cheesecake to cool gradually by leaving it in the oven with the door slightly open after baking, reducing the risk of sudden temperature changes that cause splitting.
- Smooth Filling Strategy: Whip cream cheese and sugar thoroughly until completely smooth, adding eggs one at a time to ensure a silky, lump-free texture and consistent chocolate incorporation.
- Topping Precision Method: Cook the coconut-pecan topping slowly and continuously stir to achieve a perfect caramel-like consistency without burning, removing from heat immediately when thickened.
- Prep Time: 25 minutes
- Cook Time: 65 minutes
- Category: Desserts
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 13
- Calories: 400
- Sugar: 32 g
- Sodium: 250 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 90 mg