Description
Indulgent german chocolate cheesecake blends rich chocolate layers with creamy coconut-pecan frosting for an irresistible dessert. Dessert enthusiasts will savor each luxurious bite of this classic flavor combination that promises pure sweet satisfaction.
Ingredients
Scale
Primary Ingredients:
- 3 packages (24 ounces/675 grams) cream cheese, softened
- 3 large eggs
- 1 cup (200 grams) granulated sugar
Chocolate and Crust Components:
- 1 ½ cups (150 grams) chocolate cookie crumbs
- ½ cup (90 grams) semi-sweet chocolate chips, melted and slightly cooled
- ¼ cup (30 grams) unsweetened cocoa powder
- ¼ cup (60 grams) unsalted butter, melted
Topping and Additional Ingredients:
- 1 cup (75 grams) sweetened shredded coconut
- ½ cup (60 grams) chopped pecans
- ½ cup (120 milliliters) evaporated milk
- ½ cup (120 milliliters) sour cream
- ½ cup (100 grams) granulated sugar
- 3 large egg yolks
- ¼ cup (60 grams) unsalted butter
- 2 teaspoons vanilla extract
Instructions
- Prepare the foundation by heating the oven to 325F (163C). Protect the springform pan with butter and aluminum foil wrapping to prevent potential seepage.
- Create a rich chocolate base by thoroughly blending cookie crumbs with melted butter. Press the mixture firmly into the pan’s bottom, ensuring an even, compact layer. Chill the crust while preparing subsequent components.
- Craft the decadent filling by whipping cream cheese and sugar until velvety smooth. Incorporate cocoa powder for deep chocolate intensity. Gently integrate eggs individually, followed by sour cream and vanilla extract. Fold in melted chocolate until achieving a uniform, luxurious texture.
- Carefully transfer the filling over the chilled crust, smoothing the surface meticulously. Position the pan within a larger dish filled with hot water, creating a gentle steam bath approximately one inch deep. Bake until edges stabilize and center maintains a delicate wobble, roughly 55-65 minutes.
- After baking, switch off the oven, allowing the cheesecake to rest with the door slightly open for one hour. This gradual cooling prevents potential cracking. Transfer to counter and cool completely before refrigerating for minimum four hours.
- Develop the signature topping by simmering evaporated milk, sugar, egg yolks, and butter in a saucepan. Continuously stir until the mixture thickens and transforms into a rich, caramel-like consistency. Remove from heat, then blend in vanilla, shredded coconut, and chopped pecans. Allow to cool entirely.
- Generously spread the cooled coconut-pecan mixture across the cheesecake’s surface. Optional embellishments include additional pecans, coconut sprinkles, or chocolate drizzle.
- Slice carefully and serve chilled. Preserve remaining portions in a sealed container within the refrigerator for up to five days.
Notes
- Prevent Cracking by using a water bath, which helps regulate oven temperature and creates humid environment for smooth cheesecake surface.
- Ensure all ingredients are room temperature before mixing to achieve ultra-creamy, lump-free cheesecake filling and prevent overmixing.
- Create Gluten-Free Version by substituting chocolate cookie crumbs with almond flour or gluten-free graham cracker crumbs for crust.
- Reduce Sugar by using sugar substitutes like stevia or monk fruit sweetener, maintaining rich chocolate flavor while lowering caloric content.
- Prep Time: 25 minutes
- Cook Time: 65 minutes
- Category: Desserts
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 12
- Calories: 368
- Sugar: 25 g
- Sodium: 182 mg
- Fat: 26 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 85 mg