Indulge in a luscious German Chocolate Cheesecake, combining the richness of chocolate with a delightful coconut-pecan topping. Perfect for any occasion, this cheesecake is sure to impress with its decadent flavors and creamy texture.
Ingredients:
For the Cheesecake:
- 2 cups crushed chocolate cookies
- 4 tablespoons unsalted butter, melted
- 32 ounces cream cheese, softened
- 1 cup sugar
- 4 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1/2 cup semi-sweet chocolate chips, melted
For the Coconut-Pecan Topping:
- 1 cup evaporated milk
- 1 cup sugar
- 3 large egg yolks, beaten
- 1/2 cup butter
- 1 teaspoon vanilla extract
- 1 cup shredded coconut
- 1 cup chopped pecans
Directions:
- Preheat Oven: Preheat your oven to 325°F (165°C). Prepare a 9-inch springform pan by combining the crushed chocolate cookies and melted butter. Press the mixture firmly into the bottom of the pan and set aside.
- Prepare Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese and 1 cup of sugar until smooth and creamy. Add the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the sour cream and vanilla extract. Finally, fold in the melted chocolate until well combined.
- Bake Cheesecake: Pour the cheesecake batter over the prepared crust in the springform pan. Bake for 55-60 minutes, or until the cheesecake is set but still slightly jiggly in the center. Allow the cheesecake to cool on a wire rack for 10 minutes. Run a knife around the edge of the pan to loosen the cheesecake, then let it cool for an additional hour. Refrigerate the cheesecake overnight for best results.
- Prepare Coconut-Pecan Topping: In a medium saucepan, combine the evaporated milk, 1 cup of sugar, beaten egg yolks, and butter. Cook over medium heat, stirring constantly, until the mixture thickens, about 12 minutes. Remove from heat and stir in the vanilla extract, shredded coconut, and chopped pecans. Allow the topping to cool until it is thick enough to spread.
- Assemble and Serve: Spread the cooled coconut-pecan topping evenly over the cheesecake before serving. Refrigerate any leftovers.
Tips and Variations:
- Cookie Crust Alternatives: Try using graham crackers or digestive biscuits instead of chocolate cookies for a different flavor.
- Chocolate Variation: Use dark chocolate instead of semi-sweet for a richer taste.
- Nuts and Coconut: Toast the pecans and coconut before adding them to the topping for extra flavor.
- Add Layers: For a more indulgent cheesecake, add a layer of chocolate ganache between the cheesecake and the coconut-pecan topping.
How to Store:
Store the German Chocolate Cheesecake in an airtight container in the refrigerator for up to 5 days. For longer storage, wrap individual slices in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw in the refrigerator before serving.
FAQs:
Q: Can I use a different type of cheese?
A: Cream cheese is essential for the texture and flavor of this cheesecake. Substituting it may alter the final result.
Q: Can I make this cheesecake ahead of time?
A: Yes! This cheesecake is best made a day in advance to allow it to set properly.
Q: How do I know when the cheesecake is done?
A: The cheesecake is done when the edges are set, but the center still has a slight jiggle. It will continue to set as it cools.
Q: Can I use sweetened condensed milk instead of evaporated milk for the topping?
A: Evaporated milk is recommended because it provides the right consistency without adding extra sweetness. Using sweetened condensed milk would make the topping too sweet.
Enjoy your Decadent German Chocolate Cheesecake with its rich, creamy filling and delightful coconut-pecan topping!
