Directions:
Step 1: Prepare the Crust
Preheat your oven to 325°F (160°C). In a mixing bowl, combine the chocolate cookie crumbs, melted butter, and sugar. Mix until it resembles wet sand. Press the mixture evenly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let cool completely.
Step 2: Make the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese until smooth and fluffy. Add in the sugar and beat until combined. Mix in sour cream and vanilla. Add the melted chocolate and continue mixing until fully incorporated. Finally, add the eggs one at a time, mixing just until blended—do not overmix. Pour the filling over the cooled crust.
Step 3: Bake the Cheesecake
Place the cheesecake in a water bath (wrap the springform pan in foil and place in a larger pan filled with hot water) and bake at 325°F for 55–65 minutes. The edges should be set, but the center will slightly jiggle. Turn off the oven and let the cheesecake cool inside with the door ajar for 1 hour. Then refrigerate for at least 6 hours or overnight.
Step 4: Prepare the German Chocolate Topping
In a medium saucepan, combine evaporated milk, sugar, egg yolks, and butter. Cook over medium heat, stirring constantly until the mixture thickens—about 10–12 minutes. Remove from heat, then stir in vanilla, shredded coconut, and pecans. Allow to cool slightly before spreading over the chilled cheesecake.
Nutritional Information (Per Slice, approx. 1/12th of cheesecake):
- Calories: 610
- Total Fat: 45g
- Saturated Fat: 24g
- Carbohydrates: 45g
- Sugar: 37g
- Protein: 7g
- Fiber: 3g
Note: Nutritional values may vary depending on the brands used and specific serving sizes.
Common Mistakes to Avoid:
- Overmixing the cheesecake batter: This introduces excess air, which can cause cracks during baking.
- Skipping the water bath: This gentle method helps the cheesecake bake evenly and reduces the risk of cracking.
- Adding the topping too soon: Let the topping cool slightly but not harden before spreading it—this prevents it from running or cracking the cheesecake.
- Using cold ingredients: Make sure all your ingredients, especially cream cheese and eggs, are at room temperature for a smooth filling.
Helpful Tips:
- Use high-quality chocolate for the best flavor—bittersweet or semisweet both work well.
- Chill overnight for optimal texture and flavor development.
- To cut clean slices, use a hot knife (dip it in hot water and wipe it dry between slices).
- Add a drizzle of chocolate ganache over the topping for extra decadence.
- This cheesecake freezes well—wrap tightly in plastic and foil, and it can last up to 3 months in the freezer.
Conclusion:
This German Chocolate Cheesecake is the ultimate dessert for anyone who loves the deep, comforting flavor of chocolate paired with the creamy tang of cheesecake and the nutty-sweet crunch of coconut pecan topping. It’s rich, impressive, and surprisingly easy to make when broken into steps. Whether you’re baking for a birthday, holiday, or special family dinner, this recipe is guaranteed to turn heads and satisfy even the pickiest dessert lovers. So, gather your ingredients and treat yourself to this unforgettable indulgence—you deserve it!
