Description
This German Chocolate Cheesecake combines a rich chocolate cookie crust with a creamy chocolate cheesecake filling and a luscious coconut-pecan topping. The decadent layers deliver a perfect balance of chocolate and coconut flavors, finished with a smooth, nutty topping that makes this dessert a showstopper for any occasion.
Ingredients
Scale
For the crust:
- 1 1/2 cups chocolate cookie crumbs (such as Oreo, without filling)
- 1/4 cup granulated sugar
- 1/4 cup melted butter
For the cheesecake filling:
- 24 ounces cream cheese (softened)
- 1 cup granulated sugar
- 1/2 cup sour cream
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup semi-sweet chocolate chips (melted and slightly cooled)
- 1/4 cup unsweetened cocoa powder
For the coconut-pecan topping:
- 1/2 cup evaporated milk
- 1/2 cup brown sugar (packed)
- 2 large egg yolks
- 1/4 cup butter
- 1 teaspoon vanilla extract
- 3/4 cup sweetened shredded coconut
- 1/2 cup chopped pecans
Instructions
- Preheat and prepare pan: Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the bottom with foil to prevent leaks during the water bath baking.
- Make the crust: Mix chocolate cookie crumbs, granulated sugar, and melted butter in a bowl until combined. Press the mixture evenly into the bottom of the prepared springform pan. Bake the crust for 8 to 10 minutes, then remove and let it cool slightly.
- Make the cheesecake filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Add granulated sugar and beat until fluffy. Mix in sour cream thoroughly. Add eggs one at a time, mixing just until combined after each addition to avoid overmixing. Stir in vanilla extract, melted chocolate chips, and unsweetened cocoa powder until the batter is smooth and consistent. Pour the cheesecake filling evenly over the baked crust.
- Prepare for baking in water bath: Place the springform pan inside a larger baking dish. Pour about 1 inch of hot water into the outer dish to create a water bath. This helps the cheesecake bake evenly and prevents cracking.
- Bake the cheesecake: Bake for 55 to 65 minutes, or until the edges are firmly set and the center is still slightly jiggly. Turn off the oven and crack the door open, letting the cheesecake cool inside for 1 hour to gradually reduce temperature and avoid cracking.
- Chill the cheesecake: After cooling in the oven, remove the cheesecake and chill it in the refrigerator for at least 4 hours or preferably overnight to set fully.
- Make the coconut-pecan topping: In a medium saucepan over medium heat, whisk together evaporated milk, brown sugar, egg yolks, and butter. Stir constantly to avoid curdling and cook until the mixture thickens, about 8 to 10 minutes. Remove from heat and stir in vanilla extract, shredded coconut, and chopped pecans. Allow the topping to cool to room temperature.
- Assemble and serve: Spread the cooled coconut-pecan topping evenly over the chilled cheesecake. Optionally, garnish with extra chocolate drizzle, additional pecans, or toasted coconut for an elegant finish. Slice and serve chilled.
Notes
- Make the coconut-pecan topping ahead of time and store it in the refrigerator until you are ready to use it. Bring it to room temperature before spreading for easier handling.
- This cheesecake freezes well without the topping. Add the topping fresh after thawing for the best texture and flavor.
- Wrapping the bottom of the springform pan in foil is essential to prevent water leakage from the water bath during baking.
- Be careful not to overmix the cheesecake batter once eggs are added to maintain a smooth texture without cracks.
