German Chocolate Heaven Cheesecake
This decadent German Chocolate Heaven Cheesecake combines rich chocolate layers, creamy cheesecake filling, and a classic coconut-pecan topping for an indulgent dessert experience worthy of any celebration.
Equipment
- 9-inch Springform Pan
- Mixing bowls
- Electric Mixer
- Saucepan
Ingrédients
Crust
- 1 1/2 cups chocolate cookie crumbs
- 1/3 cup unsalted butter melted
Cheesecake Filling
- 3 packages cream cheese softened (8 oz each)
- 1 cup granulated sugar
- 1 cup sour cream
- 4 large eggs
- 8 oz semi-sweet chocolate melted and slightly cooled
Coconut-Pecan Topping
- 1 cup evaporated milk
- 1 cup brown sugar packed
- 1/2 cup unsalted butter
- 1 tsp vanilla extract
- 1 1/3 cups sweetened shredded coconut
- 1 cup chopped pecans toasted
Instructions
- Preheat oven to 160°C (325°F). Grease a 9-inch springform pan and wrap the bottom with foil.
- In a bowl, combine chocolate cookie crumbs and melted butter. Press into the bottom of the prepared pan. Bake for 10 minutes, then cool.
- Beat cream cheese and sugar until smooth. Add sour cream, then mix in eggs one at a time.
- Fold in melted chocolate until the mixture is fully combined and creamy.
- Pour the filling over the crust and bake for 60–70 minutes until the center is almost set.
- Turn off the oven, leave the door slightly open, and let cheesecake rest inside for 1 hour. Then chill for at least 2 hours.
- In a saucepan, combine evaporated milk, brown sugar, egg yolks, butter, and vanilla. Cook over medium heat until thickened (10–12 minutes).
- Remove from heat and stir in coconut and pecans. Let cool before spreading over the chilled cheesecake.
- Chill the completed cheesecake for another 30 minutes before serving.
Notes
For a richer chocolate flavor, use dark chocolate instead of semi-sweet. Store the cheesecake covered in the refrigerator for up to 4 days. Freeze leftovers for up to 1 month.