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German Chocolate Heaven Cheesecake

A decadent cheesecake inspired by German chocolate cake, combining rich cream cheese, chocolate, coconut, and pecans in an easy-to-make dessert that’s perfect for any occasion.
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Préparation 20 minutes
Cuisson 1 heure
Temps total 6 heures
Portions: 12 servings
Plat: Dessert
Cuisine: American, German
Calories: 450
Ingredients Préparation Notes

Ingrédients
  

For the crust
  • 1.5 cups graham cracker crumbs Can substitute with gluten-free graham crackers
  • 0.5 cups unsalted butter, melted
For the filling
  • 1 cup sugar Can substitute with coconut sugar or a sugar alternative
  • 4 packages (8 ounce) cream cheese, softened Vegan alternatives can be used
  • 1 teaspoon vanilla extract
  • 4 large eggs Add one at a time
  • 1 cup semi-sweet chocolate, melted
  • 1 cup shredded coconut
  • 1 cup chopped pecans Can substitute with almonds or walnuts

Préparation
 

Preparation
  1. Begin by gathering all your ingredients and measuring them out.
  2. Preheat your oven to 325°F (160°C).
  3. In a medium bowl, mix the graham cracker crumbs with the melted butter until well combined. Press this mixture into the bottom of a springform pan to form the crust.
Filling
  1. In a large bowl, beat the softened cream cheese with sugar until smooth and creamy.
  2. Add the vanilla extract and melted chocolate to the cream cheese mixture. Mix until everything is combined.
  3. Incorporate the eggs one at a time, mixing well after each addition.
  4. Gently fold in the shredded coconut and chopped pecans.
Baking
  1. Pour the mixture over the prepared crust and ensure it’s evenly spread.
  2. Bake for 55-60 minutes, until the center is set but slightly jiggly. Allow to cool in the pan for at least one hour.
  3. Refrigerate for at least 4 hours, ideally overnight, to set fully.
Serving
  1. Release from the springform pan, slice, and serve. Garnish with whipped cream or additional coconut and pecans if desired.

Notes et conservation

Store in the refrigerator for up to a week. To freeze, wrap in plastic wrap and aluminum foil; it can last up to three months. Thaw in the refrigerator overnight.