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