Description
Rich layers of german chocolate cheesecake blend velvety chocolate, creamy coconut, and nutty pecans in a luxurious dessert. Chocolate lovers will savor this indulgent masterpiece that brings classic German baking traditions to your table.
Ingredients
Scale
Cake Base:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter
- 3 tbsp granulated sugar
Cheesecake Filling:
- 24 oz cream cheese
- 1 cup granulated sugar
- 3 large eggs
- 1/4 cup cocoa powder
- 1/2 cup sour cream
- 1 tsp vanilla extract
Topping:
- 1 cup shredded coconut
- 1/2 cup chopped pecans
- 1/3 cup heavy cream
- 1/4 cup brown sugar
- 3 tbsp unsalted butter
- 1 tsp vanilla extract
- 2 oz german chocolate (dark chocolate), melted
Instructions
- Preheat oven to 325°F and prepare a 9-inch springform pan by lining the bottom with parchment paper.
- Combine graham cracker crumbs, melted butter, and sugar in a mixing bowl until the mixture resembles wet sand.
- Press the crumb mixture firmly into the bottom of the prepared pan, creating an even, compact base.
- Blend cream cheese and sugar in a large mixer until smooth and creamy, approximately 3 minutes.
- Incorporate eggs one at a time, mixing thoroughly after each addition to ensure a uniform texture.
- Sift cocoa powder into the mixture, then fold in sour cream and vanilla extract until completely integrated.
- Pour the chocolate cheesecake batter over the prepared graham cracker crust.
- Bake for 55-60 minutes, or until the center is slightly jiggly but set around the edges.
- Remove from oven and allow to cool completely at room temperature, then refrigerate for at least 4 hours.
- For the topping, toast coconut and pecans in a dry skillet until golden and fragrant.
- In a saucepan, combine heavy cream, brown sugar, butter, and vanilla, simmering until the mixture thickens.
- Stir in melted german chocolate and toasted coconut-pecan mixture until well combined.
- Pour the warm topping evenly over the chilled cheesecake.
- Refrigerate for an additional hour before serving to allow topping to set.
Notes
- Prevent cracking by baking the cheesecake in a water bath to create a gentle, even heat distribution.
- Soften cream cheese at room temperature for at least 30 minutes to ensure a smooth, lump-free batter.
- Toast coconut and pecans carefully to enhance their nutty flavor without burning, stirring frequently during the process.
- Make the cheesecake gluten-free by substituting graham cracker crumbs with ground almond or gluten-free cookie crumbs.
- Prep Time: 30 minutes
- Cook Time: 55-60 minutes
- Category: Desserts
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 12
- Calories: 402
- Sugar: 24 g
- Sodium: 206 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 1 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 86 mg