German Chocolate Cheesecake combines the rich flavors of German chocolate cake with the creamy goodness of cheesecake. Here’s a recipe for you to try:
Ingredients:
For the Crust:
- 1 1/2 cups chocolate cookie crumbs (from about 20 chocolate sandwich cookies)
- 1/4 cup unsalted butter, melted
For the Cheesecake Filling:
- 24 ounces (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
For the German Chocolate Topping:
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks
- 1/2 cup unsalted butter
- 1 teaspoon vanilla extract
- 1 1/3 cups shredded sweetened coconut
- 1 cup chopped pecans
Instructions:
1. Preheat the Oven:
Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan with butter or non-stick cooking spray.
2. Make the Crust:
In a medium bowl, mix together the chocolate cookie crumbs and melted butter until well combined. Press the mixture into the bottom of the prepared springform pan, using the back of a spoon or a flat-bottomed glass to pack it down firmly. Bake the crust for 10 minutes, then remove from the oven and set aside to cool.
3. Make the Cheesecake Filling:
In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream until fully incorporated. Pour the cheesecake filling over the cooled crust.
4. Bake the Cheesecake:
Place the springform pan on a baking sheet to catch any potential leaks. Bake the cheesecake in the preheated oven for 45-50 minutes, or until the edges are set but the center still jiggles slightly when gently shaken. Turn off the oven and leave the cheesecake inside with the door closed for 1 hour to cool gradually.
5. Make the German Chocolate Topping:
While the cheesecake is cooling, prepare the German chocolate topping. In a medium saucepan, combine the evaporated milk, sugar, egg yolks, and butter over medium heat. Cook, stirring constantly, until the mixture thickens, about 10-12 minutes. Remove from heat and stir in the vanilla extract, shredded coconut, and chopped pecans. Let the topping cool slightly.
6. Assemble the Cheesecake:
Once the cheesecake has cooled to room temperature, spread the German chocolate topping evenly over the top. Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or until fully chilled and set.
7. Serve:
When ready to serve, run a knife around the edges of the springform pan to loosen the cheesecake, then release the sides of the pan. Slice the cheesecake into wedges and serve chilled. Enjoy your decadent German Chocolate Cheesecake!
This indulgent dessert is perfect for special occasions or whenever you’re craving something rich and satisfying.