German Chocolate Cheesecake

This decadent German chocolate cheesecake brings together the rich flavors of German chocolate cake and the creamy texture of a classic cheesecake. The luscious coconut-pecan topping adds a nutty sweetness that perfectly complements the smooth chocolate filling. It’s an impressive dessert for special occasions and guaranteed to wow your guests.

Ingredients

• Chocolate cookie crumbs: provide a sturdy and flavorful crust, look for finely crushed cookies
• Granulated sugar: adds sweetness to both crust and filling
• Unsalted butter: melted to bind the crust and enrich the topping, choose good quality butter for best flavor
• Cream cheese: softened to room temperature for smooth blending, avoid cold cream cheese to prevent lumps
• Brown sugar: adds a deep caramel note especially in the topping
• Sour cream: keeps the filling moist and tangy without overpowering the chocolate
• Vanilla extract: enhances the overall flavor with a warm aroma
• Large eggs: at room temperature help create a silky and stable cheesecake batter
• Semisweet or German baking chocolate: melted and cooled for the rich chocolate base; select good quality chocolate for the best result
• Unsweetened cocoa powder: deepens the chocolate taste
• A pinch of salt: to balance sweetness and enhance chocolate intensity
• Evaporated milk: thickens and adds creaminess to the topping
• Sweetened shredded coconut and toasted pecans: deliver texture and nutty flavor to finish the cake

Step-by-Step Instructions

Preheat the Oven:

Set your oven to 325 degrees Fahrenheit or 163 degrees Celsius to ensure an optimal baking temperature for this rich cheesecake.

Prepare the Crust:

Combine your finely crushed chocolate cookie crumbs with sugar and melted butter. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake for ten minutes and then let it cool slightly so it can hold the filling properly.

Make the Filling:

Beat the softened cream cheese until it is smooth and creamy. Gradually add the sugars and continue mixing until well blended. Incorporate sour cream and vanilla extract evenly into the batter.

Add the Chocolate:

Stir in melted chocolate and cocoa powder to the filling and mix until smooth. Add the eggs one at a time, mixing gently after each addition to avoid overbeating while keeping the batter airy.

Assemble the Cheesecake:

Pour the smooth filling over the cooled crust and spread evenly with a spatula.

Set up the Water Bath:

Place your springform pan in a larger roasting pan and pour hot water until it reaches about an inch up the sides of the springform pan. This water bath prevents cracking by providing gentle, even heat.

Bake:

Bake for 60 to 70 minutes until the edges are set and firm but the center still jiggles slightly, which means it will finish setting as it cools.

Initial Cooling:

Turn off the oven, crack the door, and let the cheesecake cool in the oven for one hour to avoid sudden temperature changes that can cause cracks.

Remove and Chill:

Take the pan out of the water and oven. Run a knife carefully around the edge to loosen the cheesecake. Let it come to room temperature, then refrigerate for at least four hours or preferably overnight for best texture.

Prepare the Topping:

Combine evaporated milk, brown sugar, egg yolks, and butter in a saucepan. Cook over medium heat, whisking constantly until thickened, about ten minutes.

Finish the Topping:

Remove the mixture from heat, stir in vanilla, shredded coconut, and toasted pecans. Let cool until thick and spreadable for easy topping.

Add the Finishing Touch:

Unlock the chilled cheesecake from the pan and place it on a serving plate. Spread the coconut pecan topping evenly over the top. Garnish with extra pecans or chocolate shavings for a beautiful presentation.

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Storage Tips
Keep any leftovers tightly covered in the refrigerator for up to five days. The flavors actually improve as it sits. You can freeze slices wrapped well in plastic and foil for up to one month; thaw overnight in the fridge.

Ingredient Substitutions
If you can’t find German baking chocolate, a good semisweet chocolate bar works just fine. For a slightly lighter topping, you can reduce the butter amount but keep in mind it affects the creaminess. Toast the pecans lightly in a skillet for a few minutes to bring out their flavor even if your recipe calls for raw nuts.

Serving Suggestions
This cheesecake pairs beautifully with a cup of strong coffee or espresso. For an added touch, serve with fresh raspberries or a drizzle of caramel sauce. It’s a wonderful centerpiece dessert for celebratory dinners.

Cultural Context
German chocolate cake has its origins in a recipe by an American baker named Samuel German, whose specially formulated chocolate became the namesake. Combining that distinctive chocolate with classic American cheesecake turns two beloved traditions into one indulgent treat.

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Frequently Asked Questions

→ What is the purpose of baking the cheesecake in a water bath?

Baking in a water bath creates gentle, even heat that prevents cracking and promotes a smooth, creamy texture.

→ Can I use regular chocolate instead of German chocolate?

Yes, semisweet or bittersweet chocolate works well to provide a rich chocolate flavor similar to German chocolate.

→ Why is it important to use room-temperature eggs and cream cheese?

Room-temperature ingredients blend more easily and produce a smooth, lump-free batter for better texture.

→ How do I prevent the crust from becoming soggy?

Baking the cookie crumb crust briefly before adding the filling helps it set and stay crisp under the creamy layer.

→ What does toasting the pecans add to the topping?

Toasting enhances the pecans’ natural nutty flavor and adds a slight crunch to complement the creamy topping.