Decadent German Chocolate Cheesecake (Print Version)

# Ingredients:

→ Crust

01 - 1 1/2 cups chocolate cookie crumbs
02 - 1/4 cup granulated sugar
03 - 5 tablespoons unsalted butter, melted

→ Cheesecake Filling

04 - 24 oz cream cheese, softened
05 - 1 cup granulated sugar
06 - 1/4 cup brown sugar
07 - 1 cup sour cream
08 - 1 teaspoon vanilla extract
09 - 4 large eggs, room temperature
10 - 8 oz semisweet or German's baking chocolate, melted and cooled
11 - 2 tablespoons unsweetened cocoa powder
12 - Pinch of salt

→ Coconut-Pecan Topping

13 - 1 cup evaporated milk
14 - 3/4 cup brown sugar
15 - 3 egg yolks, lightly beaten
16 - 1/2 cup unsalted butter
17 - 1 teaspoon vanilla extract
18 - 1 1/2 cups sweetened shredded coconut
19 - 1 cup chopped pecans, toasted

# Instructions:

01 - Preheat the oven to 325°F (163°C). Combine chocolate cookie crumbs, sugar, and melted butter. Press firmly into the base of a 9-inch springform pan. Bake for 10 minutes, then allow to cool slightly.
02 - Beat the softened cream cheese until smooth. Gradually add granulated and brown sugars; mix until fully incorporated. Stir in sour cream and vanilla extract.
03 - Add the melted, cooled chocolate and cocoa powder to the cream cheese mixture, stirring until smooth. Add eggs one at a time, folding gently after each addition.
04 - Pour the filling over the cooled crust, smoothing the top. Place the springform pan inside a roasting pan and add 1 inch of hot water to create a water bath. Bake at 325°F (163°C) for 60–70 minutes, until edges are set but the center still jiggles slightly.
05 - Turn off oven, crack the door, and let cheesecake cool inside for 1 hour. Remove from oven and water bath; run a knife around the edge to loosen. Cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
06 - Combine evaporated milk, brown sugar, egg yolks, and butter in a saucepan. Cook over medium heat, whisking frequently until thickened, approximately 10 minutes. Remove from heat and stir in vanilla extract, shredded coconut, and toasted pecans. Allow to cool until spreadable.
07 - Remove chilled cheesecake from pan and transfer to serving plate. Evenly spoon the coconut-pecan topping over the top. Optionally, garnish with extra pecans or chocolate shavings before serving.

# Notes:

01 - Baking in a water bath and gradual cooling prevents cracking on the surface.
02 - Room-temperature ingredients ensure a smooth, lump-free filling.
03 - Toasting pecans enhances their flavor and crunch.
04 - Slicing with a knife warmed in hot water yields clean portions.
05 - Serve slightly chilled for optimal taste and texture.

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