When it comes to desserts, a rich, creamy cheesecake is always a showstopper. But what if you could combine that classic decadence with the irresistible flavors of a German chocolate cake? This German Chocolate Cheesecake does just that, creating a dessert that is a true masterpiece. With a rich chocolate crust, a creamy cheesecake filling, and a luscious coconut pecan frosting, it’s a dessert that will leave a lasting impression.
Why This Recipe is a Favorite
This recipe is a favorite because it brings together two of the most beloved desserts in a way that is both creative and delicious. The combination of the rich, chocolatey cheesecake with the sweet, nutty coconut pecan topping is simply divine. It’s a dessert that feels incredibly special and decadent, but the process is surprisingly manageable. It’s the perfect centerpiece for a holiday gathering, a special celebration, or any time you want to impress your friends and family with a truly unforgettable treat.
Ingredients
Here is a complete list of what you’ll need to create this amazing German Chocolate Cheesecake, expanding on your provided partial list:
- For the Crust:
- 1 1/2 cups chocolate cookie crumbs (like Oreo or chocolate wafer cookies)
- 1/4 cup granulated sugar
- 1/3 cup unsalted butter, melted
- For the Cheesecake Filling:
- 3 (8 ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- For the German Chocolate Topping:
- 1/2 cup unsalted butter
- 1 cup packed light brown sugar
- 1/2 cup evaporated milk
- 3 egg yolks, beaten
- 1 teaspoon vanilla extract
- 1 1/3 cups shredded sweetened coconut
- 1 cup chopped pecans
Swaps and Notes
- Crust: Chocolate wafer cookies or Oreos (with the cream filling removed) are perfect for the crust. You can also use a graham cracker crust and add a tablespoon of cocoa powder for a chocolatey flavor.
- Cream Cheese: Make sure the cream cheese is fully softened to room temperature. This is a crucial step for a smooth, lump-free cheesecake filling.
- Topping: The homemade German chocolate topping is the star of the show. Be sure to use evaporated milk, not regular milk, for the right consistency and flavor.
- Nuts: Chopped pecans are classic for a German chocolate cake, but you can also use walnuts or omit them if you prefer.
- Vanilla: Use a high-quality vanilla extract for the best flavor in both the filling and the topping.
Steps for the Recipe
- Preheat Oven & Prep Pan: Preheat your oven to 325°F (165°C). Wrap the outside of a 9-inch springform pan with a double layer of heavy-duty aluminum foil. This will protect it during the water bath.
- Make the Crust: In a medium bowl, combine the chocolate cookie crumbs, granulated sugar, and melted butter. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes, then let it cool while you prepare the filling.
- Make the Cheesecake Filling: In a large bowl, using an electric mixer, beat the softened cream cheese and granulated sugar until smooth. Beat in the vanilla extract. Add the eggs one at a time, mixing on low speed until just combined. Pour the filling over the cooled crust.
- Bake the Cheesecake: Place the springform pan in a large roasting pan. Carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan. Bake for 60-70 minutes, or until the center is set but still jiggles slightly.
- Cool the Cheesecake: Turn off the oven and prop the door open with a wooden spoon. Let the cheesecake cool in the oven for 1 hour. Remove it from the water bath and cool completely on a wire rack. Refrigerate for at least 4 hours, or preferably overnight, before adding the topping.
- Make the German Chocolate Topping: In a medium saucepan, combine the butter, brown sugar, and evaporated milk. Bring to a simmer over medium heat, stirring constantly. Remove from heat and, in a separate small bowl, whisk the beaten egg yolks. Slowly pour a small amount of the hot mixture into the egg yolks to temper them, then whisk the egg yolk mixture back into the saucepan.
- Cook the Topping: Return the saucepan to low heat and cook for 5-7 minutes, stirring constantly until the mixture thickens. Remove from heat and stir in the vanilla extract, shredded coconut, and chopped pecans.
- Assemble and Serve: Once the cheesecake has chilled, spread the German chocolate topping evenly over the top. Serve immediately, or refrigerate until ready to serve.
Tips for Success
- Room Temperature Ingredients: Make sure the cream cheese and eggs are at room temperature. This is essential for a smooth, creamy filling without lumps.
- The Water Bath is Key: A water bath creates a gentle, moist cooking environment that prevents the cheesecake from cracking. Don’t skip this step!
- Cool Slowly: Cooling the cheesecake slowly in the oven prevents it from cracking from a sudden change in temperature.
- Temper the Egg Yolks: Tempering the egg yolks for the topping is a must to prevent them from scrambling.
- Chill Thoroughly: Chilling the cheesecake for at least 4 hours (or overnight) allows it to set up properly, making it easier to slice.
Serving Suggestions and Pairings
This German Chocolate Cheesecake is a dessert that stands on its own. It’s rich, decadent, and incredibly satisfying. Serve it with a cup of strong coffee or a glass of cold milk to complement its sweetness.
For other decadent and impressive desserts, consider:
- These Chocolate Chip Cookie Dough Brownie Bombs are My Favorite Sweet Obsession
- The Best Peanut Butter Brownies I’ve Ever Made (And I’ve Made a Lot)
Storage and Leftover Tips
This cheesecake can be stored in an airtight container in the refrigerator for up to 5 days.
It also freezes beautifully! You can freeze the whole cheesecake (without the topping) or individual slices. Wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months. Thaw it in the refrigerator overnight before serving.
More Recipes You Will Love
If you appreciate decadent, impressive, and satisfying desserts, you’ll find more to love on ChefManiac.com:
- This Big Family Banana Pudding is My Favorite Classic Dessert to Feed a Crowd
- This Grasshopper Pie is My Favorite No-Bake Dessert with a Mint Chocolate Twist
- These Pecan Pie Bars are My Favorite Make-Ahead Holiday Dessert
Final Thoughts
This German Chocolate Cheesecake is a dessert that is truly a showstopper. It’s a perfect marriage of classic flavors, creating a dessert that is rich, creamy, and unforgettable. Give it a try, and get ready to impress!
What are your favorite cheesecake flavors? Share your ideas and feedback in the comments below! And don’t forget to follow ChefManiac.com for more delicious and easy-to-make recipes!
German Chocolate Cheesecake: The Ultimate Decadent Dessert
Ingredients
- 4 cups granulated sugar
- 3 cups unsalted butter
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups unsalted butter
- 1 cup packed light brown sugar
- 2 cups evaporated milk
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
- 1 1/2 cups crushed chocolate wafer cookies
- 1/4 cup cocoa powder
- 3 (8 oz) packages cream cheese, softened
- 3 large eggs
Instructions
- Preheat the oven to 325°F (160°C).
- In a mixing bowl, combine crushed chocolate wafer cookies, 1 cup granulated sugar, cocoa powder, and melted butter to form the crust. Press the mixture into the bottom of a springform pan.
- In a large bowl, beat the cream cheese with an electric mixer until smooth. Gradually add the remaining granulated sugar and brown sugar, mixing until well combined.
- Add the eggs one at a time, mixing well after each addition. Stir in 1 teaspoon of vanilla extract.
- Pour the cheesecake filling over the prepared crust and smooth the top.
- Bake in the preheated oven for 1 hour, or until the center is set and a toothpick comes out clean.
- While the cheesecake is baking, prepare the coconut pecan frosting by combining evaporated milk, butter, brown sugar, and 1 teaspoon of vanilla extract in a saucepan. Cook over medium heat until thickened, about 10 minutes. Stir in chopped pecans and shredded coconut.
- Once the cheesecake is done baking, allow it to cool before spreading the frosting on top.
- Refrigerate for at least 4 hours before serving.
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