Indulge in the decadence of this German Chocolate Cheesecake with a delightful Coconut-Pecan Topping. This rich and creamy dessert is a perfect blend of chocolate, coconut, and pecans that will surely impress your taste buds.
Why You’ll Love This Recipe:
This German Chocolate Cheesecake is a luxurious treat that combines the creamy goodness of cheesecake with the irresistible flavors of German chocolate cake. The coconut-pecan topping adds a delightful crunch and a burst of flavor, making this dessert a showstopper at any gathering or special occasion.
Recipe:
For the Cheesecake:
- 2 cups crushed chocolate cookies
- 4 tablespoons unsalted butter, melted
- 32 ounces cream cheese, softened
- 1 cup sugar
- 4 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1/2 cup semi-sweet chocolate chips, melted
For the Coconut-Pecan Topping:
- 1 cup evaporated milk
- 1 cup sugar
- 3 large egg yolks, beaten
- 1/2 cup butter
- 1 teaspoon vanilla extract
- 1 cup shredded coconut
- 1 cup chopped pecans
Directions:
- Preheat the oven to 325°F (165°C). Combine the crushed chocolate cookies and melted butter. Press the mixture into the bottom of a 9-inch springform pan. Set aside.
- In a large bowl, beat the cream cheese and 1 cup of sugar until smooth. Add the eggs one at a time, fully incorporating after each addition. Mix in the sour cream and vanilla extract. Fold in the melted chocolate. Pour the mixture over the crust in the springform pan.
- Bake for 55-60 minutes, or until the cheesecake is set and slightly jiggly in the center. Allow it to cool on a wire rack for 10 minutes, then run a knife around the edge of the pan to loosen the cheesecake. Cool for an additional hour before refrigerating overnight.
- For the topping, combine the evaporated milk, 1 cup of sugar, beaten egg yolks, and butter in a saucepan. Cook over medium heat until thickened, about 12 minutes. Remove from heat and stir in the vanilla, coconut, and pecans. Allow the mixture to cool until thick enough to spread.
- Spread the topping over the cheesecake before serving. Any leftovers should be refrigerated.
Prep Time: 30 minutes | Cooking Time: 1 hour | Total Time: 1 hour 30 minutes plus chilling
Storage:
Store any leftover German Chocolate Cheesecake in the refrigerator for up to 3-4 days. Cover it securely with plastic wrap or place it in an airtight container to maintain its freshness.
Recipe Tips:
- Make sure the cream cheese is softened to room temperature for a smooth and creamy cheesecake texture.
- Allow the cheesecake to cool completely before adding the coconut-pecan topping to prevent it from melting.
- For a decorative touch, garnish the cheesecake with additional shredded coconut and chopped pecans before serving.
Enjoy the delightful flavors of this German Chocolate Cheesecake with Coconut-Pecan Topping for a truly indulgent dessert experience!”