Description
Indulgent german chocolate cheesecake blends rich, velvety chocolate with classic coconut-pecan frosting for an irresistible dessert. Creamy layers and decadent textures meld perfectly, promising pure chocolate bliss you’ll savor with each delightful bite.
Ingredients
Scale
Main Ingredients:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter
- 24 oz cream cheese
- 3 large eggs
- 1 cup granulated sugar
- 1/2 cup sour cream
- 1 cup German chocolate, chopped
Topping Ingredients:
- 1 cup shredded coconut
- 1/2 cup chopped pecans
- 1/2 cup caramel sauce
Chocolate and Flavor Enhancers:
- 1/4 cup cocoa powder
- 2 tsp vanilla extract
- 1/4 tsp salt
- 2 tbsp heavy cream
Instructions
- Preheat the oven to 325°F and prepare a 9-inch springform pan by thoroughly coating the bottom and sides with butter or cooking spray.
- Pulse graham cracker crumbs with melted butter until the mixture resembles wet sand, then firmly press the crumb mixture into the bottom of the prepared pan to create an even, compact crust.
- Using an electric mixer, blend cream cheese until smooth and creamy, gradually incorporating granulated sugar until the mixture becomes light and fluffy.
- Integrate eggs one at a time into the cream cheese mixture, ensuring each is fully incorporated before adding the next.
- Fold in sour cream, vanilla extract, cocoa powder, and salt, mixing until the batter achieves a uniform, silky consistency.
- Melt the German chocolate with heavy cream using a double boiler, stirring until completely smooth and glossy.
- Gently swirl the melted chocolate into the cheesecake batter, creating a marbled effect without overmixing.
- Pour the batter into the prepared crust and bake for 50-60 minutes, or until the center is almost set but still slightly jiggly.
- Remove from oven and allow the cheesecake to cool completely at room temperature for approximately 2 hours.
- Prepare the topping by toasting coconut and pecans in a dry skillet until golden and fragrant.
- Sprinkle the toasted coconut and pecans evenly over the cooled cheesecake.
- Drizzle caramel sauce generously across the top, creating an elegant and indulgent finish.
- Refrigerate the cheesecake for at least 4 hours or overnight to set completely before serving.
Notes
- Ensure cream cheese is at room temperature to prevent lumps and achieve a smooth, creamy texture when mixing.
- Use a water bath technique by placing the springform pan in a larger pan filled with hot water to create even baking and prevent cracking.
- Toast coconut and pecans carefully to enhance their nutty flavor without burning, watching the skillet closely and stirring frequently.
- Modify the recipe for gluten-free diets by substituting graham cracker crumbs with gluten-free cookie crumbs or almond flour.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 500
- Sugar: 32 g
- Sodium: 220 mg
- Fat: 35 g
- Saturated Fat: 21 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 100 mg