German Chocolate Cheesecake
A rich and creamy cheesecake with a chocolate crust, chocolate filling, and a coconut-pecan topping.
Equipment
- 9-inch springform pan
- mixing bowls
- electric mixer
Ingredients
FOR THE CRUST
- 1 ½ cups chocolate cookie crumbs
- ¼ cup granulated sugar
- ⅓ cup unsalted butter melted
FOR THE FILLING
- 3 8-ounce packages cream cheese softened
- 1 cup granulated sugar
- ¼ cup unsweetened cocoa powder
- ½ cup sour cream
- 4 large eggs
- 1 teaspoon vanilla extract
- ½ cup semisweet chocolate chips melted and slightly cooled
FOR THE TOPPING
- ½ cup evaporated milk
- ½ cup brown sugar
- 2 large egg yolks
- ¼ cup unsalted butter
- 1 teaspoon vanilla extract
- ¾ cup sweetened shredded coconut
- ½ cup chopped pecans
Instructions
- Preheat oven to 325°F (165°C). Grease a 9-inch springform pan.
- Mix chocolate cookie crumbs, granulated sugar, and melted butter for the crust. Press the mixture into the bottom of the prepared pan. Bake for 10 minutes, then let cool.
- Beat cream cheese, granulated sugar, and cocoa powder until smooth. Add sour cream, eggs, and vanilla extract. Mix well. Stir in melted chocolate chips.
- Pour the filling over the crust. Bake for 50-60 minutes until the center is set. Let cool to room temperature, then refrigerate for 4 hours.
- Combine evaporated milk, brown sugar, egg yolks, and butter in a saucepan. Cook over medium heat, stirring constantly, until thickened. Remove from heat and stir in vanilla extract, coconut, and pecans.
- Spread the topping over the chilled cheesecake before serving.
Notes
Store leftovers in the refrigerator for up to 5 days. For easier slicing, dip a knife in hot water before cutting.