why make this recipe
German Chocolate Cheesecake combines the rich flavors of a classic cheesecake with a twist of German chocolate cake. The creamy texture and the crunchy topping of coconut and pecans make this dessert a delightful treat for any occasion. It is perfect for celebrations, holidays, or simply to satisfy a sweet tooth!
how to make German Chocolate Cheesecake
Ingredients:
- 1 1/2 cups chocolate cookie crumbs (such as Oreos, crushed)
- 1/4 cup granulated sugar
- 5 tablespoons unsalted butter, melted
- 24 ounces cream cheese
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup German chocolate, melted
- 1 cup coconut flakes
- 1 cup pecans, chopped
Directions:
- Preheat your oven to 325°F (160°C).
- In a mixing bowl, combine chocolate cookie crumbs, 1/4 cup sugar, and melted butter. Press this mixture into the bottom of a 9-inch springform pan.
- In a large bowl, beat the cream cheese until smooth. Gradually add 1 cup sugar and continue to beat until well combined.
- Mix in vanilla extract and eggs, one at a time, ensuring each is fully incorporated.
- Slowly add the melted German chocolate, mixing until just blended.
- Fold in coconut flakes and chopped pecans.
- Pour the cheesecake batter over the cookie crust in the springform pan.
- Bake for 55 to 60 minutes, until the center is set but slightly jiggly.
- Allow the cheesecake to cool at room temperature before refrigerating for at least 4 hours or overnight.
- Serve chilled and enjoy!
how to serve German Chocolate Cheesecake
Serve German Chocolate Cheesecake chilled. You can cut it into slices and top each piece with a dollop of whipped cream or a sprinkle of extra coconut and pecans. It also pairs well with a scoop of vanilla ice cream or a drizzle of chocolate sauce for an extra treat.
how to store German Chocolate Cheesecake
After the cheesecake has cooled, store it in the refrigerator. Keep it in the springform pan or transfer it to an airtight container. It can last in the fridge for about 5 to 7 days. If you want to store it for a longer period, you can freeze individual slices wrapped in plastic wrap and aluminum foil. They can be frozen for up to 3 months.
tips to make German Chocolate Cheesecake
- Make sure the cream cheese is at room temperature for easier mixing.
- Don’t overmix the batter after adding the eggs to keep the cheesecake creamy.
- For a stronger chocolate flavor, you can use dark chocolate in place of German chocolate.
variation
You can experiment with different toppings such as caramel sauce, chocolate shavings, or fresh berries. Another option is to change the cookie crust to graham cracker crumbs for a different flavor.
FAQs
Q: Can I use a different type of chocolate?
A: Yes, you can use semi-sweet or dark chocolate instead of German chocolate, but it will change the overall flavor.
Q: How long does it take for the cheesecake to set?
A: The cheesecake needs to chill in the refrigerator for at least 4 hours, but it is best if left overnight to fully set.
Q: Can I make this cheesecake ahead of time?
A: Absolutely! This cheesecake can be made a day or two in advance, allowing the flavors to meld together beautifully.
German Chocolate Cheesecake
Ingredients
Crust
- 1.5 cups chocolate cookie crumbs (such as Oreos, crushed)
- 0.25 cups granulated sugar
- 5 tablespoons unsalted butter, melted
Filling
- 24 ounces cream cheese Make sure it's at room temperature for easier mixing.
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs Add one at a time to avoid overmixing.
- 1 cup German chocolate, melted
- 1 cup coconut flakes
- 1 cup pecans, chopped
Instructions
Preparation
- Preheat your oven to 325°F (160°C).
- In a mixing bowl, combine chocolate cookie crumbs, 1/4 cup sugar, and melted butter. Press this mixture into the bottom of a 9-inch springform pan.
- In a large bowl, beat the cream cheese until smooth. Gradually add 1 cup sugar and continue to beat until well combined.
- Mix in vanilla extract and eggs, one at a time, ensuring each is fully incorporated.
- Slowly add the melted German chocolate, mixing until just blended.
- Fold in coconut flakes and chopped pecans.
- Pour the cheesecake batter over the cookie crust in the springform pan.
Baking
- Bake for 55 to 60 minutes, until the center is set but slightly jiggly.
Cooling
- Allow the cheesecake to cool at room temperature before refrigerating for at least 4 hours or overnight.
