Why Make This Recipe
German Chocolate Cheesecake is a delightful twist on the classic dessert. With its rich chocolate flavor and creamy texture, it offers a wonderful combination of sweet and nutty. The addition of coconut and pecans gives this cheesecake a unique taste that makes it perfect for any occasion. Whether you’re celebrating a birthday, holiday, or just want a tasty treat, this cheesecake is sure to impress your family and friends.
How to Make German Chocolate Cheesecake
Ingredients:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
- 4 (8 ounce) packages cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup sour cream
- 1 cup German chocolate, melted
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
Directions:
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter. Press this mixture into the bottom of a 9-inch springform pan to form the crust.
- In a large bowl, beat the cream cheese with 1 cup sugar and vanilla extract until smooth.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the sour cream and melted German chocolate until fully combined.
- Pour the cream cheese mixture over the crust in the springform pan.
- Bake for 50-60 minutes, or until the center is set and the edges are slightly puffed.
- Remove from the oven and allow to cool.
- Once cooled, sprinkle the top with shredded coconut and chopped pecans.
- Refrigerate for at least 4 hours before serving.
How to Serve German Chocolate Cheesecake
Serve German Chocolate Cheesecake chilled, directly from the refrigerator. Slice it into wedges and enjoy with a dollop of whipped cream on top, or serve it plain to let the rich flavors shine. It pairs well with a cup of coffee or a glass of milk.
How to Store German Chocolate Cheesecake
To store this cheesecake, keep it covered in the refrigerator. It can last for about 5 to 7 days. If you want to store it for a longer period, you can freeze it. Wrap the cheesecake tightly in plastic wrap and then aluminum foil. It can be frozen for up to 3 months. Thaw it in the refrigerator overnight before serving.
Tips to Make German Chocolate Cheesecake
- Make sure your cream cheese is at room temperature for easier mixing.
- Don’t overmix the eggs; just blend until combined.
- For a deeper chocolate flavor, you can use dark chocolate instead of German chocolate.
- Let the cheesecake cool completely before adding toppings to prevent them from sinking.
Variation
For a different flavor, you can add a layer of raspberry or cherry filling before the cream cheese mixture for a fruity twist. You can also substitute the pecans with walnuts or almonds for a different nut flavor.
FAQs
1. Can I make German Chocolate Cheesecake ahead of time?
Yes, you can make it a day or two in advance. It actually tastes better after chilling!
2. Can I use a different type of chocolate?
Yes, you can use semi-sweet or dark chocolate if you prefer. Adjust the sugar as needed since different chocolates can vary in sweetness.
3. What if I don’t have a springform pan?
You can use a regular cake pan, but be sure to line the bottom with parchment paper to help remove the cheesecake easily.
German Chocolate Cheesecake
Ingredients
Crust Ingredients
- 1.5 cups graham cracker crumbs Use finely crushed crumbs.
- 0.25 cups sugar For sweetness in the crust.
- 0.5 cups unsalted butter, melted To bind the crust together.
Filling Ingredients
- 4 packages cream cheese, softened Let it reach room temperature for easier mixing.
- 1 cups sugar For the filling sweetness.
- 1 teaspoon vanilla extract For flavor enhancement.
- 4 large eggs Add one at a time while mixing.
- 1 cups sour cream Adds creaminess to the filling.
- 1 cups German chocolate, melted Can substitute with dark chocolate for more flavor.
- 1 cups sweetened shredded coconut For topping and flavor.
- 1 cups chopped pecans Can substitute with walnuts or almonds.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press mixture into the bottom of a 9-inch springform pan to form the crust.
- In a large bowl, beat cream cheese with 1 cup sugar and vanilla extract until smooth.
- Add eggs one at a time, mixing well after each addition.
- Stir in sour cream and melted German chocolate until fully combined.
- Pour cream cheese mixture over the crust in the springform pan.
Baking
- Bake for 50-60 minutes, or until the center is set and edges are slightly puffed.
Cooling and Serving
- Remove from oven and allow to cool.
- Once cooled, sprinkle the top with shredded coconut and chopped pecans.
- Refrigerate for at least 4 hours before serving.
- Serve chilled, slice into wedges, and enjoy with whipped cream or plain.
