German Chocolate Cheesecake
German Chocolate Cheesecake combines the rich flavors of a classic cheesecake with a twist of German chocolate cake, featuring a creamy texture and a crunchy topping of coconut and pecans, perfect for any celebration.
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.
Notes
Serve chilled topped with whipped cream or vanilla ice cream for extra indulgence.