German Chocolate Cheesecake
A delightful twist on the classic cheesecake, combining rich chocolate, creamy texture, and a unique mix of coconut and pecans.
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.
Notes
Make sure your cream cheese is at room temperature for easier mixing. Don’t overmix the eggs; just blend until combined. Let the cheesecake cool completely before adding toppings to prevent them from sinking.