Description
This decadent German Chocolate Cheesecake combines a rich chocolate graham cracker crust with a luscious cream cheese filling, topped with a traditional coconut pecan caramel topping. Slow-cooked in a roasting pan using a water bath method for a creamy texture, this dessert offers a perfect balance of chocolate and sweet nutty flavors, making it an indulgent treat for special occasions.
Ingredients
Scale
Chocolate Crust
- 9 chocolate graham cracker sheets, finely ground
- 6 tablespoons unsalted butter, softened
- 2 tablespoons sugar
- 1/4 teaspoon salt
Coconut Pecan Filling/Topping
- 1 (7 oz.) package sweetened shredded coconut (about 2 cups)
- 1 1/2 cups pecans, chopped
- 4 egg yolks
- 1 (12 oz.) can evaporated milk
- 1 1/4 cups packed light brown sugar
- 12 tablespoons unsalted butter, softened
- 1/4 teaspoon salt
- 2 teaspoons vanilla extract
Cheesecake Filling
- 4 oz. Baker’s German chocolate bar, chopped
- 4 oz. semi-sweet baking chocolate, chopped
- 3 (8 oz.) packages cream cheese (full fat), at room temperature
- 1 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon ground cinnamon
- 1 cup sour cream (full fat), at room temperature
- 1 1/2 teaspoons vanilla extract
- 3 large eggs, at room temperature
- 1 large egg yolk, at room temperature
Chocolate Drizzle (Optional)
- 4 oz. semi-sweet baking chocolate
- 1/2 teaspoon shortening
Instructions
- Prepare the Chocolate Crust: Combine the finely ground chocolate graham crackers, softened butter, sugar, and salt in a bowl. Mix until well blended to form a crumbly mixture. Press the mixture evenly into the bottom of your springform pan to create the crust. Chill in the refrigerator while preparing the filling.
- Melt Chocolates for Filling: In a double boiler or microwave, gently melt the German chocolate bar and semi-sweet baking chocolate together until smooth. Set aside to cool slightly.
- Make Cheesecake Filling: In a large mixing bowl, beat the room temperature cream cheese with granulated sugar until smooth and creamy. Add the unsweetened cocoa powder and ground cinnamon and mix well. Gradually blend in the melted chocolates, then beat in the sour cream and vanilla extract. Add the eggs and egg yolk one at a time, mixing gently after each addition until just combined. Over-mixing can incorporate too much air and cause cracking.
- Preheat and Prepare for Baking: Preheat your oven to 325°F (163°C). Prepare a roasting pan by filling it with hot water to create a water bath. Lightly grease and line the springform pan with parchment paper if desired for easier release.
- Assemble and Bake the Cheesecake: Pour the cheesecake filling over the chilled crust in the springform pan. Place the pan carefully into the roasting pan containing the hot water. Cover the top of the springform pan tightly with heavy-duty aluminum foil to prevent water from seeping in. Bake in the preheated oven for about 1 hour and 15 minutes, or until the center is almost set but still slightly jiggly.
- Prepare Coconut Pecan Topping: While the cheesecake bakes, combine the shredded coconut, chopped pecans, egg yolks, evaporated milk, packed light brown sugar, softened butter, salt, and vanilla extract in a saucepan. Cook over medium heat, stirring constantly, until the mixture thickens and turns golden and caramelized. Remove from heat and let cool slightly.
- Add Topping and Continue Baking: Remove the cheesecake from the oven and spread the coconut pecan filling evenly over the top. Return the cheesecake to the oven and bake for an additional 10-15 minutes until the topping is bubbly and set.
- Cool the Cheesecake: Remove the cheesecake from the oven and the water bath. Allow it to cool completely on a wire rack for about 2 hours. Then refrigerate for at least 4 hours or overnight to fully set and develop flavor.
- Prepare Chocolate Drizzle (Optional): Melt the semi-sweet baking chocolate with the shortening in a microwave or double boiler until smooth. Drizzle over the chilled cheesecake before serving for an extra touch of chocolate elegance.
- Serve: Release the cheesecake from the springform pan, slice, and serve chilled. Enjoy your rich and creamy German Chocolate Cheesecake!
Notes
- Using a water bath helps prevent cracking and ensures a smooth, creamy cheesecake texture.
- Make sure all dairy ingredients and eggs are at room temperature to avoid lumps in the filling.
- Cover the springform pan tightly with foil during baking to keep moisture out.
- The coconut pecan topping represents a signature component of German chocolate dessert flavors.
- Chilling overnight improves the firmness and flavor melding of the cheesecake.
- The chocolate drizzle is optional but adds a nice finish to the presentation.
- If using a crockpot liner or oven bag, it aids in cleanup but is not necessary.
- This cheesecake is rich and indulgent; small slices are recommended for serving.
Keywords: German Chocolate Cheesecake, chocolate cheesecake, coconut pecan topping, chocolate graham cracker crust, creamy cheesecake, rich dessert