German Chocolate Cheesecake

Indulge in the luxurious flavors of our German Chocolate Cheesecake, a decadent fusion of two beloved desserts. This exquisite creation combines the rich creaminess of cheesecake with the irresistible sweetness of German chocolate and coconut-pecan topping. Whether you’re celebrating a special occasion or simply treating yourself to a taste of bliss, this dessert is sure to impress. Follow our step-by-step guide to create a masterpiece that will tantalize your taste buds and leave you craving more.

Ingredients

For the Crust:

• 1 1/2 cups chocolate wafer cookie crumbs
• 1/4 cup unsalted butter, melted

For the Filling:

• 4 (8-ounce) packages cream cheese, softened
• 1 1/4 cups granulated sugar
• 1/4 cup unsweetened cocoa powder
• 4 large eggs
• 1 cup chopped German’s sweet chocolate or semi-sweet chocolate
• 1 teaspoon pure vanilla extract

For the Coconut-Pecan Topping:

• 1 cup evaporated milk
• 1 cup granulated sugar
• 3 large egg yolks, lightly beaten
• 1/2 cup unsalted butter
• 1 teaspoon vanilla extract
• 1 1/3 cups sweetened shredded coconut
• 1 cup chopped pecans

Instructions

Making the Crust:

1. Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan.
2. In a mixing bowl, combine the chocolate wafer cookie crumbs and melted butter until well combined.
3. Press the mixture evenly into the bottom of the prepared springform pan.
4. Bake the crust in the preheated oven for 10 minutes. Remove from the oven and let it cool while preparing the filling.

Making the Filling:

1. In a large mixing bowl, beat the cream cheese and granulated sugar until smooth and creamy.
2. Add the cocoa powder and mix until fully incorporated.
3. Beat in the eggs, one at a time, until well blended.
4. Stir in the chopped chocolate and vanilla extract until evenly distributed.
5. Pour the filling over the cooled crust in the springform pan.

Making the Coconut-Pecan Topping:

1. In a saucepan, combine the evaporated milk, granulated sugar, lightly beaten egg yolks, and unsalted butter.
2. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 10-12 minutes.
3. Remove from heat and stir in the vanilla extract, shredded coconut, and chopped pecans.
4. Spread the topping evenly over the cheesecake filling.

Baking the Cheesecake:

1. Place the assembled cheesecake in the preheated oven and bake for 50-60 minutes, or until the center is set.
2. Remove the cheesecake from the oven and let it cool completely in the pan.
3. Once cooled, refrigerate the cheesecake for at least 4 hours or overnight before serving.

Cook Notes and Variations

• For a smoother texture, ensure that all ingredients for the filling are at room temperature before mixing.
• Feel free to use your favorite type of chocolate for the filling, whether it’s German’s sweet chocolate, semi-sweet chocolate, or dark chocolate.
• You can customize the coconut-pecan topping by adjusting the amount of sugar or adding a splash of rum or bourbon for extra flavor.

Keto Versions and Low-Carb Versions

Keto Version:

• Substitute almond flour or crushed pecans for the chocolate wafer cookie crumbs in the crust to reduce the carb content.
• Use a keto-friendly sweetener such as erythritol or stevia in place of granulated sugar in both the filling and topping.
• Replace the evaporated milk in the topping with unsweetened almond milk or coconut milk to lower the carb count.

Low-Carb Version:

• Opt for a low-carb chocolate wafer cookie or almond flour crust for the base.
• Use a sugar-free sweetener like monk fruit or sucralose instead of granulated sugar in the filling and topping.
• Reduce the amount of sweetened shredded coconut or use unsweetened coconut flakes to minimize the carb content in the topping.

Frequently Asked Questions (FAQs)

1. Can I use a different type of crust for this cheesecake?

Absolutely! Feel free to experiment with different crust options such as graham cracker crust, almond flour crust, or even a pecan crust for added flavor and texture.

2. How do I know when the cheesecake is done baking?

The cheesecake is done baking when the edges are set and slightly puffed, and the center is just barely jiggly. A toothpick inserted into the center should come out clean or with a few moist crumbs attached.

3. Can I make this cheesecake in advance?

Yes, this cheesecake can be made ahead of time. Simply cover it tightly with plastic wrap or aluminum foil and store it in the refrigerator for up to 3 days before serving.

4. Can I freeze leftovers of this cheesecake?

Yes, you can freeze leftover slices of cheesecake for up to 2-3 months. Wrap each slice tightly in plastic wrap and aluminum foil before placing them in a freezer-safe container or resealable bag.

Treat yourself to a slice of heaven with our indulgent German Chocolate Cheesecake. With its velvety smooth filling, rich chocolate flavor, and irresistible coconut-pecan topping, it’s a dessert worthy of any special occasion. Whether you’re a cheesecake aficionado or a newcomer to the world of decadent desserts, this recipe is sure to impress. So gather your ingredients, follow our easy-to-follow instructions, and prepare to delight your taste buds with this unforgettable treat. Happy baking!

With this detailed guide, you’re equipped to create a show-stopping German Chocolate Cheesecake that will dazzle your senses and leave your guests begging for more. Embrace the decadence of this indulgent dessert and savor every delicious bite. Enjoy the sweet moments shared around the table with loved ones!