German Chocolate Cheesecake

 

Indulge your sweet tooth with a decadent dessert that combines the rich flavors of German chocolate cake with the creamy goodness of cheesecake. This German Chocolate Cheesecake is a show-stopping treat that’s perfect for special occasions or whenever you’re craving something truly indulgent. With layers of velvety chocolate cheesecake, coconut pecan frosting, and a chocolate cookie crust, every bite is pure bliss. So, roll up your sleeves and get ready to impress your taste buds with this irresistible dessert!

Ingredients

For the Crust:

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

For the Cheesecake Filling:

  • 24 ounces (3 packages) cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream
  • 1/2 cup heavy cream
  • 8 ounces semisweet chocolate, melted and cooled slightly

For the Coconut Pecan Frosting:

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

Directions

Step 1: Prepare the Crust

  1. Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan.
  2. In a medium bowl, combine the chocolate cookie crumbs and melted butter. Press the mixture firmly into the bottom of the prepared pan. Bake for 8-10 minutes, then remove from the oven and set aside to cool.

Step 2: Make the Cheesecake Filling

  1. In a large bowl, beat the cream cheese and sugar until smooth and creamy.
  2. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  3. Mix in the sour cream and heavy cream until smooth.
  4. Fold in the melted chocolate until fully incorporated.
  5. Pour the cheesecake filling over the cooled crust and spread it into an even layer.

Step 3: Bake the Cheesecake

  1. Place the springform pan on a baking sheet to catch any drips. Bake the cheesecake in the preheated oven for 45-50 minutes, or until the edges are set but the center still jiggles slightly.
  2. Turn off the oven and leave the cheesecake inside with the door closed for 1 hour to cool gradually.
  3. Remove the cheesecake from the oven and refrigerate for at least 4 hours, or until fully chilled and set.

Step 4: Prepare the Coconut Pecan Frosting

  1. In a medium saucepan, combine the evaporated milk, sugar, egg yolks, and butter. Cook over medium heat, stirring constantly, until the mixture thickens, about 10-12 minutes.
  2. Remove the saucepan from the heat and stir in the vanilla extract, shredded coconut, and chopped pecans. Let the frosting cool to room temperature before spreading it over the chilled cheesecake.

Step 5: Serve and Enjoy

  1. Carefully remove the sides of the springform pan and transfer the cheesecake to a serving platter.
  2. Slice and serve your German Chocolate Cheesecake chilled, garnished with additional shredded coconut and chopped pecans if desired.
  3. Store any leftovers in the refrigerator for up to 3 days.

Tips and Variations

  • For an extra indulgent twist, drizzle the cheesecake with melted chocolate before serving.
  • Feel free to customize the crust by using graham cracker crumbs or crushed chocolate sandwich cookies instead of chocolate cookie crumbs.
  • If you’re short on time, you can use store-bought coconut pecan frosting instead of making it from scratch.

Conclusion

With its luscious layers of chocolate cheesecake and coconut pecan frosting, this German Chocolate Cheesecake is sure to become a new favorite in your dessert repertoire. Whether you’re celebrating a special occasion or simply treating yourself to something sweet, this decadent dessert is guaranteed to satisfy your cravings and leave you wanting more. So, go ahead and indulge in a slice (or two) of this irresistible cheesecake—you deserve it!

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