German Chocolate Cheesecake
Ingredients:
For the Crust:
1 1/2 cups chocolate graham cracker crumbs (or chocolate cookie crumbs)
1/4 cup unsalted butter, melted
For the Cheesecake:
24 oz (3 packages) cream cheese, softened
1 1/4 cups granulated sugar
1/2 cup sour cream
1 teaspoon vanilla extract
1/2 cup unsweetened cocoa powder
3 large eggs
1 cup semi-sweet chocolate chips, melted and cooled
For the Coconut-Pecan Topping:
1/2 cup unsalted butter
1 cup evaporated milk
1 cup granulated sugar
3 large egg yolks
1 teaspoon vanilla extract
1 1/4 cups sweetened shredded coconut
1 cup chopped pecans
Instructions:
Preheat Oven:
Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan with butter or cooking spray. Wrap the outside of the pan with foil to prevent water from leaking in during the water bath.
Make the Crust:
In a medium mixing bowl, combine the chocolate graham cracker crumbs and melted butter. Press the mixture into the bottom of the prepared springform pan to form an even crust.
Bake for 8-10 minutes, then remove from the oven and set aside.
Prepare the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy, about 2-3 minutes.
Add in the sour cream, vanilla extract, and cocoa powder, and mix until fully combined.
Add the eggs, one at a time, beating on low speed until just incorporated.
Stir in the melted chocolate until smooth.
Bake the Cheesecake:
Pour the cheesecake filling over the crust in the prepared pan. Place the pan into a larger roasting pan and pour hot water into the roasting pan, about halfway up the sides of the springform pan (water bath).
Bake for 60-70 minutes, or until the center is just set and slightly jiggly.
Turn off the oven and leave the cheesecake inside with the door slightly open for another hour to cool gradually.
Remove from the oven, then refrigerate for at least 4 hours or overnight.
Prepare the Coconut-Pecan Topping:
In a medium saucepan, combine butter, evaporated milk, sugar, and egg yolks. Cook over medium heat, stirring constantly, until the mixture thickens (about 10 minutes).
Remove from heat and stir in the vanilla extract, shredded coconut, and chopped pecans. Let the topping cool to room temperature.
Assemble the Cheesecake:
Once the cheesecake is fully chilled, remove it from the springform pan and spread the cooled coconut-pecan topping evenly over the top.
Serve:
Slice and serve the cheesecake chilled. Enjoy the rich chocolate base paired with the sweet and nutty coconut-pecan topping!