German Chocolate Cheesecake
Ingredients:
For the Crust:
1 1/2 cups chocolate graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter (melted)
For the Cheesecake Filling:
24 oz cream cheese (softened)
1 cup granulated sugar
1/2 cup sour cream
1/4 cup unsweetened cocoa powder
3 large eggs
1 tsp vanilla extract
8 oz semi-sweet chocolate (melted and cooled)
For the German Chocolate Topping:
1/2 cup evaporated milk
1/2 cup brown sugar (packed)
1/4 cup unsalted butter
2 egg yolks
1 tsp vanilla extract
1 1/4 cups sweetened shredded coconut
3/4 cup chopped pecans
Directions:
Prepare the Crust:
Preheat the oven to 325°F (163°C).
Mix together the chocolate graham cracker crumbs, sugar, and melted butter in a medium bowl until well combined.
Press the mixture firmly into the bottom of a 9-inch springform pan, forming an even layer.
Bake for 8-10 minutes, then remove from the oven and set aside to cool.
Make the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy.
Add the sour cream, cocoa powder, and vanilla extract, mixing until combined.
Slowly pour in the melted chocolate and beat until smooth.
Add the eggs one at a time, mixing on low speed until just combined after each addition (avoid overmixing).
Pour the cheesecake filling over the cooled crust.
Bake the Cheesecake:
Wrap the bottom of the springform pan with aluminum foil and place it in a large roasting pan.
Add enough hot water to the roasting pan to come halfway up the sides of the springform pan (creating a water bath).
Bake the cheesecake for 60-70 minutes, or until the center is set but still slightly jiggly.
Turn off the oven and leave the cheesecake inside with the door slightly cracked for another hour.
Remove from the oven and refrigerate for at least 4 hours or overnight.
Prepare the German Chocolate Topping:
In a medium saucepan, whisk together the evaporated milk, brown sugar, butter, and egg yolks.
Cook over medium heat, stirring constantly, until the mixture thickens (about 8-10 minutes).
Remove from heat and stir in the vanilla extract, shredded coconut, and chopped pecans.
Allow the topping to cool completely before spreading it over the chilled cheesecake.
Assemble and Serve:
Remove the cheesecake from the springform pan and spread the German chocolate topping evenly over the top.
Garnish with extra pecans or coconut if desired.
Slice and serve!
Prep Time: 25 minutes | Cook Time: 1 hour 10 minutes | Chill Time: 4+ hours | Total Time: 6 hours
Kcal: 550 per slice (approx.) | Servings: 12 slices See less