German Chocolate Cheesecake Recipe

Ingredients

• For the Crust:
  • 1 ½ cups chocolate cookie crumbs (such as Oreos, crushed)
  • ¼ cup granulated sugar (for sweetness)
  • 5 tablespoons unsalted butter, melted (to bind the crust together)
• For the Cheesecake Filling:
  • 3 packages (8 oz each) cream cheese, softened (for a rich, creamy filling)
  • 1 cup granulated sugar (to sweeten the cheesecake)
  • 1 teaspoon vanilla extract (for flavor)
  • 3 large eggs (to bind the filling together)
  • 1 cup sour cream (for a creamy, tangy texture)
  • ½ cup heavy cream (to make the filling smooth and velvety)
• For the Topping:
  • 1 cup shredded coconut (for texture and sweetness)
  • 1 cup chopped pecans (for crunch and flavor)
  • 1 cup sweetened condensed milk (for a gooey, sweet base)
  • 4 tablespoons unsalted butter (for richness)
  • 3 oz dark chocolate, chopped (for added depth of flavor)

Instructions

1. Prepare the crust: Preheat your oven to 325°F (163°C). In a medium bowl, combine the chocolate cookie crumbs, granulated sugar, and melted butter. Stir until the mixture is evenly moistened. Press the crumb mixture into the bottom of a 9-inch springform pan to form an even crust. Use the back of a spoon to press it down firmly. Bake the crust in the preheated oven for 10 minutes, then remove from the oven and let it cool while you prepare the cheesecake filling.
2. Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy. Add the sugar and vanilla extract, and beat until combined. Add the eggs, one at a time, mixing well after each addition. Add the sour cream and heavy cream, and mix until the filling is smooth and well-incorporated.
3. Assemble the cheesecake: Pour the cheesecake filling over the cooled crust in the springform pan, smoothing the top with a spatula. Bake the cheesecake in the preheated oven for 55-60 minutes, or until the center is just set but still slightly wobbly. Turn off the oven, and let the cheesecake cool in the oven for 1 hour with the door slightly ajar. After that, refrigerate the cheesecake for at least 4 hours, or overnight, to allow it to fully set.
4. Prepare the topping: While the cheesecake is chilling, make the coconut-pecan topping. In a medium saucepan, melt the butter over medium heat. Add the sweetened condensed milk, shredded coconut, and chopped pecans. Stir and cook for about 5-7 minutes, or until the mixture thickens and becomes gooey. Remove from heat and stir in the chopped dark chocolate until it melts into the mixture.
5. Top the cheesecake: Once the cheesecake has chilled and set, carefully remove it from the springform pan and transfer it to a serving platter. Spoon the coconut-pecan topping evenly over the top of the cheesecake, spreading it out to cover the entire surface.
6. Serve: Slice the cheesecake into wedges and serve chilled. Enjoy the rich, creamy texture of the cheesecake, the crunchy pecans, and the sweet coconut topping in every bite!
   

   Notes