why make this recipe
German Chocolate Cheesecake is a delightful twist on traditional cheesecake. It combines rich cream cheese with the beloved flavors of German chocolate—coconut, pecans, and semi-sweet chocolate. This dessert is perfect for special occasions, holidays, or whenever you want to indulge in something sweet and satisfying. It’s a unique way to impress your guests and satisfy your cravings.
how to make German Chocolate Cheesecake
Ingredients:
- 1 1/2 cups chocolate cookie crumbs
- 1/4 cup granulated sugar
- 5 tablespoons unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup sour cream
- 1 cup sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup shredded coconut
- 1 cup chopped pecans
- 1 cup semi-sweet chocolate chips
Directions:
- Preheat the oven to 325°F (160°C).
- In a bowl, mix the chocolate cookie crumbs, sugar, and melted butter. Press the mixture into the bottom of a springform pan to form the crust.
- In a separate bowl, beat the cream cheese until smooth. Gradually add the sugar and mix until well combined.
- Add the sour cream and vanilla extract, mixing until smooth.
- Add the eggs one at a time, mixing well after each addition.
- Fold in the coconut, pecans, and chocolate chips.
- Pour the cheesecake batter into the crust and smooth the top.
- Bake for 60-75 minutes or until the center is set but still slightly jiggly.
- Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour.
- Remove, cool completely at room temperature, then refrigerate for at least 4 hours before serving.
how to serve German Chocolate Cheesecake
Serve your German Chocolate Cheesecake chilled. You can add a dollop of whipped cream on top or sprinkle some extra coconut and pecans for garnish. Slices can be served on their own or with fresh berries for a delightful contrast.
how to store German Chocolate Cheesecake
Store any leftovers in an airtight container in the refrigerator. The cheesecake will stay fresh for up to a week. If you want to keep it longer, you can freeze it. Wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months.
tips to make German Chocolate Cheesecake
- Make sure your cream cheese is at room temperature to blend smoothly.
- Don’t overmix after adding the eggs; this can make the cheesecake crack.
- Let the cheesecake cool slowly in the oven to prevent it from sinking in the middle.
- If you prefer a different crust, you can use graham cracker crumbs instead of chocolate cookies.
variation
If you want to try a different flavor, you can add a hint of espresso powder to the batter for a coffee-flavored twist. Additionally, you can mix in some caramel sauce for a richer taste.
FAQs
Can I use low-fat cream cheese?
Yes, you can use low-fat cream cheese, but it may alter the texture slightly. It may not be as rich as using full-fat cream cheese.
How do I know when the cheesecake is done?
The cheesecake is done when the edges are set and the center is still slightly jiggly. It will firm up as it cools.
Can I make this cheesecake ahead of time?
Absolutely! This cheesecake can be made a day or two in advance. Just store it in the refrigerator until you are ready to serve.
German Chocolate Cheesecake
Ingredients
Method
- Preheat the oven to 325°F (160°C).
- In a bowl, mix the chocolate cookie crumbs, sugar, and melted butter. Press the mixture into the bottom of a springform pan to form the crust.
- In a separate bowl, beat the cream cheese until smooth. Gradually add the sugar and mix until well combined.
- Add the sour cream and vanilla extract, mixing until smooth.
- Add the eggs one at a time, mixing well after each addition.
- Fold in the coconut, pecans, and chocolate chips.
- Pour the cheesecake batter into the crust and smooth the top.
- Bake for 60-75 minutes or until the center is set but still slightly jiggly.
- Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour.
- Remove, cool completely at room temperature, then refrigerate for at least 4 hours before serving.