German Chocolate Cheesecake

When you think of desserts that stand out at family gatherings, few can compete with the rich and indulgent flavor of a German Chocolate Cheesecake. Imagine a heavenly combination of creamy cheesecake, layered with a luscious coconut and pecan frosting, resting on a chocolatey crust. The texture is a delightful balance of smooth and crunchy, and each bite melts in your mouth, tempting you to go back for seconds.

Fun fact: the name “German” in German Chocolate Cheesecake actually dates back to an American named Samuel German who created a dark-baking chocolate in 1852, rather than it coming from the country of Germany itself! This recipe is special not only because it’s impressively stunning, but it’s also easy to follow, making it a perfect fit for both novice bakers and experienced chefs alike. If you’ve tried our popular Caramel Swirl Cheesecake, this dessert will be a new twist that you won’t want to miss out on!

What is German Chocolate Cheesecake?

So, what can you expect from this decadent creation? Picture a scrumptious cheesecake infused with the flavor of rich chocolate, paired with the delightful crunch of pecans and the sweet softness of coconut. Doesn’t that sound delightful? You might find yourself pondering—did Samuel German ever discover that the way to a man’s heart is through his stomach? If creamy delights make you swoon, this dessert is your golden ticket. Don’t resist; grab a spoon and dive into this incredible German Chocolate Cheesecake today!

Why You’ll Love This German Chocolate Cheesecake

When it comes to desserts, this German Chocolate Cheesecake shines as a headliner. Rich, creamy, and undeniably satisfying, it brings together a medley of flavors that dance on your palate. The best part? Making such a family favorite at home is not only economical but also allows you to tailor the ingredients to suit your loved ones’ tastes. Plus, when you add toppings like fresh whipped cream or toasted coconut, it’s hard not to be a little extra proud of your creation. Imagine it on the dessert table, standing tall beside banana pudding or a classic chocolate cake—it’s a treat that people will eagerly circle back to for another bite!

How to Make German Chocolate Cheesecake

Quick Overview

Creating this German Chocolate Cheesecake is an easy yet rewarding endeavor. The perfect blend of smooth and rich textures rounded out by a crunchy base makes this dessert a total winner! Plus, it has a preparation time of just 30 minutes and a chill time of a few hours, ensuring that you can whip it up before guests arrive!

Key Ingredients for German Chocolate Cheesecake

• For the Crust:
  • 1 ½ cups chocolate cookie crumbs
  • ½ cup unsalted butter, melted
• For the Cheesecake Filling:
  • 24 ounces cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • ½ cup sour cream
  • 3 large eggs
• For the Topping:
  • 1 cup sweetened shredded coconut
  • 1 cup chopped pecans
  • 1 cup caramel sauce (check that it’s halal-friendly)

Step-by-Step Instructions

1. Preheat the Oven: Preheat your oven to 325°F (160°C).
2. Prepare the Crust: In a medium mixing bowl, combine chocolate cookie crumbs and melted butter until thoroughly mixed. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove and let it cool.
3. Mix the Filling: In a large mixing bowl, beat the softened cream cheese and sugar together until smooth, about 3-4 minutes. Add vanilla and sour cream, mixing until fully incorporated.
4. Incorporate the Eggs: Gradually add the eggs, one at a time, mixing until just incorporated, making sure not to overbeat the mixture.
5. Bake the Cheesecake: Pour the cheesecake filling over the cooled crust. Bake in the preheated oven for 55-60 minutes or until the center is set and only slightly jiggles. Turn off the oven, crack the door open, and let the cheesecake cool inside for an hour.
6. Prepare the Topping: In a medium saucepan over low heat, combine the shredded coconut, chopped pecans, and caramel sauce. Stir until heated and slightly thickened.
7. Top the Cheesecake: Once the cheesecake has cooled to room temperature, spread the coconut-pecan mixture evenly over the top. Refrigerate for at least 4 hours, or overnight for best results.
8. Serve and Enjoy: Slice, serve chilled, and watch everyone indulge in the delicious layers of your homemade German Chocolate Cheesecake!

Top Tips for Perfecting German Chocolate Cheesecake

• Cream cheese needs to be softened: Make sure your cream cheese is at room temperature for an easier mixing experience.
• Topping Variations: Feel free to swap out shredded coconut for a different flavor, such as crushed Oreos, or try different nuts as toppings based on preference.
• Don’t rush the chilling process: The longer you let the cheesecake sit in the fridge after baking, the firmer and more flavorful it will be.

Storing and Reheating Tips

To store your German Chocolate Cheesecake, cover it tightly with plastic wrap or store it in an airtight container. It can be kept in the refrigerator for up to a week, but it’s best enjoyed fresh within the first few days. If you’re planning on freezing it, wrap individual slices in plastic wrap and place them in a freezer-safe container. When you’re ready to enjoy it again, simply thaw in the refrigerator overnight and serve cold for the best texture and flavor.

Now that you’re equipped with this tasty recipe, gather your loved ones and create unforgettable memories over a slice of homemade German Chocolate Cheesecake! Happy baking!

German Chocolate Cheesecake

A rich and indulgent dessert featuring creamy cheesecake layered with coconut and pecan frosting on a chocolate crust.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr

Total Time 3 hours hrs 30 minutes mins

Servings: 12 servings

Course: Cake, Dessert

Cuisine: American

Calories: 490

Ingredients Method Notes

Ingredients

  

For the Crust

• 1.5 cups chocolate cookie crumbs
• 0.5 cups unsalted butter, melted

For the Cheesecake Filling

• 24 ounces cream cheese, softened Ensure cream cheese is at room temperature.
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 0.5 cups sour cream
• 3 large eggs

For the Topping

• 1 cup sweetened shredded coconut
• 1 cup chopped pecans
• 1 cup caramel sauce Check that it is halal-friendly.

Method

 

Preparation

1. Preheat your oven to 325°F (160°C).
2. In a medium mixing bowl, combine chocolate cookie crumbs and melted butter until thoroughly mixed. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove and let it cool.

Mixing the Filling

1. In a large mixing bowl, beat the softened cream cheese and sugar together until smooth, about 3-4 minutes.
2. Add vanilla and sour cream, mixing until fully incorporated.
3. Gradually add the eggs, one at a time, mixing until just incorporated, making sure not to overbeat the mixture.

Baking

1. Pour the cheesecake filling over the cooled crust. Bake in the preheated oven for 55-60 minutes or until the center is set and only slightly jiggles.
2. Turn off the oven, crack the door open, and let the cheesecake cool inside for an hour.

Preparing the Topping

1. In a medium saucepan over low heat, combine the shredded coconut, chopped pecans, and caramel sauce. Stir until heated and slightly thickened.

Topping and Serving

1. Once the cheesecake has cooled to room temperature, spread the coconut-pecan mixture evenly over the top.
2. Refrigerate for at least 4 hours, or overnight for best results.
3. Slice, serve chilled, and enjoy!

Notes

Feel free to swap out shredded coconut for a different flavor, such as crushed Oreos, or try different nuts as toppings. Don't rush the chilling process as this enhances the flavor and texture.