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Ultimate Decadent Baked German Chocolate Cheesecake

A rich slice of german chocolate cheesecake showing layers of dark crust, light filling, chocolate mousse, and topped with caramel and toasted pecans.
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A rich, creamy baked cheesecake featuring a chocolate crust, a smooth chocolate filling, and a signature gooey coconut pecan topping.

Ingredients

Scale
  • 1 1/2 cups chocolate wafer cookie crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 1/4 cup all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 4 large eggs
  • 1/2 cup sour cream
  • 1 cup semi-sweet chocolate chips, melted and cooled slightly
  • 1 cup granulated sugar (for topping)
  • 1/2 cup heavy cream (for topping)
  • 1/2 cup evaporated milk (for topping)
  • 4 large egg yolks (for topping)
  • 1/2 cup (1 stick) unsalted butter (for topping)
  • 1 1/2 cups flaked coconut (for topping)
  • 1 cup chopped pecans (for topping)

Instructions

  1. Preheat your oven to 325°F. Wrap the outside of a 9-inch springform pan tightly with heavy-duty aluminum foil to prepare for a water bath.
  2. Prepare the crust: Mix the chocolate wafer crumbs, 1/4 cup sugar, and melted butter. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Remove and let cool slightly.
  3. Prepare the filling: Beat the softened cream cheese, 1 1/2 cups sugar, flour, vanilla extract, and salt until smooth. Beat in the eggs one at a time, mixing just until combined after each addition. Mix in the sour cream.
  4. Gently fold in the melted and cooled chocolate chips. Pour the filling over the cooled crust.
  5. Place the springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
  6. Bake for 60 to 75 minutes, or until the edges are set but the center still jiggles slightly. Turn off the oven, crack the door open, and let the cheesecake cool inside the oven for 1 hour.
  7. Remove the cheesecake from the water bath and foil. Cool completely on a wire rack, then chill in the refrigerator for at least 6 hours, or preferably overnight.
  8. Prepare the coconut pecan topping: In a medium saucepan, combine 1 cup sugar, heavy cream, evaporated milk, egg yolks, and 1/2 cup butter. Cook over medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 8-10 minutes). Do not boil.
  9. Remove the saucepan from the heat. Stir in the coconut and pecans. Let the topping cool slightly.
  10. Spread the warm coconut pecan topping evenly over the chilled cheesecake before serving.

Notes

  • For a crack-free cheesecake, use the water bath method described and allow the cheesecake to cool slowly in the turned-off oven.
  • You can use a graham cracker crust instead of chocolate wafers if preferred.
  • Chill the cheesecake completely before adding the topping for the best texture contrast.

Nutrition

Find it online: https://recipesfleet.com/german-chocolate-cheesecake-recipe/