- This German Chocolate Cheesecake is a decadent combination of rich chocolate, creamy cheesecake, and the irresistible flavors of coconut and pecans. With its smooth texture and perfectly balanced sweetness, it’s a dessert that’s guaranteed to impress at any gathering or celebration. Perfect for chocolate lovers and cheesecake enthusiasts alike, this recipe is a must-try!
★Ingredients
For the crust
1/4 cup melted butter
1 1/2 cups chocolate cookie crumbs
For the filling
1 cup granulated sugar
3 (8 oz) packages cream cheese, softened
1 cup semisweet chocolate chips, melted
1 teaspoon vanilla extract
3 large eggs
For the topping
1 cup sweetened shredded coconut
1 cup chopped pecans
1/2 cup heavy cream
1/2 cup semisweet chocolate chips, melted
1/2 cup sweetened condensed milk
Directions*
- Prepare the Crust:
Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.
Mix the chocolate cookie crumbs and melted butter in a medium bowl. Press the mixture into the bottom of the prepared pan to form an even crust.
- Make the Filling:
In a large bowl, beat the cream cheese, sugar, and vanilla extract until smooth. Add the melted chocolate and mix until well combined.
Add the eggs one at a time, beating well after each addition. Pour the filling over the crust.
- Bake the Cheesecake:
Bake for 50-60 minutes, or until the center is set. Remove from the oven and allow it to cool to room temperature.
- Prepare the Topping:
In a medium bowl, mix the pecans, shredded coconut, sweetened condensed milk, and heavy cream. Spread this mixture evenly over the cooled cheesecake.
- Add the Final Touch:
Drizzle the melted chocolate over the topping. Refrigerate the cheesecake for at least 4 hours or overnight for the best results.
- Prep Time: 20 minutes
- Cooking Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Servings: 12 slices
- Calories: 450 kcal per serving