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This German Chocolate Cheesecake combines the best of both worlds rich, creamy cheesecake and the iconic coconut pecan topping that makes German chocolate cake so beloved. Each bite delivers layers of texture and flavor that transport you to dessert heaven.
I first made this for my husband's birthday when he couldn't decide between cheesecake and German chocolate cake. The look on his face when he took that first bite told me this recipe would become our new celebration tradition.
Ingredients
- Chocolate cookie crumbs: Create the perfect foundation with their deep cocoa flavor that complements the filling beautifully
- Cream cheese: Forms the heart of this dessert use full fat for the creamiest texture possible
- Coconut flakes: Add tropical sweetness and distinctive texture look for unsweetened to control the overall sweetness
- Pecans: Bring their buttery crunch and distinctive flavor toast them lightly before chopping for enhanced taste
- Semisweet chocolate chips: Melt into pockets of intense chocolate throughout the cheesecake
- Sweetened condensed milk: Transforms the topping into a caramel like dream that sets this dessert apart
Step-by-Step Instructions
- Prepare the Crust:
- Mix the chocolate cookie crumbs thoroughly with melted butter until the mixture resembles wet sand. Press firmly into the bottom of your springform pan using the flat bottom of a measuring cup to create an even compact layer. The firmer you press the less likely your crust will crumble when serving.
- Create the Filling:
- Beat cream cheese until completely smooth about 3 minutes on medium speed ensuring there are absolutely no lumps. Add sugar gradually while continuing to beat then incorporate eggs one at a time allowing each to fully integrate before adding the next. Mix in vanilla just until combined the key is to avoid overmixing which introduces too much air and can cause cracks.
- Add the Mix ins:
- Gently fold in coconut flakes pecans and chocolate chips by hand using a spatula with broad strokes. This preserves the texture while ensuring even distribution throughout the batter. Pour this luxurious mixture over your prepared crust smoothing the top with an offset spatula.
- Bake to Perfection:
- Place your springform pan on a baking sheet to catch any butter that might leak. Bake in your preheated oven watching for the edges to appear set while the center still has a slight jiggle. Avoid opening the oven door during the first 45 minutes as temperature fluctuations cause cracks.
- Craft the Signature Topping:
- Combine sweetened condensed milk and butter in a saucepan over medium low heat stirring constantly until butter melts completely. Add vanilla extract coconut and pecans continuing to cook until the mixture thickens enough to coat the back of a spoon about 5 minutes. Allow to cool slightly before spreading over your cooled cheesecake.
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My grandmother always insisted on using Mexican vanilla in her German chocolate desserts swearing it added a more complex flavor profile. Whether true or just her baking superstition I honor her memory by doing the same and imagining her approval with each delicious slice.
Prevent Cracking Success
The most common issue with cheesecakes is cracking which happens when they cool too quickly. After baking turn off the oven leave the door ajar and let your cheesecake cool gradually for about an hour before removing it. This gentle cooling process significantly reduces the risk of that dreaded center crack.
Make It Your Own
This recipe welcomes creative variations. Try adding a tablespoon of espresso powder to the filling for a mocha twist or substitute hazelnuts for the pecans for a European inspired flavor. For chocolate lovers increase the indulgence by drizzling the finished cheesecake with a simple ganache made from equal parts heavy cream and dark chocolate.
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Serving Suggestions
While this cheesecake is certainly decadent enough to stand alone consider serving it with a dollop of lightly sweetened whipped cream or a scoop of vanilla bean ice cream for special occasions. A light dusting of cocoa powder or a sprinkle of chocolate curls adds visual appeal and extra chocolate flavor that chocolate enthusiasts will appreciate.
Frequently Asked Questions
- → Can I make this German Chocolate Cheesecake ahead of time?
Yes, this cheesecake is actually best when made ahead! It needs at least 4 hours in the refrigerator, but overnight chilling provides the best texture and flavor development. You can make it up to 3 days in advance and keep refrigerated until serving.
- → What can I use instead of a springform pan?
If you don't have a springform pan, you can use a deep 9-inch cake pan lined with parchment paper with extra hanging over the sides to create handles for lifting. However, a springform is strongly recommended for the cleanest removal and presentation.
- → How do I prevent my cheesecake from cracking?
To prevent cracks, avoid overmixing the batter (which incorporates air), bake in a water bath for gentle heat distribution, and cool the cheesecake gradually. When finished baking, turn off the oven, prop the door open slightly, and let it cool for an hour before removing.
- → Can I freeze this cheesecake?
Yes, you can freeze the cheesecake for up to 1 month. Freeze it without the topping, tightly wrapped in plastic wrap and foil. Thaw overnight in the refrigerator, then add the freshly prepared topping before serving.
- → What chocolate cookies work best for the crust?
Chocolate sandwich cookies with the filling removed or chocolate graham crackers work perfectly. For a richer chocolate flavor, chocolate wafer cookies or even brownie crisps make an excellent base. Just ensure they're processed into fine crumbs for the best texture.
- → How do I know when my cheesecake is properly baked?
The cheesecake is done when the edges are set but the center still has a slight jiggle (about a 2-3 inch wobbly center). The top should appear dry but not cracked or browned. It will continue to set as it cools, so avoid overbaking which causes cracks.