German Chocolate Cheesecake (Print Version)
# Ingredients:
→ For the crust
01 -
1 1/2 cups chocolate cookie crumbs
02 -
1/4 cup unsalted butter, melted
→ For the filling
03 -
24 oz cream cheese, softened (3 packages)
04 -
1 cup granulated sugar
05 -
3 large eggs
06 -
1 teaspoon vanilla extract
07 -
1 cup coconut flakes
08 -
1 cup chopped pecans
09 -
1/2 cup semisweet chocolate chips
→ For the topping
10 -
1/2 cup sweetened condensed milk
11 -
1/4 cup unsalted butter
12 -
1 teaspoon vanilla extract
13 -
1/2 cup coconut flakes
14 -
1/2 cup chopped pecans
# Instructions:
01 -
Preheat your oven to 325°F (163°C).
02 -
Combine chocolate cookie crumbs with melted butter. Press into the bottom of a greased 9-inch springform pan to form the crust.
03 -
In a bowl, beat the cream cheese and sugar until smooth. Add eggs one at a time, then vanilla, mixing just until combined.
04 -
Stir in coconut flakes, chopped pecans, and chocolate chips. Pour over crust.
05 -
Bake for 55–60 minutes, or until the center is set and the top appears dry.
06 -
Cool on a wire rack while you prepare the topping.
07 -
Combine sweetened condensed milk, butter, and vanilla in a saucepan over medium heat. Stir in coconut flakes and chopped pecans, cooking until thickened.
08 -
Spread topping over the cooled cheesecake.
09 -
Refrigerate for at least 4 hours, or overnight for best results.
10 -
When ready to serve, release the sides of the springform pan, and transfer onto a serving plate.
# Notes:
01 -
For best flavor development, allow the cheesecake to chill overnight before serving.