German Chocolate Cheesecake
Indulge in a slice of heaven with our German Chocolate Cheesecake! This delightful dessert combines the rich, creamy texture of traditional cheesecake with the iconic flavors of German chocolate cake.
Servings: 8 servings
Equipment
- Mixing Bowl
- Springform Pan
- Oven
Ingredients
Crust
- 2 cups crushed chocolate cookies
- 1/2 cup butter, melted
Filling
- 3 packages cream cheese, softened 8 ounces each
- 1 cup sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
- 1/2 cup chocolate chips
Instructions
- Step 1: Preheat your oven to 325°F (160°C).
- Step 2: In a bowl, mix the crushed chocolate cookies with melted butter. Press this mixture into the bottom of a 9-inch springform pan to form a crust.
- Step 3: In a large bowl, beat the softened cream cheese until smooth. Gradually add sugar and vanilla extract, beating until well blended.
- Step 4: Add the eggs, one at a time, mixing on low speed after each addition. Do not overmix.
- Step 5: Mix in the sour cream until just combined, then fold in the shredded coconut and chopped pecans.
- Step 6: Pour the filling over the prepared crust in the springform pan. Bake for about 55-60 minutes, or until the center is set and slightly jiggly.
- Step 7: Let the cheesecake cool in the oven with the door slightly ajar for about an hour. Then, refrigerate for at least 4 hours or overnight.
- Step 8: Before serving, sprinkle chocolate chips on top for an extra touch of decadence.
Notes
Leftover German Chocolate Cheesecake can be stored in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze slices wrapped individually in plastic wrap for about 2-3 months.