German Chocolate Cheesecake

Step-by-step instructions

Ready to make your own German Chocolate Cheesecake? Follow these detailed steps for mouthwatering success:

1. Preheat your oven to 325°F (163°C).
2. Prepare the crust: In a medium bowl, combine the graham cracker crumbs and melted butter. Press this mixture firmly into the bottom of a 9-inch springform pan.
3. Beat the cream cheese: In a large bowl, whip the cream cheese until it’s smooth and creamy.
4. Incorporate sugar and vanilla: Add the granulated sugar and vanilla extract, mixing until fully blended.
5. Add the eggs: Incorporate the eggs one by one, ensuring each is mixed in well before adding the next.
6. Mix in the final ingredients: Blend the sour cream and melted German chocolate until the mixture is smooth.
7. Pour the batter: Transfer the cream cheese mixture over the crust in the springform pan.
8. Bake for 55-60 minutes, until the center appears almost set but is still slightly jiggly.
9. Cool in the oven: Turn off the oven and crack the door open. Let the cheesecake cool inside for one hour.
10. Chill: Remove from the oven and refrigerate for at least four hours or overnight for the best results.
11. Top with coconut and pecans: Before serving, combine the shredded coconut and chopped pecans, then sprinkle them evenly over the cheesecake.

Best ways to enjoy it

When it comes to serving your German Chocolate Cheesecake, presentation can elevate the experience. You can slice the cheesecake into generous wedges and garnish each slice with a dollop of whipped cream or a drizzle of chocolate sauce. Pair it with a rich coffee or a glass of dessert wine for an indulgent treat. Fresh berries also add a pop of color and an excellent contrast to the cheesecake’s richness.

How to store & freeze

To ensure your German Chocolate Cheesecake remains fresh, store it in the refrigerator in an airtight container or cover it with plastic wrap. It will keep well for about five days. To freeze, wrap the cheesecake tightly in plastic wrap and aluminum foil before placing it in the freezer. This way, it can last up to three months. When you’re ready to enjoy it again, let it thaw in the refrigerator overnight before serving.

Helpful cooking tips

For the best results with your cheesecake, always use room-temperature cream cheese to achieve a smooth texture. Avoid overmixing the batter once you add the eggs to prevent cracks in the cheesecake as it bakes. Also, making it a day ahead of time allows the flavors to meld beautifully, enhancing your cheesecake’s taste even more.

Creative twists

Feel free to experiment with this German Chocolate Cheesecake recipe! You can swap out the pecans for walnuts for a subtle flavor shift or add a hint of espresso powder to the cheesecake batter for a delightful coffee note. For a lighter version, consider using low-fat cream cheese and Greek yogurt. You could also drizzle caramel sauce on top for an extra decadent dessert!

FAQs

What is the prep time and bake time for this cheesecake?

The preparation takes about 20-30 minutes, with an additional baking time of 55-60 minutes.

Can I substitute any ingredients for dietary restrictions?

Yes! Consider using gluten-free graham crackers for a gluten-free version, or replace sour cream with Greek yogurt for a lighter alternative.

How long can leftovers be kept safely?

Leftovers are best stored in the refrigerator and can last for about five days. If you freeze it, it can last up to three months. Always allow it to thaw in the fridge before serving.

Creating this German Chocolate Cheesecake is not only a rewarding experience, but the end result is sure to impress anyone lucky enough to have a slice!

German Chocolate Cheesecake

A rich and creamy fusion of German chocolate cake and classic cheesecake, topped with coconut and pecans for a delightful finish.

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Prep Time 30 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 30 minutes mins

Servings: 12 servings

Course: Dessert

Cuisine: American

Calories: 450

Ingredients Method Notes

Ingredients

  

For the crust

• 1.5 cups graham cracker crumbs For a gluten-free version, use gluten-free graham crackers.
• 0.25 cups melted butter

For the filling

• 24 ounces cream cheese, softened Use room temperature for best results.
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 3 large eggs Add one at a time and mix well.
• 0.25 cups sour cream Can substitute with Greek yogurt for a lighter option.
• 4 ounces German chocolate, melted and cooled

For the topping

• 0.5 cups shredded sweetened coconut
• 0.5 cups chopped pecans Can substitute with walnuts for a different flavor.

Method

 

Preparation

1. Preheat your oven to 325°F (163°C).
2. In a medium bowl, combine the graham cracker crumbs and melted butter. Press this mixture firmly into the bottom of a 9-inch springform pan.
3. In a large bowl, whip the cream cheese until it’s smooth and creamy.
4. Add the granulated sugar and vanilla extract, mixing until fully blended.
5. Incorporate the eggs one by one, ensuring each is mixed in well before adding the next.
6. Blend the sour cream and melted German chocolate until the mixture is smooth.
7. Transfer the cream cheese mixture over the crust in the springform pan.

Baking and Cooling

1. Bake for 55-60 minutes, until the center appears almost set but still slightly jiggly.
2. Turn off the oven and crack the door open. Let the cheesecake cool inside for one hour.
3. Remove from the oven and refrigerate for at least four hours or overnight for best results.

Topping and Serving

1. Before serving, combine the shredded coconut and chopped pecans, then sprinkle them evenly over the cheesecake.
2. Slice and serve, optionally garnishing with whipped cream or chocolate sauce.

Notes

For best results, use room-temperature cream cheese to achieve a smooth texture. Avoid overmixing the batter after adding eggs to prevent cracks.