Description
If you’re on a quest for the ultimate dessert experience that combines the richness of chocolate with the creamy delight of cheesecake, look no further than this heavenly German Chocolate Cheesecake with Coconut-Pecan Topping. This indulgent creation will elevate your dessert game to new heights, leaving your taste buds dancing with delight. Let’s dive into the details of this delectable recipe
Ingredients
For the Cheesecake:
- 2 cups crushed chocolate cookies
- 4 tablespoons unsalted butter, melted
- 32 ounces cream cheese, softened
- 1 cup sugar
- 4 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1/2 cup semi-sweet chocolate chips, melted
For the Coconut-Pecan Topping:
- 1 cup evaporated milk
- 1 cup sugar
- 3 large egg yolks, beaten
- 1/2 cup butter
- 1 teaspoon vanilla extract
- 1 cup shredded coconut
- 1 cup chopped pecans
Instructions
- Preparation:
- Preheat your oven to 325°F (165°C).
- Combine the crushed chocolate cookies with melted butter, then press the mixture into the bottom of a 9-inch springform pan. Set it aside for later use.
- Cheesecake Layer:
- In a mixing bowl, beat the cream cheese and 1 cup of sugar until smooth.
- Add the eggs one at a time, ensuring each is fully incorporated before adding the next.
- Mix in the sour cream and vanilla extract, then fold in the melted chocolate chips.
- Pour this creamy mixture over the prepared crust in the springform pan.
- Baking:
- Bake the cheesecake for 55-60 minutes, or until it’s set with a slight jiggle in the center.
- Once baked, allow it to cool on a wire rack for 10 minutes. Then, run a knife around the edge of the pan to loosen the cheesecake.
- Let it cool for an additional hour before refrigerating overnight.
- Coconut-Pecan Topping:
- In a saucepan, combine evaporated milk, 1 cup of sugar, beaten egg yolks, and butter. Cook over medium heat until thickened, about 12 minutes.
- Remove the mixture from heat and stir in the vanilla extract, shredded coconut, and chopped pecans. Let it cool until it’s thick enough to spread.
- Finishing Touches:
- Spread the prepared topping over the chilled cheesecake just before serving.
- Any leftovers can be refrigerated for later enjoyment.
Preparation Time: 30 minutes | Cooking Time: 1 hour | Total Time: 1 hour 30 minutes plus chilling.
Notes
- Serving Suggestions:
- For an elegant presentation, garnish slices of German Chocolate Cheesecake with a drizzle of chocolate syrup or a dollop of whipped cream.
- Serve alongside a scoop of vanilla ice cream or a fresh berry compote to complement the rich flavors of the cheesecake.
- Pair with a cup of freshly brewed coffee or a glass of dessert wine for a delightful indulgence.
- Storage Guidelines:
- Store any leftover German Chocolate Cheesecake in an airtight container in the refrigerator for up to 3-4 days.
- To maintain its freshness and prevent drying out, cover the cheesecake with plastic wrap or aluminum foil before refrigerating.
- Alternatively, you can freeze the cheesecake for longer storage. Wrap individual slices or the entire cheesecake tightly in plastic wrap and aluminum foil before placing it in the freezer. It can be stored frozen for up to 1-2 months.
- When ready to enjoy frozen cheesecake, allow it to thaw in the refrigerator overnight before serving. This gradual thawing process helps preserve the texture and flavor of the cheesecake.
- Refreshing Leftovers:
- If the cheesecake seems a bit dry after refrigeration, gently warm individual slices in the microwave for a few seconds before serving to restore its creamy texture.
- For a quick refresh, drizzle a bit of caramel or chocolate sauce over the slices before reheating to add extra moisture and flavor.
