Description
A rich and creamy German Chocolate Cheesecake topped with a luscious coconut-pecan topping, perfect for any special occasion.
Ingredients
Scale
- 1 1/2 cups Chocolate cookie crumbs
- 1/4 cup Granulated sugar
- 1/2 cup Unsalted butter, melted
- 24 oz Cream cheese, softened
- 1 cup Granulated sugar
- 1 teaspoon Vanilla extract
- 3 large Eggs
- 1/2 cup Sour cream
- 1/2 cup Heavy cream
- 4 oz Semi-sweet chocolate, melted
- 1 cup Shredded coconut
- 1 cup Chopped pecans
- 1/2 cup Brown sugar
- 1/4 cup Unsalted butter
- 1/4 cup Heavy cream
- 1 teaspoon Vanilla extract
Instructions
- Prepare the crust by mixing chocolate cookie crumbs, granulated sugar, and melted butter; press into a 9-inch springform pan and bake at 350°F for 10 minutes.
- Make the cheesecake filling by beating cream cheese, sugar, vanilla, and eggs, then add sour cream, heavy cream, and melted chocolate; pour over crust.
- Bake the cheesecake at 325°F for 55-60 minutes, then cool in the oven with the door slightly ajar.
- Prepare the coconut-pecan topping by cooking shredded coconut, chopped pecans, brown sugar, butter, heavy cream, and vanilla extract in a saucepan until bubbly.
- Chill the cheesecake in the refrigerator for at least 4 hours or overnight before serving.
Notes
For a lighter version, use low-fat cream cheese and Greek yogurt. This cheesecake can be made a day in advance for better flavor.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 220mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 95mg