German Chocolate Heaven Cheesecake

Here’s a recipe for the ultimate German Chocolate Heaven Cheesecake rich, creamy, and packed with irresistible flavors!

Ingredients

For the crust:

• 2 cups (200g) chocolate cookie crumbs (like Oreos, filling removed)
• ½ cup (115g) unsalted butter, melted

For the cheesecake filling:

• 24 oz (675g) cream cheese, softened
• 1 cup (200g) granulated sugar
• 1 cup (240ml) sour cream
• 1 tsp vanilla extract
• 4 large eggs
• 8 oz (225g) semisweet chocolate, melted and slightly cooled

For the German chocolate topping:

• 1 cup (240ml) evaporated milk
• ½ cup (100g) granulated sugar
• ½ cup (100g) brown sugar
• 3 large egg yolks
• ½ cup (115g) unsalted butter
• 1 tsp vanilla extract
• 1 cup (100g) sweetened shredded coconut
• 1 cup (120g) chopped pecans

For garnish (optional):

• Whipped cream
• Drizzle of melted chocolate or caramel
• Extra chopped pecans and coconut

Instructions

1. Prepare the crust

1. Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan.
2. Combine the chocolate cookie crumbs and melted butter in a bowl. Mix until well moistened.
3. Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then let cool.

2. Make the cheesecake filling

1. In a large mixing bowl, beat the cream cheese and sugar until smooth.
2. Add sour cream and vanilla, mixing until well blended.
3. Beat in the eggs one at a time, ensuring each is fully incorporated.
4. Gently fold in the melted chocolate until the mixture is uniform.
5. Pour the filling over the cooled crust.

3. Bake the cheesecake

1. Place the springform pan in a larger pan and fill the outer pan with hot water, about halfway up the sides of the cheesecake pan.
2. Bake for 60-70 minutes, or until the center is slightly jiggly but set around the edges.
3. Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour.
4. Remove from the water bath, cool completely, then refrigerate for at least 6 hours or overnight.

4. Make the German chocolate topping

1. In a medium saucepan, combine evaporated milk, granulated sugar, brown sugar, egg yolks, and butter. Cook over medium heat, stirring constantly, until the mixture thickens (about 10 minutes).
2. Remove from heat and stir in vanilla, shredded coconut, and chopped pecans. Let cool to room temperature.

5. Assemble and garnish

1. Spread the German chocolate topping evenly over the chilled cheesecake.
2. Garnish with whipped cream, melted chocolate or caramel drizzle, extra pecans, and coconut if desired.

Serve and Enjoy!

Slice into this rich, creamy, and decadent dessert—it’s the perfect treat for any occasion. Let me know if you’d like any variations or tips!