German Chocolate Cheesecake

• Preheat your oven to 325°F (163°C).
• In a mixing bowl, combine the chocolate wafer crumbs, sugar, and melted butter. Stir until the mixture is well combined.
• Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust.
• Bake for 10-12 minutes, then remove from the oven and let it cool while you prepare the cheesecake filling.

2. Make the cheesecake filling:

• Lower the oven temperature to 300°F (150°C).
• In a large bowl, beat the softened cream cheese and sugar until smooth and creamy.
• Add the vanilla extract and mix well.
• Add the eggs, one at a time, mixing well after each addition.
• Sift in the cocoa powder, then add the sour cream, heavy cream, and melted semisweet chocolate. Mix until everything is well incorporated.
• Pour the cheesecake batter into the cooled crust, spreading it evenly.

3. Bake the cheesecake:

• Bake the cheesecake for 55-65 minutes or until the center is set but slightly jiggly.
• Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour to prevent cracking.
• Once cooled, remove from the oven and let it chill in the fridge for at least 4 hours, or overnight if possible.

4. Make the coconut-pecan topping:

• In a medium saucepan, combine the evaporated milk, sugar, butter, and egg yolks. Cook over medium heat, whisking constantly, until the mixture thickens (about 5-7 minutes).
• Stir in the vanilla extract, coconut, and pecans. Continue cooking for 2-3 more minutes until the mixture is thick and the coconut is fully coated.
• Remove from heat and let it cool to room temperature before spreading it over the cheesecake.

5. Assemble the cheesecake:

• Once the cheesecake is fully chilled, spread the cooled coconut-pecan topping evenly over the top.
• Garnish with additional chopped pecans or chocolate shavings if desired.

6. Serve:

• Slice the cheesecake and enjoy the creamy, chocolatey, and coconut-pecan goodness!

Tips:

• To make sure the cheesecake doesn’t crack, avoid overbaking it. The center should still have a slight jiggle when you shake the pan.
• If you don’t have a springform pan, you can use a regular 9-inch cake pan, but make sure to line it with parchment paper for easy removal.
• The coconut-pecan topping can be made in advance and stored in the refrigerator until you’re ready to assemble the cheesecake.

This German Chocolate Cheesecake brings together the best of both worlds—rich, velvety cheesecake and the classic flavors of German chocolate cake, making it a perfect dessert for special occasions! 🍫🍰

Read more on next page