German Chocolate Cheesecake with Coconut-Pecan Topping
An indulgent, decadent dessert that combines the richness of cheesecake with the beloved flavors of German chocolate cake.
Introduction
German Chocolate Cheesecake is a fusion dessert that brings together the creamy and smooth texture of cheesecake with the signature ingredients of German chocolate cake—dark chocolate, coconut, and pecans. The result is a deliciously indulgent treat that’s perfect for special occasions or any time you crave a dessert that’s a little extra. The combination of a chocolate cookie crust, velvety cream cheese filling, and sweet coconut-pecan topping makes every bite a blissful experience. This dessert is guaranteed to impress your guests and leave everyone asking for seconds!
History
The origins of “German Chocolate” in this dessert are a bit interesting. German chocolate cake doesn’t actually have any connection to Germany. It’s named after an American man, Samuel German, who developed a type of mild dark baking chocolate for the Baker’s Chocolate Company in the 19th century. The cake became popular after a recipe using this specific chocolate was published in a Dallas newspaper in the 1950s. Today, the flavors of German chocolate—chocolate, coconut, and pecans—are celebrated in a wide variety of desserts, and this German Chocolate Cheesecake is a modern twist on the classic.
Ingredients
For the Cheesecake:
- Crust:
- 2 cups crushed chocolate cookies (Oreos work well)
- 4 tablespoons unsalted butter, melted
- Cheesecake Filling:
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 8 ounces semi-sweet chocolate, melted and cooled
For the Coconut-Pecan Topping:
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 cup shredded sweetened coconut
- 1 cup chopped pecans
- 1 teaspoon vanilla extract
- 1/2 cup unsalted butter
Instructions
1. Prepare the Crust:
- Preheat the oven to 325°F (163°C).
- In a medium bowl, combine the crushed chocolate cookies and melted butter. Stir until the crumbs are well-coated and the mixture is evenly moist.
- Press the mixture into the bottom of a 9-inch springform pan to form an even crust. Use the back of a spoon to compact it.
- Bake for 10 minutes. Once done, remove from the oven and set aside to cool.
2. Make the Cheesecake Filling:
- In a large mixing bowl, beat the softened cream cheese with the sugar and vanilla extract until smooth and creamy, about 3 minutes.
- Add the eggs one at a time, mixing well after each addition.
- Pour in the melted chocolate and mix until fully combined and smooth.
- Pour the cheesecake batter over the cooled crust and smooth the top with a spatula.
3. Bake the Cheesecake:
- Place the pan in the preheated oven and bake for 55-60 minutes, or until the center is almost set (it should still jiggle slightly when you tap the pan).
- Once done, turn off the oven and leave the cheesecake in the oven for an additional 1 hour to cool gradually.
- After the hour, remove from the oven and let it cool completely at room temperature. Refrigerate for at least 4 hours or overnight to firm up.
4. Prepare the Coconut-Pecan Topping:
- In a medium saucepan, combine the heavy cream, granulated sugar, and brown sugar. Cook over medium heat, stirring frequently until the mixture comes to a simmer.
- Stir in the shredded coconut and chopped pecans. Let the mixture cook for another 3-4 minutes, until it thickens slightly.
- Remove from heat and stir in the vanilla extract and butter. Let the topping cool to room temperature.
5. Assemble the Cheesecake:
- Once the cheesecake is chilled and the topping has cooled, spoon the coconut-pecan topping over the top of the cheesecake, spreading it out evenly.
- If desired, garnish with additional pecans or coconut flakes for extra texture and flair.
6. Serve and Enjoy:
- Carefully remove the cheesecake from the springform pan and transfer it to a serving platter.
- Slice into wedges and serve chilled, enjoying the decadent combination of creamy cheesecake and sweet, nutty topping.
Conclusion
This German Chocolate Cheesecake is the perfect balance of rich chocolate, creamy cheesecake, and the irresistible coconut-pecan topping. It combines the best of both worlds: the comforting flavors of German chocolate cake and the smooth indulgence of a classic cheesecake. Whether you’re serving it at a holiday gathering, a birthday celebration, or simply as a special treat, this dessert is sure to be a crowd-pleaser.
Lovers of the Recipe
If you love decadent, multi-layered desserts, this is your dream come true. The combination of the chocolate cookie crust, rich cheesecake filling, and the sweet topping is for those who appreciate indulgent desserts that make every bite a little piece of heaven. Perfect for anyone who’s a fan of chocolate, cheesecake, or both!
Bonus Tips:
- Substituting Ingredients: If you want a slightly lighter version, you can swap the full-fat cream cheese for a lower-fat version or use a different nut for the topping.
- Topping Variations: Experiment with adding caramel or a drizzle of chocolate ganache over the top for extra richness.
- Serving Suggestion: Serve with a dollop of whipped cream or a scoop of vanilla ice cream to elevate the experience even further.
Enjoy baking and indulging in this heavenly dessert!