German Chocolate Cheesecake (Print Version)
# Ingredients:
→ Crust
01 -
1 ½ cups chocolate graham cracker crumbs
02 -
½ cup unsalted butter, melted
03 -
¼ cup granulated sugar
→ Cheesecake Filling
04 -
4 packages (8 oz each) cream cheese, softened
05 -
1 cup granulated sugar
06 -
1 teaspoon vanilla extract
07 -
4 large eggs
08 -
1 cup sour cream
09 -
1 cup semi-sweet chocolate chips, melted and slightly cooled
10 -
1 cup sweetened shredded coconut
11 -
1 cup chopped pecans
→ Topping
12 -
1 cup sweetened shredded coconut
13 -
½ cup chopped pecans
14 -
1 cup caramel sauce
# Instructions:
01 -
Preheat oven to 325°F (163°C). Lightly grease a 9-inch springform pan or line the bottom with parchment paper.
02 -
In a mixing bowl, combine chocolate graham cracker crumbs, melted butter, and granulated sugar until well incorporated. Press mixture firmly and evenly into the bottom of the prepared springform pan. Bake for 10 minutes, then remove and allow to cool slightly.
03 -
In a large mixing bowl, beat softened cream cheese with an electric mixer until smooth and creamy. Gradually incorporate sugar and blend until fully combined. Mix in vanilla extract.
04 -
Add eggs one at a time, mixing well after each addition. Be careful not to overmix to maintain an airy texture.
05 -
Fold in sour cream until just combined. Gently incorporate melted chocolate, shredded coconut, and chopped pecans until evenly distributed throughout the batter.
06 -
Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula to create an even surface.
07 -
Place cheesecake in the preheated oven and bake for 55-65 minutes, until edges are set but center remains slightly jiggly. Turn off oven and leave cheesecake inside with door slightly ajar for one hour to prevent cracking.
08 -
Remove cheesecake from oven and cool to room temperature. Refrigerate for at least 4 hours, preferably overnight, to set completely.
09 -
In a dry skillet over medium heat, toast the shredded coconut and chopped pecans until golden brown, stirring frequently to prevent burning. Remove from heat and cool completely.
10 -
Once cheesecake is fully chilled, drizzle caramel sauce over the top and sprinkle with toasted coconut and pecans. Slice and serve.
# Notes:
01 -
For best results, ensure all dairy ingredients are at room temperature before mixing.
02 -
The slow cooling process helps prevent the cheesecake from cracking.