German Chocolate Cheesecake
There’s something irresistibly decadent about a German Chocolate Cheesecake that instantly elevates any occasion. With its rich layers of chocolate, creamy frosting, and crunchy pecans, this dessert combines the best of both worlds. Whether you’re a fan of cheesecake or chocolate cake, this recipe will leave you utterly satisfied with every bite.
Growing up, this dessert was a staple at our family gatherings, always prepared by my grandmother. Her secret to keeping us all excited? The unexpected burst of flavor from the cheesecake layer interwoven with the traditional chocolate. Every time I make it, I’m reminded of her and the warmth of those bustling family dinners. It’s not just a cake; it’s a piece of my heritage, woven together by stories and shared moments.
Why You’ll Love This Recipe
This recipe stands out due to its unique blend of flavors and textures, making it perfect for any sweet tooth. The creamy cheesecake layer balances the rich chocolate cake, while the coconut-pecan topping adds a delightful crunch and sweetness. It’s an easy recipe to impress guests, ideal for both special occasions and casual get-togethers.
Ingredients Notes
Using high-quality ingredients can significantly enhance the flavor. Opt for dark chocolate with at least 70% cocoa for a rich taste. If you’re unable to find fresh coconut, desiccated works well too. For the cheesecake, cream cheese is best when it’s at room temperature. Substituting half of the sugar with brown sugar offers a deeper flavor.
Recipe Steps
Step 1
Preheat your oven to 325°F (165°C). Prepare a 9-inch springform pan by greasing it lightly and lining it with parchment paper for easier removal later.
Step 2
Melt dark chocolate and butter over a double boiler, stirring until smooth. Remove from heat and allow it to cool slightly.
Step 3
Combine the cream cheese, sugar, and vanilla extract in a separate bowl. Blend until smooth, then add in eggs one at a time, continuing to mix until fully incorporated.
Step 4
Pour the melted chocolate mixture into the cream cheese mixture and gently fold it together. Pour half of this mixture into the prepared pan, spreading evenly.
Step 5
Bake for about 55 minutes or until the center is set but still a bit wobbly. Allow to cool completely before spreading the coconut-pecan topping evenly over it.
Storage Options
Store leftovers in an airtight container in the refrigerator for up to five days. To freeze, wrap tightly in plastic wrap, then foil, and store for up to three months. Allow it to thaw overnight in the fridge before serving.
Variations & Substitutions
If you’re catering to dietary needs, consider using almond flour for a gluten-free crust. Alternatively, incorporate different nuts like walnuts instead of pecans, or add a hint of spice with cayenne in the chocolate for a unique twist.
Serving Suggestions
This cheesecake is perfect at the end of a dinner party as a show-stopping dessert. Pair it with a scoop of vanilla ice cream or a drizzle of caramel sauce. Enjoy it with a glass of dessert wine or a rich espresso for the ultimate indulgence.
Frequently Asked Questions
Can I make this cheesecake in advance? Yes, this dessert is perfect for making ahead of time. The flavors develop wonderfully as it sets in the fridge, so preparing it a day before your event will ensure optimal taste and texture.
What can I use as a substitute for cream cheese? If you’re looking for a substitute, mascarpone can work well, though it will yield a slightly sweeter and lighter texture. Ensure it’s at room temperature for easy blending.
How do I prevent cracks in my cheesecake? To avoid cracks, make sure all ingredients are at room temperature before mixing, and avoid overbeating the mixture. Baking the cheesecake in a water bath can also help maintain even baking.
Remember it later
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German Chocolate Cheesecake
Ingredients
Main Ingredients
- 1.5 cups graham cracker crumbs finely crushed
- 1 cup sugar
- 0.75 cup butter melted
- 16 oz cream cheese softened
- 4 oz sweet baking chocolate melted
Instructions
Preparation Steps
- Preheat the oven to 325°F (163°C).
- Mix graham cracker crumbs, 1/4 cup sugar, and melted butter; press firmly onto the bottom of a 9-inch springform pan.
- Beat cream cheese and remaining sugar in a large bowl with electric mixer on medium speed until well blended. Add melted chocolate; mix well.
- Pour over crust. Bake for 55 minutes or until the center is almost set. Run a small knife or metal spatula around the sides of the pan to loosen crust; cool before removing the rim.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
