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German Chocolate Cheesecake

German Chocolate Cheesecake

This decadent German Chocolate Cheesecake combines a rich, creamy texture with the irresistible flavor of chocolate and a sweet coconut-pecan topping.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 10 hours 20 minutes
Servings: 8 slices
Course: Dessert
Cuisine: German
Calories: 1395
Ingredients Equipment Method

Ingredients
  

Ingredients
  • 2 1/2 cups chocolate cookies (Oreos work well)
  • 8 tbsp melted butter (to bind the cookie crumbs)
  • 24 oz cream cheese (room temperature)
  • 8 oz sour cream (for added creaminess)
  • 2 eggs (large)
  • 1 egg yolk (adds richness)
  • 1 1/4 cup sugar (for sweetness)
  • 1 tbsp vanilla extract (high-quality for strong flavor)
  • 1 1/2 cups dark chocolate chips (melted for deep chocolate flavor)
  • 1 cup evaporated milk (for smooth consistency)
  • 1 cup brown sugar (adds sweetness and richness)
  • 1 tsp vanilla extract (for flavor)
  • 1/2 cup unsalted butter (for richness)
  • 2 cups chopped pecans (adds crunch)
  • 1 cup coconut flakes (sweet shredded coconut)

Equipment

  • 9-inch springform pan

Method
 

Instructions
  1. Blend the chocolate cookies until fine crumbs, then mix with the melted butter.
  2. Press the cookie mixture into the bottom and sides of a 9-inch springform pan.
  3. Chill the crust in the refrigerator while preparing the filling.
  4. Preheat the oven to 325°F (163°C).
  5. Whip the cream cheese in a large mixing bowl until smooth.
  6. Add the sour cream, eggs, egg yolk, sugar, vanilla extract, and melted dark chocolate chips to the bowl. Mix until fully combined.
  7. Pour the mixture into the prepared springform pan over the chilled crust.
  8. Bake for 55-65 minutes, or until the center is set and slightly jiggly.
  9. Allow the cheesecake to cool at room temperature for 1 hour.
  10. Refrigerate the cheesecake for at least 8 hours or overnight to fully set.
  11. In a medium pot, combine the egg yolks, butter, brown sugar, and evaporated milk over medium-low heat.
  12. Stir continuously until the mixture thickens.
  13. Remove from heat and stir in the vanilla extract.
  14. Allow the frosting to cool for 10 minutes, then mix in the chopped pecans and coconut flakes.
  15. Spread the cooled frosting over the chilled cheesecake.