Description

Indulge in the rich and decadent flavors of this German Chocolate Cheesecake. A luscious combination of creamy cheesecake, chocolate, coconut, and pecans that will delight your taste buds.

Ingredients

For the crust:

1 1/2 cups chocolate cookie crumbs
1/4 cup granulated sugar
1/3 cup unsalted butter, melted

For the filling:

3 (8-ounce) packages cream cheese, softened
1 cup granulated sugar
1/4 cup unsweetened cocoa powder
1/2 cup sour cream
4 large eggs
1 teaspoon vanilla extract
1/2 cup semisweet chocolate chips, melted and slightly cooled

For the topping:

1/2 cup evaporated milk
1/2 cup brown sugar
2 large egg yolks
1/4 cup unsalted butter
1 teaspoon vanilla extract
3/4 cup sweetened shredded coconut
1/2 cup chopped pecans

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Instructions

Preheat oven to 325°F (160°C). Grease a 9-inch springform pan and wrap the bottom with foil to catch drips.
In a medium bowl, mix cookie crumbs, sugar, and melted butter until well combined. Press into the bottom of the pan and bake for 10 minutes. Remove and let cool slightly.
For the filling, beat cream cheese and sugar together until smooth. Mix in cocoa powder, then add sour cream, eggs (one at a time), vanilla, and melted chocolate, beating just until combined. Pour filling over crust and smooth the top. Bake for 55–65 minutes, or until the center is just set. Turn off oven, crack door, and let cheesecake cool for 1 hour inside. Chill for at least 4 hours or overnight.
For the topping, combine evaporated milk, brown sugar, egg yolks, and butter in a saucepan over medium heat. Cook and stir constantly until thickened, about 8–10 minutes. Remove from heat, stir in vanilla, coconut, and pecans. Let cool, then spread over chilled cheesecake before serving.

Notes

Best made a day ahead to allow full flavor development.
Garnish with a drizzle of melted chocolate or whole pecans for extra presentation.