Creamy German Chocolate Cheesecake
This luxurious cheesecake combines the rich flavors of German chocolate cake with the creamy texture of traditional cheesecake, featuring a chocolate cookie crust, coconut, pecans, and an optional caramel drizzle.
Ingredients
For the Crust
- 1.5 cups 1½ cups chocolate cookie crumbs
- 0.25 cups ¼ cup melted butter
For the Cheesecake Filling
- 3 packages 3 (8 oz) packages cream cheese, softened
- 1 cups 1 cup granulated sugar
- 3 large 3 large eggs
- 1 teaspoon 1 teaspoon vanilla extract
- 1 cups 1 cup sweetened shredded coconut
- 0.5 cups ½ cup chopped pecans
- 0.5 cups ½ cup semi-sweet chocolate chips, melted
Optional Topping
- to taste Caramel sauce for drizzling
Instructions
Prepare the Crust
- Preheat your oven to 325°F (165°C).
- In a bowl, mix the chocolate cookie crumbs with the melted butter until the mixture looks like wet sand.
- Press this mixture firmly into the bottom of a 9-inch springform pan to create a compact and even base.
Make the Cheesecake Filling
- In a large bowl, beat the softened cream cheese and sugar until completely smooth and creamy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract.
- Gently fold in the sweetened shredded coconut, chopped pecans, and melted semi-sweet chocolate chips.
- Pour the batter over the prepared crust and smooth the top.
Bake the Cheesecake
- Place the cheesecake in the oven and bake for 50–55 minutes.
- The cheesecake is ready when the edges are set and the center is still slightly jiggly.
- Let it cool completely, then refrigerate for at least 4 hours.
Serve and Decorate
- Before serving, drizzle caramel sauce over the top if desired.
- Slice and serve chilled.
Notes
For cleaner slices, use a warm knife and wipe it between cuts. Store in the refrigerator and it keeps fresh for 3–4 days. The flavor actually improves after a day.