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- Prepare the Crust:
Preheat your oven to 325°F (160°C). Grease the bottom of a 9-inch springform pan and line it with parchment paper for easy removal after baking.
In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are fully coated and the mixture resembles wet sand.
Press the crust mixture into the bottom of the prepared pan, ensuring it’s even and compact. Use the back of a spoon to gently press it down.
Bake the crust in the preheated oven for 8-10 minutes, or until it’s slightly golden. Remove it from the oven and allow it to cool while you prepare the cheesecake filling.
- Make the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese with an electric mixer until it’s smooth and creamy, about 2-3 minutes.
Add the sugar and vanilla extract, and continue to beat until well combined.
Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
Mix in the sour cream, heavy cream, and flour, ensuring everything is fully incorporated and smooth.
Pour the cheesecake batter over the cooled graham cracker crust, smoothing it into an even layer.
- Bake the Cheesecake:
Place the cheesecake in the oven and bake at 325°F (160°C) for 45-50 minutes, or until the edges are set but the center is still slightly jiggly (it will firm up as it cools).
Once baked, turn off the oven and let the cheesecake sit in the oven for an additional hour with the door slightly ajar. This helps prevent cracking.
After the hour, remove the cheesecake from the oven and allow it to cool to room temperature. Then, refrigerate it for at least 4 hours, or preferably overnight, to let the flavors set and the cheesecake firm up.
- Make the German Chocolate Topping:
While the cheesecake is chilling, prepare the German chocolate topping. In a medium saucepan, melt the butter over medium heat.
Add the evaporated milk, sugar, and vanilla extract, and stir until the sugar has dissolved and the mixture begins to bubble gently.
Add the beaten egg yolks to the mixture, whisking continuously to avoid scrambling the eggs. Continue to cook the mixture for 5-7 minutes, or until it thickens to a caramel-like consistency.
Stir in the shredded coconut and chopped pecans, and continue to cook for another 1-2 minutes. Remove the saucepan from heat and let the topping cool for 10-15 minutes, allowing it to thicken further.
- Assemble the Cheesecake:
Once the cheesecake has chilled and the German chocolate topping has cooled slightly, spread the topping evenly over the top of the cheesecake. Be generous with the coconut and pecan mixture for that signature German chocolate flavor!
For a finishing touch, you can sprinkle additional chopped pecans or shredded coconut on top of the frosting, or even drizzle some melted chocolate over the top for extra decoration (optional).
- Serve and Enjoy:
Carefully remove the cheesecake from the springform pan and place it on a serving platter. Slice and serve chilled. For best results, allow the cheesecake to sit at room temperature for 10-15 minutes before serving to enhance the flavor and texture.
Enjoy the rich, creamy cheesecake paired with the sweet, coconut-pecan topping in every decadent bite!
Tips for Perfect German Chocolate Cheesecake:
Room Temperature Ingredients: Make sure your cream cheese and eggs are at room temperature before starting the recipe. This helps create a smoother batter and prevents lumps in your cheesecake filling.
Don’t Overmix: When mixing the cheesecake batter, be careful not to overmix it. Overmixing can incorporate too much air, which can cause the cheesecake to crack while baking.
Cool Gradually: Allow the cheesecake to cool in the oven with the door ajar for an hour to prevent cracking. Gradual cooling helps set the texture and prevents drastic temperature changes that can cause the cheesecake to deflate or crack.
Chill for Best Results: Cheesecake needs time to set and firm up, so be sure to refrigerate it for at least 4 hours, but overnight is best for optimal flavor and texture.
Top with More Coconut & Pecans: If you’re a fan of German chocolate cake’s signature flavors, don’t be shy—add extra shredded coconut and chopped pecans to the topping for added texture and flavor.
Why You’ll Love This German Chocolate Cheesecake:
Decadent and Rich: This cheesecake delivers a luxurious, velvety texture thanks to the cream cheese base, while the German chocolate topping provides the perfect sweet, nutty, and coconut-infused contrast.
Perfect for Special Occasions: The stunning appearance of this cheesecake, combined with its rich flavor, makes it a perfect dessert for birthdays, holidays, or any occasion where you want to impress your guests.
A Unique Twist on Classic Flavors: If you love German chocolate cake, this cheesecake is the perfect twist on the classic. It combines the creamy, tangy sweetness of cheesecake with the signature flavors of the beloved cake—coconut, chocolate, and pecans.
Make Ahead: The cheesecake can be made the day before your event and refrigerated overnight. This not only allows the flavors to meld together but also makes it a stress-free dessert to prepare in advance.
Conclusion:
This German Chocolate Cheesecake is the ultimate dessert for anyone who loves a rich, indulgent treat. With its creamy cheesecake filling and a sweet, nutty, and coconut-topped finish, it’s a dessert that combines two beloved classics into one show-stopping dish. Whether you’re celebrating a special occasion or just treating yourself to something sweet, this cheesecake is sure to impress with its depth of flavor, texture, and visual appeal. Serve it chilled, and enjoy every decadent bite!
