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German Chocolate Cheesecake

A rich and creamy cheesecake featuring chocolate, coconut, and pecans, perfect for family gatherings or self-indulgence.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 4 hours
Servings: 12 slices
Course: Dessert
Cuisine: American, German
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1.5 cups graham cracker crumbs
  • 0.5 cups unsalted butter, melted
  • 0.25 cups sugar
For the Cheesecake Filling
  • 3 packages cream cheese, softened (8 oz each)
  • 1 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs Room temperature for a creamier filling
  • 1 cups semi-sweet chocolate chips, melted and cooled
For the Topping
  • 1 cups shredded coconut
  • 1 cups chopped pecans
  • 0.5 cups brown sugar
  • 4 tablespoons unsalted butter
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat your oven to 325°F (163°C).
  2. In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Press this mixture firmly into the bottom of a 9-inch springform pan.
  3. In a large bowl, beat the softened cream cheese until smooth. Gradually add the sugar, mixing until fluffy. Mix in the vanilla, followed by the eggs one at a time. Fold in the melted chocolate until fully combined.
Baking
  1. Pour the cream cheese mixture over the crust in the springform pan. Bake for 55-60 minutes until the edges are set but the center still has a little jiggle. Cool completely before refrigerating for at least 4 hours.
Topping and Serving
  1. In a saucepan, combine shredded coconut, chopped pecans, brown sugar, butter, and vanilla. Cook over medium heat, stirring frequently until everything is golden and fragrant.
  2. Remove the cheesecake from the fridge, spread the coconut-pecan topping evenly over the surface.
  3. Slice the cheesecake and serve, ideally with whipped cream.

Notes

You can use Oreos or other cookies for the crust. For extra decadence, drizzle chocolate sauce over each slice.