German Chocolate Cheesecake
A rich and creamy chocolate cheesecake inspired by the classic German chocolate cake, with a chocolate graham cracker crust and a delightful mix of coconut and pecans for added texture.
Ingredients
For the crust
- 1.5 cups graham cracker crumbs
- 1/3 cup unsweetened cocoa powder
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted Must be melted for the crust consistency
For the filling
- 4 packages cream cheese, softened Softened to avoid lumps
- 1 cup sugar
- 1 teaspoon vanilla extract
- 4 large eggs Add one at a time to avoid overmixing
- 1 cup chopped semi-sweet chocolate Melted before adding to batter
- 1 cup sweetened shredded coconut
- 1/2 cup chopped pecans Classic German chocolate addition
Instructions
Preparation
- Preheat the oven to 325°F (163°C). Prepare a springform pan.
- In a bowl, mix graham cracker crumbs, cocoa powder, 1/4 cup sugar, and melted butter until evenly moistened. Press firmly into the bottom of the springform pan.
- Beat the softened cream cheese in a large bowl until creamy and lump-free.
- Mix in 1 cup of sugar and vanilla extract until the batter looks satiny.
- Add eggs one at a time, mixing just until combined to avoid overmixing.
- Melt the chopped semi-sweet chocolate and mix it into the batter until uniform.
- Fold in sweetened shredded coconut and chopped pecans until evenly distributed.
- Pour the batter over the crust and spread it into an even layer. Tap the pan lightly on the counter.
Baking
- Bake for 55–60 minutes, until the edges are set and the center looks slightly jiggly.
Cooling
- Cool the cheesecake, then refrigerate for at least 4 hours before slicing.
Notes
For best results, use softened cream cheese, press the crust firmly, and chill for longer if possible. Adjust pecan size for preferred texture.