Why You’ll Love This Recipe
This German Chocolate Heaven Cheesecake takes everything you love about the classic German chocolate cake and transforms it into a creamy, melt-in-your-mouth cheesecake. The combination of a chocolatey crust, velvety cheesecake filling, and the irresistible coconut-pecan topping is simply divine. Whether you’re serving it for a special occasion or as an everyday indulgence, this dessert is sure to impress everyone at the table.
Ingredients
For the crust:
- 1 ½ cups chocolate cookie crumbs
- ¼ cup melted butter
For the filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup semisweet chocolate chips, melted
- 3 large eggs
For the topping:
- 1 cup chopped pecans
- 1 cup sweetened shredded coconut
- ½ cup sweetened condensed milk
- ½ cup heavy cream
- ½ cup semisweet chocolate chips, melted
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan.
- For the crust: In a medium bowl, combine the chocolate cookie crumbs and melted butter. Press the mixture into the bottom of the prepared pan to form an even crust.
- For the filling: In a large bowl, beat the cream cheese, sugar, and vanilla extract until smooth and creamy. Add the melted chocolate and mix until well combined.
- Add the eggs one at a time, beating well after each addition. Pour the filling over the prepared crust.
- Bake for 50-60 minutes, or until the center is set. The cheesecake should still have a slight jiggle when you shake the pan gently.
- Remove from the oven and allow to cool to room temperature.
- For the topping: In a medium bowl, combine the chopped pecans, shredded coconut, sweetened condensed milk, and heavy cream. Spread the mixture evenly over the cooled cheesecake.
- Drizzle the melted chocolate over the topping.
- Refrigerate the cheesecake for at least 4 hours, or overnight, before serving.
Servings and Timing
- Servings: 12 servings
- Prep Time: 20 minutes
- Cooking Time: 60 minutes
- Total Time: 1 hour 20 minutes
Storage/Reheating
To store any leftovers, keep the cheesecake in an airtight container in the refrigerator. It will stay fresh for up to 3-4 days. For the best taste and texture, enjoy the cheesecake chilled. There’s no need to reheat it, as it’s meant to be served cold.
FAQs
1. Can I make this cheesecake ahead of time?
Yes, this cheesecake can be made a day or two in advance. It actually tastes better when it has had time to chill and set in the fridge.
2. Can I use a different type of nut for the topping?
While pecans are traditional, you can easily substitute with other nuts like walnuts or almonds if preferred.
3. Can I use a store-bought crust instead of making my own?
Absolutely! You can use a pre-made chocolate cookie crust if you want to save time.
4. What if I don’t like coconut? Can I leave it out?
Yes, you can leave out the coconut if you’re not a fan. You could substitute with more chopped pecans or just stick to the pecans alone.
5. How do I prevent cracks in the cheesecake?
To prevent cracks, make sure to bake the cheesecake at a lower temperature and avoid opening the oven door too often while it’s baking.
6. Can I freeze this cheesecake?
Yes, you can freeze the cheesecake. Make sure to wrap it tightly in plastic wrap and then aluminum foil. It will stay fresh for up to 2 months in the freezer.
7. Can I make this recipe gluten-free?
Yes, you can use gluten-free chocolate cookies for the crust to make this recipe gluten-free.
8. Can I use milk chocolate chips instead of semisweet?
You can substitute milk chocolate chips for semisweet, but it will make the cheesecake sweeter. Adjust the sugar level accordingly.
9. How can I make the topping more flavorful?
Try adding a pinch of sea salt to the topping or a dash of cinnamon to enhance the flavor of the coconut and pecans.
10. Can I double this recipe for a larger crowd?
Yes, you can double the recipe and bake in a larger springform pan or divide it between two pans. Just be sure to adjust the baking time accordingly.
Conclusion
This German Chocolate Heaven Cheesecake is a show-stopping dessert that combines the best of both worlds—rich chocolate cheesecake and the delightful coconut-pecan topping. It’s an easy, indulgent treat that’s perfect for any occasion. Whether you're making it for a celebration or as a special treat for yourself, this cheesecake will definitely leave a lasting impression!
German Chocolate Heaven Cheesecake
Indulge in a slice of bliss with this German Chocolate Heaven Cheesecake! This rich and decadent dessert features a chocolate cheesecake filling with a creamy coconut-pecan topping, all on a smooth chocolate cookie crust. Inspired by the classic German chocolate cake, this cheesecake is the perfect fusion of creamy, chocolatey goodness with a delightful crunch. Whether you're serving it for a special occasion or a regular treat, this cheesecake will impress every time.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the crust:
- 1 ½ cups chocolate cookie crumbs
- ¼ cup melted butter
For the filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup semisweet chocolate chips, melted
- 3 large eggs
For the topping:
- 1 cup chopped pecans
- 1 cup sweetened shredded coconut
- ½ cup sweetened condensed milk
- ½ cup heavy cream
- ½ cup semisweet chocolate chips, melted
Instructions
- Preheat the oven to 325°F (160°C) and grease a 9-inch springform pan.
- For the crust: In a medium bowl, mix chocolate cookie crumbs and melted butter. Press into the bottom of the pan to form an even crust.
- For the filling: In a large bowl, beat cream cheese, sugar, and vanilla until smooth. Add melted chocolate and mix well. Add eggs one at a time, beating after each addition. Pour the mixture over the crust.
- Bake for 50-60 minutes, until the center is set but slightly jiggly. Remove from oven and cool to room temperature.
- For the topping: Combine pecans, coconut, condensed milk, and heavy cream in a bowl. Spread over cooled cheesecake. Drizzle melted chocolate on top.
- Refrigerate for at least 4 hours, or overnight.
Notes
- This cheesecake can be made a day or two ahead, which actually enhances the flavor as it chills.
- Feel free to substitute walnuts or almonds for the pecans if desired.
- You can use a store-bought chocolate cookie crust to save time.
- For a gluten-free version, swap the chocolate cookies for gluten-free cookies.
