Name: German Chocolate Heaven Cheesecake
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: American
Ingredients: 1 1/2 cups chocolate cookie crumbs; 1/4 cup melted butter; 3 (8 oz) packages cream cheese, softened; 1 cup granulated sugar; 1 teaspoon vanilla extract; 1 cup semisweet chocolate chips, melted; 3 large eggs; 1 cup chopped pecans; 1 cup sweetened shredded coconut; 1/2 cup sweetened condensed milk; 1/2 cup heavy cream; 1/2 cup semisweet chocolate chips, melted

German Chocolate Heaven Cheesecake

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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.

Author: Janet
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 1/2 cups chocolate cookie crumbs
1/4 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
1/2 cup sweetened condensed milk
1/2 cup heavy cream
1/2 cup semisweet chocolate chips, melted

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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.

Find it online: https://recipesbyjanet.com/german-chocolate-heaven-cheesecake/