Description
Dive into the decadent layers of this German Chocolate Cheesecake! A rich, creamy cheesecake with a chocolatey base, topped with a luscious coconut-pecan frosting. Perfect for any special occasion or just because!
Ingredients
2 cups chocolate cookie crumbs
1/2 cup melted butter
3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
1 tsp vanilla extract
3 large eggs
1 cup semisweet chocolate chips, melted
1 cup heavy cream
1 cup shredded coconut
1 cup chopped pecans
1/2 cup brown sugar
1/2 cup butter
1 tsp vanilla extract
Instructions
Preheat your oven to 325°F (160°C). Mix the chocolate cookie crumbs and melted butter, then press into the bottom of a springform pan to form the crust.
In a large bowl, beat the cream cheese, granulated sugar, and 1 tsp vanilla extract until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the melted chocolate chips.
Pour the cheesecake batter over the crust and bake for 50-60 minutes, until the center is set. Cool to room temperature, then refrigerate for at least 4 hours.
In a saucepan, combine the heavy cream, shredded coconut, chopped pecans, brown sugar, 1/2 cup butter, and 1 tsp vanilla extract. Cook over medium heat, stirring constantly, until the mixture thickens.
Let the topping cool slightly, then spread it over the chilled cheesecake.
Refrigerate until ready to serve.
Prep Time: 30 minutes (plus chilling)
- Prep Time: 30 mins