Description
Decadent German Chocolate Cheesecake with chocolate wafer crust, creamy filling, and rich coconut pecan frosting.
Ingredients
Scale
- 1 1/2 cups chocolate wafer crumbs (about 36 wafers)
- 5 tablespoons unsalted butter, melted
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 3 (8 ounce) packages cream cheese, softened
- 1 1/2 cups granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 4 large eggs
- 1/2 cup sour cream
- 1 cup evaporated milk
- 1 cup granulated sugar
- 1/2 cup (1 stick) unsalted butter
- 3 large egg yolks, lightly beaten
- 1 teaspoon vanilla extract
- 1 cup shredded coconut
- 1 cup chopped pecans
- Chocolate shavings
- Pecan halves
Instructions
- Prepare the Chocolate Crust: Preheat oven to 350°F (175°C). Combine chocolate wafer crumbs, melted butter, granulated sugar, and salt in a medium bowl. Press firmly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes. Let cool completely.
- Make the Cheesecake Filling: Reduce oven temperature to 325°F (165°C). In a large bowl, beat softened cream cheese until smooth. Gradually add granulated sugar, cocoa powder, vanilla extract, and salt, beating until well combined. Add eggs one at a time, beating well after each addition. Stir in sour cream until just combined.
- Bake the Cheesecake: Wrap the bottom of the springform pan tightly with heavy-duty aluminum foil. Place the springform pan inside a larger roasting pan. Pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan. Bake for 60-75 minutes, or until the edges of the cheesecake are set but the center still has a slight jiggle.
- Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour. Remove the cheesecake from the water bath and let it cool completely on a wire rack. Cover the cheesecake with plastic wrap and refrigerate for at least 6 hours, or preferably overnight.
- Prepare the Coconut Pecan Frosting: In a medium saucepan, combine evaporated milk, granulated sugar, and butter. Cook over medium heat, stirring constantly, until the butter is melted and the sugar is dissolved. Bring the mixture to a simmer and cook for 5 minutes, stirring constantly.
- Remove the saucepan from the heat. Gradually whisk a small amount of the hot mixture into the beaten egg yolks to temper them. Pour the tempered egg yolk mixture back into the saucepan and cook over low heat, stirring constantly, until the frosting thickens slightly, about 1-2 minutes.
- Remove the saucepan from the heat and stir in the vanilla extract, shredded coconut, and chopped pecans. Let the frosting cool slightly before spreading it over the chilled cheesecake.
- Assemble and Serve: Remove the chilled cheesecake from the springform pan. Spread the cooled coconut pecan frosting evenly over the top of the cheesecake. Garnish with chocolate shavings and pecan halves, if desired. Slice and serve cold.
Notes
- Use room temperature ingredients for a smoother filling.
- Don’t overmix the cheesecake filling.
- A water bath is essential for a creamy, crack-free cheesecake.
- Cool the cheesecake slowly to prevent cracking.
- Chill for at least 6 hours, or preferably overnight, to fully set.
- Variations: Add chocolate chips to the filling, use different nuts in the frosting, swirl in caramel sauce, or make mini cheesecakes.
- Storage: Store leftover cheesecake in the refrigerator for up to 5 days, covered tightly with plastic wrap.
- Prep Time: 45 minutes
- Cook Time: 75 minutes