German Chocolate Cheesecake Bliss Recipe
This German Chocolate Cheesecake Bliss Recipe merges two classic desserts into one unforgettable treat.
Equipment
- 9-inch springform pan
- Mixing bowls
- Electric mixer or stand mixer
- Saucepan
- Rubber spatula
- Measuring cups and spoons
- Parchment paper
- Cooling rack
- Oven
Ingredients
For the Crust:
- Crushed chocolate graham crackers or use gluten-free chocolate cookies 1 ½ cups
- Granulated sugar ¼ cup
- Melted butter 6 tablespoons
For the Cheesecake Filling:
- 8 oz packages cream cheese, softened 3
- Granulated sugar 1 cup
- Sour cream ½ cup
- Vanilla extract 1 teaspoon
- Large eggs 3
- Melted German chocolate or semisweet chocolate ½ cup
For the Coconut-Pecan Topping:
- Evaporated milk 1 cup
- Brown sugar 1 cup
- Egg yolks 3
- Butter ½ cup
- Vanilla extract 1 teaspoon
- Shredded sweetened coconut 1 ½ cups
- Chopped pecans 1 cup
Instructions
- Preheat oven to 325°F (163°C). Combine crushed chocolate crackers, sugar, and melted butter. Press firmly into the bottom of a parchment-lined springform pan. Bake for 10 minutes and let it cool.
- Beat cream cheese and sugar until smooth. Add sour cream and vanilla. One at a time, beat in the eggs. Then slowly blend in the melted German chocolate. Pour mixture over cooled crust.
- Wrap the pan in foil and place in a water bath. Bake for 60–70 minutes until the center slightly jiggles. Turn off oven, leave the door slightly open, and let it rest inside for 1 hour. Then chill in the fridge for at least 4 hours, preferably overnight.
- In a saucepan over medium heat, whisk together evaporated milk, brown sugar, egg yolks, and butter. Stir constantly for 10–12 minutes until thickened. Remove from heat and add vanilla, coconut, and pecans. Cool completely.
- Spread the cooled coconut-pecan topping over the chilled cheesecake. Slice and serve this German Chocolate Cheesecake Bliss Recipe masterpiece with a smile!