German Chocolate Cheesecake

Ingredients (US Measurements)

For the Crust:

• 1 ½ cups chocolate cookie crumbs (such as Oreos, crushed)
• ¼ cup granulated sugar
• 5 tablespoons unsalted butter, melted

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For the Chocolate Cheesecake Filling:

• 24 oz cream cheese, softened (three 8-oz packages)
• 1 cup granulated sugar
• ¼ cup brown sugar
• 1 cup sour cream
• 1 teaspoon vanilla extract
• 4 large eggs, room temperature
• 8 oz semisweet or German’s baking chocolate, melted and cooled
• 2 tablespoons unsweetened cocoa powder
• Pinch of salt

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For the Coconut-Pecan Topping:

• 1 cup evaporated milk (or heavy cream)
• ¾ cup brown sugar
• 3 egg yolks, lightly beaten
• ½ cup unsalted butter
• 1 teaspoon vanilla extract
• 1 ½ cups sweetened shredded coconut
• 1 cup chopped pecans, toasted

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Optional Garnishes:

• Whipped cream or chocolate ganache drizzle
• Extra toasted pecans
• Chocolate shavings

Step-by-Step Instructions

Step 1: Prepare the Crust

1. Preheat your oven to 325°F (163°C).
2. Mix crushed chocolate cookies, sugar, and melted butter until combined.
3. Press the mixture firmly into the bottom of a 9-inch springform pan.
4. Bake for 10 minutes, then set aside to cool slightly.

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Step 2: Prepare the Chocolate Cheesecake Filling

1. In a large mixing bowl, beat softened cream cheese on medium speed until smooth and creamy.
2. Add both sugars and mix until well blended.
3. Mix in sour cream and vanilla extract.
4. Pour in the melted chocolate and cocoa powder; blend until smooth.
5. Add eggs, one at a time, mixing gently after each addition. Don’t overbeat — you want a silky, airy texture.

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Step 3: Bake the Cheesecake

1. Pour the filling over the cooled crust and smooth the top.
2. Place the springform pan inside a larger roasting pan and fill it with 1 inch of hot water (this is your water bath for even baking).
3. Bake at 325°F (163°C) for 60–70 minutes, until the edges are set but the center jiggles slightly.
4. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.

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Step 4: Chill the Cheesecake

• Remove from oven and water bath.
• Run a thin knife around the edge to loosen it.
• Let cool completely at room temperature, then refrigerate for at least 4 hours or overnight.

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Step 5: Make the Coconut-Pecan Topping

1. In a saucepan, combine evaporated milk, brown sugar, egg yolks, and butter.
2. Cook over medium heat, whisking constantly until the mixture thickens (about 10 minutes).
3. Remove from heat and stir in vanilla extract, coconut, and toasted pecans.
4. Let cool until spreadable (about 20–30 minutes).

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Step 6: Assemble the German Chocolate Cheesecake

1. Once the  cheesecake is fully chilled, remove it from the springform pan and transfer it to a serving plate.
2. Spoon the cooled coconut-pecan topping evenly over the top.
3. Decorate with extra pecans,  chocolate shavings, or a drizzle of ganache for an elegant finish.

Baking & Presentation Tips

1. Prevent Cracks: Always bake in a water bath and cool gradually.
2. Smooth Texture: Use room-temperature ingredients for a lump-free batter.
3. Toasted Nuts: Always toast your pecans — it elevates the flavor dramatically.
4. Serving Temperature: For best flavor, serve slightly chilled (not ice cold).
5. Perfect Slice: Warm your knife in hot water, wipe between each cut.