Irresistible German Chocolate Cheesecake A Decadent Delight
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Author:sophiebennet
Total Time:1 hour 30 minutes
Yield:12 servings 1x
Description
Indulge in this decadent German Chocolate Cheesecake blending rich chocolate creamy cheesecake for an irresistible dessert experience Perfect for any occasion
Ingredients
Scale
1 ½ cups of graham cracker crumbs (or crushed Oreos)
¼ cup of granulated sugar
½ cup of unsalted butter, melted
3 (8 oz) packages of cream cheese, softened
1 cup of powdered sugar
1 cup of sour cream
3 large eggs
1 teaspoon of vanilla extract
8 oz of German chocolate, melted (or semi-sweet)
1 cup of shredded coconut
1 cup of chopped pecans (optional)
Instructions
Preheat your oven to 325°F (163°C). In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture resembles wet sand. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the powdered sugar, mixing well after each addition. Stir in the sour cream, eggs, and vanilla extract until just combined. Fold in the melted German chocolate until well incorporated.
Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula. Bake for 45 minutes, until the center is set but slightly jiggly.
Once baked, turn off the oven and crack the oven door, letting the cheesecake cool inside for about 30 minutes. Then transfer the cheesecake to the refrigerator and chill for at least 4 hours, preferably overnight.
Toast the coconut and pecans in a dry skillet over medium heat until golden brown, about 5 minutes. Allow to cool.
Once chilled, remove the cheesecake from the springform pan. Top with the toasted coconut and pecans. Slice and serve.
