Prepare to be captivated by this **rich and creamy German Chocolate Cheesecake**, a dessert so decadent it will bring any chocolate lover to their knees. This comprehensive guide will walk you through every step of creating this show-stopping dessert, complete with detailed instructions and essential tips for a perfect bake.
This exquisite recipe was crafted with a true chocolate enthusiast in mind – my husband, whose love for chocolate, especially German chocolate cake, inspired this creation. Imagine a **tall, luxuriously creamy, and intensely rich chocolate cheesecake**, generously crowned with a sweet, gooey, and irresistible pecan-coconut frosting, just the way he adores it!
Unpacking the Classic: What Exactly is German Chocolate Cake?
Despite its name, German chocolate cake (and by extension, this incredible cheesecake) has no historical ties to Germany. This delightful dessert’s moniker actually honors an American baker, **Samuel German**, who in 1852 developed a specific type of dark baking chocolate for the Baker’s Chocolate Company. This slightly sweeter dark chocolate, often containing cocoa mass, sugar, and cocoa butter, became a staple for home bakers and eventually lent its name to the iconic cake.
So, technically, it should be referred to as “German’s chocolate cake” to properly credit its creator. However, regardless of the nomenclature, what truly matters is the irresistible combination: a deep, rich chocolate cake (or in our case, a velvety cheesecake) complemented by its signature sweet, gooey **pecan-coconut frosting**. This unique frosting, a creamy concoction of evaporated milk, egg yolks, sugar, butter, pecans, and coconut, is what truly sets German chocolate desserts apart and makes them utterly unforgettable.
Crafting Perfection: How to Make This Decadent German Chocolate Cheesecake
My quest for the perfect cheesecake always leads back to two key characteristics: height and, most importantly, unparalleled creaminess. Achieving these qualities in a chocolate cheesecake required several rounds of testing and refinement. While the journey involved multiple trials, I assure you, every single batch was delicious, and the effort ultimately led to this flawless recipe. You’re in for a treat!
The Secret to Supreme Creaminess
To ensure an extra smooth and luscious texture, this recipe strategically incorporates two star ingredients: **sweetened condensed milk** and **plain Greek yogurt**. Initially, I experimented with sweetened condensed milk alone for its richness, but found the cheesecake to be slightly too dense and overwhelmingly rich. The addition of Greek yogurt proved to be a game-changer. It introduces a subtle tang that beautifully balances the sweetness and richness, while also contributing significantly to that sought-after velvety-smooth texture. Do not skip the Greek yogurt – it’s crucial for the cheesecake’s exquisite mouthfeel.
A Frosting to Remember
For the iconic pecan-coconut frosting, I’ve used the exact same beloved recipe from my German Chocolate Brownies. This frosting is renowned for its perfect balance of sweetness and gooey texture, and it’s surprisingly simple to prepare. It’s the ideal crown for our rich chocolate cheesecake, adding a layer of classic flavor and delightful crunch.
Baking Tips for a Flawless Cheesecake
- Room Temperature Ingredients: Ensure your cream cheese and eggs are at room temperature. This is vital for a smooth, lump-free batter that incorporates air evenly, leading to a perfectly baked cheesecake.
- Do Not Overmix: While beating the cream cheese and condensed milk is important for fluffiness, be gentle once the eggs are added. Overmixing after the eggs are incorporated can introduce too much air, which expands during baking and then collapses, potentially causing cracks. Mix just until combined on low speed.
- Water Bath (Bain-Marie): For an ultra-creamy, crack-free cheesecake, I highly recommend using a water bath. The gentle, moist heat prevents the edges from baking too quickly and ensures even cooking throughout. Wrap the springform pan tightly with heavy-duty foil before placing it in a larger roasting pan filled with hot water.
- Gradual Cooling: Cheesecake needs to cool slowly to prevent cracking. After baking, turn off the oven and leave the cheesecake inside with the door slightly ajar for about an hour. Then, transfer it to a wire rack to cool completely at room temperature before chilling in the refrigerator for at least 4-6 hours, or ideally overnight. This gradual cooling process allows the cheesecake to set without drastic temperature changes.
To further assist you in your baking journey, this step-by-step photo collage offers a quick visual guide, breaking down the key stages of this recipe into easy-to-follow images.
Just look at that magnificent, tall chocolate goodness! Did I mention it’s incredibly rich? A small, elegant slice truly goes a long way, delivering a profound chocolate experience that satisfies even the deepest cravings.
So, are you ready to embark on this delightful baking adventure? This German Chocolate Cheesecake is simply irresistible, isn’t it? I sincerely hope you give this recipe a try. It’s an incredibly rewarding experience, resulting in a dessert that is truly worth every moment of effort.
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German Chocolate Cheesecake
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Ingredients
For the Crust:
- 8 full sheets (140 g) graham crackers
- 3 tablespoons (45 g) granulated sugar
- 2 tablespoons (14 g) unsweetened cocoa powder natural or Dutch process
- 1/3 cup (75 g) unsalted butter melted
For the Cheesecake Filling:
- 8 oz (225 g) bittersweet chocolate
- 24 oz (700 g) cream cheese softened
- 1 (14oz) can (400 g) sweetened condensed milk
- ½ cup (130 g) plain Greek yogurt
- 1 teaspoon pure vanilla extract
- ¼ teaspoon table salt
- 3 large eggs at room temperature
For the Coconut-Pecan Topping:
- ½ cup (65 g) chopped pecans
- ¼ cup (30 g) sweetened coconut flakes
- 1 large egg yolk
- ¼ cup (50 g) brown sugar light or dark
- 1/8 teaspoon table salt
- 2 tablespoons (30 g) unsalted butter softened
- ½ cup (120 ml) heavy whipping cream
- ½ teaspoon pure vanilla extract
Instructions
To make the Crust:
- In a food processor, pulse the graham crackers until they form fine, even crumbs.
- Add the granulated sugar, unsweetened cocoa powder, and melted butter to the food processor. Pulse again until all ingredients are thoroughly combined and the mixture resembles wet sand.
- Press the crumb mixture evenly onto the bottom and slightly up the sides of an ungreased 9-inch springform pan. Use the bottom of a glass or your fingers to compact it firmly. Refrigerate the crust for at least 30 minutes while you prepare the cheesecake filling.
To make the Filling:
- Preheat your oven to 350°F (175°C). Prepare a water bath if desired for a crack-free cheesecake: wrap the bottom of your springform pan tightly with two layers of heavy-duty aluminum foil to prevent water from seeping in. Place the wrapped pan in a larger roasting pan.
- Break the bittersweet chocolate into small, uniform pieces and place them in a medium heatproof bowl.
- Create a double boiler by placing the heatproof bowl over a saucepan of simmering water, ensuring the bottom of the bowl does not touch the water. Stir occasionally until the chocolate is completely melted and smooth. Remove from heat and set aside to cool slightly.
- In a large mixing bowl, using an electric mixer with a paddle attachment (or a hand mixer), beat the softened cream cheese on medium speed for about 1 minute, until it becomes light and fluffy. Scrape down the sides of the bowl as needed.
- Add the sweetened condensed milk and Greek yogurt to the cream cheese mixture. Continue beating on medium-low speed for approximately 2 minutes, or until the mixture is smooth and well combined. Scrape the sides of the bowl once more to ensure everything is fully incorporated.
- Gently fold in the cooled melted chocolate, pure vanilla extract, and table salt until just combined.
- Add the large eggs one at a time, mixing on very low speed just until each egg is fully incorporated. Be careful not to overmix the batter at this stage, as too much air can lead to cracks in the finished cheesecake.
- Pour the smooth cheesecake batter into the chilled graham cracker crust. If using a water bath, carefully pour hot water into the larger roasting pan until it comes halfway up the sides of the springform pan.
- Bake for 50-60 minutes. The cheesecake is done when the edges are set and lightly golden, but the center still has a slight wobble when gently shaken. Turn off the oven, crack the oven door slightly, and allow the cheesecake to cool inside the oven for 1 hour. This slow cooling helps prevent cracks.
- After 1 hour in the oven, carefully remove the cheesecake from the roasting pan (if using a water bath). Run a thin knife around the edge of the springform pan to loosen the cheesecake. Let it cool completely on a wire rack at room temperature for another hour. Then, refrigerate the cheesecake for at least 4-6 hours, or preferably overnight, to chill and set thoroughly.
To make the Frosting:
- In a medium bowl, combine the chopped pecans and sweetened coconut flakes. Set aside.
- In a medium saucepan, whisk together the egg yolk, brown sugar, and salt until well combined and smooth.
- Stir in the softened unsalted butter until it begins to melt and combine.
- Whisk in the heavy whipping cream and pure vanilla extract. Cook this mixture over medium-high heat for 5-7 minutes, whisking occasionally, until it thickens slightly but is still pourable. It should coat the back of a spoon.
- Pour the hot cream mixture over the pecan and coconut flakes in the prepared bowl. Mix thoroughly until all the nuts and coconut are coated and the topping is well combined. The mixture will still be slightly runny at this point.
- Allow the frosting to cool to room temperature, then transfer it to the refrigerator to chill completely. This cooling process will allow it to thicken to a spreadable consistency. This can take an hour or more.
- Once the cheesecake is fully chilled and the frosting has thickened, spread the pecan-coconut frosting evenly over the top of the cooled cheesecake.
- Store the finished German Chocolate Cheesecake in the refrigerator, covered, for up to 3 days. For best flavor and texture, let it sit at room temperature for about 15-20 minutes before serving.
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