German Chocolate Cheesecake
This German Chocolate Cheesecake Recipe has a smooth and silky texture, the perfect amount of chocolate, & a fabulous crunchy creamy topping.
Equipment
- 1 Oven
- 1 Electric or Stand Mixer
- 1 9" Springform Pan
- 1 Medium/Large Mixing Bowl
- 1 Cutting Board
- 1 Microwave-Safe Bowl
- Saran Wrap - Or something to cover while in fridge
- 1 Small Saucepan
- 1 Paring knife
- 1 Mixing Spoon
Ingredients
Cake
- 3 8 oz Pack Cream Cheese - softened
- 1¼ cups Sugar
- ¼ tsp Salt
- 6 oz Sweet Baking Chocolate
Filling
- 2 tbsp Cornstarch
- ¼ cup Sugar
- ⅔ cup Evaporated Milk
- ¼ cup Butter - melted
- ¾ cup Chopped Pecans
- ¾ cup Shredded Coconut
- 1 Vanilla Bean - scraped
Instructions
Cake
- Preheat the oven to 350 degrees and set out a 9-inch springform pan.
- Use an electric or stand mixer to beat the softened cream cheese until light and fluffy, about 5 minutes.
- Scrape the sides of the bowl and slowly add in the sugar and salt. Mix well until the mixture is whipped and sugar has been incorporated fully.
- Add in the eggs one at a time, beating well after each.
- On a cutting board, roughly chop the chocolate and add it to a microwave-safe bowl. Melt the chocolate in the microwave until smooth.*
- Once the chocolate has been melted, add it along with the vanilla to the main bowl. Mix the batter until the chocolate has been equally dispersed and the batter is smooth.
- Pour the batter into the springform pan, filling it ¾ of the way full. Bake for 45 minutes to an hour. I suggest checking the cheesecake at the 45-minute mark initially. If the cheesecake’s center still shakes when you tap on the side lightly, let it bake an additional 15 minutes. The cheesecake is done when the internal temperature reaches at least 165 degrees. Once the top is set and the internal temperature has been reached, turn off the oven and allow the cheesecake to cool down in the oven. Once cooled, remove the cheesecake from the oven. Cover the pan with saran wrap and place it in the fridge to cool.
Filling
- In a small saucepan, melt the butter on medium heat.
- While the butter is melting, use a sharp paring knife to slice and scrape the vanilla caviar from the bean.
- Add in the evaporated milk, vanilla, and sugar. Mix well until the sugar is dissolved, then add in the cornstarch. Continuously stir until the mixture starts to thicken.
- Finally, add in the pecans and coconut. Incorporate fully and remove from heat.
- Let the topping cool slightly before spreading on top of the cheesecake.
- Slice and serve the cheesecake. Refrigerate the remaining cheesecake for up to a week. Enjoy!
Notes
*I suggest microwaving in 30-second intervals to ensure you don’t scorch the chocolate.*