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Decadent German Chocolate Cheesecake

A rich and creamy cheesecake layered with German chocolate, sweetened shredded coconut, and crunchy pecans, all atop a chocolate cookie crust.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 4 hours 10 minutes
Servings: 12 servings
Course: Bake, Dessert
Cuisine: American, German
Calories: 400
Ingredients Method Notes

Ingredients
  

Crust Ingredients
  • 2 cups chocolate cookie crumbs
  • 1/2 cup unsalted butter, melted
Filling Ingredients
  • 3 packages cream cheese, softened (8 oz each) Make sure the cream cheese is at room temperature.
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1 cup sweetened shredded coconut
  • 1 cup chopped pecans
  • 1 cup German chocolate, melted Allow to cool slightly before adding.
  • 1/2 cup sour cream Gives extra creaminess.

Method
 

Preparation
  1. Preheat your oven to 325°F (165°C).
  2. In a mixing bowl, combine the chocolate cookie crumbs with the melted butter. Press the mixture into the bottom of a 9-inch springform pan.
  3. In another bowl, beat the softened cream cheese until smooth. Gradually add sugar and mix well. Add vanilla extract and eggs, one at a time, mixing well after each addition.
  4. Allow the melted German chocolate to cool slightly, then gradually mix it with the cream cheese mixture until combined.
  5. Gently fold in the sweetened shredded coconut and chopped pecans.
  6. Fold in the sour cream to enhance creaminess.
Baking
  1. Pour the filling into the prepared crust and place it in the preheated oven.
  2. Bake for about 60-70 minutes, or until the center is set but still slightly jiggly.
  3. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar to prevent cracking.
Chilling and Serving
  1. Once cooled, refrigerate for at least 4 hours, preferably overnight.
  2. Carefully remove from the springform pan, slice, and serve.

Notes

For best results, use room temperature ingredients. Store leftovers tightly wrapped in plastic wrap or in an airtight container for up to 5 days in the fridge, or freeze for up to 3 months.