German Chocolate Cheesecake

Ah, a German Chocolate Cheesecake! That’s a delicious fusion dessert combining the rich, creamy tang of cheesecake with the signature sweet, nutty coconut-pecan topping of traditional German chocolate cake. Here’s a clear breakdown of how you can make one:

Ingredients

For the crust:

• 1 ½ cups graham cracker crumbs (or chocolate cookie crumbs for extra chocolatey flavor)
• ¼ cup sugar
• 6 tbsp unsalted butter, melted

For the cheesecake filling:

• 24 oz (3 packages) cream cheese, softened
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 3 large eggs
• 8 oz German chocolate, melted and slightly cooled (or semi-sweet chocolate if you prefer)
• ½ cup sour cream

For the German chocolate topping:

• 1 cup evaporated milk
• 1 cup sugar
• 3 large egg yolks
• ½ cup unsalted butter
• 1 ½ tsp vanilla extract
• 1 ½ cups shredded coconut
• 1 cup chopped pecans

Instructions

1. Prepare the crust:
   • Preheat oven to 350°F (175°C).
   • Mix graham cracker crumbs, sugar, and melted butter until combined.
   • Press into the bottom of a 9-inch springform pan.
   • Bake 8–10 minutes, then cool.
2. Make the cheesecake filling:
   • Beat cream cheese until smooth.
   • Gradually add sugar and vanilla.
   • Add eggs one at a time, mixing gently.
   • Fold in melted chocolate and sour cream.
   • Pour filling over cooled crust.
3. Bake cheesecake:
   • Bake at 325°F (160°C) for 55–65 minutes, or until center is set but slightly jiggly.
   • Let it cool for 10–15 minutes, then refrigerate for at least 4 hours (preferably overnight).
4. Prepare German chocolate topping:
   • In a saucepan, combine evaporated milk, sugar, egg yolks, and butter.
   • Cook over medium heat, stirring constantly, until thickened (about 10 minutes).
   • Remove from heat, stir in vanilla, coconut, and pecans.
   • Let cool slightly before spreading over chilled cheesecake.
5. Serve:
   • Release cheesecake from the springform pan carefully.
   • Slice and enjoy a decadent, nutty, chocolatey cheesecake!

If you want, I can also give you a shortcut version using a no-bake cheesecake base so it’s faster but still rich and creamy.

Do you want me to do that?