German Chocolate Cheesecake
Servings: 16 servings
Calories: 455kcal
This rich and creamy german chocolate cheesecake will bring any chocolate lover to their knees. I’ll show you how to make this decadent dessert with lots of step-by-step photos.
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Ingredients
For crust:
- 8 full sheets (140 g) graham crackers
- 3 tablespoons (45 g) granulated sugar
- 2 tablespoons (14 g) unsweetened cocoa powder natural or Dutch
- 1/3 cup (75 g) unsalted butter melted
For 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 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 tablespoon (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 fine crumbs.
- Add sugar, cocoa powder , and melted butter and pulse until combined.
- Press the mixture evenly onto the bottom and slightly up the sides of an ungreased 9-inch spring form pan. Refrigerate while preparing the filling.
To make the filling
- Preheat the oven to 350°F (175°C).
- Break the chocolate into small pieces and place it in a medium heatproof bowl.
- Slowly melt the chocolate over simmering water, aka a double boiler. Remove from heat and set aside to cool.
- In a large mixing bowl with paddle attachment, beat the cream cheese until fluffy on medium speed, about a minute. (Or you can also use electric hand mixer.)
- Add condensed milk and Greek yogurt, and continue to beat for about 2 minutes, or until smooth, scraping the sides of the bowl once.
- Stir in melted chocolate, vanilla extract, and salt.
- Beat in the eggs one at a time and mix just until combined on low speed. (Don’t beat the mixture too long and too fast after you add the eggs. Otherwise, too much air will incorporate into the batter, which might cause a crack in the cooked cheesecake.)
- Pour the batter into the prepared crust.
- Bake for 50-60 minutes, or until the edges of the cheesecake are set, but the center is slightly wobbly. Cool on a wire rack for 5 minutes.
- Carefully run a knife around edge of the pan to loosen; cool for another hour. Then refrigerate for at least an hour to cool completely.
To make the frosting
- In a medium bowl, place the pecans and coconut flakes and set aside.
- In a medium saucepan, whisk together egg yolk, brown sugar and salt until combined.
- Stir in butter.
- Then whisk in heavy cream and vanilla extract and cook over medium-high heat for 5-7 minutes, whisking occasionally. The mixture will be thickened, but still runny.
- Pour it over the pecans and coconut flakes and mix until well combined. The mixture will be slightly runny.
- Cool to room temperature, then place it in a fridge to cool completely, until ready to use.
- At this point, the frosting will be thick and spreadable.
- Spread the frosting evenly on the cooled cheesecake. Store in the fridge, covered, for up to 3 days.
Notes
For step-by-step photos and additional notes, read the post above.
Nutrition
Calories: 455kcal
Carbohydrates: 30g
Protein: 8g
Fat: 34g
Sugar: 26g
Sodium: 247mg
