German Chocolate Cheesecake Decadence (Print-Friendly Format)
Rich German Chocolate Cheesecake with nuts, coconut, and creamy goodness. Perfect for indulgent moments.
# Required Ingredients:
→ For the crust
01 -
1 1/2 cups chocolate cookie crumbs
02 -
1/4 cup unsalted butter, melted
→ For the filling
03 -
24 oz cream cheese, softened (3 packages)
04 -
1 cup granulated sugar
05 -
3 large eggs
06 -
1 teaspoon vanilla extract
07 -
1 cup coconut flakes
08 -
1 cup chopped pecans
09 -
1/2 cup semisweet chocolate chips
→ For the topping
10 -
1/2 cup sweetened condensed milk
11 -
1/4 cup unsalted butter
12 -
1 teaspoon vanilla extract
13 -
1/2 cup coconut flakes
14 -
1/2 cup chopped pecans
# How to Make It:
01 -
Preheat your oven to 325°F (163°C).
02 -
Combine chocolate cookie crumbs with melted butter. Press into the bottom of a greased 9-inch springform pan to form the crust.
03 -
In a bowl, beat the cream cheese and granulated sugar until smooth. Add eggs one at a time, then vanilla extract, mixing just until combined. Stir in coconut flakes, chopped pecans, and chocolate chips. Pour over the crust.
04 -
Bake for 55–60 minutes, or until the center is set and the top appears dry.
05 -
Cool the cheesecake on a wire rack while you prepare the topping.
06 -
In a saucepan over medium heat, combine sweetened condensed milk, butter, and vanilla extract. Stir in coconut flakes and chopped pecans, cooking until thickened.
07 -
Spread the prepared topping over the cooled cheesecake.
08 -
Refrigerate the cheesecake for at least 4 hours, or overnight for best results.
09 -
When ready to serve, release the sides of the springform pan and transfer the cheesecake onto a serving plate.
# Additional Information:
01 -
Refrigerating overnight enhances the flavor and texture of the cheesecake.