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German Chocolate Cheesecake

German Chocolate Cheesecake is a rich and indulgent dessert that combines the creamy decadence of cheesecake with the classic flavors of German chocolate cake. Featuring a chocolate cookie crust, a velvety chocolate cheesecake layer, and a luscious coconut-pecan topping, this dessert is a showstopper perfect for special occasions, holidays, or anytime you want to wow your guests.
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Equipment

  • Springform pan (9-inch)
  • Mixing bowls
  • - Electric mixer or stand mixer
  • - Double boiler or microwave-safe bowl
  • - Baking sheet
  • Parchment paper

Ingredients
  

  • **For the Crust:**
  • - 1 ½ cups chocolate cookie crumbs such as Oreos, without filling
  • - 5 tbsp unsalted butter melted
  • **For the Cheesecake Filling:**
  • - 24 oz cream cheese softened
  • - 1 cup granulated sugar
  • - 1 cup sour cream
  • - 8 oz semi-sweet chocolate melted and slightly cooled
  • - 3 large eggs
  • - 1 tsp vanilla extract
  • **For the Coconut-Pecan Topping:**
  • - ½ cup unsalted butter
  • - 1 cup evaporated milk
  • - 1 cup granulated sugar
  • - 3 large egg yolks
  • - 1 tsp vanilla extract
  • - 1 ½ cups shredded sweetened coconut
  • - 1 cup chopped pecans

Instructions
 

  • **Prepare the Crust:** Preheat your oven to 350°F (175°C). Combine chocolate cookie crumbs and melted butter in a bowl. Press the mixture into the bottom of a greased springform pan. Bake for 8-10 minutes, then set aside to cool.
  • **Make the Cheesecake Filling:** In a large bowl, beat cream cheese and sugar together until smooth. Add sour cream and melted chocolate, mixing until fully incorporated. Beat in eggs one at a time, followed by vanilla extract.
  • **Assemble and Bake:** Pour the filling over the cooled crust. Place the springform pan on a baking sheet and bake for 55-65 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.
  • **Chill the Cheesecake:** Remove from the oven and refrigerate for at least 4 hours or overnight.
  • **Prepare the Coconut-Pecan Topping:** In a saucepan over medium heat, combine butter, evaporated milk, sugar, and egg yolks. Cook, stirring constantly, until thickened, about 8-10 minutes. Remove from heat and stir in vanilla extract, coconut, and pecans. Let cool to room temperature.
  • **Top the Cheesecake:** Spread the cooled coconut-pecan mixture evenly over the chilled cheesecake.
  • **Serve:** Remove the sides of the springform pan, slice, and enjoy!