What Is a German Chocolate Cheesecake?
Imagine the creamy density of a good cheesecake, infused with chocolate, resting on a chocolate crust, and crowned with a gooey coconut‑pecan “frosting” (a hallmark of German chocolate cake). That’s what this dessert aims to do: deliver a showstopper that blends two favorites in one.
A few authoritative sources present versions very close to this:
Imperial Sugar offers a recipe with a chocolate graham cracker crust, chocolate cheesecake filling, and German chocolate cake‑style topping of coconut + pecans.
Imperial Sugar
MyRecipes gives a version where the topping (coconut + pecans + custard) is cooked separately and spread over the baked cheesecake.
myrecipes.com
Food Network’s version also uses a chocolate crust, chocolate cheesecake, and the classic coconut‑pecan topping.
foodnetwork.com
Food.com has a more elaborate version with a baked chocolate cheesecake filling and topping cooked separately.
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I’ll combine and adapt elements from these to compose a “master version” that aims for balance, reliability, and wow factor.
🛒 Ingredients & Ingredient Notes
(This version yields one 9‑inch springform pan, about 10–12 generous slices.)
For the Crust
1¼ cups (≈ 1.25 cup) chocolate graham cracker crumbs (or chocolate cookie crumb equivalent)
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5 tablespoons unsalted butter, melted
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2 tablespoons granulated sugar (optional, for extra sweetness)
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For the Chocolate Cheesecake Filling
3 packages (8 oz each) cream cheese, softened to room temperature (≈ 24 oz)
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1 cup sugar
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3 large eggs
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½ cup sour cream
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1 teaspoon vanilla extract
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1 cup semisweet or bittersweet chocolate, chopped or chocolate chips (minimum ~55% cacao)
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(Optional) ¼ teaspoon salt
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(Optional) ¼ cup unsweetened cocoa powder or melted chocolate for deeper chocolate flavor (some variations include)
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For the Coconut‑Pecan Topping (German Chocolate Style)
½ cup evaporated milk
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½ cup granulated sugar
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4 tablespoons (¼ cup) unsalted butter
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2 large egg yolks
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A pinch of salt
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1 teaspoon vanilla extract
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½ cup sweetened shredded coconut
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½ cup chopped pecans (toasted or raw)
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Optional Garnishes or Drizzle
2 to 3 tablespoons melted chocolate or ganache to drizzle on top (for decoration)
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Extra coconut flakes or pecan halves for decor
Whipped cream slices
🧰 Equipment / Preparations You Should Do Before Starting
A 9‑inch springform pan (makes removal easier)
Two large layers of aluminum foil (to wrap the pan for a water bath)
A deep roasting pan or baking pan to use as a water bath (hot water will surround the cheesecake)
Parchment paper (optional, for lining bottom)
Mixer (stand or hand mixer)
Saucepan for topping
Bowls, spatulas, whisk
Preparations:
Bring all dairy and eggs to room temperature before mixing (for smoother texture).
Wrap the bottom and sides of the springform pan with foil tightly so that water from the water bath can’t seep in.
Preheat your oven according to instructions below (we’ll do a staged bake).
Toast pecans lightly (in a dry skillet or oven) if raw, to enhance their flavor (optional but recommended).
🍽 Instructions — Step by Step
I’ll break this into phases: crust, cheesecake filling, bake, topping, chilling, finishing touches.
Phase 1: Making & Baking the Crust
Preheat your oven to 350 °F (175 °C) (or as your particular version calls for). Some versions begin at 350 °F, then lower later.
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Combine graham cracker crumbs, melted butter, and sugar in a bowl until evenly moistened.
Press this mixture firmly into the bottom (and optionally ~¼ inch up the side) of your springform pan. Use the base of a measuring cup or flat-bottomed glass to get firm compaction.
Bake the crust alone for about 10–15 minutes until set. Some versions use 10 minutes.
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Remove from oven and allow it to cool slightly while you prepare the filling. Lower your oven’s temperature (we’ll often bake cheesecake at a lower temperature in the next stage).
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Phase 2: Preparing the Chocolate Cheesecake Filling
In a microwave-safe bowl or double boiler, melt your chopped chocolate (or chocolate chips) gently until smooth. Let it cool a bit.
In a large mixing bowl, beat the softened cream cheese + sugar until smooth and creamy, scraping down the sides as needed.
Add sour cream (if using), vanilla extract, and optional salt. Mix just until combined.
Add eggs one at a time, beating gently after each addition—do not overbeat (you don’t want to whip in too much air which can lead to cracking).
Slowly pour in your melted chocolate (or cocoa) and mix on low speed or by hand until uniform.
(Optional) If your recipe includes cocoa powder or extra chocolate, fold that in.
Pour the filling over the slightly cooled crust, smoothing the top with a spatula.
Phase 3: Baking the Cheesecake (Water Bath / Slow Bake Method)
This is a critical phase—cheesecakes prefer gentle, even heat to avoid cracks and overcooking. Many recipes use a water bath (bain-marie) to moderate temperature and protect edges.
Place the springform pan (wrapped in foil) into a larger roasting pan.
Carefully pour hot water into the roasting pan until it reaches about halfway the height of the springform pan (but not so high it spills in).
Bake the cheesecake until edges are set but center still has a slight jiggle. Baking times vary: Food Network suggests 1 hour to 1 hour 15 minutes.
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Some recipes begin baking at higher temperature (e.g. 425 °F for 10 minutes), then reduce to a low (~225 °F) for the remainder.
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Others maintain a steady moderate oven.
Once done, turn off the oven, crack the door open slightly, and allow the cheesecake to rest inside for ~30 minutes to an hour (this gradual cooling helps prevent cracking).
Remove from oven, and gently run a thin knife around the edges of the pan to release from sides.
Let it cool completely on a wire rack to room temperature.
Phase 4: Making & Adding the Coconut‑Pecan Topping
In a saucepan over medium heat, combine evaporated milk, sugar, butter, and egg yolks, whisking constantly until the mixture thickens to a custard (coats the back of the spoon) — about 5–10 minutes.
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Remove from heat, stir in vanilla extract, then fold in coconut flakes and chopped pecans.
Let the topping cool slightly (to a spreadable consistency).
Once the cheesecake is chilled (at least several hours or overnight), spread the cooled coconut-pecan topping evenly over the top of the cheesecake.
Phase 5: Chill, Decorate & Serve
Cover the cheesecake (but try not to press plastic wrap onto the topping). Refrigerate for at least 8 hours or overnight so it fully sets and flavors meld.
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If desired, drizzle melted chocolate or ganache over the topping, or decorate with extra coconut or pecan halves.
Before serving, run a warm knife around the edge of the pan to help release slices cleanly.
⏱ Timeline Summary (Approximate)
Stage Time Estimate
Prep ingredients, room temp 30 minutes
Crust mixing & baking 10–15 minutes
Cheesecake mixing 15 minutes
Cheesecake baking (including water bath) 1 to 1¼ hours (or more, depending on method)
Cooling in oven 30–60 minutes
Cool at room temperature 1 hour
Chill overnight ~8 hours or more
Topping cooking & applying 10 minutes + spreading
Final chill 1–2 hours (if topping added later)
So in total, from start to finish including chilling, you’re looking at one full day (≈ 24 hours, mostly hands-off) for best results.
💡 Tips, Tricks & Troubleshooting
Prevent cracks by not overbeating, baking in a water bath, and cooling slowly (keep oven door cracked).
Foil wrap the pan well—if water leaks in from the water bath, your cheesecake will be soggy.
Don’t open the oven too often while baking.
Check doneness by shake test: the edges should be firm, center should jiggle slightly.
Quality chocolate matters. Use a good semisweet or bittersweet chocolate for depth.
Toasted pecans heighten flavor.
Chill thoroughly before slicing; cold cheesecake slices cleaner.
Warm your knife under hot water, wipe dry, then slice for neat edges.
Variations:
- Use a chocolate cookie crust (Oreo, chocolate graham) for more chocolate punch.
- Add cocoa powder or melted chocolate in varying amounts to the cheesecake for deeper chocolate flavor.
- Use extra coconut or pecan layer underneath the topping for a layered effect.
- For a lighter version, reduce sugar slightly, or use part light cream cheese (though richness will suffer).
- Vegan / dairy-free versions are possible (using plant cheeses, coconut cream, etc.), but require calibration.
📋 Full Recipe (Printable)
German Chocolate Cheesecake
Yield: ~10–12 slices
Pan: 9‑inch springform
Ingredients
Crust
1¼ cups chocolate graham cracker crumbs (or chocolate cookie crumbs)
5 tbsp unsalted butter, melted
2 tbsp granulated sugar
Chocolate Cheesecake Filling
24 oz (3 × 8 oz) cream cheese, softened
1 cup granulated sugar
3 large eggs
½ cup sour cream
1 tsp vanilla extract
1 cup chocolate (chopped or chips)
(Optional) pinch salt
Coconut‑Pecan Topping
½ cup evaporated milk
½ cup granulated sugar
4 tbsp unsalted butter
2 large egg yolks
1 tsp vanilla extract
½ cup shredded coconut (sweetened)
½ cup chopped pecans
Garnish (Optional)
Melted chocolate drizzle
Extra coconut / pecan halves
Directions
Prep: Room-temperature ingredients, foil wrap springform pan.
Make crust: Combine crumbs + melted butter + sugar; press into bottom of pan; bake 10–15 min; cool slightly.
Make filling: Melt chocolate; beat cream cheese + sugar; add sour cream & vanilla; add eggs one at a time; fold in chocolate. Pour onto crust.
Bake (water bath): Place springform in roasting pan, pour hot water to surround, bake until edges set and center slightly jiggles (≈1–1¼ h).
Cool in oven: Turn off oven, crack door, let rest 30–60 min.
Room-temperature cooling: After, let it cool fully on wire rack.
Chill: Cover and refrigerate 8+ hours (or overnight).
Make topping: In saucepan, mix evaporated milk + sugar + butter + egg yolks; cook until thickened; remove from heat, stir vanilla, coconut, pecans.
Spread topping over chilled cheesecake.
Garnish: Drizzle chocolate or decorate as desired.
Serve: Use warm knife, slice, and enjoy.
✨ Why This Dessert Works
It blends richness and texture: creamy chocolate cheesecake + crunchy, sweet coconut‑pecan topping.
It delivers “wow” by combining two beloved classics (cheesecake + German chocolate cake) in one.
You control each component—crust, filling, topping—so flavors are more balanced and less “cake overly sweet.”
The chilled nature means it’s perfect for making ahead.
Visual appeal is strong: that glossy nutty topping over dark chocolate filling invites admiration.
If you like, I can convert this recipe into metric units (grams, ml) for easier use, or adapt it to ingredients more common in Morocco. Do you want me to send a metric / localized version?
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