Description
A decadent German Chocolate Cheesecake made with cream cheese, sweetened coconut, and toasted pecans, resting on a crunchy chocolate cookie crust.
Ingredients
Scale
- 2 cups chocolate cookies, crushed into fine crumbs
- ½ cup unsalted butter, melted
- 3 packages (24 ounces total) full-fat cream cheese, softened
- 1 cup granulated white sugar
- 1 teaspoon pure vanilla extract
- 3 large eggs, room temperature
- 1 cup sour cream, room temperature
- 1 cup sweetened shredded coconut
- 1 cup pecans, finely chopped
- ½ cup semi-sweet chocolate chips (for garnish)
Instructions
- Preheat your oven to 160°C (325°F).
- Combine the chocolate cookie crumbs with melted butter until resembling wet sand.
- Press the mixture into an even layer in the bottom of a 9-inch springform pan and refrigerate.
- Beat the cream cheese on medium speed until smooth.
- Add sugar and vanilla, beating until dissolved.
- Add eggs one at a time on low speed until blended.
- Fold in sour cream, coconut, and pecans until evenly mixed.
- Pour the cheesecake mixture over the crust and smooth the top.
- Bake for 55 to 60 minutes until edges are set with a slight jiggle in the center.
- Cool in the oven with the door cracked open, then chill in the refrigerator for at least 4 hours or overnight.
- Garnish with chocolate chips before serving.
Notes
Toast pecans and coconut before adding to enhance flavor. Store leftovers tightly wrapped for up to 5 days in the fridge or freeze for 2–3 months.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American-German Fusion
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg
Keywords: cheesecake, chocolate, German chocolate cake, dessert, pecans, coconut