Ingredients for German Chocolate Cheesecake
- 1 ½ cups graham cracker crumbs
- ¾ cup granulated sugar
- ¼ cup butter
- Flaked Coconut
- ¼ cup chopped pecans
- Semisweet Chocolate
- 2 (8 ounce) packages cream cheese
- 1 cup sour cream
- ½ teaspoon vanilla extract
- All Purpose Flour
- 4 large eggs
- ½ cup packed brown sugar
- ½ cup half-and-half
- Light Corn Syrup
- pecan halves (optional)
- 6 ounces semi-sweet chocolate
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How to Make German Chocolate Cheesecake
- Preheat oven to 350°F (175°C).
- In a medium bowl, combine 1 ½ cups graham cracker crumbs, ½ cup granulated sugar, ¼ cup melted butter, 1 cup shredded coconut, and ½ cup chopped pecans.
- Press mixture evenly into the bottom and ½ inch up the sides of a 9-inch springform pan.
- Bake for 8-10 minutes. Cool slightly.
- Increase oven temperature to 375°F (190°C).
- In a saucepan, melt 6 ounces of semi-sweet chocolate over low heat, stirring constantly. Remove from heat and let cool.
- In a large bowl, beat 2 (8 ounce) packages cream cheese, ¾ cup granulated sugar, 1 cup sour cream, and 1 teaspoon vanilla extract with an electric mixer until smooth and creamy.
- Add ¼ cup all-purpose flour and beat well.
- Add 4 large eggs and the cooled melted chocolate; beat on low speed until just combined. Do not overmix.
- Pour batter into the cooled crust.
- Place the springform pan in a larger, shallow baking pan. Pour enough hot water into the larger pan to come halfway up the sides of the springform pan (this creates a water bath).
- Bake at 375°F (190°C) for 45-50 minutes, or until the center is nearly set but still jiggles slightly.
- Cool in the oven for 15 minutes with the door slightly ajar. Then, remove from the oven and let cool on a wire rack for an additional 30 minutes.
- Run a knife around the edge of the cheesecake to loosen it from the pan. Remove the sides of the springform pan.
- Cool completely on a wire rack.
- For the coconut-pecan topping: In a small saucepan, melt ¼ cup butter.
- Stir in ½ cup packed brown sugar, ½ cup half-and-half, and ¼ cup light corn syrup.
- Cook and stir over medium heat until bubbly.
- Stir in ½ cup shredded coconut, ¼ cup chopped pecans, and ½ teaspoon vanilla extract.
- Remove from heat and cool for 5 minutes.
- Spread topping evenly over the cooled cheesecake.
- Cover and refrigerate for at least 3 hours, or preferably overnight, before serving.
- Garnish with pecan halves dipped halfway in melted chocolate (optional).
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
96g
Fat
114g
Carbs
11g
