Ingredients
For the crust:
- 1 1/2 cups chocolate cookie crumbs
- 1/4 cup melted butter
For the cheesecake:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 3 large eggs
- 1/2 cup sour cream
- 1 tsp vanilla extract
- 1 cup semi-sweet chocolate chips, melted
For the topping:
- 1/2 cup evaporated milk
- 1/2 cup granulated sugar
- 2 large egg yolks
- 1/4 cup unsalted butter
- 1 tsp vanilla extract
- 3/4 cup shredded coconut
- 3/4 cup chopped pecans
Instructions
- Preheat the oven: Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.
- Prepare the crust: In a medium bowl, mix the chocolate cookie crumbs and melted butter until well combined. Press the mixture into the bottom of the springform pan to form the crust. Bake for 10 minutes, then set aside to cool.
- Make the cheesecake filling: In a large bowl, beat the softened cream cheese and sugar until smooth and creamy. Add the cocoa powder and mix until combined. Beat in the eggs one at a time, followed by the sour cream and vanilla extract. Stir in the melted chocolate until fully incorporated.
- Bake the cheesecake: Pour the cheesecake mixture over the cooled crust. Bake for 55-60 minutes, or until the center is just set but still slightly jiggly. Turn off the oven, crack the oven door, and let the cheesecake cool in the oven for 1 hour. Then, refrigerate for at least 4 hours or overnight.
- Make the coconut-pecan topping: In a medium saucepan, whisk together the evaporated milk, sugar, egg yolks, and butter over medium heat. Cook, stirring constantly, until the mixture thickens, about 8-10 minutes. Remove from heat and stir in the vanilla, shredded coconut, and chopped pecans. Let cool slightly.
- Assemble: Once the cheesecake is fully cooled, remove from pan, and place on serving plate. Spread the coconut-pecan topping evenly over the top.
- Serve: Refrigerate until ready to serve. Slice and enjoy this decadent German Chocolate Cheesecake!
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