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German Chocolate Cheesecake

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Prep Time: 45 minutes
Cook Time: 1 hour 15 minutes, plus cooling
Chill Time: Minimum 8 hours (preferably overnight)
Total Time: About 10 hours (largely inactive)
Difficulty Level: Intermediate – Requires careful technique but is broken into manageable steps.
Intensity: Medium-High – Involves multiple components, a water bath for baking, and patience, but the results are worth the effort.

Ingredients

For the Crust:

  • 1 ½ cups (150g) chocolate wafer cookie crumbs (or Oreo cookie crumbs, filling scraped out)

  • ¼ cup (50g) granulated sugar

  • 6 tablespoons (85g) unsalted butter, melted

For the Chocolate Cheesecake Filling:

  • 24 oz (680g) full-fat cream cheese, room temperature

  • 1 ¼ cups (250g) granulated sugar

  • ⅓ cup (30g) unsweetened cocoa powder, sifted (use Dutch-process for deeper flavor)

  • 8 oz (225g) high-quality semi-sweet baking chocolate, finely chopped, melted and slightly cooled

  • 3 large eggs, room temperature

  • 2 large egg yolks, room temperature

  • 1 cup (240ml) full-fat sour cream, room temperature

  • 2 teaspoons pure vanilla extract

  • ½ teaspoon fine sea salt

For the German Chocolate Topping:

  • 1 cup (200g) granulated sugar

  • 1 cup (240ml) evaporated milk

  • 3 large egg yolks, lightly beaten

  • ½ cup (115g) unsalted butter

  • 1 teaspoon pure vanilla extract

  • 1 ⅓ cups (120g) sweetened shredded coconut

  • 1 ½ cups (150g) chopped pecans, toasted

Special Equipment:

  • 9-inch springform pan

  • 18-inch heavy-duty aluminum foil

  • Roasting pan or large baking dish (for water bath)

  • Stand mixer or hand mixer

Instructions

Part 1: The Crust & Prep

  1. Prepare Pan: Preheat oven to 350°F (175°C). Wrap the outside bottom and sides of your springform pan tightly with 2-3 layers of heavy-duty aluminum foil to prevent water from the bath seeping in. Lightly grease the inside of the pan.

  2. Make Crust: In a medium bowl, combine the chocolate cookie crumbs and sugar. Pour the melted butter over the mixture and stir until it resembles wet sand and holds together when pinched.

  3. Press & Bake: Pour the crumbs into the prepared pan. Using the bottom of a measuring cup or glass, press the crumbs firmly and evenly into the bottom and about 1 inch up the sides. Bake for 10 minutes. Place on a wire rack to cool while you prepare the filling. Reduce oven temperature to 325°F (160°C).

Part 2: The Cheesecake Filling

  1. Melt Chocolate: Place chopped chocolate in a heatproof bowl over a pot of simmering water (double boiler), stirring until smooth. Remove from heat and let cool slightly.

  2. Cream Base: In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the cream cheese on medium-low speed until completely smooth and creamy, about 3 minutes. Scrape down the bowl frequently.

  3. Incorporate Sugar & Cocoa: With the mixer on low, gradually add the sugar and sifted cocoa powder. Beat until combined, scrape bowl.

  4. Add Chocolate & Eggs: Beat in the melted, cooled chocolate until fully incorporated. Add the eggs and egg yolks one at a time, beating on low speed just until each is blended. Do not overmix after adding eggs.

  5. Finish Batter: Finally, mix in the sour cream, vanilla extract, and salt. Beat on low just until the batter is uniform and silky. Scrape the bowl one final time to ensure no streaks remain.

  6. Assemble for Bath: Pour the filling over the cooled crust. Smooth the top with an offset spatula. Place the foil-wrapped springform pan into a large roasting pan. Bring a kettle of water to a boil.

Part 3: The Bake & Cool (Crucial for Texture)

  1. Water Bath: Carefully pour the hot water into the roasting pan, coming about halfway up the sides of the springform pan.

  2. Bake: Bake at 325°F (160°C) for 60-75 minutes. The cheesecake is done when the edges are set but the center (about a 4-inch circle) still has a slight, gentle wobble when the pan is nudged. The center will firm up as it cools.

  3. Cool in Oven: Turn off the oven, crack the door open with a wooden spoon, and let the cheesecake cool in the warm, turned-off oven for 1 hour. This gradual cooling prevents cracking.

  4. Cool to Room Temp: Remove the cheesecake from the water bath, peel off the foil, and place it on a wire rack. Run a thin knife around the edge of the pan to loosen it (this also helps prevent cracking as it contracts). Let it cool completely at room temperature, about 2 more hours.

  5. Chill: Once completely cool, cover the top loosely with plastic wrap or a large bowl and refrigerate for a minimum of 8 hours, preferably overnight.

Part 4: The German Chocolate Topping

  1. Make Topping: About 1-2 hours before serving, prepare the topping. In a medium saucepan over medium heat, combine sugar, evaporated milk, egg yolks, and butter. Cook, stirring constantly, until the mixture thickens and turns a caramel color, about 10-12 minutes. It should coat the back of a spoon.

  2. Finish & Cool: Remove from heat and stir in the vanilla, coconut, and toasted pecans. Let the topping cool completely, stirring occasionally, until it is spreadable but not hot (about 1 hour at room temp).

  3. Final Assembly: Unclasp and remove the springform ring. Spread the cooled coconut-pecan topping evenly over the chilled cheesecake. Slice with a sharp, thin knife dipped in hot water and wiped dry between cuts for clean slices.

Recipe Notes & Tips for Success

  • Room Temperature is Key: All refrigerated ingredients (cream cheese, eggs, sour cream) must be at true room temperature to blend smoothly and prevent a lumpy batter.

  • Don’t Overmix: Once eggs are added, mix on low speed and only until combined. Over-beating incorporates too much air, which can cause the cheesecake to rise and fall dramatically, leading to cracks.

  • Water Bath Wisdom: The water bath (bain-marie) creates a gentle, steam-filled environment that ensures even, slow cooking and prevents the dreaded cheesecake canyon.

  • Patience Pays: The long, slow cooling and chilling stages are non-negotiable for the perfect creamy, sliceable texture. Rushing this will lead to a runny center.

  • Storage: Store covered in the refrigerator for up to 5 days. The topping can be made 1 day ahead and stored covered at room temperature.

Nutrition Information

(Per serving, assuming 14 slices. This is an estimate; actual values may vary based on specific ingredients and brands used.)

  • Calories: ~720 kcal

  • Total Fat: 52g

  • Saturated Fat: 28g

  • Cholesterol: 180mg

  • Sodium: 320mg

  • Total Carbohydrates: 58g

  • Dietary Fiber: 4g

  • Sugars: 48g

  • Protein: 10g

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