Description
A delightful dessert combining rich chocolate cheesecake with a classic German chocolate cake topping, perfect for any occasion.
Ingredients
Scale
- 1 1/2 cups chocolate cookie crumbs
- 1/4 cup melted butter
- 3 (8 oz) packages of softened cream cheese
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup semisweet chocolate chips, melted
- 3 large eggs
- 1 cup chopped pecans
- 1 cup sweetened shredded coconut
- 1/2 cup sweetened condensed milk
- 1/2 cup heavy cream
- 1/2 cup semisweet chocolate chips, melted (for drizzling)
Instructions
- Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan lightly and line the bottom with parchment paper.
- Combine the chocolate cookie crumbs with the melted butter in a bowl and press this mixture into the bottom of your prepared pan.
- Bake the crust for about 10 minutes and let it cool.
- Beat together the softened cream cheese and granulated sugar until smooth and creamy.
- Add the vanilla extract and melted semisweet chocolate chips, mixing until fully incorporated.
- Beat in the eggs one at a time.
- Pour the cheesecake batter into the cooled crust and spread evenly.
- Bake for 50-55 minutes, until the edges are set and the center is slightly jiggly.
- Turn off the oven and crack the door for about an hour to cool the cheesecake.
- Refrigerate for at least 4 hours, preferably overnight.
- Cook the topping ingredients over medium heat until thickened, then remove from heat and stir in melted chocolate chips.
- Spread the topping over the chilled cheesecake.
- Slice and serve.
Notes
Ensure cream cheese is at room temperature for smooth mixing. Avoid over-mixing after adding eggs.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 300mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 90mg