German Chocolate Cheesecake Coconut (Print-Friendly Version)
Rich chocolate cheesecake layered with coconut and pecans atop a crisp buttery crust. Dreamy, nutty, and sweet.
# What You’ll Need to Make This:
→ Crust
01 -
180 g chocolate graham cracker crumbs
02 -
115 g unsalted butter, melted
→ Filling
03 -
300 g granulated sugar
04 -
30 g unsweetened cocoa powder
05 -
900 g cream cheese, softened to room temperature
06 -
1 teaspoon vanilla extract
07 -
4 large eggs
08 -
170 g semisweet chocolate chips, melted and slightly cooled
09 -
120 ml heavy cream
10 -
60 g sweetened shredded coconut
11 -
60 g chopped pecans
# How to Prepare:
01 -
Set the oven to 163°C and prepare a rack in the center position.
02 -
In a bowl, combine chocolate graham cracker crumbs with melted butter until the mixture is evenly moistened.
03 -
Firmly press the mixture into the base of a 23 cm springform pan to form an even layer. Set aside.
04 -
In a large bowl, blend sugar, cocoa powder, and cream cheese with an electric mixer on medium speed until smooth and creamy.
05 -
Add vanilla extract and eggs one at a time, mixing well after each addition to ensure a uniform consistency.
06 -
Pour in melted semisweet chocolate chips and heavy cream. Beat until fully integrated and velvety.
07 -
Fold sweetened shredded coconut and chopped pecans into the batter to distribute evenly.
08 -
Pour the filling over the prepared crust, smoothing the top with a spatula.
09 -
Wrap the springform pan in aluminum foil and place it in a larger roasting pan. Pour hot water into the larger pan until it reaches halfway up the side of the springform pan.
10 -
Transfer to oven and bake for 55 to 60 minutes, or until the center is set and the surface appears dry yet glossy.
11 -
Remove from oven and let cool completely at room temperature. Refrigerate for at least 4 hours, or overnight for optimal texture.
12 -
Gently release and remove the cheesecake from the springform pan before slicing and serving.
# Extra Tips:
01 -
For enhanced richness, drizzle with melted chocolate or caramel sauce prior to serving.
02 -
Lightly toasting the shredded coconut before incorporating intensifies its nutty aroma.
03 -
Cheesecake may be frozen for up to three months if wrapped tightly in plastic wrap and aluminum foil.
04 -
Serve each slice crowned with a dollop of whipped cream for a classic touch.