Description
This decadent cheesecake combines rich German chocolate flavors with a creamy filling, topped with coconut and pecans for a heavenly dessert.
Ingredients
Scale
- Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/3 cup butter, melted
- Filling:
- 3 packages (8 oz each) cream cheese, softened
- 1 1/4 cups sugar
- 1/4 cup all-purpose flour
- 3 eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 4 oz German sweet chocolate, melted
- Topping:
- 1/2 cup evaporated milk
- 1/2 cup sugar
- 1/3 cup butter
- 1 egg yolk
- 1 teaspoon vanilla
- 1 cup shredded coconut
- 1 cup chopped pecans
Instructions
- Preheat oven to 350°F (175°C).
- For the crust: Mix graham cracker crumbs, sugar, and melted butter. Press into the bottom of a 9-inch springform pan. Bake for 10 minutes, then cool.
- For the filling: Beat cream cheese, sugar, and flour until smooth. Add eggs one at a time, then mix in sour cream and vanilla. Stir in melted chocolate. Pour over crust.
- Bake for 55-60 minutes or until center is set. Cool on a wire rack.
- For the topping: In a saucepan, combine evaporated milk, sugar, butter, egg yolk, and vanilla. Cook over medium heat until thickened. Stir in coconut and pecans. Spread over cooled cheesecake.
- Refrigerate for at least 4 hours before serving.
Notes
Store leftovers in the refrigerator; garnish with whipped cream if desired.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 25g
- Fat: 32g
- Carbohydrates: 35g
- Protein: 7g