German Chocolate Cheesecake

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Here is a special occasion dessert!  German Chocolate Cheesecake has an incredibly decadent rich flavor and a dense, creamy texture.  This chocolate cheesecake recipe is a homemade treat that will spoil your guests.

Topped with a gooey coconut and pecan topping on a layer of chocolate ganache, this cheesecake pulls out all the stops.  Chocolate lovers here is a cheesecake recipe for you!

What is German Chocolate cake?

The recipe for German chocolate cake is the result of two different discoveries in the United States.  In 1852, Samuel German developed a type of baking chocolate for Baker's Chocolate Company.  In his honor, the chocolate was named Baker's German's Sweet Chocolate.

The recipe for the actual cake was developed in Dallas, Texas by a woman named Mrs. George Clay in 1957.  The cake proved to be very popular and became known as German Chocolate Cake thus giving the impression it was a European recipe.

German Chocolate Cheesecake Recipe

The leap from the cake recipe to a chocolate cheesecake recipe is an easy one.  This is a deeply rich dessert with a creamy chocolate cheesecake filling.

Prepare the recipe in 4 parts -

1. chocolate crust
2. chocolate cheesecake batter
3. coconut and pecan topping
4. chocolate ganache

Ingredients

Graham Cracker Crust

• graham cracker crumbs
• granulated sugar
• cocoa powder
• unsalted butter
• kosher salt

Chocolate Cheesecake Batter

• cream cheese
• granulated sugar
• cornstarch
• semi-sweet chocolate
• eggs
• heavy cream

Coconut-Pecan Topping

• flaked sweetened coconut
• pecans
• evaporated milk
• egg yolks
• light brown sugar
• granulated sugar
• unsalted butter
• vanilla extract
• kosher salt

Chocolate Ganache

• semi-sweet chocolate
• heavy cream

How to make German Chocolate Cheesecake

Prepare the crust

• Combine dry ingredients - graham cracker crumbs, cocoa powder, granulated sugar, and a pinch of salt - in a small bowl.
• Add the melted butter to the bowl. Completely combine until all the dry ingredients have been moistened with the melted butter.

• Press the graham cracker crust into the bottom of the springform pan. Use something like a measuring cup to press the crust flat. I use a potato masher.

• Place the pan in the preheated oven and bake for 10 minutes.
• Let the crust cool while you prepare the cheesecake batter.

Prepare the chocolate cheesecake batter

• Have hot water on hand for a water bath to bake the cheesecake.
• Melt the 2½ cups of semisweet chocolate. I use a microwave oven. Stir to make sure that all the chocolate has melted. Let the chocolate cool while you prepare the batter.
• Add 2 pounds (4 8-ounce packages) of room-temperature cream cheese to a large mixing bowl. With a mixer at low speed, start to combine until the cream cheese starts to look smooth. Scrape the sides of the bowl with a rubber spatula.

• Add the granulated sugar and cornstarch to the cream cheese. At low speed, combine the ingredients. The batter should start to look a little smoother. Scrape the sides of the bowl with a rubber spatula.
• With the mixer still at low speed, add the melted chocolate to the cream cheese batter. Combine until the chocolate is almost fully incorporated. Scrape the sides of the bowl with the rubber spatula.

• Add the eggs, one at a time. Only mix until the egg is just incorporated. Scrape the sides of the bowl after the addition of each egg.
• After both eggs have been added, pour in the heavy cream. At low speed, only mix the batter until the cream is incorporated. Stop mixing.
• With the rubber spatula, scrape the sides and mix the batter until all ingredients are fully incorporated.
• Pour the cream cheese mixture into the prepared springform pan. Smooth out the top so there are no bubbles.

Baking the cheesecake

• Have a rack in the oven in the middle. Place the cheesecake on a sheet pan or in a roasting pan then onto the oven rack. Pour the hot water around the springform pan until it reaches up to 1 ½ - 2 inches. A water bath helps to gently bake the cheesecake by regulating the oven temperature. This helps to eliminate cracks.
• Bake the cheesecake for 1 hour. The outer edges of the cheesecake will feel firm while there may be a jiggle in the center.
• Turn off the oven, but prop open the door with a wooden spoon. Let the cheesecake cool for an hour.

• After an hour of cooling in the oven, remove the springform pan from the water bath. Take the sheet pan or roasting pan out and drain the water.
• Place the cheesecake in the refrigerator for an hour to cool further.

Prepare the coconut pecan topping

• Prepare the coconut pecan topping while the cheesecake is baking.
• Place the coconut on one side of a sheet pan with the pecans on the other side.
• Place the sheet pan in the oven and roast the ingredients for about 8 minutes. Once the coconut starts to brown, remove it from the oven. Stir the coconut and place it back in the oven.
• Bake for 8-10 minutes more until the coconut is lightly browned and the nuts are roasted.
• Remove the coconut from the sheet pan and into a medium-sized bowl as soon as it is out of the oven. It can continue to cook on the hot pan. Give the nuts a rough chop and add to the bowl, stirring to incorporate.

• Mix the evaporated milk, light brown sugar, granulated sugar, melted unsalted butter, salt, and egg yolks in a medium-sized heavy saucepan. Place over medium heat, stirring constantly until the milky mix thickens, about 5 minutes. It may start to turn a light brown.
• Add the thickened milk mixture to the coconut-pecan mix. Stir until all ingredients are combined into a gooey topping and let cool.

Prepare chocolate ganache

• After the cheesecake has cooled in the oven for 1 hour, prepare the chocolate ganache. This step is prepared when you are ready to assemble the cheesecake.
• Place the semi-sweet chocolate in a small bowl.
• Heat 1 cup of heavy cream in a small saucepan. Once it starts to bubble around the sides of the pan it is ready. You do not need to boil the cream.
• Pour the hot cream over the chocolate. Let it sit for a minute so that the chocolate starts to melt.
• Once the chocolate is melting, stir the cream until a thick ganache has formed. It should be silky and shiny.

Assembling German Chocolate Cheesecake

• Once the cheesecake has cooled in the refrigerator for an hour, remove the sides of the springform pan.
• Pour the chocolate ganache over the top of the cheesecake. It is okay if it dribbles over the side. Let the ganache set up for 15 minutes.

• Lastly, add the coconut pecan filling to the top of the cheesecake. It is best to place spoonfuls of the filling on the ganache. Don't press it down. Try to make it an even layer.

• Refrigerate the cheesecake for another 2-3 hours. It is helpful to prepare the cheesecake in advance.
• Take the cheesecake out of the refrigerator for 45 minutes before serving. It is easier to slice through and the texture is better at room temperature.

Tips for making a perfect cheesecake

Mixing tips

1. Start with room temperature ingredients.  This is probably the most important tip so that you create a smooth batter without lumps.
2. Always scrape your mixing bowl after the addition of every ingredient.
3. It is best to use an electric mixer to combine the ingredients.  Keep the mixing speed low.  If you mix the cheesecake filling at high speed, air will be incorporated into the batter.  That air will result in cracks when the cheesecake is baked.

Baking tips

1. Bake the cheesecake at 325 degrees.  Cheesecakes are basically custards and benefit from gentle cooking.
2. Use a water bath also known as a bain-marie.  A water bath helps to regulate the temperature at which the cheesecake bakes because the water will never be hotter than 212 degrees.  It also helps to eliminate cracks by adding moisture to the oven air.   Make sure to use hot water.
3. Avoid overbaking the cheesecake which can lead to a dry texture.
4. Avoid sudden temperature changes which can also cause cracks.  One way to prevent a drop in temperature is to avoid opening the oven door when the cheesecake is baking.
5. When the cheesecake is baked, let it cool in the oven by propping open the door with a wooden spoon.  Wait an hour and the cheesecake will have slowly reduced in temperature, thereby avoiding cracks.

Make a head tips

1. This cheesecake recipe can be prepared a day or two in advance.
2. You can freeze the cheesecake before it is assembled.  Once it has cooled in the refrigerator, wrap the cheesecake in plastic wrap.  I keep the cake in the springform pan when I freeze it so that it keeps its shape.
3. When you are ready to assemble the cake, defrost the cheesecake for 4-5 hours in the refrigerator.  Remove it from the springform pan.  Continue to assemble the cheesecake by adding the coconut pecan topping and the ganache.

How to tell when a cheesecake is finished baking

Generally, the best way to assess when your cheesecake is fully baked is by the appearance of the top.  The sides will feel solid.  The center may look somewhat jiggly or underbaked.  However, carryover cooking will help that center section solidify.

Desserts for holidays

Family gatherings seem to create the perfect environment for holiday baking.  Traditions are followed and possibly new ones are created.

This German Chocolate Cheesecake is an impressive dessert that is definitely holiday-worthy!

Here is another holiday cheesecake recipe - https://tenpoundcakecompany.com/mini-eggnog-cheesecakes/

 

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