Ultimate German Chocolate Cheesecake Recipe

Indulge in the rich, multi-layered experience of a German Chocolate Cheesecake that combines all the best elements of a brownie, cheesecake, and classic German chocolate flavors. This decadent dessert starts with a fudgy brownie base, is layered with a creamy chocolate chip cheesecake, topped with a luscious chocolate ganache, and finished with a coconut-pecan frosting. Each layer adds a unique texture and flavor, making this cheesecake a true showstopper for any celebration or gathering.

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Ingredients

Brownie Base

• 1 cup butter (2 sticks)
• 4 oz semi-sweet baking chocolate
• 1 3/4 cups granulated sugar
• 4 large eggs
• 3/4 cup + 2 Tbsp all-purpose flour
• 2 Tbsp coconut flour
• 1 tsp vanilla extract
• 1/2 tsp salt

Cheesecake Layer

• 16 oz cream cheese, softened
• 2 large eggs
• 1/2 cup granulated sugar
• 1/2 cup semi-sweet mini chocolate chips
• 1/4 cup shredded coconut
• 1/2 tsp vanilla extract

Chocolate Ganache

• 1/2 cup heavy cream
• 4 oz semi-sweet baking chocolate

German Chocolate Frosting

• 1 cup granulated sugar
• 1 cup evaporated milk
• 1/2 cup butter (1 stick)
• 3 large egg yolks, lightly beaten
• 1 tsp vanilla extract
• 2 cups shredded coconut
• 1 1/2 cups pecans, chopped

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How to Make German Chocolate Cheesecake

Step 1: Prepare the Springform Pan

1. Preheat your oven to 350°F (175°C).
2. Grease or spray a 12-inch springform pan with non-stick spray to prevent sticking.

Step 2: Make the Brownie Base

1. Melt Butter and Chocolate
   In a heavy saucepan over medium heat, melt the butter and baking chocolate together, stirring until smooth. Remove from heat and set aside to cool slightly.
2. Combine Sugar and Eggs
   In a large mixing bowl, beat together the sugar and eggs until well blended.
3. Add Flours, Vanilla, and Salt
   Add the all-purpose flour, coconut flour, vanilla extract, and salt to the egg and sugar mixture. Stir until well combined.
4. Incorporate Melted Chocolate
   Pour the melted chocolate mixture into the batter and mix until smooth. Pour this brownie batter into the prepared springform pan.
5. Bake Brownie Layer
   Place the pan in the preheated oven and bake for 20-25 minutes, or until the edges are set but the center remains slightly soft.

Step 3: Make the Cheesecake Layer

1. Prepare Cheesecake Mixture
   While the brownie layer is baking, beat the cream cheese, eggs, and sugar in a large bowl until smooth and creamy.
2. Add Chocolate Chips, Coconut, and Vanilla
   Stir in the mini chocolate chips, shredded coconut, and vanilla extract until evenly distributed.
3. Add Cheesecake Layer on Top of Brownie Layer
   Remove the brownie layer from the oven. Carefully spoon the cheesecake mixture over the warm brownie layer and smooth it with a spatula.
4. Bake Cheesecake Layer
   Return the pan to the oven and bake for an additional 15-18 minutes, or until the cheesecake layer is set and only slightly tacky to the touch.
5. Cool Completely
   Remove the cheesecake from the oven and place the springform pan on a wire rack to cool for 1-2 hours. Do not remove the sides of the pan at this stage.

Step 4: Make the Chocolate Ganache

1. Heat the Cream
   Once the cheesecake layer has cooled, heat the heavy cream on the stovetop until it is warm but not boiling.
2. Add Chocolate
   Stir in the semi-sweet baking chocolate until it melts and combines into a smooth ganache. Let it cool for about 15 minutes.
3. Spread Ganache Over Cheesecake
   Pour the ganache over the cooled cheesecake and gently spread it to cover the entire surface. Return the pan to the fridge to chill.

Step 5: Make the German Chocolate Frosting

1. Cook Sugar, Milk, and Butter
   In a heavy saucepan, combine the granulated sugar, evaporated milk, and butter. Cook over medium heat, stirring constantly, until the mixture reaches a light caramel color and thickens enough to coat the back of a spoon.
2. Add Egg Yolks
   Reduce the heat to low, then slowly whisk in the lightly beaten egg yolks. Continue to cook for an additional 1-2 minutes before removing from heat.
3. Add Coconut, Pecans, and Vanilla
   Stir in the shredded coconut, chopped pecans, and vanilla extract. Allow the frosting to cool for 20-25 minutes or until it thickens to a spreadable consistency.
4. Spread Frosting Over Ganache Layer
   Spoon or pour the cooled frosting over the ganache layer on the cheesecake. Return the cheesecake to the fridge for an additional chill.

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Tips for Making the Best German Chocolate Cheesecake

• Avoid Overmixing the Batter
  For the brownie base and cheesecake layers, mix until just combined to avoid a dense or cracked texture.
• Room Temperature Ingredients
  Using room temperature cream cheese and eggs helps achieve a smooth, creamy cheesecake filling.
• Cooling the Ganache and Frosting
  Allowing each layer to cool slightly before adding the next helps keep the layers distinct and prevents mixing.

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FAQs

Can I Make This Recipe in Advance?

Yes, this German Chocolate Cheesecake can be made up to 2 days in advance. Store it in the fridge and add the final coconut-pecan frosting layer on the day you plan to serve.

How Do I Store Leftovers?

Leftover cheesecake can be stored in an airtight container in the refrigerator for up to 5 days.

Can I Freeze German Chocolate Cheesecake?

Yes, you can freeze this cheesecake without the coconut-pecan frosting. Wrap it tightly in plastic wrap and foil before freezing for up to 3 months. Add the frosting after thawing.

What’s the Best Way to Cut This Cheesecake?

For clean slices, run a knife under hot water, wipe it dry, and then slice. Repeat for each cut to keep the layers neat.

Can I Use Milk Chocolate Instead of Semi-Sweet?

While semi-sweet chocolate balances the sweetness of the other layers, milk chocolate can be used if you prefer a sweeter result.

Enjoy each bite of this rich, multi-layered German Chocolate Cheesecake masterpiece!