German Chocolate Cheesecake
A rich, creamy, and easy no-bake German Chocolate Cheesecake layered with chocolate ganache and a coconut pecan topping.
Ingredients
Crust
- 2 cups chocolate graham cracker crumbs These crumbly bits form a delicious base that pairs perfectly with the creamy filling.
- 1/2 cup unsalted butter, melted This holds the crust together and adds richness.
Filling
- 24 oz cream cheese, softened The star of the show! Provides creamy texture.
- 1 cup powdered sugar Adds sweetness.
- 1 tsp vanilla extract Gives depth to the flavors.
- 1 1/2 cups heavy cream, whipped Makes the filling light and airy.
Ganache
- 1 cup semi-sweet chocolate chips For the indulgent chocolate ganache layer.
- 1/2 cup heavy cream (for ganache) Brings chocolate chips to a silky, smooth consistency.
Topping
- 1/2 cup evaporated milk Helps create a decadent topping.
- 1/2 cup granulated sugar Sweetens the topping.
- 1/2 cup brown sugar, packed Adds depth and moisture.
- 3 whole egg yolks Essential for thickening the topping.
- 1/2 cup unsalted butter Adds creaminess to the layer.
- 1 tsp vanilla extract (for topping) For extra flavor.
- 1 1/4 cups sweetened shredded coconut Provides the cheesecake's signature flavor.
- 1 cup chopped pecans Adds crunchy texture.
Instructions
Preparation
- Combine the chocolate graham cracker crumbs and melted butter in a bowl until resembling wet sand. Press this mixture into the bottom of a 9-inch springform pan and chill.
- In a large bowl, beat the cream cheese until smooth, then gradually add powdered sugar and vanilla, mixing until creamy. Gently fold in whipped cream.
- Spread the cream cheese mixture over the chilled crust and cover. Chill for at least four hours or overnight.
Making the Ganache
- In a saucepan, combine semi-sweet chocolate chips and half a cup of heavy cream. Heat over low, stirring constantly, until melted. Cool slightly before pouring over the cheesecake.
Making the Topping
- In a saucepan, mix evaporated milk, granulated sugar, brown sugar, and egg yolks. Cook over medium heat, stirring until it thickens, then remove from heat and stir in butter, vanilla, coconut and pecans.
- Spread the topping over the ganache layer. Chill for a couple more hours to set.
Serving
- Release the springform pan, slice the cheesecake, and serve with whipped cream or fruit if desired.
Notes
For best results, ensure cream cheese is at room temperature and consider using flavored graham crackers or Oreos for the crust. Store any leftovers in an airtight container in the fridge. It’s best consumed fresh but can last about a week.
Nutrition
Serving: 1gCalories: 420kcalCarbohydrates: 40gProtein: 6gFat: 30gSaturated Fat: 18gSodium: 250mgFiber: 1gSugar: 25g
Tried this recipe?Let us know how it was!