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To truly appreciate the German Chocolate Cheesecake, it’s essential to understand what makes German chocolate special. Contrary to popular belief, German chocolate does not refer to chocolate that comes from Germany; rather, it originates from an American named Samuel German, who developed a dark-baking chocolate in 1852 for Baker's Chocolate Company. This unique chocolate features a sweeter profile and a slightly different flavor profile compared to other dark chocolates, making it a perfect ingredient for desserts.

German Chocolate Cheesecake

Discover the rich and creamy delight of German Chocolate Cheesecake, a dessert that beautifully combines the classic flavors of German chocolate cake with the smooth texture of cheesecake. This indulgent treat features a chocolate wafer crust, a luscious cream cheese filling, and a heavenly coconut-pecan topping. Perfect for any celebration or a sweet ending to dinner, this cheesecake is sure to impress. Follow our easy step-by-step guide for a baking experience that's as enjoyable as the dessert itself!
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Ingredients
  

For the crust:

1 ½ cups chocolate wafer cookies, crushed

⅓ cup granulated sugar

½ cup unsalted butter, melted

For the cheesecake filling:

4 (8 oz) packages of cream cheese, softened

1 cup granulated sugar

4 large eggs

1 teaspoon vanilla extract

1 cup sour cream

½ cup semi-sweet chocolate chips, melted

For the German chocolate topping:

1 cup evaporated milk

1 cup granulated sugar

½ cup unsalted butter

1 egg yolk

1 teaspoon vanilla extract

1 ½ cups sweetened shredded coconut

1 cup chopped pecans

Instructions
 

Prepare the crust:

    - Preheat your oven to 325°F (160°C).

      - In a bowl, mix together crushed chocolate wafer cookies, sugar, and melted butter until well combined.

        - Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust.

          - Bake in the preheated oven for 10 minutes. Remove and let it cool.

            Make the cheesecake filling:

              - In a large mixing bowl, beat the softened cream cheese until smooth.

                - Gradually add in the sugar and continue mixing until light and fluffy.

                  - Add the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract and sour cream until fully combined.

                    - Gently fold in the melted chocolate until just combined, being careful not to over-mix.

                      Bake the cheesecake:

                        - Pour the cheesecake filling over the cooled crust in the springform pan.

                          - Bake in the oven for 1 hour, or until the center is set but still slightly jiggly.

                            - Turn off the oven and leave the cheesecake inside for an additional hour with the door ajar to prevent cracking.

                              - Remove the cheesecake from the oven and let it cool completely at room temperature. Once cooled, refrigerate for at least 4 hours or overnight.

                                Prepare the German chocolate topping:

                                  - In a saucepan over medium heat, combine evaporated milk, sugar, butter, and egg yolk. Cook while stirring constantly until the mixture thickens (about 10 minutes).

                                    - Remove from heat and stir in vanilla extract, shredded coconut, and chopped pecans. Let it cool until slightly thickened.

                                      Assemble the cheesecake:

                                        - Once the cheesecake is fully chilled, spread the German chocolate topping evenly over the top.

                                          - Release the sides of the springform pan carefully, slice, and enjoy!

                                            Prep Time: 30 minutes | Total Time: 7 hours (including cooling) | Servings: 12 slices