Mom's German Chocolate Cheesecake Recipe
Indulge in our Mom's German Chocolate Cheesecake, a luscious blend of rich cream cheese and velvety chocolate, layered with a delightful coconut and pecan topping. Each bite offers a perfect harmony of flavors, reminiscent of a classic German chocolate cake, enhanced by a buttery graham cracker crust. This decadent dessert is the perfect way to satisfy your sweet tooth and bring a taste of home to your table.
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Ingredients
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Cheesecake Base
Method
Cheesecake Preparation
Prepare the crust
Preheat your oven to 350°F (175°C). In a mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until well combined.
Bake the crust
Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove from oven and let cool.
Make the cheesecake filling
In a large mixing bowl, beat the cream cheese until smooth. Gradually add the sugar and vanilla extract, beating until creamy. Add the eggs one at a time, mixing well after each addition.
Combine with chocolate
Melt the German chocolate according to package instructions, then allow it to cool slightly before mixing it into the cheesecake batter.
Pour and bake
Pour the cheesecake filling over the cooled crust. Bake in the preheated oven for 60-70 minutes, or until the center is set but slightly jiggly.
Cool down
Turn off the oven and let the cheesecake cool inside with the door slightly ajar for about an hour. Then refrigerate for at least 4 hours, preferably overnight.
Finish the cheesecake
Spread the coconut-pecan topping evenly over the chilled cheesecake before serving.
