Creamy German Chocolate Cheesecake with Coconut Topping (Easy 115-Min Recipe)
Smooth chocolate cheesecake with coconut-pecan topping. A decadent blend of German chocolate flavors and creamy texture.
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Cooking tools:
- Nine inch springform pan
- Aluminum foil
- Mixing bowl
- Flat bottomed glass
- Oven
- Measuring cup
- Hand mixer
- Spatula
- Saucepan
- Spoon
- Plastic wrap
- Refrigerator
- Kitchen scale
- Whisk
- Cutting board
- Chef's knife
- Kitchen timer
- Cooling rack
Ingredients
- 1 1/2 cups chocolate cookie crumbs
- 1/4 cup granulated sugar
- 1/3 cup unsalted butter, melted
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1/2 cup sour cream
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup semisweet chocolate chips, melted and slightly cooled
- 1/2 cup evaporated milk
- 1/2 cup brown sugar
- 2 large egg yolks
- 1/4 cup unsalted butter
- 3/4 cup sweetened shredded coconut
- 1/2 cup chopped pecans
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