German chocolate cake holds a special place in many hearts, but have you ever tried it in cheesecake form? This recipe combines the rich, decadent flavors of German chocolate cake with the creamy, tangy goodness of cheesecake for an unforgettable dessert experience. Trust me, this recipe is easier than it sounds, and the result is well worth the effort!
Unraveling the Layers of Flavor
This dessert is not your average cheesecake. It boasts a buttery pecan shortbread crust that provides the perfect base for the creamy cheesecake layer. And let’s not forget the star of the show – the coconut pecan frosting that’s generously swirled into the cheesecake and piled high on top. Each bite is an explosion of textures and flavors that will have you craving for more.
Ingredients You’ll Need:
For the Crust:
- 1 ½ cups finely ground pecan shortbread cookies (about 18 cookies)
- ¼ cup granulated sugar
- 5 tablespoons unsalted butter, melted
For the Cheesecake:
- 3 (8 ounce) packages cream cheese, softened
- 1 ¾ cups granulated sugar
- ¼ cup all-purpose flour
- 1 teaspoon vanilla extract
- 4 large eggs
- ½ cup sour cream
For the Coconut Pecan Frosting:
- 1 cup evaporated milk
- 1 cup granulated sugar
- 6 large egg yolks
- ½ cup (1 stick) unsalted butter, cut into pieces
- 1 teaspoon vanilla extract
- 1 ½ cups sweetened shredded coconut
- 1 cup chopped pecans
Equipment You’ll Need:
- 9-inch springform pan
- Food processor (optional, for crushing cookies)
- Mixer
- Rubber spatula
- Baking sheet
- Roasting pan
Step-by-Step Guide:
1. Preparing the Crust:
- Preheat your oven to 350°F (175°C).
- In a food processor, pulse the pecan shortbread cookies until finely ground. (If you don’t have a food processor, you can crush them by hand).
- Combine the ground cookies, sugar, and melted butter in a medium bowl.
- Press the mixture firmly into the bottom of the springform pan.
- Bake for 10 minutes. Set aside to cool.
2. Creating the Cheesecake Filling:
- In a large bowl, beat the cream cheese and sugar together until smooth.
- Beat in the flour and vanilla extract until combined.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the sour cream until just combined.
3. Making the Coconut Pecan Frosting:
- While the crust is baking, prepare the frosting.
- In a saucepan, combine the evaporated milk and sugar. Bring to a boil over medium heat, stirring constantly.
- In a separate bowl, whisk the egg yolks.
- Gradually whisk about ½ cup of the hot milk mixture into the egg yolks to temper them.
- Pour the tempered egg yolk mixture back into the saucepan with the remaining hot milk mixture.
- Cook over medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon, about 5-7 minutes.
- Remove from heat and stir in the butter, vanilla extract, coconut, and pecans until the butter is melted and the frosting is smooth.
4. Assembling and Baking:
- Pour half of the cheesecake filling over the cooled crust.
- Drop spoonfuls of the coconut pecan frosting over the cheesecake filling.
- Swirl the frosting into the cheesecake filling using a knife or toothpick.
- Pour the remaining cheesecake filling over the swirled layer.
- Drop spoonfuls of the remaining coconut pecan frosting over the top.
- Place the springform pan in a larger roasting pan.
- Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan.
- Bake for 50-60 minutes, or until the cheesecake is just set around the edges and the center is slightly jiggly.
- Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
- Remove the cheesecake from the oven and run a thin knife around the edge of the pan to loosen the sides.
- Refrigerate for at least 4 hours, or preferably overnight.
Tips for Cheesecake Success:
- Room Temperature Ingredients: Ensure your cream cheese, eggs, and sour cream are at room temperature before you begin. This will help to create a smooth and creamy cheesecake filling.
- Don’t Overmix: When incorporating the eggs, be careful not to overmix the batter, as this can lead to cracks in the cheesecake.
- Water Bath is Key: The water bath helps to regulate the oven temperature and prevents the cheesecake from cracking.
Serving and Storing:
- This German Chocolate Cheesecake is delicious on its own, but you can also dress it up with additional toppings like whipped cream, chocolate shavings, or even a drizzle of caramel.
- Store leftovers in the refrigerator for up to 3 days.
