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Giant German Chocolate Cheesecake

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Lina Murphy

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Experience a luxurious twist on a classic with this Giant German Chocolate Cheesecake. Featuring a graham cracker crust, creamy chocolate-infused cheesecake, and topped with caramel sauce, toasted coconut, and pecans, this dessert is a decadent treat perfect for any occasion.

Ingredients

For the Crust:

  • 1 1/2 cups crushed graham crackers
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted

For the Cheesecake:

  • 4 (8 oz) packages cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 1 cup sour cream
  • 1/2 cup heavy cream
  • 1 cup chopped German chocolate (or semi-sweet chocolate)

For the Topping:

  • 1 cup shredded coconut
  • 1 cup chopped pecans
  • 1/2 cup caramel sauce
  • 1/2 cup chocolate shavings

Directions

  1. Preheat the Oven: Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan.
  2. Prepare the Crust: In a bowl, mix crushed graham crackers, granulated sugar, and melted butter until well combined. Press the mixture into the bottom of the prepared pan to form an even layer. Bake for 10 minutes, then let cool.
  3. Prepare the Cheesecake Filling: Beat the softened cream cheese and granulated sugar together until smooth and creamy. Add vanilla extract and mix well.
  4. Incorporate Eggs and Dairy: Add eggs one at a time, beating well after each addition. Mix in sour cream and heavy cream until smooth.
  5. Mix in Chocolate: Fold in chopped German chocolate.
  6. Bake the Cheesecake: Pour the cheesecake batter over the cooled crust and smooth the top. Bake for 55-60 minutes, or until the center is set and the edges are slightly puffed. Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour.
  7. Chill the Cheesecake: Remove the cheesecake from the oven and refrigerate for at least 4 hours, or overnight.
  8. Prepare the Topping: Toast shredded coconut and chopped pecans in a dry skillet over medium heat until lightly golden. Allow to cool.
  9. Add Topping: Spread caramel sauce over the top of the cheesecake. Sprinkle with toasted coconut and pecans. Garnish with chocolate shavings.

Servings and Timing

  • Prep Time: 20 minutes
  • Bake Time: 55-60 minutes
  • Cooling Time: 5 hours
  • Total Time: Approximately 6 hours 15 minutes
  • Servings: 12 slices

Variations

  • Chocolate Types: Use different types of chocolate (e.g., dark, milk) for varied flavor profiles.
  • Nut Options: Replace pecans with walnuts or almonds if preferred.
  • Caramel Sauce: Use store-bought or homemade caramel sauce for convenience.

Storage/Reheating

  • Storage: Store the cheesecake in an airtight container in the refrigerator for up to 1 week.
  • Reheating: Serve chilled. If frozen, thaw in the refrigerator before serving.

10 FAQs

  1. Can I use a different type of chocolate?
  • Yes, you can use semi-sweet or milk chocolate if preferred.
  1. Can I make this cheesecake ahead of time?
  • Yes, the cheesecake can be made up to 2 days in advance and stored in the refrigerator until ready to serve.
  1. How can I prevent cracks in the cheesecake?
  • Avoid overmixing the batter and ensure the oven temperature is correct. Let the cheesecake cool gradually in the oven with the door slightly open.
  1. Can I use a different type of crust?
  • Yes, graham crackers can be substituted with other types of cookies or even a nut-based crust.
  1. How do I know when the cheesecake is done?
  • The edges should be set and the center should be slightly jiggly. The cheesecake will firm up as it cools.
  1. Can I freeze the cheesecake?
  • Yes, wrap it tightly in plastic wrap and foil before freezing. Thaw in the refrigerator before serving.
  1. How do I toast coconut and pecans?
  • Toast in a dry skillet over medium heat, stirring frequently until golden brown. Let cool before using.
  1. Can I use light cream cheese?
  • Yes, but the texture and richness may be slightly different from using full-fat cream cheese.
  1. How can I fix a runny caramel sauce?
  • Simmer it a bit longer to thicken, or add a small amount of cornstarch mixed with water.
  1. What if my cheesecake is too soft after baking?
    • Ensure it is baked long enough and allowed to cool completely. Refrigerate it for a longer period to help it firm up.

Conclusion

This Giant German Chocolate Cheesecake combines the rich flavors of chocolate and caramel with a classic cheesecake texture, creating a dessert that is both indulgent and impressive. Perfect for special occasions or as a delightful treat, it’s sure to be a hit with chocolate lovers and cheesecake enthusiasts alike. Enjoy!

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