Welcome to my kitchen, fellow baking adventurers! Today, I’m absolutely thrilled to share one of my most requested recipes that never fails to draw “oohs” and “aahs” at family gatherings. This German Chocolate Cheesecake recipe combines two of my greatest dessert loves: the rich complexity of German chocolate cake and the silky smoothness of classic cheesecake.
You know that moment when you take a bite of something so perfectly decadent that time seems to stop? That’s exactly what happened when I first created this recipe. The combination of velvety cheesecake, intense chocolate flavors, and buttery pecans creates pure magic on your taste buds. Let’s dive into this heavenly dessert that’s guaranteed to become your new favorite!
Let’s start with the FAQs:
Why is it called German Chocolate when it’s not from Germany?
Here’s a fun fact: This style of chocolate was created by Samuel German, an American chocolate maker, in 1852. He developed a unique type of dark baking chocolate that became the foundation for this beloved flavor profile. The name stuck, and here we are, enjoying “German” chocolate in all its glory!
Can I make this cheesecake without a water bath?
While you could skip the water bath, I strongly recommend using one. The steam from the water bath creates the perfect environment for even baking and helps prevent those dreaded cracks on the surface. Trust me, this extra step makes a world of difference in achieving that professional-looking finish.
How do I know when my cheesecake is perfectly baked?
The key is looking for what I call the “jiggle test.” When you gently shake the pan, the center should wobble slightly like set Jell-O. The edges should be more set than the center, which will continue to firm up as it cools.
Can I make this ahead of time?
Absolutely! In fact, I recommend making it a day ahead. This cheesecake needs at least 4 hours of chilling time, but letting it rest overnight allows the flavors to develop fully and makes slicing much easier.
Will my cheesecake crack if I don’t follow the cooling instructions exactly?
Yes, sudden temperature changes are the enemy of crack-free cheesecakes. Following the gradual cooling process helps prevent the surface from splitting. Think of it as giving your cheesecake a gentle transition from hot to cold!
Prep Time: 30 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 40 minutes (plus 4 hours chilling)
Ingredients:
- For the Crust:
- 12 full graham crackers (1½ cups when crushed)
- 4 tablespoons unsalted butter, melted
- For the Cheesecake Layer:
- 24 ounces cream cheese (3 standard packages), softened
- 1 cup granulated sugar
- 3 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- ¼ teaspoon salt
- For the Chocolate Topping:
- 8 tablespoons unsalted butter
- 1½ cups granulated sugar
- 3 egg yolks
- ½ cup evaporated milk
- 6 ounces semisweet chocolate, chopped
- ¼ cup unsweetened cocoa powder
- 1 teaspoon pure vanilla extract
- For the Pecan Streusel:
- 2 cups chopped pecans
- ¼ cup all-purpose flour
- ¼ cup light brown sugar, packed
- 4 tablespoons unsalted butter, softened
Instructions:
Prepare Your Workspace
- Preheat your oven to 350°F
- Grease a 9-inch springform pan
- Set out ingredients to reach room temperature
- Boil water for the water bath
Create the Perfect Crust
- Crush graham crackers in a food processor until fine
- Mix with melted butter until it resembles wet sand
- Press firmly into the bottom of your pan
- Bake for 10 minutes until golden
- Cool completely
Mix the Cheesecake Filling
- Beat cream cheese until completely smooth
- Add sugar gradually while mixing
- Incorporate eggs one at a time
- Mix in vanilla and salt
- Scrape bowl frequently to ensure no lumps remain
Prepare for Water Bath Baking
- Wrap springform pan in three layers of foil
- Place in a larger baking pan
- Pour cheesecake batter over cooled crust
- Add hot water to larger pan halfway up springform
Bake to Perfection
- Place in preheated oven
- Bake for 60-70 minutes
- Check at 60 minutes for the perfect jiggle
- Turn off oven, crack door open
- Let cool in oven for 1 hour
Make the Chocolate Topping
- Melt butter and chocolate together
- Whisk in sugar, egg yolks, and milk
- Cook until thickened
- Stir in cocoa powder and vanilla
- Cool completely
Create the Streusel
- Mix pecans, flour, and brown sugar
- Work in softened butter until crumbly
- Sprinkle over cooled cheesecake
Cooking Tips:
- Room temperature ingredients are crucial for a smooth cheesecake batter
- Don’t overbeat the batter after adding eggs to prevent excess air
- Tap the pan gently on the counter before baking to remove air bubbles
- Always use the water bath method for crack-free results
- Cool gradually to prevent surface cracks
- Store in the refrigerator for up to 5 days
