German Chocolate Cheesecake Recipe
Indulge in this luscious German Chocolate Cheesecake—a delightful dessert where creamy cheesecake meets the rich, classic flavor of German chocolate. Perfect for gatherings or to make any day special, this cheesecake is sure to impress with its velvety filling and delightful graham cracker crust.
Recipe Overview
| Description | German Chocolate Cheesecake from lovewithrecipes.com. |
|---|---|
| Cook Time | 55 minutes |
| Prep Time | 1 hour |
| Total Time | 1 hour 55 minutes |
| Category | Cheesecake |
| Keywords | Dessert, Cheese, Oven, Refrigerator, < 4 Hours |
| Servings | 1 cheesecake |
| Calories (per cheesecake) | 4068.6 |
Nutritional Information
| Nutrient | Amount (per cheesecake) |
|---|---|
| Calories | 4068.6 |
| Fat Content | 335.7g |
| Saturated Fat | 205.8g |
| Cholesterol | 1433.5mg |
| Sodium | 2313.2mg |
| Carbohydrates | 220.5g |
| Fiber | 19.2g |
| Sugar | 154.7g |
| Protein | 90.1g |
Ingredients
| Ingredient Quantity | Ingredient |
|---|---|
| 4 | packages cream cheese |
| 3 cups | sugar |
| 3/4 cup | sour cream |
| 1/2 teaspoon | vanilla extract |
| 2 tablespoons | all-purpose flour |
| 2 large | eggs |
| 3 ounces | German chocolate, melted |
Crust
| Ingredient | Quantity |
|---|---|
| Graham cracker crumbs | 1 cup |
| Butter (melted) | 1/3 cup |
| Sugar | 2 tablespoons |
Instructions
Step 1: Prepare the Crust
- Preheat your oven to 450°F (232°C).
- In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Stir until the crumbs are evenly moistened and hold together when pressed.
- Press this mixture firmly onto the bottom of a 9-inch springform pan, creating an even layer.
- Bake the crust in the preheated oven for 10 minutes, then set aside to cool slightly.
Step 2: Prepare the Chocolate Filling
- Place the German chocolate in a microwave-safe bowl and microwave on high for 1 ½ to 2 minutes, stirring at intervals, until the chocolate is fully melted and smooth. Set aside to cool slightly.
Step 3: Mix the Cheesecake Filling
- In a large mixing bowl, combine the softened cream cheese and sugar. Beat on medium speed until smooth and creamy.
- Add the sour cream, vanilla extract, and all-purpose flour, mixing well after each addition.
- Crack the eggs into a separate bowl, then add them one at a time to the cream cheese mixture, beating on low speed until each egg is fully incorporated. This will prevent overmixing, which can lead to a cracked cheesecake.
- Gently fold in the melted chocolate, mixing just until it is evenly distributed throughout the batter.
Step 4: Bake the Cheesecake
- Pour the filling over the baked crust in the springform pan, smoothing the top with a spatula.
- Place the cheesecake in the oven and bake at 450°F (232°C) for 10 minutes.
- Reduce the oven temperature to 250°F (121°C) and continue baking for an additional 35 minutes. The cheesecake should appear set around the edges but slightly jiggly in the center.
Step 5: Cool and Serve
- Once baked, remove the cheesecake from the oven and allow it to cool at room temperature for about an hour.
- Transfer the cheesecake to the refrigerator and let it chill completely, ideally for at least 4 hours or overnight for the best texture.
Topping Suggestions
For an optional topping, consider spreading a layer of chocolate ganache, whipped cream, or caramelized coconut and pecans.
Storage
Store the cheesecake in the refrigerator for up to 5 days. For longer storage, slice and wrap individual pieces in plastic wrap, then place in a freezer-safe bag and freeze for up to 3 months.
