The moment I tasted this, I felt like I had already went to heaven!.

In the heart of every family kitchen lies a treasured recipe book, its pages telling stories of culinary traditions passed down through generations. Today, I’m delighted to share a recipe that combines sweet nostalgia with European finesse – the German Chocolate Cheesecake. This dessert draws its inspiration from the rich history of German’s sweet baking chocolate, introduced by Samuel German in 1852. Despite its name, the chocolate is not from Germany, but the cheesecake variation has become a cherished indulgence, perfect for family gatherings or a special Sunday dinner.

Enjoy a slice with a hot cup of coffee or a cold glass of milk, and for special occasions, add a dollop of whipped cream or fresh berries for an elegant touch. The luxurious cheesecake against the simplicity of its accompaniments creates a heavenly pairing.

German Chocolate Cheesecake
Servings: 12


For the crust:

1 1/2 cups chocolate wafer cookie crumbs

1/4 cup unsalted butter, melted

For the filling:

4 (8-ounce) packages cream cheese, softened

1 1/4 cups granulated sugar

1/4 cup unsweetened cocoa powder

4 large eggs

1 cup chopped German’s sweet chocolate or semi-sweet chocolate

1 teaspoon pure vanilla extract

For the coconut-pecan topping:

1 cup evaporated milk

1 cup granulated sugar

3 large egg yolks, lightly beaten

1/2 cup unsalted butter

1 teaspoon vanilla extract

1 1/3 cups sweetened shredded coconut

1 cup chopped pecans





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