Crafting the Ultimate Beverage

Base Preparation:

Begin by blending fresh fruits, yogurt, and honey until smooth. The mixture should have a creamy texture.

Flavor Infusion:

Slowly add spices or herbs of your choice, ensuring even distribution. This step enhances the depth of flavor.

Base Preparation:

Begin by blending fresh fruits, yogurt, and honey until smooth. The mixture should have a creamy texture.

Flavor Infusion:

Slowly add spices or herbs of your choice, ensuring even distribution. This step enhances the depth of flavor.

Base Preparation:

Begin by blending fresh fruits, yogurt, and honey until smooth. The mixture should have a creamy texture.

Baking Tips

All ingredients must be at room temperature for smooth mixing

Don't overbeat once eggs are added to prevent cracks

Use a water bath to ensure even, gentle cooking

Cool gradually to prevent sudden temperature changes

Toast pecans and coconut for deeper flavor

Stir coconut topping constantly to prevent curdling

Chill cheesecake completely before adding topping

Use parchment paper for easy removal

Test doneness with gentle shake - center should barely jiggle

Decadent German Chocolate Cheesecake with Coconut-Pecan Topping

Name: Decadent German Chocolate Cheesecake with Coconut-Pecan Topping
Prep time: 45 min
Cook time: 75 min
Total time: 8 h
Yield: 12-14 servings
Cuisine: American-German
Ingredients: For the Chocolate Graham Crust:; 2 cups chocolate graham cracker crumbs; 1/4 cup granulated sugar; 6 tablespoons unsalted butter, melted; 1 tablespoon cocoa powder; 1/4 teaspoon salt; 1 teaspoon vanilla extract; For the German Chocolate Cheesecake Filling:; 32 oz cream cheese, room temperature; 1 cup granulated sugar; 1/2 cup packed light brown sugar; 4 large eggs, room temperature; 1 cup sour cream, room temperature; 1/2 cup heavy cream; 4 oz German sweet chocolate, melted and cooled; 2 teaspoons vanilla extract; 1 tablespoon strong coffee or espresso, cooled; 1/4 cup cocoa powder; 2 tablespoons all-purpose flour; 1/4 teaspoon salt; For the Coconut-Pecan Topping:; 1 cup evaporated milk; 1 cup granulated sugar; 3 large egg yolks; 6 tablespoons unsalted butter; 1 teaspoon vanilla extract; 1 1/2 cups sweetened shredded coconut; 1 1/2 cups pecans, chopped and lightly toasted; 1/4 teaspoon salt; 2 tablespoons corn syrup

This show-stopping dessert combines the rich, velvety smoothness of premium cheesecake with the beloved flavors of classic German chocolate cake. Built on a foundation of chocolate graham cracker crust, the luxurious cheesecake filling is infused with melted German sweet chocolate and enhanced with a touch of vanilla and coffee. The crowning glory is the signature coconut-pecan topping - a luscious mixture of toasted coconut flakes, chopped pecans, and buttery caramel that's carefully spooned over the cooled cheesecake. Each slice delivers layers of contrasting textures: the crisp chocolate crust, silky chocolate cheesecake, and the chewy-crunchy coconut-pecan topping. This restaurant-quality dessert is perfect for special occasions and will impress even the most discerning dessert lovers with its sophisticated balance of chocolate, caramel, coconut, and nuts.

Prep Time

45 Minutes

Cook Time

75 Minutes

Total Time

Chef

JUE

Ingredients

Custard Cream

For the Chocolate Graham Crust:

2 cups chocolate graham cracker crumbs

1/4 cup granulated sugar

6 tablespoons unsalted butter, melted

1 tablespoon cocoa powder

1/4 teaspoon salt

1 teaspoon vanilla extract

For the German Chocolate Cheesecake Filling:

32 oz cream cheese, room temperature

1 cup granulated sugar

1/2 cup packed light brown sugar

4 large eggs, room temperature

1 cup sour cream, room temperature

1/2 cup heavy cream

4 oz German sweet chocolate, melted and cooled

2 teaspoons vanilla extract

1 tablespoon strong coffee or espresso, cooled

1/4 cup cocoa powder

2 tablespoons all-purpose flour

1/4 teaspoon salt

For the Coconut-Pecan Topping:

1 cup evaporated milk

1 cup granulated sugar

3 large egg yolks

6 tablespoons unsalted butter

1 teaspoon vanilla extract

1 1/2 cups sweetened shredded coconut

1 1/2 cups pecans, chopped and lightly toasted

1/4 teaspoon salt

2 tablespoons corn syrup

For the Chocolate Ganache Drizzle (Optional):

4 oz dark chocolate, chopped

1/2 cup heavy cream

2 tablespoons butter

1 tablespoon corn syrup

1/4 teaspoon vanilla extract

Additional Ingredients:

2 tablespoons butter for pan greasing

Parchment paper for lining

Hot water for water bath

Optional Flavor Enhancers:

1 tablespoon bourbon or rum

1 teaspoon almond extract

1/4 cup mini chocolate chips

2 tablespoons caramel sauce

1 teaspoon coconut extract

1/2 cup toasted coconut flakes for extra texture

For Garnish and Presentation:

Extra toasted coconut flakes

Whole toasted pecans

Chocolate shavings

Caramel sauce drizzle

Powdered sugar for dusting

Fresh mint leaves

Edible gold leaf (optional)

Whipped cream rosettes

Instructions

Prepare the oven and pan: Preheat oven to 325°F. Grease a 9-inch springform pan with butter and line the bottom with parchment paper. Wrap the outside bottom and sides with heavy-duty aluminum foil to prevent water leakage.

Make the crust: Combine chocolate graham cracker crumbs, sugar, cocoa powder, and salt in a bowl. Add melted butter and vanilla, mixing until evenly moistened. Press firmly into the bottom of prepared pan. Bake for 10 minutes, then cool completely.

Prepare cheesecake filling: Beat cream cheese with electric mixer until completely smooth and fluffy, about 4 minutes. Gradually add both sugars, beating until well combined. Add eggs one at a time, beating just until incorporated after each addition.

Add remaining filling ingredients: Beat in sour cream, heavy cream, melted chocolate, vanilla, and coffee until smooth. Sift together cocoa powder, flour, and salt, then fold gently into the cheese mixture until just combined.

Bake the cheesecake: Pour filling over cooled crust. Place springform pan in a large roasting pan and add hot water halfway up the sides. Bake for 65-75 minutes until center is almost set but still slightly jiggly. Turn off oven and crack door open for 1 hour.

Make coconut-pecan topping: In a heavy saucepan, whisk together evaporated milk, sugar, and egg yolks. Cook over medium heat, stirring constantly, for 10-12 minutes until thickened. Remove from heat and stir in butter, vanilla, coconut, pecans, salt, and corn syrup.

Cool the topping: Let coconut-pecan mixture cool to room temperature, stirring occasionally. The mixture should be thick but spreadable. If too thick, add a tablespoon of evaporated milk.

Assemble the cheesecake: Remove cheesecake from water bath and cool completely to room temperature, then refrigerate for at least 4 hours or overnight. Once chilled, carefully spread the coconut-pecan topping evenly over the surface.

Make optional ganache: Heat cream in a small saucepan until steaming. Pour over chopped chocolate and let sit 2 minutes, then whisk until smooth. Stir in butter, corn syrup, and vanilla until glossy.

Final presentation: If using ganache, drizzle decoratively over the coconut-pecan topping. Garnish with additional toasted coconut, pecans, and chocolate shavings. Refrigerate for at least 30 minutes before serving to set the toppings.

Decadent German Chocolate Cheesecake with Coconut-Pecan Topping

JUE

Essential Ingredients Selection

Creating Your Masterpiece

Crafting the Ultimate Beverage

Decadent German Chocolate Cheesecake with Coconut-Pecan Topping

Ingredients

Instructions