German Chocolate Cheesecake

Ingredients

For the Crust:
1 ½ cups chocolate graham cracker crumbs (or chocolate cookie crumbs)
¼ cup granulated sugar
½ cup unsalted butter, melted
For the Cheesecake:
3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
4 large eggs
1 cup semi-sweet chocolate chips, melted and slightly cooled
½ cup sour cream
1 teaspoon vanilla extract
For the German Chocolate Topping:
1 cup evaporated milk
1 cup granulated sugar
3 large egg yolks, beaten
½ cup unsalted butter
1 teaspoon vanilla extract
1 ½ cups sweetened shredded coconut
1 cup chopped pecans

Instructions

Step 1: Prepare the Crust
Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan.
In a medium bowl, mix the chocolate graham cracker crumbs, sugar, and melted butter until combined.
Press the mixture evenly into the bottom of the prepared springform pan.
Bake for 8-10 minutes. Remove from the oven and let it cool while you prepare the cheesecake filling.
Step 2: Make the Cheesecake Filling
In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy.
Add the eggs one at a time, beating well after each addition.
Stir in the melted chocolate, sour cream, and vanilla extract until fully combined.
Pour the cheesecake batter over the cooled crust.
Step 3: Bake the Cheesecake
Bake the cheesecake in the preheated oven for 50-60 minutes, or until the center is just set and the edges are slightly puffed.
Once baked, turn off the oven, crack the oven door, and let the cheesecake cool inside for about 1 hour. This helps prevent cracking.
After it has cooled in the oven, remove the cheesecake and chill in the refrigerator for at least 4 hours or overnight.
Step 4: Make the German Chocolate Topping
In a medium saucepan, combine the evaporated milk, sugar, egg yolks, and butter.
Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon (about 8-10 minutes).
Remove from heat and stir in the vanilla extract, coconut, and pecans.
Allow the topping to cool slightly before spreading it over the chilled cheesecake.
Step 5: Assemble and Serve
Once the cheesecake is completely chilled and the topping has cooled slightly, spread the German chocolate topping evenly over the top of the cheesecake.
Return the cheesecake to the fridge for another 30 minutes to set the topping, or serve immediately.