Ultimate Decadent Dessert (Printable Format)

The ultimate fusion dessert - creamy chocolate cheesecake topped with the signature German chocolate coconut-pecan mixture. Pure indulgence!

# What You'll Gather:

→ Chocolate Cookie Crust

01 - 1 1/2 cups chocolate cookie crumbs
02 - 1/4 cup unsalted butter, melted

→ Chocolate Cheesecake Filling

03 - 3 (8 oz) packages cream cheese, softened
04 - 1 cup granulated sugar
05 - 1/4 cup unsweetened cocoa powder
06 - 1 teaspoon vanilla extract
07 - 3 large eggs
08 - 1 cup sour cream
09 - 1/2 cup semi-sweet chocolate chips, melted and cooled

→ German Chocolate Topping

10 - 1/2 cup evaporated milk
11 - 1/2 cup granulated sugar
12 - 2 egg yolks
13 - 1/4 cup unsalted butter
14 - 1 teaspoon vanilla extract
15 - 3/4 cup sweetened shredded coconut
16 - 3/4 cup chopped pecans

# Step-by-Step Instructions:

01 - Preheat your oven to 325°F and grease a 9-inch springform pan. This is going to be one impressive dessert!
02 - Mix those chocolate cookie crumbs with melted butter until it's all combined and looks like wet sand. Press this mixture firmly into the bottom of your springform pan - you want a solid base for all that deliciousness!
03 - Beat the softened cream cheese until it's smooth as silk. Add the sugar, cocoa powder, and vanilla, beating until everything's perfectly blended. This is where the chocolate magic begins!
04 - Add eggs one at a time, mixing gently after each addition - no need to overdo it. Fold in the sour cream and those gorgeous melted chocolate chips. Your filling should be rich, smooth, and chocolatey perfection.
05 - Pour the filling over your crust and bake for 55-65 minutes until the center is just set but still has a slight jiggle. Turn off the oven, crack the door, and let it cool slowly for an hour - this prevents cracks!
06 - While your cheesecake cools, make the signature German chocolate topping. In a saucepan, whisk together evaporated milk, sugar, egg yolks, and butter. Cook over medium heat, stirring constantly, for about 10 minutes until it thickens up beautifully.
07 - Remove from heat and stir in vanilla, coconut, and pecans. Let this amazing mixture cool completely - patience is key here!
08 - Once your cheesecake is completely cool, spread that gorgeous coconut-pecan topping evenly over the top. Refrigerate for at least 4 hours or overnight for the best slicing experience.
09 - For those picture-perfect slices, dip your knife in hot water and wipe it clean between cuts. Get ready for some seriously impressed guests!

# Important Tips:

01 - This dessert combines the best of German chocolate cake with the creamy richness of cheesecake - it's like having two desserts in one!
02 - Using a water bath while baking helps prevent cracks and ensures even cooking throughout.
03 - Make this ahead - it actually tastes better after sitting for a day as all the flavors meld together beautifully.
04 - The signature coconut-pecan topping is what makes this truly special - don't skip it!
05 - Store covered in the refrigerator for up to 5 days.

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