German Chocolate Cheesecake
– 1 cup semi-sweet chocolate chips
Instructions:
1. Start by preheating your oven to 325°F (163°C). Prepare a 9-inch springform pan by greasing it thoroughly to prevent sticking.
2. For the base, combine the chocolate cookie crumbs and melted butter in a mixing bowl until fully combined. Press this mixture evenly across the bottom of the greased springform pan. Bake the crust for about 10 minutes and then let it cool completely.
3. As the crust cools, prepare the creamy cheesecake filling. In a large mixing bowl, beat the softened cream cheese with an electric mixer until it’s smooth and fluffy. Gradually add in the granulated sugar and mix until combined.
4. Next, mix in the sour cream and vanilla extract until the mixture is creamy. Add the eggs one by one, ensuring each is fully integrated before adding the next. Be careful not to over-mix at this stage.
5. Fold in the shredded coconut and chopped pecans gently, maintaining the airy texture of the batter.
6. Pour the luscious cheesecake batter over the cooled cookie crust, smoothing the top with a spatula.
7. Pop the cheesecake into the preheated oven and bake for 60-70 minutes. It’s ready when the edges appear lightly golden and the center is set. When done, turn off the oven and crack the door slightly, allowing the cheesecake to cool inside for about an hour.
8. Refrigerate the cheesecake for a minimum of 4 hours, or ideally, leave it overnight for the best flavor and texture.
9. To make the decadent chocolate ganache, heat the semi-sweet chocolate chips and heavy cream together in a microwave-safe bowl. Microwave in 30-second increments, stirring in between, until smooth and shiny.
10. Once the cheesecake has chilled, pour the luscious chocolate ganache over the top, allowing it to drip down the sides for an elegant finish.
