Next, I prepare the cheesecake filling. While my crust cools, I blend the softened cream cheese and granulated sugar until it’s all smooth and creamy. After that, I add the vanilla extract and mix in the eggs one at a time. The key here is not to overmix; we want to keep the filling light and fluffy. Once the eggs are fully incorporated, I fold in the melted German chocolate and mix until just combined. This chocolatey batter smells amazing; it’s hard not to sneak a taste at this stage!
Now, it’s time to assemble the cheesecake! I pour half of the filling over the cooled crust, then sprinkle a layer of toasted coconut and chopped pecans on top. After that, I add the remaining batter, spreading it evenly. For the best baking results, I place the cheesecake in a water bath (which I find super helpful to prevent cracking) and bake it at 325°F (160°C) for about an hour or until the center is set but slightly jiggly. The aroma that fills the kitchen while it bakes is just heavenly!
Once it’s baked, I turn off the oven and let the cheesecake sit in the oven with the door slightly ajar for about an hour. This step helps it cool gradually, preventing cracks. Afterward, I chill it in the refrigerator for at least four hours, but overnight is even better if I can wait that long (and trust me, the wait is worth it!).
Pro Tips for Best Results
I tested this cheesecake a few different ways, and I found that using room temperature ingredients really makes a difference in achieving that silky smooth texture. Always give your cream cheese time to soften—this makes blending easier and helps avoid lumps.
If you’re like me and love a little extra texture, toasting your coconut and pecans before adding them to the filling adds depth and enhances their flavors. I recommend spreading them on a baking sheet and toasting in the oven for 5-7 minutes, stirring frequently to prevent burning. The smell is incredible, and it’s totally worth the extra effort!
Finally, if you’re aiming for a perfect cheesecake without cracks, remember to cool it gradually and keep an eye on your oven’s temperature. Every oven is a little different, so using a thermometer can help ensure you’re right on track!
Common Mistakes to Avoid
One common mistake I’ve made in the past is not greasing the springform pan properly. Trust me; you want to avoid the heartbreak of a cheesecake that sticks to the pan when you try to remove it. I always give mine a good swipe of butter or use parchment paper for the bottom, and it makes a world of difference. (See the next page below to continue…)