Next, in a large bowl, beat the cream cheese until it’s light and creamy, about 2-3 minutes. Gradually add in the sugar and vanilla extract, then mix until smooth. I always find it’s best to scrape down the sides of the bowl to ensure everything is fully incorporated. Follow this by adding in the eggs, one at a time, mixing well after each addition. Finally, gently fold in the melted chocolate. The batter should look silky and chocolatey at this point—oh, the joy!
Now, pour that creamy filling over your cooled crust, smoothing it out with a spatula. I love watching it settle perfectly into place! Bake the cheesecake for about 70-75 minutes, or until the center is set but still slightly jiggly. It’ll continue to firm up as it cools, so don’t worry if it seems a little soft in the middle. This is where patience comes into play while you wait for the heavenly dessert to cool completely before the topping.
For the finishing touch, combine the shredded coconut, chopped pecans, evaporated milk, and brown sugar in a medium saucepan over medium heat. Cook, stirring frequently, until everything is warm and combined, about 5 minutes. Once the cheesecake has cooled, spread this delicious coconut-pecan mixture over the top. Trust me, when you take the first bite, you will be transported to a chocolatey paradise.
Pro Tips for Best Results
I’ve experimented with this cheesecake recipe a few times, and I’ve found that room temperature ingredients make a world of difference. Allow your cream cheese and eggs to sit out for about 30 minutes before starting. It helps to achieve that creamy texture without lumps!
Another tip is to use high-quality chocolate for the melted portion. It truly enhances the overall flavor of the cheesecake. I always gravitate toward a semi-sweet chocolate that I thoroughly enjoy eating on its own. Lastly, don’t rush the cooling process. After you take it out of the oven, let it cool at room temperature for a while before refrigerating. It helps develop the best texture!
If you’re like me and love texture in your desserts, don’t shy away from the coconut and pecan topping! Adding them on top of the cheesecake gives a delightful crunch that contrasts beautifully with the creamy filling. I can’t help but smile from ear to ear every time I see it!
Common Mistakes to Avoid
When I first made German Chocolate Cheesecake, I made the rookie mistake of overbeating the cream cheese. Trust me, I learned the hard way that this can lead to cracks in your cheesecake. So, beat just until smooth, and no more! (See the next page below to continue…)