German Chocolate Cheesecake

If you are a fan of German chocolate cake and cheesecake, then you are going to love this recipe! This dessert is a perfect combination of the two, with a rich and creamy cheesecake filling and a sweet and chocolatey coconut-pecan topping.

Ingredients:

1 1/2 cups of chocolate wafer crumbs
1/2 cup of unsalted butter, melted
3 (8-ounce) packages of cream cheese, softened
1/2 cup of granulated sugar
3 large eggs
1 teaspoon of pure vanilla extract
1 cup of evaporated milk
1 cup of light brown sugar
3 large egg yolks
1/2 cup of unsalted butter
1 teaspoon of pure vanilla extract
1/2 teaspoon of salt
1 1/2 cups of sweetened shredded coconut
1 1/2 cups of chopped pecans

Instructions:

Preheat the oven to 350°F. Grease a 9-inch springform pan with nonstick cooking spray.
In a large bowl, stir together the chocolate wafer crumbs and melted butter. Press the mixture into the bottom of the prepared pan.
In a mixing bowl, beat the cream cheese and granulated sugar together until smooth and creamy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Pour the cheesecake batter into the prepared pan, smoothing out the top with a spatula.
In a saucepan, whisk together the evaporated milk, brown sugar, egg yolks, butter, vanilla extract, and salt. Cook over medium-high heat, whisking constantly, until the mixture thickens and begins to boil, about 10 minutes. Remove from heat and stir in the shredded coconut and chopped pecans.
Spoon the coconut-pecan mixture over the cheesecake batter, spreading it out evenly.
Bake the cheesecake for 40-45 minutes, or until the edges are set and the center is still slightly jiggly.
Let the cheesecake cool to room temperature, then chill in the refrigerator for at least 4 hours before serving.

This German chocolate cheesecake is a decadent and delicious dessert that is perfect for any occasion. Serve it at your next dinner party or bring it to a potluck, and watch as your friends and family rave about how delicious it is!