In the heart of every family kitchen, there sits a well-loved recipe book, its pages worn and dog-eared, whispering the tales of generations past. Today, I’m reaching into my own cherished collection to bring you a sweet slice of nostalgia fused with a touch of European elegance – the German Chocolate Cheesecake. This delightful dessert, with its rich history stemming from the 1852 creation of German’s sweet baking chocolate by Samuel German, has been a symbol of comfort and indulgence. Though the chocolate isn’t German in origin, its name pays homage to Mr. German himself, and this cheesecake variation has become a beloved treat in the heartland, perfect for gatherings or a special family Sunday dinner.
A slice of this sumptuous cheesecake pairs wonderfully with a steamy cup of coffee or a glass of ice-cold milk. To dress it up for a festive occasion, serve it alongside a dollop of whipped cream or a handful of fresh berries. The contrast of the smooth, rich cheesecake against a simple, clean accompaniment is a match made in heaven.

Ingredients:
For the crust:
– 1 1/2 cups chocolate wafer cookie crumbs
– 1/4 cup unsalted butter, melted
For the filling:
– 4 (8-ounce) packages cream cheese, softened
– 1 1/4 cups granulated sugar
– 1/4 cup unsweetened cocoa powder
– 4 large eggs
– 1 cup chopped German’s sweet chocolate or semi-sweet chocolate
– 1 teaspoon pure vanilla extract
For the coconut-pecan topping:
– 1 cup evaporated milk
– 1 cup granulated sugar
– 3 large egg yolks, lightly beaten
– 1/2 cup unsalted butter
– 1 teaspoon vanilla extract
– 1 1/3 cups sweetened shredded coconut
– 1 cup chopped pecans

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