Get ready to experience a mind-blowing dessert that combines the rich, creamy decadence of cheesecake with the legendary flavors of German chocolate. These irresistible squares are about to become your new obsession, blending the smooth, velvety texture of cream cheese with the crunchy, sweet notes of coconut and pecans. Imagine a dessert so incredible that it will have your friends and family begging for the recipe - this is not just a treat, it's a culinary masterpiece that will elevate your baking game to legendary status!
Prep Time: 25 mins
Cook Time: 40 mins
Total Time: 1 hrs 5 mins
Cuisine: German
Serves: 16 squares
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/2 cup butter, melted
- 2 cups cream cheese
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
Instructions
- Preheat your oven to 325°F (163°C). Prepare a 9x9-inch baking pan by greasing it lightly or lining it with parchment paper for easy removal.
- In a medium bowl, combine the graham cracker crumbs and melted butter. Mix well until the crumbs are evenly coated with the butter.
- Press the graham cracker mixture firmly into the bottom of the prepared baking pan to form a crust. Make sure it is packed tightly and evenly.
- In a large mixing bowl, beat the cream cheese with an electric mixer on medium speed until it is smooth and creamy, about 2-3 minutes.
- Add the granulated sugar to the cream cheese and continue to beat until well combined and fluffy, about 1-2 minutes.
- Incorporate the eggs one at a time, mixing well after each addition. Then, add the vanilla extract and mix until everything is well combined.
- Fold in the sweetened shredded coconut and chopped pecans gently using a spatula until they are evenly distributed throughout the cheesecake mixture.
- Pour the cheesecake mixture over the prepared graham cracker crust, spreading it out evenly with a spatula.
- Bake in the preheated oven for 35-40 minutes, or until the edges are set and the center is slightly jiggly. The cheesecake will firm up as it cools.
- Once baked, remove the cheesecake squares from the oven and allow them to cool in the pan at room temperature for about 10-15 minutes.
- After cooling, refrigerate the cheesecake for at least 2 hours, or until completely chilled and set.
- Once chilled, lift the cheesecake out of the pan using the parchment paper (if used) and cut into 16 squares.
- Serve the German Chocolate Cheesecake Squares chilled, and enjoy your delicious treat!
Tips
- Room Temperature Matters: Ensure your cream cheese and eggs are at room temperature for a smoother, more consistent batter.
- Don't Overmix: When adding eggs, mix just until combined to prevent a tough cheesecake texture.
- Prevent Cracks: Avoid overbaking by removing the cheesecake when the center is still slightly jiggly.
- Crust Compression: Press the graham cracker crust firmly and evenly for a solid base.
- Cooling is Crucial: Allow the cheesecake to cool gradually to prevent cracking and ensure the perfect texture.
- Clean Cutting: Use a hot, clean knife and wipe it between cuts for neat, professional-looking squares.
- Make Ahead: These squares actually taste better after chilling overnight, making them perfect for advance preparation.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 28g
Protein: 7g
Fat: 28g
Saturated Fat: 15g
Cholesterol: 105mg
