German Chocolate Cheesecake Recipe

Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.

In a medium bowl, mix together the chocolate cookie crumbs, 1/4 cup granulated sugar, and melted butter. Press the mixture firmly into the bottom of the prepared pan.

In a large bowl, beat the cream cheese until smooth. Gradually add 1 cup of granulated sugar and vanilla extract, beating until well blended.

Add eggs, one at a time, beating well after each addition. Stir in sour cream.

Pour the cream cheese mixture over the crust in the pan, spreading evenly.

In another bowl, combine coconut, pecans, and chocolate chips. Sprinkle evenly over the cream cheese mixture.

Bake for 50 to 55 minutes, or until the center is almost set.

In a small saucepan, combine evaporated milk, brown sugar, 1/4 cup unsalted butter, and 1 teaspoon vanilla extract. Cook over medium heat, stirring constantly, until thickened, about 10 minutes.

Remove cheesecake from oven and let it cool for 10 minutes. Drizzle the caramel sauce over the cheesecake.

Chill in the refrigerator for at least 4 hours or overnight before serving.

Prep Time: 25 minutes

Cooking Time: 55 minutes

Total Time: 5 hours 30 minutes

Servings: Makes about 12 servings