Email This German Chocolate Cheesecake is delicious! So this past weekend, it felt like a doggy daycare around these parts. Jessie had a lot of friends to play with! And both were last minute too — what are the odds?
German Chocolate Cheesecake (Best chocolate cheesecake ever!)
Prepare a 9-inch springform pan by lining the bottom of the pan with parchment paper. Gently grease the sides of pan with a thin coating of cooking spray. Grind the cookies into fine crumbs using a food processor or blender. In a microwave-safe bowl, microwave the butter for 45 to 60 seconds until the butter is melted.
This German Chocolate Cheesecake is show stopping Christmas worthy! Now before you scroll down and get intimidated by the looooooong instructions, let me say the instructions are simple yet detailed to ensure you end up with a leak-proof and crack-free cheesecake. Making a cheesecake is easy when you know exactly what to do and I love that it tastes even better after 24 hours so you can make it a day in advance before all the hustle and bustle of Christmas. So please, bake on!
To make the crust, in a food processor, pulse the graham crackers until fine crumbs. Press the mixture evenly onto the bottom and slightly up the sides of an ungreased 9-inch spring form pan. Refrigerate while preparing the filling. To make the filling, break the chocolate into small pieces and place in a medium heatproof bowl.