Description
This German Chocolate Cheesecake combines creamy, chocolate-rich cheesecake with the classic coconut-pecan topping of German chocolate cake. Decadent and show-stopping, it’s a perfect dessert for gatherings and special occasions.
Ingredients
- 2 cups crushed chocolate cookies
- 4 tbsp unsalted butter, melted
- 24 oz cream cheese, room temperature
- 1 cup granulated sugar
- 1 tbsp all-purpose flour
- 3 tbsp unsweetened cocoa powder
- 1 cup sour cream
- 1/2 tsp vanilla extract
- 8 oz German chocolate, chopped and melted
- 4 large eggs, room temperature
- 4 large egg yolks (for topping)
- 1 (12 oz) can evaporated milk
- 1 1/2 tsp vanilla extract (for topping)
- 1 1/2 cups sugar (for topping)
- 3/4 cup unsalted butter, cubed (for topping)
- 2 2/3 cups sweetened shredded coconut
- 1 1/4 cups chopped toasted pecans
- Optional: chocolate ganache or sauce for drizzling
Instructions
- Prepare topping: In a saucepan over medium heat, whisk egg yolks, evaporated milk, and vanilla. Add sugar and butter, stirring constantly until thickened (12–15 minutes). Stir in coconut and pecans. Cool completely in refrigerator.
- Make crust: Preheat oven to 325°F (163°C). Line a 9-inch springform pan with parchment and grease sides. Mix crushed cookies with melted butter and press into pan. Bake 8–10 minutes, cool, and wrap exterior in foil for water bath.
- Prepare filling: Reduce oven to 300°F (148°C). Beat cream cheese, sugar, flour, and cocoa on low speed until smooth. Add sour cream and vanilla, then gradually mix in melted chocolate. Add eggs one at a time, mixing gently.
- Assemble: Spread 1 cup filling over cooled crust. Spoon 1 1/2 cups cooled topping over filling. Pour remaining filling on top and smooth.
- Bake: Place pan in larger pan and add warm water halfway up sides. Bake 1 hour 25–30 minutes, until center is just set. Let cheesecake cool gradually in oven (30 minutes closed, then 30 minutes with door cracked). Refrigerate 5–6 hours or overnight.
- Finish: Remove springform ring. Spread remaining topping over cheesecake and drizzle with ganache if desired. Slice and serve.
Notes
- Use walnuts instead of pecans if preferred.
- Reduce sugar slightly in topping for less sweetness.
- Replace German chocolate with semisweet and a little extra sugar if unavailable.
- Try baking in smaller pans for mini cheesecakes—adjust bake time.
- Toast coconut and pecans before mixing for richer flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 610
- Sugar: 42g
- Sodium: 310mg
- Fat: 42g
- Saturated Fat: 24g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 175mg
