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German Chocolate Cheesecake

German Chocolate Cheesecake

Indulge in this decadent German Chocolate Cheesecake!
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Servings 12
Calories 650 kcal

Equipment

  • Large mixing bowl

Ingredients
  

For the Chocolate Crust:

  • 2 cups chocolate graham cracker crumbs
  • 1/2 cup unsalted butter melted
  • 1/4 cup granulated sugar
  • 1/4 teaspoon salt

For the Cheesecake Filling:

  • 3 8-ounce packages cream cheese, room temperature
  • 1 cup granulated sugar
  • 3 large eggs room temperature
  • 1/4 cup sour cream
  • 1 teaspoon vanilla extract
  • 4 ounces German chocolate melted and cooled

For the Coconut-Pecan Topping:

  • 3/4 cup evaporated milk
  • 3/4 cup granulated sugar
  • 3 large egg yolks
  • 1/3 cup unsalted butter
  • 1 teaspoon vanilla extract
  • 1 1/3 cups shredded coconut
  • 1 cup chopped pecans lightly toasted

Instructions
 

Step 1: Prepare the Crust

  • Preheat oven to 325°F (165°C).
  • Wrap the springform pan with aluminum foil.
  • Combine chocolate graham cracker crumbs, melted butter, sugar, and salt in a bowl.
  • Press mixture into the bottom and 1 inch up the sides of the pan.
  • Bake for 10 minutes, then let cool.

Step 2: Create the Cheesecake Filling

  • Lower oven temperature to 300°F (150°C).
  • Beat cream cheese until smooth.
  • Add sugar and beat until creamy.
  • Add eggs one at a time, beating well.
  • Mix in sour cream and vanilla.
  • Fold in melted chocolate.
  • Pour filling into crust.

Step 3: Bake the Cheesecake

  • Place the springform pan in a water bath.
  • Bake for 60-70 minutes.
  • Turn off the oven, crack the door, and let cool for 1 hour.
  • Remove and cool completely on a wire rack.
  • Refrigerate for 4 hours or overnight.

Step 4: Make the Coconut-Pecan Topping

  • In a saucepan, whisk together evaporated milk, sugar, and egg yolks.
  • Add butter and cook over medium heat, stirring constantly until thickened (170°F).
  • Remove from heat and stir in vanilla, coconut, and pecans.
  • Cool to room temperature.

Step 5: Assemble and Serve

  • Spread the cooled topping over the chilled cheesecake.
  • Refrigerate for 1 hour to set.
  • Serve and enjoy!

Notes

  • Substitute chocolate wafer cookies or Oreos for the crust if preferred.
  • Use Greek yogurt instead of sour cream for a lighter version.
  • Add espresso powder for a mocha twist.
  • Substitute walnuts for pecans if necessary.

Nutrition

Serving: 1gCalories: 650kcalCarbohydrates: 52gProtein: 9gFat: 48gSodium: 350mgSugar: 40g
Keyword Coconut Pecan Topping, Dark Chocolate Cheesecake, German Chocolate Cheesecake
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