Description
This German Chocolate Cheesecake is a rich and decadent dessert that combines a creamy chocolate-infused cheesecake with a luscious coconut-pecan topping. Featuring a chocolate cookie crust, melted semisweet chocolate blended into the filling, and a traditional coconut-pecan topping reminiscent of classic German chocolate cake, this cheesecake is perfect for special occasions or indulgent treats.
Ingredients
Scale
For the crust:
- 1 1/2 cups chocolate cookie crumbs (such as Oreo, finely crushed)
- 1/4 cup unsalted butter (melted)
For the cheesecake filling:
- 3 (8-ounce) packages cream cheese (softened)
- 1 cup granulated sugar
- 1/2 cup sour cream
- 1/2 cup semisweet chocolate chips (melted and slightly cooled)
- 1 teaspoon vanilla extract
- 3 large eggs
For the coconut-pecan topping:
- 1/2 cup evaporated milk
- 1/2 cup brown sugar (packed)
- 1/4 cup unsalted butter
- 2 large egg yolks (lightly beaten)
- 3/4 cup sweetened shredded coconut
- 1/2 cup chopped pecans
- 1/2 teaspoon vanilla extract
Instructions
- Preheat and prepare crust: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan to ensure easy removal of the cheesecake later on.
- Make the crust: In a bowl, combine the chocolate cookie crumbs with the melted butter until the mixture resembles wet sand. Press this mixture evenly into the bottom of the prepared pan to form a solid crust. Bake for 8 minutes, then remove from oven and let it cool slightly.
- Prepare the filling: In a large mixing bowl, beat the softened cream cheese and granulated sugar together until the mixture is smooth and creamy. Add in the sour cream, melted semisweet chocolate, and vanilla extract and mix until fully incorporated.
- Add eggs: Beat in the eggs one at a time, mixing gently after each addition only until combined to avoid overmixing which could crack the cheesecake.
- Pour and bake: Pour the cheesecake batter over the cooled crust and smooth the top with a spatula. Bake the cheesecake for 55–65 minutes until the edges are set but the center still jiggles slightly when shaken.
- Cool in oven: Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour to prevent cracking and encourage even cooling.
- Chill: After cooling, refrigerate the cheesecake for at least 4 hours or preferably overnight to firm up fully.
- Make the topping: While the cheesecake chills, combine evaporated milk, brown sugar, butter, and egg yolks in a saucepan over medium heat. Stir constantly until the mixture thickens, about 8–10 minutes. Remove from heat and stir in shredded coconut, chopped pecans, and vanilla extract. Let the topping cool to room temperature.
- Assemble and serve: Spread the cooled coconut-pecan topping evenly over the chilled cheesecake. Serve the cake chilled or at room temperature for best flavor and texture.
Notes
- To achieve clean slices, warm your knife under hot water and wipe dry between cuts.
- The coconut-pecan topping can be prepared a day in advance and refrigerated; bring it to room temperature before spreading.
- Optional: drizzle extra melted chocolate over the topping for a decorative finish and extra chocolatey flavor.
- Prep Time: 30 minutes
- Cook Time: 1 hour 5 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 510
- Sugar: 34g
- Sodium: 210mg
- Fat: 36g
- Saturated Fat: 20g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 140mg
