Description
German Chocolate Cheesecake is a decadent fusion of creamy cheesecake and classic German chocolate cake. It features a rich chocolate cookie crust, smooth chocolate cheesecake filling, and a luscious coconut-pecan topping — a dessert that’s pure indulgence.
Ingredients
- Crust:
- 1 1/2 cups chocolate cookie crumbs (like Oreos, crushed)
- 1/4 cup melted butter
- Cheesecake Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 1/2 cup heavy cream
- 1 1/2 cups semi-sweet chocolate chips, melted and slightly cooled
- 3 large eggs
- 1 tsp vanilla extract
- Coconut-Pecan Topping:
- 1 cup evaporated milk
- 3/4 cup granulated sugar
- 3 egg yolks
- 1/2 cup unsalted butter
- 1 tsp vanilla extract
- 1 cup sweetened shredded coconut
- 3/4 cup chopped pecans
Instructions
- Prepare the crust: Preheat oven to 325°F (160°C). Combine chocolate cookie crumbs with melted butter, press into the bottom of a 9-inch springform pan, and bake for 10 minutes. Set aside to cool.
- Make the cheesecake filling: In a large bowl, beat cream cheese and sugar until smooth and creamy. Add sour cream, heavy cream, and vanilla extract. Mix in the melted chocolate until fully combined.
- Add eggs one at a time, mixing just until incorporated (do not overmix).
- Pour the batter over the cooled crust and smooth the top.
- Place the pan in a larger roasting pan and add hot water halfway up the sides for a water bath. Bake for 60–70 minutes, or until the edges are set but the center is slightly jiggly.
- Turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour. Then refrigerate for at least 6 hours or overnight.
- Make the topping: In a saucepan over medium heat, whisk together evaporated milk, sugar, egg yolks, and butter. Cook, stirring constantly, until thickened (about 10 minutes). Remove from heat and stir in vanilla, coconut, and pecans. Let cool completely.
- Spread the coconut-pecan topping evenly over the chilled cheesecake.
- Optional: drizzle melted chocolate over the top for extra flair. Slice and serve chilled.
Notes
- For a shortcut, use store-bought German chocolate cake frosting for the topping.
- To prevent cracks, avoid overmixing the batter and let the cheesecake cool gradually.
- Keep refrigerated until ready to serve. Tastes even better the next day!
- Freeze slices individually for up to 2 months.
- Prep Time: 25 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German-American