Print

Ultimate German Chocolate Cheesecake Recipe

Close-up of a rich slice of german chocolate cheesecake showing chocolate crust, creamy layer, and pecan topping.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this rich, creamy German Chocolate Cheesecake featuring a chocolate crust and the classic, gooey coconut pecan topping. This showstopper dessert combines two favorites into one decadent bake.

Ingredients

Scale
  • 1 1/2 cups chocolate wafer cookie crumbs (about 30 cookies)
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 24 ounces cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 1/4 cup all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 4 large eggs
  • 1/2 cup sour cream
  • 1 cup semi-sweet chocolate chips, melted and cooled slightly
  • 1 cup granulated sugar (for topping)
  • 1/2 cup heavy cream (for topping)
  • 1/2 cup evaporated milk (for topping)
  • 4 large egg yolks (for topping)
  • 1 teaspoon vanilla extract (for topping)
  • 1 1/2 cups flaked coconut (for topping)
  • 1 cup chopped pecans (for topping)

Instructions

  1. Prepare the Crust: Preheat your oven to 325°F (160°C). Mix the chocolate wafer crumbs, 1/4 cup sugar, and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes. Let cool.
  2. Prepare the Cheesecake Filling: In a large bowl, beat the softened cream cheese, 1 1/2 cups sugar, flour, vanilla extract, and salt until smooth. Beat in the eggs one at a time, mixing just until combined after each addition. Stir in the sour cream and the slightly cooled melted chocolate chips until just blended. Do not overmix.
  3. Bake the Cheesecake: Pour the filling over the cooled crust. Place the springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan to reach halfway up the sides of the springform pan (this is the water bath technique for a crack-free finish). Bake for 60 to 75 minutes, or until the edges are set but the center still jiggles slightly.
  4. Cool the Cheesecake: Turn off the oven, crack the door open, and let the cheesecake cool inside the oven for 1 hour. Remove from the water bath, cool completely on a wire rack, then chill in the refrigerator for at least 6 hours, or preferably overnight.
  5. Prepare the Coconut Pecan Topping: In a medium saucepan, combine 1 cup sugar, heavy cream, evaporated milk, egg yolks, and vanilla extract. Cook over medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 8-10 minutes). Do not boil.
  6. Stir in the coconut and pecans. Cook for 1 minute more until heated through. Remove from heat.
  7. Assemble: Spread the warm coconut pecan topping evenly over the chilled cheesecake. Chill for another 30 minutes before slicing and serving this decadent cheesecake flavor.

Notes

  • For the best, crack-free results, use room temperature ingredients for the cheesecake filling and employ the water bath method during baking.
  • If you prefer a quicker option, you can skip the water bath and bake at 350°F (175°C) for 45-55 minutes, but monitor closely for cracks.
  • You can toast the pecans lightly before adding them to the topping for deeper flavor.

Nutrition

Find it online: https://cheffinity.com/german-chocolate-cheesecake-recipe/