German Chocolate Cheesecak

Why You’ll Love This Recipe

This cheesecake is indulgent, flavorful, and surprisingly easy to make. I get all the comforting notes of chocolate, coconut, and toasted pecans, but with the smooth, velvety texture only cheesecake can deliver. It’s perfect for holidays, birthdays, or when I want to impress without needing a complicated recipe.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Cheesecake Base:

• 2 cups crushed chocolate cookies

• 4 tablespoons unsalted butter, melted

For the Cheesecake Filling:

• 3 (8 oz) packages cream cheese, softened

• 1 cup granulated sugar

• 1 cup semisweet chocolate chips, melted and cooled

• 3 large eggs

• 1 teaspoon vanilla extract

• 1/2 cup sour cream

For the Coconut-Pecan Topping:

• 1 cup evaporated milk

• 1 cup brown sugar, packed

• 3 large egg yolks

• 1/2 cup unsalted butter

• 1 teaspoon vanilla extract

• 1 cup sweetened shredded coconut

• 1 cup chopped pecans

Directions

1. Prepare the Crust:
   I preheat the oven to 325°F (160°C). I mix the crushed chocolate cookies and melted butter, then press the mixture into the bottom of a 9-inch springform pan. I bake the crust for 10 minutes and let it cool.

2. Make the Filling:
   In a large mixing bowl, I beat the softened cream cheese until smooth. I add the sugar and melted chocolate, mixing until well combined. I beat in the eggs, one at a time, followed by the vanilla and sour cream.

3. Bake the Cheesecake:
   I pour the filling over the cooled crust and bake for 50–55 minutes, or until the center is just set. I turn off the oven and let the cheesecake sit inside with the door cracked for 1 hour. Then I refrigerate it for at least 4 hours, preferably overnight.

4. Make the Topping:
   In a saucepan over medium heat, I whisk together the evaporated milk, brown sugar, egg yolks, and butter. I stir constantly until the mixture thickens, about 10–12 minutes. I remove it from the heat, stir in the vanilla, coconut, and pecans, and let it cool completely.

5. Assemble:
   Once the cheesecake is fully chilled, I spread the cooled coconut-pecan topping over the top evenly. I refrigerate the whole cheesecake until ready to serve.

Servings and timing

This recipe serves 12 and takes about 1 hour and 30 minutes total: 30 minutes prep, 1 hour baking/resting, and additional chilling time.

Variations

• I sometimes use a brownie or chocolate cake layer as the crust for an extra decadent base.

• For a deeper chocolate flavor, I add a tablespoon of cocoa powder to the cheesecake filling.

• I toast the coconut beforehand for added flavor and a bit more texture in the topping.

• To make mini versions, I use a muffin tin and bake for 20–25 minutes.

storage/reheating

I store this cheesecake covered in the fridge for up to 5 days. It also freezes well—just freeze slices individually and thaw overnight in the fridge before serving. I don’t recommend reheating; this one’s meant to be enjoyed chilled.

FAQs

Can I make the topping in advance?

Yes, I make the coconut-pecan topping up to 2 days ahead and store it in the fridge. I bring it to room temperature before spreading.

Do I need a water bath?

No, not for this recipe. I bake it gently at a lower temperature and let it cool in the oven to prevent cracks.

Can I use store-bought chocolate crust?

Absolutely. I’ve used a premade chocolate crust in a pinch, though the homemade base holds up better under the rich filling.

How do I know when the cheesecake is done?

The center should jiggle slightly but not slosh. It will firm up as it cools.

Can I make this gluten-free?

Yes, I use gluten-free chocolate cookies for the crust and ensure the rest of the ingredients are labeled gluten-free.

Conclusion

This German Chocolate Cheesecake combines everything I love about classic desserts into one rich, creamy, and unforgettable slice. With a crunchy chocolate base, luscious filling, and sweet nutty topping, it’s the kind of treat that disappears fast—so I always make sure to grab a slice early.

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