Description

German Chocolate Cheesecake is a decadent dessert that combines the richness of a chocolate cheesecake with the classic flavors of German Chocolate Cake. This indulgent treat features a creamy, chocolate-flavored cheesecake base, topped with a luscious coconut-pecan frosting. The cheesecake is set on a crunchy chocolate cookie or nut-based crust, adding texture to every bite. It’s a perfect blend of creamy, sweet, and nutty flavors, making it an irresistible option for special occasions or whenever you’re craving something luxurious.

Ingredients

Scale

2 cups crushed chocolate cookies
4 tablespoons unsalted butter, melted
32 ounces cream cheese, softened
1 cup sugar
4 large eggs
1 cup sour cream
1 teaspoon vanilla extract
1/2 cup semi-sweet chocolate chips, melted

For the Coconut-Pecan Topping:

1 cup evaporated milk
1 cup sugar
3 large egg yolks, beaten
1/2 cup butter
1 teaspoon vanilla extract
1 cup shredded coconut
1 cup chopped pecans

Instructions

Preheat oven to 325°F (165°C). Combine crushed chocolate cookies and melted butter. Press into the bottom of a 9-inch springform pan. Set aside.

Beat cream cheese and 1 cup sugar until smooth. Add eggs, one at a time, fully incorporating after each addition. Mix in sour cream and vanilla extract. Fold in melted chocolate. Pour over crust in springform pan.

Bake for 55-60 minutes, or until set and slightly jiggly in the center. Cool on a wire rack for 10 minutes, then run a knife around the edge of the pan to loosen; cool 1 hour longer. Refrigerate overnight.

For the topping, combine evaporated milk, 1 cup sugar, beaten egg yolks, and butter in a saucepan. Cook over medium heat until thickened, about 12 minutes. Remove from heat; stir in vanilla, coconut, and pecans. Cool until thick enough to spread.

Spread topping over cheesecake before serving. Refrigerate leftovers.

Notes

Crust Options: You can use crushed chocolate cookies or a combination of pecans and butter for the base. Both options provide a contrasting crunch to the creamy filling.
Filling Tips: Use room-temperature cream cheese and eggs to avoid lumps and achieve a smooth filling. Dark chocolate or sweet German’s chocolate works best for a rich flavor.
Water Bath: A water bath helps prevent cracks in the cheesecake by creating a gentle, even heat. Be sure to wrap your springform pan in aluminum foil to avoid leaks.
Cooling: Cool the cheesecake gradually in the oven with the door slightly ajar, then let it rest on a wire rack before refrigerating it overnight. This helps prevent the cheesecake from sinking or cracking.
Coconut-Pecan Topping: The topping is made by cooking evaporated milk, butter, egg yolks, and sugar until thickened, then adding shredded coconut and chopped pecans. Allow it to cool before spreading it over the cheesecake.