German Chocolate Cheesecake

If you’re a dessert lover with a soft spot for chocolate, nuts, and creamy cheesecake, you’re in for a treat. This German Chocolate Cheesecake is everything indulgent you could hope for in a dessert: rich, gooey, and layered with textures that will make every bite unforgettable. With a chocolate cookie crust, silky chocolate cheesecake filling, and a gooey coconut-pecan topping, it’s a show-stopping dessert perfect for special occasions or simply for indulging yourself at home.

Whether you’re preparing it for a holiday gathering, a birthday, or a dinner party, this cheesecake is guaranteed to impress. Its combination of flavors chocolate, coconut, and toasted pecans is a classic that never fails to delight.

Why You’ll Love This German Chocolate Cheesecake

• Triple Chocolate Delight: Cocoa powder, melted German chocolate, and optional chocolate ganache combine for an intense chocolate flavor.
• Coconut-Pecan Topping: Sweet, nutty, and gooey, it adds a classic German chocolate cake element.
• Creamy Cheesecake Filling: Rich and smooth, with just the right balance of sweetness and tang.
• Chocolate Cookie Crust: Adds crunch and structure, creating the perfect base for the decadent filling.
• Make-Ahead Friendly: Can be made in advance, giving flavors time to develop fully.
• Showstopper Dessert: Gorgeous layered appearance, perfect for celebrations.

Ingredients Breakdown

This recipe yields 12–14 servings. Each component is carefully crafted to balance flavor and texture.

Coconut-Pecan Topping

• 4 large egg yolks – gives richness and helps thicken.
• 12 oz evaporated milk – creates a smooth, pudding-like base.
• 1 1/2 tsp vanilla extract – enhances sweetness.
• 1 1/2 cups (310g) sugar – adds sweetness and structure.
• 3/4 cup (168g) unsalted butter, cubed – richness and smoothness.
• 2 2/3 cups (227g) sweetened shredded coconut – texture and flavor.
• 1 1/4 cups (133g) toasted pecans, chopped – adds crunch and nutty flavor.

Chocolate Ganache (Optional)

• Chocolate ganache or chocolate sauce for drizzling. Use about 1/3 of your preferred ganache recipe.

Crust

• 2 1/2 cups (335g) Oreo crumbs – about 30 Oreos, forms a firm chocolatey base.
• 1/4 cup (56g) unsalted butter, melted – binds the crumbs and adds richness.

Cheesecake Filling

• 24 oz (678g) cream cheese, room temperature – the base for the creamy cheesecake.
• 1 cup (207g) sugar – balances the chocolate and coconut flavors.
• 1 tbsp (8g) all-purpose flour – stabilizes the cheesecake.
• 3 tbsp (21g) natural unsweetened cocoa powder – adds chocolate depth.
• 1 cup (230g) sour cream – adds creaminess and slight tang.
• 1/2 tsp vanilla extract – rounds out the flavor.
• 8 oz German chocolate, chopped and melted – rich, smooth chocolate taste.
• 4 large eggs, room temperature – bind the filling and provide structure.

Tools & Equipment Needed

• 9-inch (23cm) springform pan
• Parchment paper
• Aluminum foil (for water bath protection)
• Mixing bowls (large and medium)
• Electric or stand mixer
• Rubber spatula
• Medium saucepan (for coconut-pecan topping)
• Whisk
• Heatproof bowl
• Offset spatula
• Baking pan for water bath
• Refrigerator

Step-by-Step Instructions

1. Make the Coconut-Pecan Topping

1. In a large saucepan, whisk together 4 egg yolks, 12 oz evaporated milk, and 1 1/2 tsp vanilla extract until smooth.
2. Add 1 1/2 cups sugar and 3/4 cup cubed butter, cooking on medium heat for 12–15 minutes, stirring constantly, until thickened and pudding-like.
3. Remove from heat and stir in 2 2/3 cups shredded coconut and 1 1/4 cups toasted pecans.
4. Pour into a heat-proof bowl and refrigerate until completely cooled.

2. Prepare the Crust

1. Preheat oven to 325°F (163°C).
2. Line a 9-inch springform pan with parchment paper and grease the sides.
3. Combine 2 1/2 cups Oreo crumbs and 1/4 cup melted butter in a small bowl.
4. Press mixture evenly into the bottom and slightly up the sides of the pan.
5. Bake 8–10 minutes, then set aside to cool.

Tip: Wrap the pan with aluminum foil before using a water bath to prevent water from seeping in.

3. Make the Cheesecake Filling

1. Reduce oven temperature to 300°F (148°C).
2. Beat 24 oz cream cheese, 1 cup sugar, 1 tbsp flour, and 3 tbsp cocoa powder on low speed until smooth and fully combined.
3. Add 1 cup sour cream and 1/2 tsp vanilla extract, mixing on low until combined.
4. Incorporate 8 oz melted German chocolate in two parts, stirring thoroughly after each addition.
5. Add 4 eggs, one at a time, mixing slowly after each addition. Scrape down the bowl to ensure everything is well combined.

4. Assemble the Cheesecake

1. Pour about 1 cup of cheesecake filling into the crust, spreading evenly.
2. Spoon about 1 1/2 cups of coconut-pecan topping over the cheesecake. Try to distribute evenly without pressing it into the filling.
3. Gently pour remaining cheesecake batter over the topping. The pan will be full, so pour slowly to avoid shifting the coconut-pecan layer.

5. Bake in a Water Bath

1. Place the springform pan in a larger baking pan and fill the outer pan with warm water halfway up the sides. Ensure water does not exceed the foil.
2. Bake 1 hour 25–30 minutes, until the center is set but slightly jiggly.
3. Turn off oven and leave door closed for 30 minutes.
4. Crack the oven door and allow to cool for an additional 30 minutes to prevent cracks.
5. Refrigerate for 5–6 hours or overnight to fully set.

6. Finish the Cheesecake

1. Remove cheesecake from the springform pan and place on a serving plate.
2. Spread remaining coconut-pecan topping on top.
3. Drizzle with chocolate ganache or sauce if desired.

Tip: Use only about 1/3 of your chocolate ganache recipe for topping; you can also omit it or use chocolate sauce.

Tips & Variations

• Extra Chocolate: Add mini chocolate chips between layers for a more indulgent experience.
• Nut-Free Version: Omit pecans for a simpler, nut-free topping.
• Make Ahead: Prepare the cheesecake and toppings a day in advance.
• Mini Cheesecakes: Divide batter into a muffin pan for personal portions.

Flavor Profile

This cheesecake is a multi-textured masterpiece:

• Chocolatey: Cocoa powder and melted German chocolate create deep, rich chocolate flavor.
• Nutty & Sweet: Coconut and pecans provide crunch and sweetness, contrasting the creamy filling.
• Creamy & Smooth: Cheesecake filling melts in your mouth while balancing sweetness and richness.

Nutritional Overview (Per Slice)

Nutrient	Amount
Calories	872 kcal
Sugar	66.8 g
Fat	57.3 g
Carbohydrates	83.3 g
Protein	12.8 g
Sodium	359.2 mg
Cholesterol	195.6 mg

Dietary Notes: Contains dairy, eggs, and nuts. Vegetarian-friendly.

Make-Ahead & Storage Tips

• Refrigerate fully covered for 4–5 days.
• Cheesecake can be frozen for up to 2 months without toppings. Thaw in the refrigerator.
• Ganache can be added after thawing for the best presentation.

FAQs

Q1: Can I use milk chocolate instead of German chocolate?
Yes, but the flavor will be sweeter and less intense.

Q2: How can I prevent the cheesecake from cracking?
Use a water bath, bake on low speed, and allow it to cool gradually.

Q3: Can I make it nut-free?
Yes, omit the pecans in the topping.

Q4: Can I prepare it ahead of time?
Yes, cheesecake and topping can be made a day or two in advance.

Q5: How do I tell when it’s done?
The center should be set but slightly jiggly—edges will look firm.

Cooking Timeline (At a Glance)

Step	Time
Coconut-Pecan Topping	15 min
Crust Prep & Bake	15 min
Filling Prep	20 min
Assemble Cheesecake	15 min
Bake in Water Bath	1 hr 25–30 min
Oven Cooling	1 hr
Chill	5–6 hr or overnight
Total Time	8 hr 45 min

Serving Suggestions

• Serve chilled for clean slices.
• Optional: drizzle extra chocolate sauce for presentation.
• Pair with fresh berries for a fruity contrast.

Ingredient Spotlight

• German Chocolate: Adds authentic flavor and smoothness.
• Toasted Pecans: Enhance nutty richness and texture.
• Shredded Coconut: Sweetness and chewiness complement chocolate perfectly.

Pro Baking Tips

• Room temperature ingredients ensure smooth, lump-free filling.
• Scrape bowl edges frequently to avoid uneven texture.
• Pour batter slowly over coconut topping to maintain layers.
• Wrap pan carefully for water bath to avoid leaks.

Storage & Freezing Guide

• Refrigerate fully covered for 4–5 days.
• Freeze cheesecake without toppings for up to 2 months.
• Thaw overnight in the fridge, then add coconut-pecan topping and ganache.

Recipe Variations

1. Nut-Free Cheesecake: Omit pecans.
2. Extra Chocolate: Fold mini chocolate chips into filling.
3. Mini Cheesecakes: Bake in muffin tins for individual portions.
4. Caramel Twist: Drizzle caramel sauce over coconut topping for variation.

Expanded Conclusion

This German Chocolate Cheesecake is a dessert lover’s dream come true. Combining rich chocolate, creamy cheesecake, and a gooey coconut-pecan topping, it’s perfect for holidays, celebrations, or treating yourself to a luxurious dessert.

With a few simple tips, you can achieve a flawless, crack-free cheesecake that’s as beautiful as it is delicious. Whether served plain, with ganache, or drizzled with chocolate sauce, each slice is a decadent treat that will leave everyone asking for more.

Make it ahead, chill it well, and savor every bite of this ultimate chocolate and coconut pecan indulgence.

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