Print

The Ultimate German Chocolate Cheesecake with Toasted Coconut-Pecan Frosting

A decadent slice of german chocolate cheesecake featuring a dark chocolate crust, a creamy layer, and a toasted coconut topping.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this rich and creamy German Chocolate Cheesecake that combines a chocolate crust, smooth chocolate filling, and the signature coconut-pecan topping. This recipe provides clear steps for a showstopper dessert.

Ingredients

  • For the Chocolate Crust: 1 1/2 cups chocolate graham cracker crumbs, 1/4 cup granulated sugar, 6 tablespoons unsalted butter, melted
  • For the Cheesecake Filling: 3 (8 ounce) packages cream cheese, softened, 1 1/2 cups granulated sugar, 1/2 cup sour cream, 1 teaspoon vanilla extract, 4 large eggs, 4 ounces unsweetened chocolate, melted and cooled slightly
  • For the Coconut-Pecan Topping: 1 cup granulated sugar, 1/2 cup evaporated milk, 1/2 cup (1 stick) unsalted butter, 3 large egg yolks, 1 teaspoon vanilla extract, 1 1/2 cups flaked coconut, 1 cup chopped pecans

Instructions

  1. Prepare the Crust: Preheat your oven to 350°F (175°C). Mix graham cracker crumbs and sugar. Pour in melted butter and stir until combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes. Remove and let cool while you prepare the filling. Reduce oven temperature to 325°F (160°C).
  2. Make the Cheesecake Filling: Beat the softened cream cheese and sugar in a large bowl until smooth. Mix in the sour cream and vanilla extract. Beat in the eggs one at a time, mixing just until combined after each addition. Gently fold in the melted and cooled unsweetened chocolate. 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 until it reaches halfway up the sides of the springform pan (water bath). Bake for 55 to 65 minutes, or until the edges are set but the center still jiggles slightly. Turn off the oven, crack the door open, and let the cheesecake cool inside the oven for 1 hour. Remove from the water bath and cool completely on a wire rack. Chill in the refrigerator for at least 6 hours, or preferably overnight.
  4. Prepare the Topping: In a medium saucepan, combine the sugar, evaporated milk, and butter. Cook over medium heat, stirring constantly, until the mixture boils. Reduce heat to medium-low and cook for 3 minutes, stirring often. Remove from heat. Whisk in the egg yolks one at a time, then stir in the vanilla extract. Stir in the flaked coconut and chopped pecans.
  5. Assemble and Serve: Spread the warm coconut-pecan topping evenly over the chilled cheesecake. Allow the topping to set slightly at room temperature for about 30 minutes before slicing and serving. This decadent cheesecake dessert is best served cold.

Notes

  • To prevent cracks, use room temperature ingredients for the cheesecake filling and use a water bath during baking.
  • Toast the pecans lightly in a dry skillet over medium heat for 3-5 minutes before adding them to the topping mixture for better flavor.
  • For a chocolate cookie crust, substitute chocolate wafer crumbs for the graham cracker crumbs.

Nutrition

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