German Chocolate Cheesecake is a rich and indulgent dessert that combines the creamy decadence of cheesecake with the classic flavors of German chocolate cake.
Featuring a chocolate cookie crust, a velvety chocolate cheesecake layer, and a luscious coconut-pecan topping, this dessert is a showstopper perfect for special occasions, holidays, or anytime you want to wow your guests.
Kitchen Equipment Needed
- Springform pan (9-inch)
- Mixing bowls
- Electric mixer or stand mixer
- Double boiler or microwave-safe bowl
- Baking sheet
- Parchment paper
Ingredients
For the Crust:
- 1 ½ cups chocolate cookie crumbs (such as Oreos, without filling)
- 5 tbsp unsalted butter, melted
For the Cheesecake Filling:
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 8 oz semi-sweet chocolate, melted and slightly cooled
- 3 large eggs
- 1 tsp vanilla extract
For the Coconut-Pecan Topping:
- ½ cup unsalted butter
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks
- 1 tsp vanilla extract
- 1 ½ cups shredded sweetened coconut
- 1 cup chopped pecans
Directions
- Prepare the Crust: Preheat your oven to 350°F (175°C). Combine chocolate cookie crumbs and melted butter in a bowl. Press the mixture into the bottom of a greased springform pan. Bake for 8-10 minutes, then set aside to cool.
- Make the Cheesecake Filling: In a large bowl, beat cream cheese and sugar together until smooth. Add sour cream and melted chocolate, mixing until fully incorporated. Beat in eggs one at a time, followed by vanilla extract.
- Assemble and Bake: Pour the filling over the cooled crust. Place the springform pan on a baking sheet and bake for 55-65 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.
- Chill the Cheesecake: Remove from the oven and refrigerate for at least 4 hours or overnight.
- Prepare the Coconut-Pecan Topping: In a saucepan over medium heat, combine butter, evaporated milk, sugar, and egg yolks. Cook, stirring constantly, until thickened, about 8-10 minutes. Remove from heat and stir in vanilla extract, coconut, and pecans. Let cool to room temperature.
- Top the Cheesecake: Spread the cooled coconut-pecan mixture evenly over the chilled cheesecake.
- Serve: Remove the sides of the springform pan, slice, and enjoy!
Prep Time
30 minutes
Cook Time
1 hour 15 minutes (plus cooling and chilling time)
Total Time
7-8 hours (including chilling time)
Nutrition (per slice, approx. 12 servings)
Calories: ~450
Protein: 7g
Carbohydrates: 35g
Fat: 32g, Fiber: 3g
Sodium: 210mg
Expert Tips
- Use room-temperature ingredients for the filling to ensure a smooth texture.
- Place a pan of water on the bottom rack of the oven to prevent cracks in the cheesecake.
- For a more intense chocolate flavor, use dark chocolate in the filling.
FAQs
Can I make this in advance?
Yes, this cheesecake is best made a day ahead to allow the flavors to meld.
What if I don’t have a springform pan?
Use a deep pie dish or baking dish, but note that it may be harder to remove.
Can I freeze leftovers?
Yes, slice the cheesecake, wrap each piece tightly, and freeze for up to 2 months.
Storing & Reheating
Storing: Refrigerate in an airtight container for up to 5 days.
Reheating: Serve cold or bring to room temperature for 30 minutes before serving.
Substitutions & Variations
- Swap pecans for walnuts if preferred.
- Add a drizzle of melted chocolate over the topping for extra flair.
- Use a graham cracker crust instead of chocolate cookies for a lighter option.
German Chocolate Cheesecake
Equipment
- Springform pan (9-inch)
- Mixing bowls
- - Electric mixer or stand mixer
- - Double boiler or microwave-safe bowl
- - Baking sheet
- Parchment paper
Ingredients
- **For the Crust:**
- - 1 ½ cups chocolate cookie crumbs such as Oreos, without filling
- - 5 tbsp unsalted butter melted
- **For the Cheesecake Filling:**
- - 24 oz cream cheese softened
- - 1 cup granulated sugar
- - 1 cup sour cream
- - 8 oz semi-sweet chocolate melted and slightly cooled
- - 3 large eggs
- - 1 tsp vanilla extract
- **For the Coconut-Pecan Topping:**
- - ½ cup unsalted butter
- - 1 cup evaporated milk
- - 1 cup granulated sugar
- - 3 large egg yolks
- - 1 tsp vanilla extract
- - 1 ½ cups shredded sweetened coconut
- - 1 cup chopped pecans
Instructions
- **Prepare the Crust:** Preheat your oven to 350°F (175°C). Combine chocolate cookie crumbs and melted butter in a bowl. Press the mixture into the bottom of a greased springform pan. Bake for 8-10 minutes, then set aside to cool.
- **Make the Cheesecake Filling:** In a large bowl, beat cream cheese and sugar together until smooth. Add sour cream and melted chocolate, mixing until fully incorporated. Beat in eggs one at a time, followed by vanilla extract.
- **Assemble and Bake:** Pour the filling over the cooled crust. Place the springform pan on a baking sheet and bake for 55-65 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.
- **Chill the Cheesecake:** Remove from the oven and refrigerate for at least 4 hours or overnight.
- **Prepare the Coconut-Pecan Topping:** In a saucepan over medium heat, combine butter, evaporated milk, sugar, and egg yolks. Cook, stirring constantly, until thickened, about 8-10 minutes. Remove from heat and stir in vanilla extract, coconut, and pecans. Let cool to room temperature.
- **Top the Cheesecake:** Spread the cooled coconut-pecan mixture evenly over the chilled cheesecake.
- **Serve:** Remove the sides of the springform pan, slice, and enjoy!
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