Description

This German Chocolate Cheesecake is a decadent dessert that combines a rich chocolate cookie crust with a creamy cheesecake filling, topped with a luscious coconut-pecan topping. Perfectly baked to set the velvety filling and chilled overnight for the best flavor and texture, this cheesecake is a delightful twist on traditional German chocolate cake flavors in a smooth, creamy form.

Ingredients

Scale

Crust

2 cups crushed chocolate cookies
1/2 cup unsalted butter, melted

Cheesecake Filling

24 oz (3 packages) cream cheese, softened
1 cup sugar
4 large eggs
1 cup sour cream
1 teaspoon vanilla extract
1 cup semi-sweet chocolate chips, melted

Topping

1 cup evaporated milk
3/4 cup sugar
3 large egg yolks, beaten
1/2 cup unsalted butter
1 1/3 cups shredded coconut
1 cup chopped pecans

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Instructions

Prepare the crust: Mix the crushed chocolate cookies with melted unsalted butter until well combined. Press this mixture firmly into the bottom of a springform pan to create an even crust layer. Set aside.
Make the cheesecake filling: In a large bowl, beat softened cream cheese and sugar together until smooth and creamy. Add eggs one at a time, mixing well after each addition. Then add sour cream, vanilla extract, and melted semi-sweet chocolate chips, stirring until fully incorporated and smooth.
Bake the cheesecake: Pour the cheesecake mixture over the prepared crust in the springform pan. Bake in a preheated oven at 325°F (163°C) for about 55-65 minutes or until the center is just set but still slightly jiggly. Remove from oven and allow to cool.
Prepare the coconut-pecan topping: On the stovetop, combine evaporated milk, sugar, beaten egg yolks, and unsalted butter in a saucepan over medium heat. Cook, stirring constantly, until thickened and bubbly. Remove from heat and stir in shredded coconut and chopped pecans. Let cool slightly.
Top and chill: Spread the coconut-pecan topping evenly over the cooled cheesecake. Refrigerate the cheesecake overnight, allowing it to set and flavors to meld fully before serving.

Notes

Ensure cream cheese is softened to avoid lumps in the cheesecake filling.
Use a water bath while baking for even cooking and to prevent cracking (optional).
Let the topping cool slightly before spreading to avoid melting the cheesecake surface.
Store leftover cheesecake covered in the refrigerator for up to 4 days.

Prep Time: 40 minutes
Cook Time: 1 hour 10 minutes
Category: Dessert
Method: Baking
Cuisine: American