German Chocolate Cheesecake

This German Chocolate Cheesecake combines the luscious creaminess of a classic cheesecake with the iconic flavors of German chocolate cake. A velvety chocolate filling rests on a crisp chocolate-cookie crust, all crowned with a rich coconut-pecan topping. It’s the ultimate make-ahead dessert for holidays, birthdays, or any celebration that calls for a show-stopping finale.

Ingredients

For the Crust

• 1 ½ cups chocolate cookie crumbs
• ¼ cup granulated sugar
• ⅓ cup unsalted butter, melted

For the Filling

• 3 (8-ounce) packages cream cheese, softened
• 1 cup granulated sugar
• ¼ cup unsweetened cocoa powder
• ½ cup sour cream
• 4 large eggs
• 1 teaspoon vanilla extract
• ½ cup semisweet chocolate chips, melted and slightly cooled

For the Topping

• ½ cup evaporated milk
• ½ cup brown sugar
• 2 large egg yolks
• ¼ cup unsalted butter
• 1 teaspoon vanilla extract
• ¾ cup sweetened shredded coconut
• ½ cup chopped pecans

Instructions

1. Prepare the Pan
Preheat oven to 325°F (160°C). Grease a 9-inch springform pan and wrap the bottom in heavy-duty foil to prevent leaks.

2. Make the Crust
In a medium bowl, combine chocolate cookie crumbs, sugar, and melted butter until evenly moistened. Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then remove and let cool slightly.

3. Make the Filling

• Beat cream cheese and sugar together with an electric mixer until smooth and creamy.
• Mix in cocoa powder, then add sour cream.
• Add eggs one at a time, mixing on low speed just until blended.
• Stir in vanilla and melted chocolate until evenly combined.

Pour the filling over the cooled crust and smooth the top.

4. Bake the Cheesecake
Bake for 55–65 minutes, or until the center is just set. Turn off the oven, crack the door slightly, and let the cheesecake rest inside for 1 hour to prevent cracking.

5. Chill
Transfer the cheesecake to the refrigerator and chill for at least 4 hours, preferably overnight, to set completely.

6. Make the Topping
In a medium saucepan over medium heat, combine evaporated milk, brown sugar, egg yolks, and butter. Cook and stir constantly until thickened, about 8–10 minutes. Remove from heat and stir in vanilla, shredded coconut, and chopped pecans. Allow topping to cool.

7. Assemble
Spread the cooled coconut-pecan topping evenly over the chilled cheesecake. Garnish with extra pecans or a drizzle of melted chocolate if desired.

Variation

• Mini Cheesecakes: Instead of a full 9-inch cheesecake, divide the crust and filling among lined muffin tins to create individual portions. Bake for about 20–22 minutes. This is perfect for parties where guests can grab a single-serve treat.
• Dark Chocolate Twist: Swap semisweet chocolate chips for high-quality dark chocolate (70% cocoa or higher). The deeper cocoa notes contrast beautifully with the sweet coconut-pecan topping.
• Nut-Free Version: For those with nut allergies, replace the pecans with toasted pumpkin seeds or omit them altogether. The coconut and rich chocolate base still provide a satisfying texture.
• Flavored Crust: Use chocolate sandwich cookies (cream included) instead of plain chocolate crumbs for a sweeter, more indulgent crust with a subtle vanilla note.
• Liqueur Infusion: Stir 1–2 tablespoons of coffee liqueur or hazelnut liqueur into the filling for a sophisticated depth of flavor—just enough to enhance without overpowering.

Cooking Notes

• Room-Temperature Ingredients: Make sure cream cheese, sour cream, and eggs are at room temperature before mixing. This ensures a silky-smooth batter and prevents lumps.
• Avoid Overmixing: After adding the eggs, mix on low speed just until blended. Overmixing can incorporate excess air, causing the cheesecake to rise and crack.
• Water Bath Optional: Although the foil-wrapped springform pan prevents leaks, placing it in a shallow water bath creates gentle steam, helping maintain a moist texture and reducing cracks.
• Cooling Gradually: After baking, leave the cheesecake in the turned-off oven with the door slightly ajar for about an hour. The slow temperature drop minimizes cracking and helps the texture set perfectly.
• Topping Consistency: Stir the coconut-pecan topping constantly as it cooks. You’re looking for a thick, pudding-like texture that will spread easily but stay in place when cooled.

Serving Suggestions

• Elegant Finish: Garnish each slice with a drizzle of warm chocolate ganache and a sprinkle of toasted coconut flakes for a bakery-quality presentation.
• Whipped Cream Cloud: Serve with lightly sweetened whipped cream for a creamy counterpoint to the rich chocolate base and chewy topping.
• Coffee Pairing: Offer small cups of strong espresso or a dark roast coffee. The bitterness of the coffee balances the cheesecake’s sweetness and enhances the chocolate flavor.
• Holiday Showpiece: Place the cheesecake on a decorative cake stand and scatter extra pecans and coconut around the base for a festive centerpiece.
• Make It a Sundae: For an over-the-top dessert, serve slices alongside a scoop of vanilla bean ice cream and a drizzle of warm caramel sauce.

Tips

• Plan Ahead: This cheesecake truly shines when chilled overnight, allowing flavors to meld and the texture to firm up. Bake the day before you intend to serve.
• Clean Slices: For picture-perfect slices, dip a sharp knife in hot water and wipe clean between each cut. This keeps the layers neat and the topping intact.
• Storage Smarts: Keep leftovers tightly wrapped in the fridge for up to 4 days. For longer storage, freeze individual slices without topping, then add the coconut-pecan layer after thawing.
• Chocolate Quality Matters: Choose good-quality cocoa powder and chocolate chips. Premium chocolate yields a richer flavor and smoother melt.
• Temperature Awareness: If your oven tends to run hot, use an oven thermometer to avoid overbaking. The cheesecake should jiggle slightly in the center when done; it will set fully as it cools.

Prep Time

• Prep Time: 30 minutes (includes crust, filling, and topping prep)
• Cook Time: 65 minutes bake + 1 hour rest in oven
• Chill Time: At least 4 hours (overnight recommended)
• Total Time: About 6½ hours including chilling

Nutritional Information (Per Serving – based on 12 servings)

• Calories: ~520 kcal
• Protein: ~8 g
• Sodium: ~290 mg

Frequently Asked Questions

• Can I make this cheesecake in advance?
  Absolutely. In fact, the flavor improves when made a day ahead. Prepare and bake the cheesecake, then chill overnight before adding the coconut-pecan topping.
• Do I have to use a water bath?
  A water bath isn’t strictly necessary, but it helps create a silky texture and reduces cracking. If you skip it, be sure to wrap the pan well in foil and avoid overbaking.
• How do I know when the cheesecake is done?
  The edges should be set while the center still has a slight jiggle. It will firm up as it cools. Avoid overbaking—cheesecake continues to cook in the residual heat.
• Can I freeze leftovers?
  Yes. Freeze individual slices (without topping) wrapped tightly in plastic and foil for up to 2 months. Add the topping after thawing in the refrigerator overnight.
• Can I use a different crust?
  Definitely. Chocolate graham crackers, chocolate sandwich cookies, or even a classic graham cracker crust all work well with this filling.

Conclusion

This German Chocolate Cheesecake is an elegant dessert that fuses the creamy richness of cheesecake with the beloved coconut-pecan flavors of German chocolate cake. Make it a day ahead to let the flavors develop, slice with a hot knife for perfect presentation, and watch it become the centerpiece of any gathering whether it’s a festive holiday dinner or a cozy weekend indulgence.

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