Description

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

Scale

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.

Notes

Make-Ahead Magic: The flavor deepens after a night in the fridge, so bake it the day before you plan to serve.
Crack Prevention Tip: Cool the cheesecake gradually leaving it in the turned-off oven with the door cracked helps avoid sudden temperature changes.
Customize the Crust: Chocolate wafer cookies or chocolate graham crackers both work beautifully.
Extra Indulgence: A drizzle of warm chocolate ganache or a dollop of lightly sweetened whipped cream takes it over the top.
Storage: Keep covered in the refrigerator for up to 4 days, or freeze (without topping) for up to 2 months.

Prep Time: 30 minutes (includes crust and filling prep)
Cook Time: 65 minutes bake + 1 hour in oven to rest
Category: Dessert
Method: Baking
Cuisine: American (German chocolate twist)

Nutrition

Serving Size: 1 slice
Calories: ~520 kcal
Sugar: ~36 g
Sodium: ~290 mg
Fat: ~34 g
Saturated Fat: ~18 g
Unsaturated Fat: ~12 g
Trans Fat: <0.5 g
Carbohydrates: ~48 g
Fiber: ~3 g
Protein: ~8 g
Cholesterol: ~125 mg

Keywords: German chocolate cheesecake, coconut pecan topping, holiday dessert, chocolate cheesecake, make-ahead dessert