Description
This decadent German Chocolate Cheesecake combines classic German chocolate cake flavors with rich, creamy cheesecake. Featuring a chocolate graham cracker crust, silky chocolate cheesecake filling, and the signature coconut-pecan topping, it’s the perfect dessert for special occasions or whenever you want to impress. Make-ahead friendly and guaranteed to be a crowd-pleaser!
Ingredients
Scale
For the Chocolate Crust:
- 1½ cups chocolate graham cracker crumbs (about 12 full graham crackers)
- ⅓ cup unsweetened cocoa powder
- ⅓ cup granulated sugar
- 6 tablespoons unsalted butter, melted
- ¼ teaspoon salt
- ½ teaspoon vanilla extract (optional)
For the Cheesecake Filling:
- 4 (8 oz) packages cream cheese, room temperature
- 1¼ cups granulated sugar
- 4 large eggs, room temperature
- 1 cup sour cream, room temperature
- 1 teaspoon pure vanilla extract
- 8 oz German chocolate, melted and slightly cooled
- ¼ cup heavy cream
- 2 tablespoons all-purpose flour
- ¼ teaspoon salt
For the Coconut-Pecan Topping:
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks
- ½ cup unsalted butter
- 1 teaspoon vanilla extract
- 1⅓ cups sweetened shredded coconut
- 1 cup chopped pecans, lightly toasted
- ¼ teaspoon salt
Instructions
- Prepare the crust: Preheat oven to 325°F (165°C). Mix chocolate graham cracker crumbs, cocoa powder, sugar, and salt. Add melted butter and vanilla, mixing until resembles wet sand. Press into bottom of 9-inch springform pan. Bake 10 minutes, then cool. Wrap pan with foil for water bath.
- Make the filling: Beat cream cheese until smooth (3-4 minutes). Add sugar gradually, beat until fluffy. Add eggs one at a time on low speed. Mix in sour cream, vanilla, flour, and salt until just combined. Fold in melted German chocolate mixed with heavy cream.
- Prepare water bath: Pour filling over crust. Place springform pan in larger roasting pan. Add hot water to reach halfway up sides of springform pan.
- Bake: Bake 60-70 minutes until edges set but center jiggles slightly. Turn off oven, crack door, cool 1 hour. Remove from water bath, run knife around edges. Cool completely, then refrigerate 6+ hours.
- Make topping: Cook evaporated milk, sugar, and egg yolks over medium heat, stirring constantly (10-12 minutes) until thickened. Remove from heat, stir in butter, vanilla, coconut, and pecans. Cool completely.
- Assemble: Spread cooled topping evenly over chilled cheesecake. Refrigerate until ready to serve.
Notes
- All ingredients must be at room temperature for smooth filling – take out 2-3 hours before baking
- Don’t skip the water bath – it prevents cracks and ensures even baking
- The center should still jiggle when done – it continues setting as it cools
- Cool gradually to prevent cracks – 1 hour in oven, then on counter, then refrigerate
- Can be made 2-3 days ahead – actually tastes better after chilling overnight
- Freezes well for up to 3 months – freeze without topping, add after thawing
- For clean slices, use a hot knife and wipe between cuts
- Prep Time: 45 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cheesecake)
- Calories: 680
- Sugar: 48g
- Sodium: 380mg
- Fat: 45g
- Saturated Fat: 26g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 11g
- Cholesterol: 195mg
Keywords: German chocolate cheesecake, chocolate cheesecake, coconut pecan topping, German chocolate cake, dessert, special occasion, make-ahead dessert, holiday dessert