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Decadent German Chocolate Cheesecake Recipe

A close-up of a rich slice of german chocolate cheesecake showing a dark crust, creamy filling, and glossy pecan topping.
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Make this rich, creamy German Chocolate Cheesecake featuring a chocolate crust and the signature coconut-pecan topping. This showstopper dessert balances cheesecake tang with deep chocolate flavor.

Ingredients

  • For the Crust: 1 1/2 cups chocolate wafer crumbs, 1/4 cup granulated sugar, 6 tablespoons unsalted butter, melted
  • For the Cheesecake Filling: 3 (8 ounce) packages cream cheese, softened, 1 1/2 cups granulated sugar, 1/4 cup all-purpose flour, 1 teaspoon vanilla extract, 1/4 cup unsweetened cocoa powder, 4 ounces bittersweet chocolate, melted and cooled slightly, 3 large eggs, 1/2 cup sour cream
  • For the Coconut-Pecan Topping: 1 cup granulated sugar, 1/2 cup evaporated milk, 1/2 cup (1 stick) unsalted butter, 1 1/2 cups flaked coconut, 1 cup chopped pecans, 2 large egg yolks, 1 teaspoon vanilla extract

Instructions

  1. Prepare the Crust: Preheat your oven to 350°F (175°C). Mix chocolate wafer crumbs and sugar in a bowl. Pour in melted butter and mix until combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes. Remove and let cool while you prepare the filling. Reduce oven temperature to 325°F (160°C).
  2. Make the Filling: In a large bowl, beat the softened cream cheese, sugar, and flour until smooth. Mix in vanilla extract and cocoa powder. Beat in the melted chocolate. Add eggs one at a time, mixing just until combined after each addition. Stir in the sour cream until the batter is uniform.
  3. Bake the Cheesecake: Pour the filling over the cooled crust. Place the springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan (water bath). Bake for 55 to 65 minutes, or until the edges are set but the center still jiggles slightly.
  4. Cool the Cheesecake: Turn off the oven, crack the door open, and let the cheesecake cool inside the oven for 1 hour. Remove from the oven and water bath, then cool completely on a wire rack. Chill in the refrigerator for at least 6 hours, or preferably overnight.
  5. Prepare the Topping: In a medium saucepan, combine sugar, evaporated milk, and butter. Cook over medium heat, stirring constantly, until the mixture thickens slightly and begins to bubble, about 5 minutes. Remove from heat. Stir in coconut and pecans. In a small bowl, whisk the egg yolks lightly, then slowly temper them by whisking in about 1/2 cup of the hot coconut mixture. Pour the tempered yolks back into the saucepan. Return to low heat and cook, stirring constantly, for 1 minute until thickened. Remove from heat and stir in vanilla extract. Let the topping cool slightly (about 15 minutes).
  6. Assemble and Serve: Spread the slightly cooled coconut-pecan topping evenly over the chilled cheesecake. Slice and serve cold.

Notes

  • For a crack-free cheesecake, use room temperature ingredients for the filling and do not skip the water bath and slow cooling process.
  • If you want a firmer topping, you can briefly broil it after spreading it on the chilled cheesecake, watching carefully to prevent burning.
  • Use high-quality bittersweet chocolate for the best flavor in the filling.

Nutrition

Find it online: https://devourdish.com/german-chocolate-cheesecake-recipe/