I make this German Chocolate Cheesecake when I want a rich, ultra‑chocolatey cheesecake crowned with that classic coconut‑pecan frosting everyone loves on German chocolate cake. I start with a chocolate cookie crust, bake a smooth cocoa‑and‑melted‑chocolate cheesecake over it, then finish the chilled cake with a glossy coconut‑pecan topping so every slice tastes like cheesecake and German chocolate cake in one.
Why I love this recipe
I love that the crust uses chocolate cookie crumbs, sugar, and melted butter, so I get the flavor of an Oreo‑style base without fussing with extra cocoa in the shell. The filling leans dark and decadent with cream cheese, sugar, cocoa powder, sour cream, eggs, vanilla, and melted semisweet chocolate, giving me a dense, creamy texture that can stand up to a generous layer of topping. Baking low and slow at 325°F and letting it cool in the oven helps keep the top smooth so I don’t have to hide cracks under a huge pile of frosting.
The coconut‑pecan topping is a classic German‑chocolate style cooked frosting: evaporated milk, brown sugar, egg yolks, butter, and vanilla simmered until thick, then finished with sweetened coconut and chopped pecans. It cools into a gooey, spoonable mixture that spreads over the chilled cheesecake and sets into a chewy, nutty crown. The contrast between cold, silky chocolate cheesecake and rich coconut‑pecan topping is exactly what makes this dessert feel over‑the‑top.
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