Ingredients for German Chocolate Cheesecake
Crust
- 1 ½ cups chocolate cookie crumbs (Oreos, crushed)
- ¼ cup granulated sugar
- 5 tbsp unsalted butter, melted
Chocolate Cheesecake Filling
- 24 oz cream cheese, softened (three 8-oz packages)
- 1 cup granulated sugar
- ¼ cup brown sugar
- 1 cup sour cream
- 1 tsp vanilla extract
- 4 large eggs, room temperature
- 8 oz semisweet or German’s baking chocolate, melted and cooled
- 2 tbsp unsweetened cocoa powder
- Pinch of salt
Coconut-Pecan Topping
- 1 cup evaporated milk (or heavy cream)
- ¾ cup brown sugar
- 3 egg yolks, lightly beaten
- ½ cup unsalted butter
- 1 tsp vanilla extract
- 1 ½ cups sweetened shredded coconut
- 1 cup chopped toasted pecans
Optional Garnishes
- Whipped cream or chocolate ganache drizzle
- Extra toasted pecans
- Chocolate shavings
How I Make German Chocolate Cheesecake
Prepare the Crust
I preheat the oven to 325°F (163°C), mix crushed cookies, sugar, and melted butter until evenly combined, then press the mixture into the bottom of a 9-inch springform pan. The crust bakes for 10 minutes until set, then cools while I prep the filling.
Make the Chocolate Cheesecake Filling
In a large bowl, I beat the cream cheese until smooth and creamy. I add both sugars and blend well, then mix in sour cream and vanilla. Next, I stir in melted chocolate and cocoa powder for rich depth, adding a pinch of salt. I gently beat in the eggs one at a time, making sure not to overmix—this is the secret to a creamy cheesecake without cracks.
Bake the Cheesecake
Pouring the filling over the cooled crust, I prepare for a water bath by wrapping the pan in foil and placing it inside a larger pan with about an inch of hot water. The cheesecake bakes for 60–70 minutes, until the edges are set but the center still jiggles slightly. After baking, I turn off the oven and let the cake cool inside with the door cracked for about an hour to ensure a perfect texture.
Afterward, I carefully run a knife around the edge, cool to room temperature, and refrigerate for at least 4 hours—but overnight is even better for flavor and firmness.
Make Coconut-Pecan Topping
In a saucepan, I combine evaporated milk, brown sugar, egg yolks, and butter, stirring constantly over medium heat until the mixture thickens, about 10 minutes. Off the heat, I stir in vanilla, shredded coconut, and toasted pecans. The topping cools until it’s spreadable—20 to 30 minutes.
Assemble & Garnish
I remove the chilled cheesecake from the pan and arrange it on a serving plate. Spreading the coconut-pecan topping evenly on top, I garnish with chocolate shavings, extra pecans, or a swirled drizzle of chocolate ganache for gorgeous presentation.
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