Ingredients I use
For the crust
- 1 1/2 cups chocolate cookie crumbs
- 1/4 cup granulated sugar
- 1/3 cup unsalted butter, melted
For the filling
- 3 (8‑ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1/2 cup sour cream
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup semisweet chocolate chips, melted and slightly cooled
For the topping
- 1/2 cup evaporated milk
- 1/2 cup brown sugar
- 2 large egg yolks
- 1/4 cup unsalted butter
- 1 teaspoon vanilla extract
- 3/4 cup sweetened shredded coconut
- 1/2 cup chopped pecans
Using evaporated milk (not sweetened condensed) in the topping keeps it creamy without being cloyingly sweet, while brown sugar and egg yolks help it thicken to that pudding‑like consistency German‑chocolate frostings are known for. Full‑fat brick cream cheese and sour cream give the filling the right body and tang.
How I make German Chocolate Cheesecake
I build and bake the crust
I preheat my oven to 325°F (160°C). I grease a 9‑inch springform pan and wrap the outside (bottom and sides) tightly with foil so it’s protected from any potential leaks or water if I choose to use a water bath.
In a medium bowl, I stir together the chocolate cookie crumbs, 1/4 cup sugar, and melted butter until the crumbs are evenly moistened and the mixture looks like wet sand. I pour it into the pan and press it firmly into an even layer across the bottom, using the bottom of a glass or measuring cup to compact it. I bake the crust for about 10 minutes, then pull it out and let it cool slightly while I make the filling.
I mix the chocolate cheesecake filling
In a large mixing bowl, I beat the softened cream cheese and 1 cup of sugar until completely smooth and creamy, scraping the bowl a few times to catch any lumps. I add the cocoa powder and mix it in until there are no dry streaks. Then I beat in the sour cream until the mixture looks glossy and uniform.
I switch the mixer to low speed and add the eggs one at a time, mixing just until each yolk disappears before adding the next. Keeping the speed low and avoiding over‑mixing here helps prevent excess air, which can cause cracks. I add the vanilla extract and the melted, slightly cooled semisweet chocolate and mix just until everything is combined.
Once the crust has cooled a bit, I pour the chocolate cheesecake batter over it and smooth the top with an offset spatula. If I’m using a water bath, I set the foil‑wrapped springform pan into a larger roasting pan and pour hot water into the roasting pan until it comes about halfway up the sides of the cheesecake pan.
I bake and chill the cheesecake
I bake the cheesecake at 325°F for about 55–65 minutes. I start checking around the 55‑minute mark: the edges should be set and slightly puffed, while the center should still jiggle slightly when I gently shake the pan. When it reaches that point, I turn off the oven, crack the door open, and let the cheesecake sit inside for about 1 hour. This gentle cooling step helps keep the surface from cracking.
After an hour, I remove the cheesecake from the oven (and from the water bath if I used one), take off the foil, and let it come to room temperature. Then I cover it and chill it in the refrigerator for at least 4 hours, but preferably overnight, so it sets fully and the flavor deepens.
I cook the coconut‑pecan topping
Once the cheesecake is chilled, I make the topping. In a medium saucepan over medium heat, I combine the evaporated milk, brown sugar, egg yolks, and butter. I cook and stir constantly until the mixture thickens, usually about 8–10 minutes; I’m looking for a consistency that coats the back of a spoon and looks glossy and slightly pudding‑like.
When it has thickened, I remove the pan from the heat and stir in the vanilla extract, shredded coconut, and chopped pecans. I let the topping cool until it’s no longer hot but still spreadable; as it cools, it continues to thicken.
I assemble and finish the cheesecake
When the topping has cooled and thickened and the cheesecake is fully chilled, I unclasp and remove the sides of the springform pan. If needed, I run a thin knife around the edge first to release the cheesecake. I spoon the coconut‑pecan topping over the top of the cheesecake and spread it evenly, going almost to the edge but leaving a thin chocolate border if I want a neat look.
At this point, I can drizzle melted chocolate over the topping or add whole pecans around the edge for extra decoration. I keep the cheesecake chilled until I’m ready to slice and serve.