German Chocolate Cheesecake
A rich, deeply chocolatey cheesecake on a dark cookie crust, topped with the classic German chocolate coconut-pecan frosting. This stunning dessert combines creamy, fudgy cheesecake with sticky-sweet, nutty topping for a showstopper that tastes as incredible as it looks.
- Total Time9 hours
- Yield16 servings 1x
Ingredients
Scale
Chocolate Cookie Crust
- 2 cups chocolate wafer cookies or Oreo crumbs (about 24 cookies, filling removed)
- 6 tablespoons unsalted butter, melted
- 3 tablespoons granulated sugar
- Pinch of salt
Chocolate Cheesecake Filling
- 4 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream, room temperature
- 1 teaspoon pure vanilla extract
- 4 large eggs, room temperature
- 8 ounces semi-sweet or German’s sweet baking chocolate, melted and cooled slightly
- 2 tablespoons unsweetened cocoa powder
- ¼ cup heavy cream
German Chocolate Topping (Coconut-Pecan Frosting)
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks, lightly beaten
- ½ cup unsalted butter
- 1 teaspoon vanilla extract
- 1½ cups sweetened shredded coconut
- 1 cup chopped pecans (toasted recommended)
Optional Garnishes
- Drizzle of melted chocolate
- Whipped cream
- Toasted coconut flakes
- Whole pecan halves
Instructions
- Prepare the Chocolate Crust: Preheat oven to 325°F (163°C). Crush cookies in a food processor until fine crumbs form. Mix crumbs with melted butter, sugar, and a pinch of salt. Press firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove and set aside to cool.
- Make the Chocolate Cheesecake Filling: Beat softened cream cheese until completely smooth. Add sugar and mix well, scraping bowl sides frequently. Mix in sour cream and vanilla until combined. Add eggs one at a time, mixing just until each is incorporated. Stir in melted chocolate, cocoa powder, and heavy cream until batter is uniformly dark and smooth. Pour filling into the prepared crust and smooth the top.
- Bake in a Water Bath: Wrap the outside of the springform pan tightly in aluminum foil. Place inside a larger roasting pan and pour hot water until it reaches halfway up the cheesecake pan. Bake at 325°F (163°C) for 60–70 minutes until the center is set but slightly jiggly. Turn off oven, crack the door, and let cheesecake cool inside for 1 hour. Remove from water bath, cool to room temperature, then refrigerate at least 6 hours or overnight.
- Make the German Chocolate Topping: In a saucepan, whisk together evaporated milk, sugar, and egg yolks. Add butter and cook over medium heat, stirring constantly, until mixture thickens (about 10 minutes). Remove from heat and stir in vanilla, shredded coconut, and toasted pecans. Allow topping to cool to room temperature.
- Assemble the Cheesecake: Remove chilled cheesecake from springform pan and place on a serving dish. Spread the coconut-pecan topping evenly over the top. Drizzle with melted chocolate and garnish with whipped cream, toasted coconut flakes, or pecan halves as desired.
Notes
All dairy ingredients (cream cheese, sour cream, eggs) must be at room temperature for a smooth, lump-free batter. The water bath is essential for even baking and preventing cracks. Allow a full 6 hours minimum chill time — overnight yields the best texture and cleanest slices. The coconut-pecan topping can be made ahead and refrigerated; bring to room temperature before spreading on the cheesecake. Store covered in the refrigerator for up to 5 days.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Calories: 580
- Sodium: 320
- Saturated Fat: 22
- Protein: 9
- Cholesterol: 165
