German Chocolate Cheesecake with Coconut-Pecan Topping

why make this recipe

German Chocolate Cheesecake with Coconut-Pecan Topping is a delightful blend of rich chocolate and creamy cheesecake, topped with a crunchy coconut and pecan layer. This dessert is perfect for special occasions or when you want to impress your family and friends. The combination of flavors brings together the classic taste of German chocolate cake with a smooth cheesecake twist, making it a unique treat that everyone will love.

how to make German Chocolate Cheesecake with Coconut-Pecan Topping

Ingredients:

• 1 1⁄2 cups chocolate cookie crumbs
• 1⁄4 cup granulated sugar
• 1⁄3 cup unsalted butter, melted
• 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 cooled
• 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

Directions:

1. Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan and wrap the base with foil.
2. In a bowl, mix chocolate cookie crumbs, sugar, and melted butter. Press this mixture firmly into the bottom of the pan. Bake for 10 minutes, then set aside to cool.
3. In another bowl, beat the softened cream cheese and sugar until smooth. Add cocoa powder, then sour cream. Mix in eggs one at a time, then add vanilla and melted chocolate. Mix until well combined.
4. Pour the filling over the crust, smoothing it on top. Bake for 55–65 minutes, until the center is slightly wobbly. Let it cool in the oven with the door cracked for 1 hour, then chill in the refrigerator for at least 4 hours.
5. To make the topping, cook evaporated milk, brown sugar, egg yolks, and butter in a saucepan over medium heat until thickened, about 8–10 minutes. Stir in vanilla, coconut, and pecans. Let it cool slightly.
6. Spread the topping over the chilled cheesecake. Garnish with extra pecans or a drizzle of chocolate before serving.

how to serve German Chocolate Cheesecake with Coconut-Pecan Topping

Serve the German Chocolate Cheesecake chilled. Cut it into slices and enjoy on its own or with a dollop of whipped cream on the side. This cheesecake makes a stunning centerpiece for any dessert table.

how to store German Chocolate Cheesecake with Coconut-Pecan Topping

Store any leftover cheesecake in the refrigerator. Cover it with plastic wrap or keep it in an airtight container. It can stay fresh for up to 5 days. If you want to keep it longer, consider freezing it. Wrap each slice tightly in foil and place them in a freezer-safe container.

tips to make German Chocolate Cheesecake with Coconut-Pecan Topping

• Make sure all your ingredients, especially the cream cheese, are at room temperature to get a smooth mixture.
• Do not overmix the filling after adding the eggs, as this can introduce too much air and crack the cheesecake while baking.
• Let the cheesecake cool slowly in the oven to prevent cracking from a sudden change in temperature.

variation

You can experiment with the chocolate cookie crust by using graham cracker crumbs or Oreo cookie crumbs for a different flavor. Additionally, feel free to use different nuts, like walnuts or almonds, in the topping.

FAQs

Q: Can I use low-fat cream cheese for this recipe?
A: Yes, you can use low-fat cream cheese, but the texture may be slightly different.

Q: Can I make this cheesecake ahead of time?
A: Absolutely! This cheesecake keeps well in the refrigerator, so you can make it a day or two in advance.

Q: What can I do if my cheesecake cracks?
A: If your cheesecake cracks, don’t worry! You can cover it with the coconut-pecan topping, which will hide any imperfections beautifully.

German Chocolate Cheesecake with Coconut-Pecan Topping

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A delightful blend of rich chocolate and creamy cheesecake, topped with a crunchy coconut and pecan layer, perfect for special occasions.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 45 minutes mins

Servings: 12 servings

Course: Cake, Dessert

Cuisine: American, German

Calories: 500

Ingredients Method Nutrition Notes

Ingredients

  

1x2x3x?

For the crust

• 1.5 cups 1 1⁄2 cups chocolate cookie crumbs
• 0.25 cups 1⁄4 cup granulated sugar
• 0.33 cups 1⁄3 cup unsalted butter, melted

For the filling

• 24 oz 3 (8-ounce) packages cream cheese, softened
• 1 cup 1 cup granulated sugar
• 0.25 cups 1⁄4 cup unsweetened cocoa powder
• 0.5 cups 1⁄2 cup sour cream
• 4 large 4 large eggs
• 1 teaspoon 1 teaspoon vanilla extract
• 0.5 cups 1⁄2 cup semisweet chocolate chips, melted and cooled

For the topping

• 0.5 cups 1⁄2 cup evaporated milk
• 0.5 cups 1⁄2 cup brown sugar
• 2 large 2 large egg yolks
• 0.25 cups 1⁄4 cup unsalted butter
• 1 teaspoon 1 teaspoon vanilla extract
• 0.75 cups 3⁄4 cup sweetened shredded coconut
• 0.5 cups 1⁄2 cup chopped pecans

Method

 

Preparation

1. Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan and wrap the base with foil.
2. In a bowl, mix chocolate cookie crumbs, sugar, and melted butter. Press this mixture firmly into the bottom of the pan. Bake for 10 minutes, then set aside to cool.

Making the filling

1. In another bowl, beat the softened cream cheese and sugar until smooth. Add cocoa powder, then sour cream. Mix in eggs one at a time, then add vanilla and melted chocolate. Mix until well combined.
2. Pour the filling over the crust, smoothing it on top. Bake for 55–65 minutes, until the center is slightly wobbly. Let it cool in the oven with the door cracked for 1 hour, then chill in the refrigerator for at least 4 hours.

Making the topping

1. To make the topping, cook evaporated milk, brown sugar, egg yolks, and butter in a saucepan over medium heat until thickened, about 8–10 minutes. Stir in vanilla, coconut, and pecans. Let it cool slightly.

Serving

1. Spread the topping over the chilled cheesecake. Garnish with extra pecans or a drizzle of chocolate before serving.
2. Serve the German Chocolate Cheesecake chilled. Cut it into slices and enjoy on its own or with a dollop of whipped cream on the side.

Nutrition

Serving: 1gCalories: 500kcalCarbohydrates: 45gProtein: 8gFat: 35gSaturated Fat: 20gSodium: 250mgFiber: 2gSugar: 30g

Notes

Make sure all your ingredients, especially the cream cheese, are at room temperature to get a smooth mixture. Do not overmix the filling after adding the eggs, as this can introduce too much air and crack the cheesecake while baking. Let the cheesecake cool slowly in the oven to prevent cracking from a sudden change in temperature.

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