Go Back
–+ servings
German Chocolate Cheesecake

German Chocolate Cheesecake

This German Chocolate Cheesecake is a gooey, rich dessert with a chocolate crust and coconut pecan topping.
Print Recipe Pin Recipe
Prep Time 1 hour 20 minutes
Cook Time 1 hour 25 minutes
Cooling Time 6 hours
Total Time 8 hours 45 minutes
Course Dessert
Cuisine American
Servings 13 slices
Calories 450 kcal

Equipment

  • large saucepan
  • springform pan
  • baking sheet
  • Mixing bowls

Ingredients
  

Coconut-Pecan Topping

  • 4 large egg yolks
  • 12 oz evaporated milk
  • 1.5 teaspoon vanilla extract
  • 1.5 cups sugar 310g
  • 0.75 cup unsalted butter cubed, 168g
  • 2.67 cups sweetened shredded coconut 227g
  • 1.25 cups chopped pecans toasted, 133g
  • chocolate ganache optional

Crust

  • 2.5 cups Oreo crumbs about 30 Oreos, 335g
  • 0.25 cup unsalted butter melted, 56g

Filling

  • 24 oz cream cheese room temperature, 678g
  • 1 cup sugar 207g
  • 1 tablespoon all-purpose flour 8g
  • 3 tablespoon natural unsweetened cocoa powder 21g
  • 1 cup sour cream 230g
  • 0.5 teaspoon vanilla extract
  • 8 oz German chocolate chopped and melted
  • 4 large eggs room temperature

Instructions
 

Make the topping

  • In a large saucepan, combine the egg yolks, evaporated milk and vanilla extract and whisk until well combined.
  • Add the sugar and butter and cook on medium heat for 12-15 minutes, or until thickened and slightly pudding-like, stirring constantly.
  • Remove from heat and stir in shredded coconut and pecans.
  • Pour into a heat-proof bowl and set in the fridge to cool completely.

Make the crust

  • Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.
  • Combine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan.
  • Bake the crust for 8-10 minutes, then set aside to cool.
  • Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in.

Make the filling

  • Reduce oven temperature to 300°F (148°C).
  • In a large bowl, beat the cream cheese, sugar, flour and cocoa powder on low speed until well combined and smooth.
  • Add the sour cream and vanilla extract and mix on low speed until well combined.
  • Add the melted chocolate in two parts, stirring until combined after each.
  • Add the eggs one at a time, mixing slowly to combine after each addition.
  • Pour about a cup of the cheesecake filling into the crust and spread evenly.
  • Add about 1 ½ cups of the coconut pecan topping.
  • Gently pour the remaining cheesecake batter over the coconut pecan topping.
  • Place the springform pan inside another larger pan and fill the outside pan with warm water.
  • Bake for 1 hour 25-30 minutes.
  • Turn off the oven and leave the door closed for 30 minutes.
  • Crack the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly.
  • Remove the cheesecake from the oven and refrigerate until firm, 5-6 hours or overnight.
  • When the cheesecake is cool and firm, remove from the springform pan and set on a serving plate.
  • Top the cheesecake with the remaining coconut pecan topping and drizzle with chocolate ganache or chocolate sauce, if desired.
  • Store cheesecake covered or in an air-tight container in the fridge until ready to serve.

Notes

Best if eaten within 4-5 days.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 40gProtein: 7gFat: 30gSaturated Fat: 18gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gCholesterol: 150mgSodium: 400mgPotassium: 300mgFiber: 2gSugar: 30gVitamin A: 500IUCalcium: 100mgIron: 1.5mg
Keyword cheesecake, chocolate, coconut, dessert, German Chocolate Cheesecake, pecan
Tried this recipe?Let us know how it was!