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Decadent German Chocolate Cheesecake Recipe

A perfect slice of german chocolate cheesecake showing a dark chocolate base, creamy layer, and pecan caramel topping.
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Make this rich and creamy German Chocolate Cheesecake featuring a chocolate crust, smooth chocolate filling, and the classic coconut pecan topping. This showstopper dessert is perfect for holidays and special occasions.

Ingredients

Scale
  • 1 3/4 cups chocolate graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 1/4 cup all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 4 ounces unsweetened chocolate, melted and cooled slightly
  • 3 large eggs
  • 1/2 cup sour cream
  • 1 cup chopped pecans, toasted
  • 1 cup shredded sweetened coconut
  • 1 cup granulated sugar
  • 1/2 cup heavy cream
  • 4 tablespoons unsalted butter
  • 2 large egg yolks
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare the crust: Preheat your oven to 350 degrees F. Mix the chocolate graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes. Let cool.
  2. Make the cheesecake filling: Beat the softened cream cheese, 1 1/2 cups sugar, flour, vanilla extract, and salt in a large bowl until smooth. Mix in the melted chocolate. Beat in the eggs one at a time until just combined. Stir in the sour cream.
  3. Pour the filling over the cooled crust. Wrap the outside of the springform pan in heavy-duty aluminum foil. Place the pan in a large roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan (this creates a water bath).
  4. Bake for 55 to 65 minutes, or until the edges are set but the center still jiggles slightly. Turn off the oven, crack the door open, and let the cheesecake cool inside the oven for 1 hour.
  5. Remove the cheesecake from the water bath and foil. Cool completely on a wire rack, then chill in the refrigerator for at least 6 hours, or preferably overnight.
  6. Prepare the coconut pecan topping: In a medium saucepan, combine 1 cup sugar, heavy cream, 4 tablespoons butter, pecans, and coconut. Cook over medium heat, stirring constantly, until the mixture thickens slightly and bubbles, about 5 to 7 minutes. Remove from heat.
  7. Quickly whisk in the 2 egg yolks and 1 teaspoon vanilla extract until smooth. Do not return to the heat after adding yolks. Let the topping cool slightly.
  8. Spread the cooled coconut pecan topping evenly over the chilled cheesecake before serving. Slice and serve cold.

Notes

  • For a smooth cheesecake texture, make sure your cream cheese is fully softened to room temperature before mixing.
  • To prevent cracks, use the water bath method and allow the cheesecake to cool slowly in the turned-off oven.
  • Toast the pecans lightly before adding them to the topping for deeper flavor.

Nutrition

Find it online: https://kitchenslang.com/german-chocolate-cheesecake-recipe/