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Decadent German Chocolate Cheesecake with Classic Coconut Pecan Topping

Close-up of a slice of german chocolate cheesecake showing a dark brownie base, coconut layer, and chocolate glaze with toasted coconut.
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This recipe delivers a rich, creamy chocolate cheesecake base topped with the signature sweet and crunchy coconut pecan frosting. It is a truly ultimate chocolate dessert perfect for special occasions.

Ingredients

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  • For the Crust: 1 1/2 cups chocolate graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • For the Cheesecake Filling: 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 large eggs
  • 4 ounces unsweetened chocolate, melted and cooled slightly
  • 1/2 cup sour cream
  • For the Coconut Pecan Topping: 1 cup evaporated milk
  • 1 cup packed light brown sugar
  • 1/2 cup (1 stick) unsalted butter
  • 4 large egg yolks
  • 1 teaspoon vanilla extract
  • 1 1/2 cups flaked coconut
  • 1 cup chopped pecans

Instructions

  1. Prepare the Crust: Preheat your oven to 350°F (175°C). Mix chocolate graham cracker crumbs, 1/4 cup sugar, and melted butter in a bowl. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes. Remove and let cool while you prepare the filling.
  2. Make the Cheesecake Filling: Reduce the oven temperature to 325°F (160°C). In a large bowl, beat the softened cream cheese, 1 1/2 cups sugar, flour, vanilla extract, and salt until smooth. Beat in the eggs one at a time, mixing just until combined after each addition.
  3. Gently mix in the melted and cooled chocolate and the sour cream until the batter is uniform. Pour the chocolate cheesecake batter over the cooled crust.
  4. Bake the Cheesecake: Wrap the outside of the springform pan tightly in heavy-duty aluminum foil. Place the pan in a larger 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). Bake for 55 to 65 minutes, or until the edges are set but the center still jiggles slightly.
  5. Cool the Cheesecake: Turn off the oven, prop the door open slightly, and let the cheesecake cool inside the oven for 1 hour. Remove from the water bath, remove the foil, and let it cool completely on a wire rack. Chill in the refrigerator for at least 4 hours, or preferably overnight.
  6. Prepare the Coconut Pecan Topping: In a medium saucepan, combine the evaporated milk, brown sugar, and butter. Cook over medium heat, stirring constantly, until the mixture thickens slightly, about 5 to 7 minutes.
  7. Remove the saucepan from the heat. Whisk in the egg yolks one at a time, mixing quickly to prevent scrambling. Stir in the vanilla extract, coconut, and pecans.
  8. Spread the warm topping evenly over the chilled cheesecake. Return the cheesecake to the refrigerator for at least 30 minutes to allow the topping to set before slicing and serving this rich baked cheesecake.

Notes

  • For the creamiest texture, make sure your cream cheese is fully at room temperature before mixing.
  • If you prefer a quicker method, you can skip the water bath, but watch the baking time closely to prevent cracking.
  • This German Chocolate Cheesecake is excellent served cold directly from the refrigerator.

Nutrition

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