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A decadent slice of German Chocolate Cheesecake, featuring a dark chocolate crust, creamy white cheesecake filling, and a thick layer of coconut-pecan topping drizzled heavily with chocolate sauce and caramel.

German Chocolate Cheesecake

A rich and indulgent chocolate cheesecake topped with classic coconut-pecan German chocolate frosting. A decadent twist on a beloved dessert!
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Prep Time 25 minutes
Cook Time 1 hour
Total Time 5 hours
Servings: 10 servings
Course: Dessert
Cuisine: American, German-American
Calories: 420
Ingredients Equipment Method

Ingredients
  

Crust
  • 2 cups chocolate cookie crumbs
  • 6 tbsp butter melted
Cheesecake Filling
  • 24 oz cream cheese softened (3 packages)
  • 1 cup sugar
  • 1 cup semi-sweet chocolate melted and slightly cooled
  • 3 eggs
  • 1 tsp vanilla extract
  • 1/2 cup heavy cream
Coconut-Pecan Topping
  • 1 cup evaporated milk
  • 1 cup sugar
  • 3 egg yolks
  • 1/2 cup butter
  • 1 tsp vanilla extract
  • 1 1/4 cups sweetened shredded coconut
  • 1 cup chopped pecans

Equipment

  • Springform Pan

Method
 

  1. Preheat oven to 325°F (160°C).
  2. Mix chocolate cookie crumbs with melted butter and press firmly into a springform pan.
  3. Beat cream cheese until smooth, then add sugar and mix until creamy.
  4. Add melted chocolate and vanilla; mix until incorporated.
  5. Add eggs one at a time, mixing slowly. Stir in heavy cream until creamy.
  6. Pour batter over crust.
  7. Bake 55–65 minutes until edges are set and center is slightly wobbly.
  8. Turn off oven, open door slightly, and cool cheesecake inside for 1 hour.
  9. Remove, cool fully, and refrigerate at least 4 hours.
  10. For the topping: Heat evaporated milk, sugar, egg yolks, and butter in a saucepan for 8–10 minutes until thickened.
  11. Remove from heat; stir in coconut, pecans, and vanilla. Cool to room temperature.
  12. Spread coconut-pecan topping over chilled cheesecake before serving.