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Ultimate German Chocolate Cheesecake with Coconut Pecan Topping

A decadent slice of german chocolate cheesecake showing a dark brownie base, creamy layer, and gooey coconut-pecan topping.
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Create a showstopper dessert by combining a rich, creamy chocolate cheesecake with the classic, decadent coconut pecan topping from German Chocolate Cake. This recipe delivers flavor harmony for your next celebration.

Ingredients

  • For the Crust: 1 1/2 cups chocolate graham cracker crumbs, 1/4 cup granulated sugar, 6 tablespoons unsalted butter melted
  • For the Cheesecake: 3 (8 ounce) packages cream cheese softened, 1 1/2 cups granulated sugar, 1/4 cup unsweetened cocoa powder, 1 teaspoon vanilla extract, 1/4 teaspoon salt, 3 large eggs, 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, 1 teaspoon vanilla extract, 3 large egg yolks, 1 1/2 cups sweetened flaked coconut, 1 cup chopped pecans

Instructions

  1. Prepare the Crust: Preheat your oven to 350 degrees F. Mix the chocolate graham cracker crumbs and 1/4 cup sugar. Pour the melted butter over the mixture and press firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes. Remove and let cool while you prepare the filling. Reduce oven temperature to 325 degrees F.
  2. Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese, 1 1/2 cups sugar, cocoa powder, vanilla extract, and salt until smooth. Beat in the eggs one at a time, mixing just until combined after each addition. Stir in the sour cream until the batter is uniform. Do not overmix.
  3. Bake the Cheesecake: Pour the filling over the cooled crust. Bake at 325 degrees F for 50 to 60 minutes, or until the edges are set but the center still has a slight jiggle. Turn off the oven, crack the door open, and let the cheesecake cool inside the oven for 1 hour. Remove from the oven and cool completely on a wire rack. Chill in the refrigerator for at least 4 hours, or preferably overnight.
  4. 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 8 to 10 minutes. Remove from heat. Stir in the vanilla extract and egg yolks quickly. Return the pan to low heat and cook for 1 minute more, stirring constantly; do not boil. Remove from heat immediately. Stir in the coconut and chopped pecans. Let the topping cool for about 15 minutes until it thickens slightly.
  5. Assemble and Serve: Spread the cooled coconut pecan topping evenly over the chilled cheesecake. Slice and serve this decadent cheesecake dessert.

Notes

  • For a water bath, wrap the outside of the springform pan tightly with heavy-duty foil before placing it in a larger roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan. This helps prevent cracking.
  • If you want a fudgy cheesecake recipe, ensure your cream cheese is fully at room temperature before mixing.
  • Chill the cheesecake completely before applying the topping; warm cheesecake will melt the topping.

Nutrition

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