Go Back

German Chocolate Cheesecake

A rich and creamy German Chocolate Cheesecake with a buttery crust and homemade coconut-pecan topping, perfect for any celebration.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 10 hours 30 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Crust
  • 6 tablespoons unsalted butter, melted A good-quality unsalted butter like Kerrygold is recommended.
  • 3/4 cup all-purpose flour Can substitute with gluten-free blend if needed.
  • 1/2 cup finely chopped pecans Substitute with walnuts if preferred.
  • 1/4 cup Dutch-processed cocoa powder Ensure it's Dutch for a deep flavor.
For the Cheesecake Filling
  • 2 cups semisweet chocolate chips
  • 3/4 cup heavy whipping cream, room temperature Divided into portions.
  • 3 packages cream cheese, room temperature Each package is 8 ounces; Philadelphia brand is recommended.
  • 1 1/2 cups granulated sugar
  • 1/4 cup Dutch-processed cocoa powder
  • 5 large eggs, room temperature
  • 1 teaspoon vanilla extract Use pure vanilla for the best taste.
For the Topping
  • 1 cup evaporated milk
  • 1/2 cup unsalted butter
  • 1 cup light brown sugar, packed
  • 3 large egg yolks
  • 1 teaspoon vanilla extract
  • 1 cup sweetened shredded coconut
  • 1 cup roughly chopped pecans
  • Chocolate syrup For drizzling over the cake.

Method
 

Preparation
  1. Preheat the Oven: Set the oven to 325°F (163°C).
  2. Prepare the Springform Pan: Spray a 9-inch springform pan with nonstick cooking spray and line the bottom with parchment paper.
Make the Crust
  1. In a medium bowl, mix the melted butter, flour, chopped pecans, and cocoa powder until well combined.
  2. Press this crust mixture evenly into the bottom of the prepared springform pan.
  3. Bake for 10 minutes, then set aside to cool.
Prepare the Cheesecake Filling
  1. In a microwave-safe bowl, combine the chocolate chips and 1/4 cup of the heavy whipping cream.
  2. Heat in increments of 30 seconds until melted and smooth, stirring after each interval. Set aside.
  3. In a large mixing bowl, beat the cream cheese until creamy.
  4. Gradually add the granulated sugar and the remaining cocoa powder, mixing until smooth.
  5. Incorporate the eggs one at a time, mixing well after each addition.
  6. Stir in the melted chocolate mixture, the remaining heavy cream, and the vanilla extract until fully combined.
Assemble the Cheesecake
  1. Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula.
  2. Bake for 70 minutes, or until the edges are set but the center still slightly jiggles.
  3. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for about 1 hour.
  4. Once cooled, transfer the cheesecake to the refrigerator and chill for at least 4 hours, preferably overnight.
Prepare the Topping
  1. In a saucepan over medium-low heat, combine evaporated milk, butter, brown sugar, and egg yolks.
  2. Stir continuously until thickened (about 10 minutes).
  3. Remove from heat, add the vanilla extract, and fold in the shredded coconut and chopped pecans.
Top the Cheesecake
  1. Spread the coconut-pecan topping evenly over the chilled cheesecake.
  2. Drizzle with chocolate syrup before slicing and serving.

Notes

For best results, ensure cream cheese and eggs are at room temperature. Store in an airtight container; lasts about 5 days in the fridge, or wrap tightly for freezing for 2-3 months.