German Chocolate Cheesecake with Coconut-Pecan Topping

German Chocolate Cheesecake with Coconut-Pecan Topping

A rich chocolate cookie crust, ultra-creamy chocolate cheesecake, and the classic coconut-pecan topping inspired by German Chocolate Cake.

Ingredients

For the Crust

• 2 cups crushed chocolate cookies
• 4 tablespoons unsalted butter, melted

For the Cheesecake Filling

• 24 oz cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs, room temperature
• 1 cup sour cream
• 6 oz semi-sweet chocolate, melted and slightly cooled
• 1 teaspoon vanilla extract

For the Coconut-Pecan Topping

• 1 cup evaporated milk
• 1 cup granulated sugar
• 3 large egg yolks, beaten
• 1/2 cup unsalted butter
• 1 teaspoon vanilla extract
• 1 1/2 cups sweetened shredded coconut
• 1 cup chopped pecans

Instructions

Step 1 — Prepare the Crust

1. Preheat oven to 325°F (160°C).
2. Mix crushed cookies with melted butter until evenly coated.
3. Press firmly into the bottom of a 9-inch springform pan.
4. Bake for 8 minutes, then let cool.

Step 2 — Make the Cheesecake Filling

1. Beat cream cheese and sugar until very smooth and fluffy.
2. Add eggs one at a time, mixing gently after each.
3. Mix in sour cream and vanilla.
4. Slowly fold in the melted chocolate until fully combined.
5. Pour over the cooled crust and smooth the top.

Step 3 — Bake the Cheesecake

1. Wrap the outside of the pan with foil.
2. Place the pan in a larger baking dish and add hot water halfway up the sides to create a water bath.
3. Bake for 55–65 minutes. The center should be slightly jiggly.
4. Turn off oven, crack the door, and let cheesecake cool inside for 1 hour.
5. Refrigerate at least 6 hours or overnight.

Step 4 — Make the Coconut-Pecan Topping

1. In a saucepan over medium heat, combine evaporated milk, sugar, egg yolks, and butter.
2. Cook while stirring constantly for 10–12 minutes until thickened and golden.
3. Remove from heat and stir in vanilla, coconut, and pecans.
4. Let cool to room temperature. It will thicken more as it cools.

Step 5 — Assemble

1. Remove cheesecake from the pan.
2. Spoon the coconut-pecan topping over the top.
3. Slice with a warm knife for clean cuts.

Tips for Best Results

• Use room-temperature ingredients for a silky texture.
• Do not overmix after adding eggs to avoid cracks.
• A water bath prevents splitting and ensures even baking.
• Chill overnight for perfect slicing and flavor.

Enjoy this decadent dessert chilled for the ultimate creamy, chocolate-coconut bite.