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Ultimate Decadent German Chocolate Cheesecake

A tall slice of german chocolate cheesecake with three distinct layers and toasted coconut topping.
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Make this rich, creamy German Chocolate Cheesecake featuring a chocolate crust, smooth chocolate filling, and a classic coconut-pecan topping. This recipe delivers impressive, bakery-style results for your next gathering.

Ingredients

Scale
  • 1 1/2 cups chocolate graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 24 ounces 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
  • 1/2 cup heavy cream
  • 1 cup granulated sugar (for topping)
  • 1/2 cup evaporated milk (for topping)
  • 4 large egg yolks (for topping)
  • 1/2 cup (1 stick) unsalted butter (for topping)
  • 1 cup shredded sweetened coconut (for topping)
  • 1 cup chopped pecans (for topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Wrap the outside of a 9-inch springform pan tightly with heavy-duty aluminum foil.
  2. Prepare the crust: Combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Set aside to cool slightly.
  3. Prepare the cheesecake filling: 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.
  4. Gently mix in the cooled melted chocolate and heavy cream until the batter is uniform. Do not overmix.
  5. Pour the chocolate cheesecake batter over the cooled crust. Place the springform pan into 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).
  6. Bake for 55 to 65 minutes, or until the edges are set but the center still has a slight jiggle.
  7. Turn off the oven, crack the door open slightly, and let the cheesecake cool inside the oven for 1 hour. Remove from the water bath and cool completely on a wire rack. Chill in the refrigerator for at least 6 hours, or preferably overnight.
  8. Prepare the coconut-pecan topping: In a medium saucepan, combine 1 cup sugar, evaporated milk, egg yolks, and 1/2 cup butter. Cook over medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 8-10 minutes). Do not boil.
  9. Remove the saucepan from the heat. Stir in the coconut and pecans. Let the topping cool for about 15 minutes until it thickens slightly.
  10. Spread the cooled coconut-pecan topping evenly over the chilled cheesecake. Slice and serve cold.

Notes

  • For a crack-free top, use room temperature ingredients for the cheesecake batter and cool the cheesecake slowly in the oven after baking.
  • If you prefer a less sweet topping, reduce the sugar in the topping mixture slightly.
  • You can substitute chocolate wafer cookies for the chocolate graham crackers in the crust.

Nutrition

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