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Decadent German Chocolate Cheesecake Recipe

A rich slice of german chocolate cheesecake featuring a dark chocolate crust, creamy filling, and gooey pecan topping.
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A rich, layered dessert combining a chocolate crust, creamy cheesecake filling, and the signature coconut-pecan caramel topping.

Ingredients

Scale
  • 1 1/2 cups chocolate wafer crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 1/4 cup all-purpose flour
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 1/2 cup sour cream
  • 1 cup semisweet chocolate chips, melted and cooled slightly
  • 1 cup granulated sugar (for topping)
  • 1/2 cup heavy cream (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 flaked coconut (for topping)
  • 1 cup chopped pecans (for topping)

Instructions

  1. Preheat your oven to 350 degrees F. Wrap the outside of a 9-inch springform pan tightly with heavy-duty aluminum foil.
  2. Prepare the crust: Mix chocolate wafer crumbs, 1/4 cup sugar, and melted butter until evenly moistened. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Remove and let cool slightly. Reduce oven temperature to 325 degrees F.
  3. Prepare the filling: In a large bowl, beat the softened cream cheese, 1 1/2 cups sugar, flour, and vanilla extract until smooth. Beat in the eggs one at a time, mixing just until combined after each addition. Mix in the sour cream and the cooled melted chocolate chips until just blended. Do not overmix.
  4. Pour the cream cheese filling over the cooled crust. Place the springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan (this is a water bath).
  5. Bake for 55 to 65 minutes, or until the edges are set but the center still jiggles slightly. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.
  6. Remove the cheesecake from the water bath and let it cool completely on a wire rack. Chill in the refrigerator for at least 6 hours, or preferably overnight.
  7. Prepare the German chocolate topping: In a medium saucepan, combine 1 cup sugar, heavy cream, evaporated milk, and egg yolks. Cook over medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 8 to 10 minutes). Do not let it boil rapidly.
  8. Remove the saucepan from the heat. Stir in the butter until melted. Mix in the coconut and pecans. Let the topping cool slightly, about 15 minutes.
  9. Once the cheesecake is fully chilled, carefully remove the sides of the springform pan. Spread the warm coconut-pecan topping evenly over the top of the cheesecake.
  10. Chill the finished German Chocolate Cheesecake for another 30 minutes before slicing and serving.

Notes

  • For the best texture, bring your cream cheese, eggs, and sour cream to room temperature before mixing.
  • Use heavy-duty foil to wrap the pan securely to prevent water from the bath entering the crust.
  • If you prefer a firmer cheesecake, bake for an additional 5 to 10 minutes.
  • This decadent cheesecake is best served chilled.

Nutrition

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