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Ultimate German Chocolate Cheesecake with Homemade Coconut Pecan Topping

Close-up of a rich slice of german chocolate cheesecake showing the dark chocolate base and coconut pecan topping.
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Create a truly special dessert by combining rich chocolate cheesecake with the classic, gooey coconut pecan topping from German Chocolate Cake. This recipe is tested for a creamy texture and impressive presentation.

Ingredients

  • For the Crust: 2 cups chocolate wafer cookie crumbs, 6 tablespoons unsalted butter (melted), 1/4 cup granulated sugar
  • For the Cheesecake Filling: 3 (8 ounce) packages cream cheese (softened), 1 1/2 cups granulated sugar, 1/2 cup sour cream, 1 teaspoon vanilla extract, 4 large eggs, 1/2 cup semi-sweet chocolate chips (melted and cooled slightly)
  • For the Coconut Pecan Topping: 1 cup evaporated milk, 1 cup packed light brown sugar, 1/2 cup (1 stick) unsalted butter, 2 large egg yolks, 1 teaspoon vanilla extract, 1 1/2 cups flaked coconut, 1 cup chopped pecans

Instructions

  1. Prepare the Crust: Preheat your oven to 350°F (175°C). Mix the chocolate wafer crumbs, melted butter, and 1/4 cup sugar in a bowl until combined. Press the mixture 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°F (160°C).
  2. Make the Filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add the 1 1/2 cups sugar and beat until just combined. Mix in the sour cream and vanilla extract. Beat in the eggs one at a time, mixing only until each egg is incorporated. Gently fold in the melted and cooled chocolate chips.
  3. Bake the Cheesecake: Pour the 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 creates a water bath). Bake for 55 to 65 minutes, or until the edges are set and the center has a slight jiggle.
  4. Cool the Cheesecake: 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, let it cool completely on a wire rack, then cover and chill in the refrigerator for at least 6 hours, or preferably overnight.
  5. Prepare the Topping: In a medium saucepan, combine the evaporated milk, brown sugar, and butter. Cook over medium heat, stirring constantly, until the mixture thickens slightly and bubbles, about 5 to 7 minutes. Remove from heat. In a small bowl, whisk the egg yolks. Slowly temper the yolks by whisking a small amount of the hot milk mixture into the yolks, then pour the yolk mixture back into the saucepan. Return to low heat and cook, stirring constantly, for 1 minute until slightly thickened. Do not boil. Remove from heat and stir in the vanilla, coconut, and pecans.
  6. Assemble and Serve: Once the cheesecake is fully chilled, spread the warm coconut pecan topping evenly over the top. Slice and serve cold.

Notes

  • For the best texture, make sure your cream cheese and eggs are at room temperature before starting the filling.
  • If you do not want to use a water bath, bake the cheesecake at 325°F (160°C) for about 60 minutes, then cool slowly in the turned-off oven.
  • You can substitute chocolate graham crackers for chocolate wafer cookies in the crust if you prefer.

Nutrition

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