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German Chocolate Cheesecake

A rich and creamy cheesecake layered with a classic coconut-pecan topping and set on a crisp chocolate cookie crust, combining deep chocolate flavor and the delightful texture of German chocolate cake.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 7 hours
Servings: 12 slices
Course: Dessert
Cuisine: German
Calories: 520
Ingredients Method Notes

Ingredients
  

Crust Ingredients
  • 2 cups chocolate wafer cookies or Oreo crumbs (about 24 cookies, filling removed) Use Oreo crumbs if desired.
  • 6 tablespoons unsalted butter, melted
  • 3 tablespoons granulated sugar
  • 1 pinch salt
Cheesecake Filling Ingredients
  • 4 packages cream cheese, softened (8 oz each)
  • 1 cup granulated sugar
  • 1 cup sour cream, room temperature
  • 1 teaspoon pure vanilla extract
  • 4 large eggs, room temperature
  • 8 ounces semi-sweet or German's sweet baking chocolate, melted and cooled slightly
  • 2 tablespoons unsweetened cocoa powder
  • ¼ cup heavy cream
Coconut-Pecan Topping Ingredients
  • 1 cup evaporated milk
  • 1 cup granulated sugar
  • 3 large egg yolks, lightly beaten
  • ½ cup unsalted butter
  • 1 teaspoon vanilla extract
  • 1½ cups sweetened shredded coconut
  • 1 cup chopped pecans (toasted recommended)
Garnish (Optional)
  • to taste drizzle of melted chocolate For decorative purposes.
  • to taste whipped cream Optional topping.
  • to taste toasted coconut flakes Optional garnish.
  • to taste whole pecan halves For garnish.

Method
 

Preparation
  1. Preheat oven to 325°F (163°C) and prepare a 9-inch springform pan.
  2. Pulse chocolate wafer cookies (or Oreo crumbs) into fine crumbs and mix with melted butter, sugar, and salt.
  3. Press crumb mixture into the bottom of the springform pan and bake for 10 minutes.
Cheesecake Filling
  1. Beat softened cream cheese until smooth, then add 1 cup sugar, sour cream, and vanilla.
  2. Mix in eggs just until combined.
  3. Stir in melted chocolate, cocoa powder, and heavy cream.
Baking
  1. Pour cheesecake batter over cooled crust and wrap springform pan in foil.
  2. Place in a larger roasting pan and fill roasting pan with hot water halfway up the sides of the springform.
  3. Bake for 60-70 minutes, until edges are set and center jiggles gently.
  4. Turn off oven, crack the door, and let cool for 1 hour.
Coconut-Pecan Topping
  1. In a saucepan, whisk evaporated milk, sugar, and egg yolks until smooth.
  2. Add butter and cook until thickened into a custard.
  3. Stir in vanilla, then fold in coconut and pecans. Cool to room temperature.
Assembly
  1. Spread coconut-pecan topping over chilled cheesecake.
  2. Add optional melted chocolate drizzle and any garnishes.

Notes

For best results, ensure cream cheese is thoroughly softened and avoid overmixing the eggs. Chill cheesecake overnight for optimal clean slices.