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German Chocolate Cheesecake

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A decadent fusion dessert combining rich, creamy cheesecake with the classic flavors of German chocolate cake—coconut, pecans, and a luscious chocolate base.

Ingredients

Scale
  • 1 and 1/2 cups chocolate cookie crumbs
  • 1/4 cup unsalted butter, melted
  • 3 (8 oz) packages cream cheese, softened
  • 1 cup granulated sugar
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1 cup sour cream
  • 1/2 cup semi-sweet chocolate chips, melted and slightly cooled
  • 1/2 cup evaporated milk
  • 1/2 cup granulated sugar (for topping)
  • 2 egg yolks
  • 1/4 cup unsalted butter
  • 1 teaspoon vanilla extract (for topping)
  • 3/4 cup sweetened shredded coconut
  • 3/4 cup chopped pecans

Instructions

  1. Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
  2. Combine chocolate cookie crumbs and melted butter. Press mixture into the bottom of the prepared pan. Set aside.
  3. In a large bowl, beat the cream cheese until smooth. Add 1 cup sugar, cocoa powder, and 1 tsp vanilla. Beat until well combined.
  4. Add eggs one at a time, mixing after each. Blend in sour cream and melted chocolate chips. Pour over crust.
  5. Bake for 55-65 minutes or until center is set. Turn off oven and let cheesecake cool in oven with door ajar for 1 hour.
  6. Meanwhile, make the topping: In a saucepan, combine evaporated milk, 1/2 cup sugar, egg yolks, and 1/4 cup butter. Cook over medium heat, stirring constantly, until thickened—about 10 minutes.
  7. Remove from heat and stir in 1 tsp vanilla, coconut, and pecans. Let cool completely.
  8. Once cheesecake is fully cooled, spread the topping over the cheesecake.
  9. Refrigerate for at least 4 hours or overnight before serving.

Notes

  • For cleaner slices, dip knife in hot water and wipe dry between cuts.
  • Can be made 1-2 days ahead and stored in the refrigerator.
  • Use a water bath while baking to prevent cracking.

Nutrition

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