Decadent German Chocolate Cheesecake

 

With Coconut–Pecan Topping

This rich and creamy German Chocolate Cheesecake combines a chocolate cookie crust, smooth chocolate cheesecake filling, and a classic coconut–pecan topping. Perfect for special occasions or when you want an extra-decadent dessert.

 Ingredients

Chocolate Cookie Crust

• 2 cups crushed chocolate cookies (such as Oreo cookies without the filling)
• 4 tablespoons unsalted butter, melted

Chocolate Cheesecake Filling

• 3 packages (8 oz / 225 g each) cream cheese, softened to room temperature
• 1 cup granulated sugar
• 3 large eggs, room temperature
• 1 cup sour cream
• 8 oz (225 g) semi-sweet chocolate, melted and slightly cooled
• 2 tablespoons unsweetened cocoa powder
• 1 teaspoon vanilla extract
• ¼ teaspoon salt

Coconut–Pecan Topping

• 1 cup evaporated milk
• ¾ cup brown sugar
• 3 egg yolks
• ½ cup unsalted butter
• 1 teaspoon vanilla extract
• 1½ cups sweetened shredded coconut
• 1 cup chopped pecans

 Instructions

1 Prepare the Crust

1. Preheat oven to 325°F (160°C).
2. In a bowl, mix crushed cookies with melted butter until fully combined.
3. Press the mixture firmly into the bottom of a 9-inch springform pan.
4. Bake for 10 minutes, then remove from the oven and let cool.

2 Make the Cheesecake Filling

1. In a large bowl, beat the cream cheese until smooth and creamy.
2. Add sugar and mix until well combined.
3. Add eggs one at a time, mixing on low speed just until incorporated.
4. Mix in sour cream, vanilla extract, cocoa powder, and salt.
5. Gently fold in the melted chocolate until smooth.
6. Pour the filling over the cooled crust.

3 Bake the Cheesecake

1. Bake for 55–65 minutes, until the edges are set and the center slightly jiggles.
2. Turn off the oven, crack the door open, and let the cheesecake sit inside for 1 hour.
3. Remove and cool completely at room temperature.
4. Refrigerate for at least 4 hours or overnight.

4 Prepare the Coconut–Pecan Topping

1. In a saucepan over medium heat, whisk together evaporated milk, brown sugar, and egg yolks.
2. Cook while stirring constantly until the mixture thickens.
3. Add butter and vanilla extract, stirring until smooth.
4. Remove from heat and stir in coconut and pecans.
5. Let cool slightly to thicken.

5 Assemble

• Spread the coconut–pecan topping evenly over the chilled cheesecake.
• Refrigerate for 30 minutes before slicing and serving.

 Tips for Best Results

• Always use room-temperature ingredients for a smooth cheesecake.
• Do not overmix the batter—this helps prevent cracks.
• For clean slices, wipe the knife between cuts.