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Ultimate German Chocolate Cheesecake with Coconut Pecan Topping

A close-up of a slice of decadent German chocolate cheesecake showing a dark chocolate crust, creamy filling, and gooey coconut-pecan topping.
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Bake a rich, creamy chocolate cheesecake featuring a chocolate cookie crust and topped with the classic, decadent coconut-pecan frosting inspired by German Chocolate Cake.

Ingredients

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  • 1 1/2 cups chocolate wafer cookie crumbs (about 30 cookies)
  • 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 unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1/2 cup heavy cream
  • 1 cup chopped pecans
  • 1 cup sweetened flaked coconut
  • 1/2 cup packed light brown sugar
  • 1/2 cup heavy cream (for topping)
  • 1/4 cup unsalted butter (for topping)
  • 2 large egg yolks (for topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Wrap the outside of a 9-inch springform pan tightly with heavy-duty aluminum foil.
  2. Prepare the crust: Mix the chocolate wafer crumbs, 1/4 cup sugar, and 6 tablespoons melted butter. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Set aside to cool slightly.
  3. Prepare the cheesecake filling: In a large bowl, beat the softened cream cheese, 1 1/2 cups sugar, cocoa powder, vanilla extract, and salt until smooth. Scrape down the sides of the bowl.
  4. Beat in the heavy cream until just combined. Add the eggs one at a time, mixing on low speed after each addition until just incorporated. Do not overmix.
  5. Pour the filling over the cooled crust. Place the springform pan in 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).
  6. 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.
  7. Remove the cheesecake from the water bath and cool completely on a wire rack. Chill in the refrigerator for at least 6 hours, or preferably overnight.
  8. Prepare the coconut pecan topping: In a medium saucepan, combine the pecans, coconut, brown sugar, 1/2 cup heavy cream, and 1/4 cup butter. Cook over medium heat, stirring constantly, until the mixture thickens slightly, about 5 to 7 minutes.
  9. Remove from heat and whisk in the 2 egg yolks quickly to temper them. Return the pan to low heat and cook for 1 minute more, stirring constantly. Do not boil. Remove from heat and let cool slightly.
  10. Spread the cooled coconut pecan topping evenly over the chilled cheesecake before serving. This recipe is a great alternative to traditional meal planning when you need an impressive dessert.

Notes

  • For a cleaner slice, run a thin knife dipped in hot water around the edge of the cheesecake before releasing the springform side.
  • If you prefer a different base, you can substitute chocolate graham crackers for the wafer cookies in the crust.
  • This decadent dessert pairs well with a strong cup of coffee or a sweet dessert wine.

Nutrition

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