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German Chocolate Cheesecake

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A decadent cheesecake layered with rich chocolate and topped with a buttery coconut-pecan mixture, making it the perfect indulgent dessert.

Ingredients

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  • 2 cups chocolate wafer cookies or Oreo crumbs (about 24 cookies, filling removed)
  • 6 tablespoons unsalted butter, melted
  • 3 tablespoons granulated sugar
  • Pinch of salt
  • 4 packages (8 oz each) cream cheese, softened
  • 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
  • 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)
  • Drizzle of melted chocolate
  • Whipped cream
  • Toasted coconut flakes
  • Whole pecan halves

Instructions

  1. Preheat your oven to 325°F (163°C).
  2. Crush the chocolate wafer cookies in a food processor until fine crumbs form. Mix with melted butter, sugar, and a pinch of salt. Press into the bottom of a 9-inch springform pan and bake for 10 minutes.
  3. In a mixing bowl, beat softened cream cheese until smooth. Gradually add sugar, blending in sour cream and vanilla. Add eggs one by one, mixing until incorporated.
  4. Gently stir in melted chocolate, cocoa powder, and heavy cream until smooth. Pour filling into the baked crust.
  5. Wrap the springform pan in aluminum foil and place in a larger roasting pan. Fill with hot water halfway up the cheesecake pan.
  6. Bake at 325°F for 60–70 minutes until slightly jiggly in the center. Let cool in the oven for 1 hour.
  7. Remove, let cool to room temperature, then refrigerate for at least 6 hours or overnight.
  8. For the topping, whisk evaporated milk, sugar, and egg yolks in a saucepan; add butter and cook until thickened. Stir in vanilla, coconut, and pecans.
  9. Spread the topping over the chilled cheesecake, drizzle with melted chocolate, and garnish as desired.

Notes

For best texture, use room temperature ingredients. Ensure to use a water bath to prevent cracks. Chill thoroughly before serving.

Nutrition

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

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