Print

Ultimate German Chocolate Cheesecake with Toasted Coconut Pecan Topping

A rich german chocolate cheesecake with a slice cut out, showing the dark crust, creamy filling, and pecan caramel topping.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this rich, decadent German Chocolate Cheesecake featuring a creamy chocolate filling and the classic sweet coconut-pecan topping. This recipe provides clear, step-by-step instructions for a showstopper dessert.

Ingredients

  • For the Crust: 1 1/2 cups chocolate graham cracker crumbs, 1/4 cup granulated sugar, 6 tablespoons unsalted butter, melted
  • For the Cheesecake Filling: 3 (8 ounce) packages cream cheese, softened, 1 1/2 cups granulated sugar, 1/4 cup all-purpose flour, 1 teaspoon vanilla extract, 1/4 cup unsweetened cocoa powder, 4 ounces bittersweet chocolate, melted and cooled slightly, 3 large eggs, lightly beaten
  • For the Coconut Pecan Topping: 1/2 cup (1 stick) unsalted butter, 1/2 cup packed light brown sugar, 1/4 cup heavy cream, 1 large egg yolk, 1 teaspoon vanilla extract, 1 1/2 cups sweetened flaked coconut, 1 cup chopped pecans

Instructions

  1. Prepare the Crust: Preheat your oven to 350°F (175°C). Mix the graham cracker crumbs and sugar in a bowl. Pour in the melted butter and mix until the crumbs are evenly moistened. Press the mixture firmly into the bottom and 1 inch up the sides of a 9-inch springform pan. Bake for 10 minutes. Remove and let cool while you prepare the filling. Reduce oven temperature to 325°F (160°C).
  2. Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese, sugar, and flour with an electric mixer until smooth. Beat in the vanilla extract and cocoa powder. Mix in the melted chocolate until just combined. Beat in the eggs one at a time, mixing only until each egg is incorporated. Do not overmix.
  3. Bake the Cheesecake: Pour the filling over the cooled crust. Place the springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches about 1 inch up the side of the springform pan (this is a water bath). Bake for 55 to 65 minutes, or until the edges are set but the center still jiggles slightly.
  4. Cool the Cheesecake: Turn off the oven, crack the door open, and let the cheesecake cool inside the oven for 1 hour. Remove from the water bath and let it cool completely on a wire rack. Chill in the refrigerator for at least 4 hours, or preferably overnight.
  5. Prepare the Topping: In a medium saucepan, melt the butter over medium heat. Stir in the brown sugar, heavy cream, egg yolk, and vanilla extract. Cook, stirring constantly, until the mixture thickens slightly, about 3 to 5 minutes. Remove from heat. Stir in the coconut and pecans.
  6. Finish and Serve: Spread the warm coconut-pecan topping evenly over the chilled cheesecake. Chill for another 30 minutes to set the topping slightly before slicing and serving. This rich dessert is a great alternative to standard meal planning desserts.

Notes

  • For a successful, crack-free cheesecake, make sure all your dairy ingredients are at room temperature before mixing.
  • If you skip the water bath, watch the baking time closely, as it may cook faster and risk cracking.
  • To toast the pecans slightly before adding them to the topping, spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes.

Nutrition

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