Decadent German Chocolate Cheesecake with Coconut-Pecan Topping
This Decadent German Chocolate Cheesecake combines creamy, chocolatey indulgence with the iconic coconut-pecan topping of traditional German chocolate cake. A buttery chocolate cookie crust supports a rich chocolate cheesecake layer, all crowned with a luscious caramel-like coconut-pecan topping. Every bite is a perfect balance of smooth, sweet, and nutty — a true showstopper dessert for any occasion.
Ingredients
- For the Crust:
- 1 ½ cups chocolate cookie crumbs
- 5 tablespoons unsalted butter melted
- For the Cheesecake Filling:
- 24 ounces cream cheese softened
- 1 cup granulated sugar
- ¼ cup brown sugar packed
- 1 cup sour cream
- 8 ounces semi-sweet chocolate melted and cooled slightly
- 3 large eggs
- 2 teaspoons vanilla extract
- For the Coconut-Pecan Topping:
- 1 cup evaporated milk
- ¾ cup brown sugar packed
- 3 large egg yolks
- ½ cup unsalted butter
- 1 ½ cups sweetened shredded coconut toasted
- 1 cup chopped pecans toasted
- 1 teaspoon vanilla extract
Instructions
- Prepare the crust: Preheat oven to 325°F (163°C). Combine chocolate cookie crumbs and melted butter in a bowl. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 8–10 minutes, then set aside to cool.
- Make the cheesecake filling: In a large mixing bowl, beat the cream cheese, granulated sugar, and brown sugar until smooth and creamy. Add sour cream and melted chocolate, mixing until fully combined.
- Add eggs and vanilla: Beat in eggs one at a time, followed by the vanilla extract. Mix until just combined — do not overmix to prevent cracks.
- Bake the cheesecake: Pour the filling over the cooled crust and smooth the top. Bake for 55–65 minutes, or until the edges are set and the center is slightly jiggly.
- Cool the cheesecake: Turn off the oven, crack the door open, and let the cheesecake rest inside for 1 hour. Then refrigerate for at least 4 hours or overnight.
- Make the topping: In a saucepan over medium heat, whisk together evaporated milk, brown sugar, egg yolks, and butter. Cook for 8–10 minutes, stirring constantly, until thickened and golden. Remove from heat and stir in vanilla, toasted coconut, and pecans.
- Assemble: Once the cheesecake is chilled, spread the coconut-pecan topping evenly over the top.
- Serve: Slice with a warm knife for clean cuts and enjoy chilled.
Notes
- Toasting the coconut and pecans intensifies the flavor — don’t skip this step!
- To melt the chocolate, use a microwave in 20-second bursts, stirring between each, or a double boiler for gentle heating.
- Store leftovers covered in the refrigerator for up to 5 days.