... Print

Decadent Baked German Chocolate Cheesecake with Classic Coconut-Pecan Topping

A decadent slice of german chocolate cheesecake featuring a dark chocolate base and a gooey coconut-pecan topping.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Create a showstopper dessert that combines rich, creamy cheesecake with the signature coconut-pecan topping of German Chocolate Cake. This recipe offers big flavor with approachable steps.

Ingredients

Scale
  • 1 1/2 cups chocolate wafer crumbs (about 30 cookies)
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 24 ounces cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 1/4 cup all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 4 ounces bittersweet chocolate, melted and cooled slightly
  • 3 large eggs
  • 1/2 cup sour cream
  • 1 cup shredded sweetened coconut
  • 1/2 cup chopped pecans
  • 1/2 cup packed light brown sugar
  • 1/4 cup heavy cream
  • 2 tablespoons unsalted butter
  • 1 large egg yolk

Instructions

  1. Prepare the crust: Preheat your oven to 350°F (175°C). Mix chocolate wafer crumbs, 1/4 cup sugar, and 6 tablespoons melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes. Cool completely.
  2. Prepare the cheesecake filling: In a large bowl, beat the softened cream cheese, 1 1/2 cups sugar, flour, vanilla extract, and salt until smooth. Beat in the melted chocolate. Add eggs one at a time, mixing just until combined after each addition. Mix in the sour cream.
  3. Pour the filling over the cooled crust. Wrap the outside of the springform pan with heavy-duty foil to prevent water entry. Place the pan in a large 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).
  4. Bake for 55 to 65 minutes, or until the edges are set and the center has a slight jiggle. 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 cool completely on a wire rack. Chill in the refrigerator for at least 6 hours, or preferably overnight.
  5. Prepare the coconut-pecan topping: In a small saucepan, combine coconut, pecans, brown sugar, heavy cream, 2 tablespoons butter, and the egg yolk. Cook over medium heat, stirring constantly, until the mixture thickens slightly, about 5 to 7 minutes. Do not boil. Remove from heat.
  6. Spread the cooled coconut-pecan topping evenly over the chilled cheesecake before serving.

Notes

  • For a simple, stress-free experience, consider using a springform pan to make removal easy.
  • If you are interested in simplifying your weekly routine, look into meal planning options to free up time for baking projects like this.
  • To achieve a truly creamy texture, ensure your cream cheese and eggs are at room temperature before mixing.

Nutrition

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

1 Shares
Tweet
Pin1
Share