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A slice of German chocolate cheesecake topped with pecans, coconut, and chocolate frosting.

German Chocolate Cheesecake

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This decadent German Chocolate Cheesecake combines a rich, creamy texture with the irresistible flavor of chocolate and a sweet coconut-pecan topping.
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Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 9 hours
Total Time 10 hours 20 minutes
Servings: 8
Course: Dessert
Cuisine: German
Calories: 1395
Ingredients Method Nutrition Notes

Ingredients
  

Crust:
  • 2 ½ cups chocolate cookies Oreos work well
  • 8 tablespoon melted butter to bind the cookie crumbs
Filling:
  • 24 oz cream cheese room temperature
  • 8 oz sour cream for added creaminess
  • 2 eggs large
  • 1 egg yolk adds richness
  • 1 ¼ cup sugar for sweetness
  • 1 tablespoon vanilla extract high-quality for strong flavor
  • 1 ½ cups dark chocolate chips melted for deep chocolate flavor
Frosting:
  • 1 cup evaporated milk for smooth consistency
  • 1 cup brown sugar adds sweetness and richness
  • 1 teaspoon vanilla extract for flavor
  • ½ cup unsalted butter for richness
  • 3 egg yolks for thickening the frosting
  • 2 cups chopped pecans adds crunch
  • 1 cup coconut flakes sweet shredded coconut

Method
 

  1. Blend the chocolate cookies until fine crumbs, then mix with the melted butter.
  2. Press the cookie mixture into the bottom and sides of a 9-inch springform pan.
  3. Chill the crust in the refrigerator while preparing the filling.
  4. Preheat the oven to 325°F (163°C).
  5. Whip the cream cheese in a large mixing bowl until smooth.
  6. Add the sour cream, eggs, egg yolk, sugar, vanilla extract, and melted dark chocolate chips to the bowl. Mix until fully combined.
  7. Pour the mixture into the prepared springform pan over the chilled crust.
  8. Bake for 55-65 minutes, or until the center is set and slightly jiggly.
  9. Allow the cheesecake to cool at room temperature for 1 hour.
  10. Refrigerate the cheesecake for at least 8 hours or overnight to fully set.
  11. In a medium pot, combine the egg yolks, butter, brown sugar, and evaporated milk over medium-low heat.
  12. Stir continuously until the mixture thickens.
  13. Remove from heat and stir in the vanilla extract.
  14. Allow the frosting to cool for 10 minutes, then mix in the chopped pecans and coconut flakes.
  15. Spread the cooled frosting over the chilled cheesecake.

Nutrition

Serving: 1SliceCalories: 1395kcalCarbohydrates: 118gProtein: 18gFat: 99gSaturated Fat: 52gPolyunsaturated Fat: 10gMonounsaturated Fat: 28gTrans Fat: 1gCholesterol: 291mgSodium: 587mgPotassium: 752mgFiber: 7gSugar: 91gVitamin A: 2018IUVitamin C: 2mgCalcium: 363mgIron: 4mg

Notes

This cheesecake is perfect for special occasions, offering a delightful mix of creamy chocolate and nutty sweetness. The coconut-pecan topping adds the perfect final touch!

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