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German Chocolate Cheesecake

A delightful dessert with rich layers of creamy cheesecake, chocolate, and crunchy pecans that impresses everyone who gets a slice.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 4 hours 30 minutes
Servings: 12 servings
Course: Baking, Dessert
Cuisine: German
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1.5 cups 1 ½ cups chocolate cookie crumbs Think Oreos, minus the stuffing!
  • 0.5 cups ½ cup unsalted butter Melted
  • 1 tablespoon 1 tablespoon of sugar
For the Filling
  • 3 packages 3 (8 oz) packages of cream cheese Softened
  • 1 cups 1 cup granulated sugar
  • 1 teaspoon 1 teaspoon vanilla extract
  • 3 large 3 large eggs
  • 1 cups 1 cup semisweet chocolate chips Melted and slightly cooled
For the Topping
  • 1 cups 1 cup sweetened shredded coconut
  • 1 cups 1 cup chopped pecans
  • 0.67 cups ⅔ cup evaporated milk
  • 0.33 cups ⅓ cup sugar
  • 0.5 cups ½ cup unsalted butter
  • 1 teaspoon 1 teaspoon vanilla extract

Method
 

Preheat Your Oven
  1. Fire up that oven to 325°F (160°C). This is where the magic will happen!
Prepare the Crust
  1. In a medium bowl, mix the chocolate cookie crumbs, melted butter, and sugar until well combined. Press this mixture into the bottom of a 9-inch springform pan to create a firm base.
  2. Bake for about 10 minutes, then let it cool while you prepare the filling.
Make the Filling
  1. In a large mixing bowl, beat the cream cheese until smooth.
  2. Add the sugar and vanilla extract, mixing until well blended.
  3. Gradually incorporate the eggs, one at a time, mixing well after each addition.
  4. Finally, stir in the melted chocolate until the mixture is even.
Pour and Bake
  1. Pour the filling onto the cooled crust and smooth the top.
  2. Bake in your preheated oven for about 55-60 minutes or until set and the edges are lightly golden. The center may have a slight jiggle—that's totally normal!
  3. Turn off the oven and let the cheesecake cool slightly inside for about an hour before transferring it to the fridge for at least 4 hours (or overnight).
Prepare the Topping
  1. In a saucepan over medium heat, combine the coconut, pecans, evaporated milk, sugar, and butter.
  2. Stir continuously until the mixture is bubbly and the sugar has dissolved.
  3. Remove from heat and stir in vanilla.
Finish It Up
  1. Once the cheesecake is completely chilled, spread the topping over the surface.
  2. Carefully release the cheesecake from the springform pan.
Serve
  1. Slice, serve, and wait for the compliments to roll in!

Notes

Don’t Overmix: It’s tempting to keep mixing for that perfectly smooth texture, but overmixing can lead to cracks. Just blend until combined and you’ll be golden! Chill Time Is Key: Patience is a virtue, especially with cheesecake. A good chill enhances the flavors and texture! Taste as You Go: It’s hard to resist the batter, so have a little taste test. Just don’t forget to leave enough for baking!