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Ultimate German Chocolate Cheesecake: Rich and Creamy Showstopper

A decadent slice of german chocolate cheesecake featuring a dark brownie base and creamy filling topped with chocolate and nuts.
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Create a decadent German Chocolate Cheesecake that combines a rich chocolate crust, a creamy cheesecake center, and the classic, gooey coconut-pecan topping. This recipe delivers a bakery-style dessert perfect for special occasions.

Ingredients

Scale
  • 1 1/2 cups chocolate wafer cookie crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1/2 cup sour cream
  • 1 cup chopped pecans
  • 1 cup shredded sweetened coconut
  • 1/2 cup packed light brown sugar
  • 1/2 cup heavy cream
  • 2 large egg yolks

Instructions

  1. Prepare the crust: Combine cookie crumbs, 1/4 cup sugar, and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan. Chill the crust for 30 minutes.
  2. Preheat your oven to 325 degrees Fahrenheit. Wrap the outside of the springform pan tightly with heavy-duty aluminum foil to prepare for the water bath.
  3. Make the cheesecake filling: In a large bowl, beat the softened cream cheese until smooth. Gradually beat in 1 1/2 cups sugar, cocoa powder, vanilla extract, and salt until fully combined.
  4. Beat in the eggs one at a time, mixing just until incorporated after each addition. Mix in the sour cream until the batter is smooth. Do not overmix.
  5. Pour the cheesecake batter over the chilled crust. Place the springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until the water reaches halfway up the sides of the springform pan. This water bath helps prevent cracks.
  6. Bake for 60 to 75 minutes, or until the edges are set and the center has a slight jiggle.
  7. Turn off the oven, crack the door open slightly, and let the cheesecake cool inside the oven for 1 hour. This slow cooling process helps achieve a perfect crack-free cheesecake finish.
  8. Remove the cheesecake from the water bath and foil. Cool completely on a wire rack, then refrigerate for at least 6 hours, or preferably overnight.
  9. Prepare the coconut pecan topping: In a medium saucepan, combine pecans, coconut, brown sugar, heavy cream, and egg yolks. Cook over medium heat, stirring constantly, until the mixture thickens slightly, about 5 to 7 minutes. Do not boil. Remove from heat and let cool slightly.
  10. Spread the cooled coconut pecan topping evenly over the chilled cheesecake before serving.

Notes

  • For a truly bakery-style cheesecake, use room temperature ingredients for the filling to ensure a smooth, lump-free batter.
  • If you prefer a no-bake option, you can skip the water bath and baking steps, chilling the filling for at least 8 hours until firm.
  • To toast the pecans and coconut slightly before making the topping, spread them on a baking sheet and bake at 350 degrees Fahrenheit for 5 to 7 minutes.

Nutrition

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