German Chocolate Cheesecake with Coconut-Pecan Topping

Here’s a decadent German Chocolate Cheesecake with Coconut-Pecan Topping recipe that combines the rich flavor of German chocolate with creamy cheesecake and a crunchy coconut-pecan topping:

Ingredients (Serves 10–12)

For the Crust:

• 1 1/2 cups (150 g) chocolate wafer crumbs (or chocolate graham cracker crumbs)
• 1/4 cup (50 g) granulated sugar
• 6 tbsp (85 g) unsalted butter, melted

For the Cheesecake Filling:

• 24 oz (680 g) cream cheese, softened
• 1 cup (200 g) granulated sugar
• 1 tsp vanilla extract
• 3 large eggs
• 8 oz (225 g) German sweet chocolate, melted and slightly cooled
• 1/2 cup (120 ml) sour cream

For the Coconut-Pecan Topping:

• 1 cup (200 g) packed brown sugar
• 1/2 cup (115 g) unsalted butter
• 1/4 cup (60 ml) evaporated milk (or regular milk)
• 1 1/3 cups (100 g) sweetened shredded coconut
• 1 cup (100 g) chopped pecans
• 1 tsp vanilla extract

Instructions

1. Prepare the Crust

1. Preheat oven to 325°F (163°C).
2. Combine chocolate crumbs, sugar, and melted butter in a bowl. Mix until evenly moistened.
3. Press mixture into the bottom of a 9-inch springform pan. Bake for 8–10 minutes, then let cool while preparing the filling.

2. Make the Cheesecake Filling

1. Beat cream cheese and sugar together until smooth and creamy.
2. Add eggs, one at a time, mixing well after each.
3. Mix in vanilla extract, melted German chocolate, and sour cream until fully incorporated.
4. Pour filling over the cooled crust.

3. Bake the Cheesecake

1. Bake at 325°F (163°C) for 50–60 minutes, or until the center is almost set but still slightly jiggly.
2. Turn off the oven and crack the oven door; let cheesecake cool in oven for 1 hour (prevents cracking).
3. Remove from oven and cool completely at room temperature, then chill in the refrigerator for at least 4 hours or overnight.

4. Prepare the Coconut-Pecan Topping

1. In a medium saucepan, combine brown sugar, butter, and evaporated milk. Cook over medium heat, stirring constantly until mixture comes to a boil. Boil 1–2 minutes until slightly thickened.
2. Remove from heat and stir in coconut, pecans, and vanilla. Let cool slightly.

5. Assemble

1. Spread the cooled coconut-pecan topping evenly over the chilled cheesecake.
2. Slice with a sharp knife, wiping it clean between cuts for neat slices.

Tips

• Use a water bath if you want an ultra-creamy cheesecake with no cracks.
• Let cheesecake chill overnight for best texture.
• You can toast the pecans and coconut lightly for extra flavor.

If you want, I can also give a simpler, one-bowl version of German Chocolate Cheesecake that’s faster but just as decadent.

Do you want me to do that?