Here’s a rich and indulgent recipe for Decadent German Chocolate Cheesecake with Coconut-Pecan Topping—a perfect dessert for special occasions or chocolate lovers! 🍫🥥🌰

🍫 Decadent German Chocolate Cheesecake with Coconut-Pecan Topping

Ingredients

For the Crust

• 1½ cups graham cracker crumbs (or chocolate wafer crumbs)
• ¼ cup granulated sugar
• 6 tbsp unsalted butter, melted

For the Cheesecake

• 3 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• ½ cup brown sugar, packed
• 4 large eggs
• ½ cup sour cream
• 1 tsp vanilla extract
• 4 oz semi-sweet chocolate, melted and slightly cooled

For the Coconut-Pecan Topping

• 1 cup evaporated milk
• 1 cup granulated sugar
• 3 large egg yolks
• ½ cup unsalted butter
• 1 tsp vanilla extract
• 1½ cups shredded sweetened coconut
• 1 cup chopped pecans

Instructions

1. Prepare the Crust

1. Preheat oven to 350°F (175°C).
2. In a medium bowl, combine graham cracker crumbs, sugar, and melted butter.
3. Press mixture evenly into the bottom of a 9-inch springform pan.
4. Bake 8–10 minutes. Let cool while preparing cheesecake.

2. Make the Cheesecake Filling

1. In a large bowl, beat cream cheese until smooth.
2. Gradually add granulated sugar and brown sugar, beating until creamy.
3. Add eggs one at a time, mixing well after each.
4. Stir in sour cream and vanilla extract.
5. Fold in melted chocolate until fully combined.

3. Bake the Cheesecake

1. Pour filling over the cooled crust.
2. Bake 50–60 minutes until edges are set and center is slightly jiggly.
3. Turn off oven and let cheesecake cool inside for 1 hour to prevent cracking.
4. Chill in the refrigerator at least 4 hours (preferably overnight).

4. Make the Coconut-Pecan Topping

1. In a medium saucepan, combine evaporated milk, sugar, egg yolks, and butter.
2. Cook over medium heat, stirring constantly, until thickened (about 10 minutes).
3. Remove from heat; stir in vanilla, coconut, and pecans.
4. Allow topping to cool slightly, then spread evenly over chilled cheesecake.

5. Serve

• Slice with a sharp knife, wiping between cuts for clean slices.
• Optional: garnish with chocolate shavings or drizzle.

🌟 Tips & Variations

• Chocolate layer: For extra richness, swirl some chocolate into the topping before it sets.
• Make-ahead: Cheesecake can be assembled 1–2 days in advance for convenience.
• Nut swap: Walnuts or almonds can replace pecans if preferred.
• Crust variations: Chocolate wafer crumbs or gingersnaps for a different flavor base.
• Prevent cracks: Bake cheesecake in a water bath or place a pan of water on the lower rack to keep moisture in.

If you want, I can also provide a simpler version that skips the water bath but still keeps the cheesecake creamy and crack-free.