Print

Ultimate Baked German Chocolate Cheesecake

A decadent slice of German chocolate cheesecake showing chocolate, coconut, and pecan layers.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A rich, creamy baked cheesecake that combines a chocolate crust with a smooth chocolate filling, finished with a signature coconut pecan topping.

Ingredients

Scale
  • 1 1/2 cups chocolate wafer 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 all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 4 large eggs
  • 4 ounces unsweetened chocolate, melted and cooled
  • 1/2 cup sour cream
  • 1 cup sweetened flaked coconut
  • 1/2 cup chopped pecans
  • 1/2 cup packed light brown sugar
  • 1/4 cup heavy cream
  • 2 tablespoons unsalted butter
  • 1 large egg yolk

Instructions

  1. Preheat your oven to 350°F (175°C). Wrap the outside of a 9-inch springform pan tightly with heavy-duty aluminum foil.
  2. Make the crust: Combine chocolate wafer crumbs, 1/4 cup sugar, and 6 tablespoons melted butter. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Cool completely.
  3. Prepare the filling: Beat the softened cream cheese, 1 1/2 cups sugar, flour, vanilla extract, and salt in a large bowl until smooth. Beat in the eggs one at a time, mixing just until combined after each addition.
  4. Mix in the melted and cooled chocolate and the sour cream until the batter is uniform. Pour the filling over the cooled crust.
  5. Create a water bath: Place the foil-wrapped springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
  6. Bake for 55 to 65 minutes, or until the edges are set but the center still jiggles slightly. Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 1 hour.
  7. Remove the cheesecake from the water bath and foil. Cool completely on a wire rack, then chill in the refrigerator for at least 6 hours, or preferably overnight.
  8. Make the topping: In a small saucepan, combine coconut, pecans, brown sugar, heavy cream, 2 tablespoons butter, and egg yolk. 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.
  9. Spread the coconut pecan topping evenly over the chilled cheesecake before slicing and serving.

Notes

  • For a crack-free cheesecake, use room temperature ingredients for the filling and do not skip the slow cooling process in the turned-off oven.
  • If you prefer a thinner topping, reduce the cooking time slightly.
  • Chill the cheesecake completely before applying the topping for the best presentation.

Nutrition

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