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This German Chocolate Cheesecake is so delicious! It’s a gooey, rich and wonderful chocolate cheesecake with a chocolate crust and a coconut pecan topping!
German Chocolate Cheesecake
So this past weekend, it felt like a doggy daycare around these parts. Jessie had a lot of friends to play with! And both were last minute too – what are the odds?
On Friday, our neighbors didn’t get their dog to boarding in time, and it was only one night, so we kept her for them. She’s a little miniature pinscher with diabetes. I made the hubs do the shots. Too scary for me.
She went home Saturday morning and then some friends brought over their pomeranian. They had a weekend away planned to celebrate his birthday and because of a mix up with their boarding, they weren’t able to leave the dog for the night like they’d planned.
I couldn’t let his birthday weekend get ruined, so we volunteered. Jessie had a blast.
Both dogs were pretty chill, but we had Raleigh, the pomeranian, for a little bit longer. He loves tennis balls. A lot. So Jessie had fun running after balls with him. And despite being smaller, he still went for it.
Whenever we take care of another dog like that, who’s so much smaller than Jessie, I always think we must look so funny when we go on our walks. Me, a 90 lb black lab and a 15 lb pomeranian (aka big fluff ball 🙂 ).
Now Jessie’s back to being an only child. I think she likes having all of our attention to herself, but also likes company, so if she could talk she’d probably tell me she has mixed feels about that.
One thing’s for sure though, there’s no mixed feelings on the subject of this cheesecake. It is the jam.
I didn’t even realize how much I loved German Chocolate Cake (and it’s variations) until I made these German Chocolate Cookie Stacks. So darn good. I LOVE the coconut pecan filling. I could eat that straight up. It reminds me so much of the coconut-y goodness of a samoa.
So it was only inevitable that a cheesecake was coming.
I love cheesecake. Let’s be honest, I love all dessert, but cheesecake has been a fave since I was a kid and I love making them. They seem intimidating, but they really are easy to make. They just take a little time. And there are so many ways you can mix up the flavors too.
If you’ve made any of my other cheesecakes, this one shouldn’t be too unfamiliar. A similar process, but with melted german chocolate for the filling. I recommend making the coconut pecan topping first, then after that cools for a bit, make the crust and work on the cheesecake filling.
I added a little topping to the inside of the cheesecake too. You could totally add more to inside, or just put it all on top. You’re call. Either way, it’s terrific and a must make for german chocolate cake and coconut/chocolate lovers. YUM!
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German Chocolate Cookie Stacks
German Chocolate Cake
Outrageous Chocolate Coconut Cheesecake
No Bake Samoa Cheesecake
Samoa Cookie Cake
German Chocolate Cheesecake
- Prep Time: 1 hour 20 minutes
- Cooling Time: 6 hours
- Cook Time: 1 hour 25 minutes
- Total Time: 8 hours 45 minutes
- Yield: 12-14 Servings
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
This German Chocolate Cheesecake is so delicious! It’s a gooey, rich and wonderful chocolate cheesecake with a chocolate crust and a coconut pecan topping!
Ingredients
Coconut-Pecan Topping
- 4 large egg yolks
- 12 oz can evaporated milk
- 1 1/2 tsp vanilla extract
- 1 1/2 cups (310g) sugar
- 3/4 cup (168g) unsalted butter, cubed
- 2 2/3 cups (227g) sweetened shredded coconut
- 1 1/4 cups (133g) chopped pecans, toasted
- Chocolate ganache, optional (or chocolate sauce) (only need about 1/3 of the ganache recipe)
Crust
- 2 1/2 cups (335g) Oreo crumbs (about 30 Oreos)
- ¼ cup (56g) unsalted butter, melted
Filling
- 24 oz (678g) cream cheese, room temperature
- 1 cup (207g) sugar
- 1 tbsp (8g) all-purpose flour
- 3 tbsp (21g) natural unsweetened cocoa powder
- 1 cup (230g) sour cream
- 1/2 tsp vanilla extract
- 8 oz German chocolate, chopped and melted
- 4 large eggs, room temperature
Instructions
Make the topping:
- In a large saucepan, combine the egg yolks, evaporated milk and vanilla extract and whisk until well combined.
- Add the sugar and butter and cook on medium heat for 12-15 minutes, or until thickened and slightly pudding-like, stirring constantly.
- Remove from heat and stir in shredded coconut, pecans and salt.
- Pour into a heat-proof bowl and set in the fridge to cool completely.
Make the crust:
- Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.
- Combine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan.
- Bake the crust for 8-10 minutes, then set aside to cool.
- Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in (see how I prepare my pan for a water bath). Set prepared pan aside.
Make the filling:
- Reduce oven temperature to 300°F (148°C).
- In a large bowl, beat the cream cheese, sugar, flour and cocoa powder on low speed until well combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl.
- Add the sour cream and vanilla extract and mix on low speed until well combined.
- Add the melted chocolate in two parts, stirring until combined after each. Adding it in parts helps ensure that it incorporates evenly and helps prevent clumping. Be sure to scrape down the sides of the bowl to make sure the chocolate is all being combined.
- Add the eggs one at a time, mixing slowly to combine after each addition. Scrape down the sides of the bowl as needed to make sure everything is well combined.
- Pour about a cup of the cheesecake filling into the crust and spread evenly.
- Add about 1 ½ cups of the coconut pecan topping. I like to use a spoon to drop spoonfuls of the topping mixture over the cheesecake filling. Make sure it’s a relatively even layer.
- Gently pour the remaining cheesecake batter over the coconut pecan topping, being careful not to cause the coconut pecan mixture to move around. The pan will be very full.
- Place the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
- Bake for 1 hour 25-30 minutes. The center should be set, but still jiggly (see how to tell when your cheesecake is done baking).
- Turn off the oven and leave the door closed for 30 minutes. The cheesecake will continue to cook, but slowly begin cooling as well.
- Crack the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly. This process helps prevent cracking.
- Remove the cheesecake from the oven and water bath wrapping and refrigerate until firm, 5-6 hours or overnight.
- When the cheesecake is cool and firm, remove from the springform pan and set on a serving plate.
- Top the cheesecake with the remaining coconut pecan topping and drizzle with chocolate ganache or chocolate sauce, if desired.
- Store cheesecake covered or in and air-tight container in the fridge until ready to serve. Best if eaten within 4-5 days.
Nutrition
- Serving Size: 1 slice
- Calories: 872
- Sugar: 66.8 g
- Sodium: 359.2 mg
- Fat: 57.3 g
- Carbohydrates: 83.3 g
- Protein: 12.8 g
- Cholesterol: 195.6 mg
Filed Under:
Enjoy!
