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Decadent Baked German Chocolate Cheesecake with Coconut Pecan Topping

A decadent slice of german chocolate cheesecake with a brownie base, creamy filling, and pecan coconut topping.
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You get the ultimate dessert fusion with this recipe, combining a rich chocolate cheesecake base with the classic, gooey coconut pecan topping from German Chocolate Cake. We show you the steps for a creamy, showstopper cheesecake.

Ingredients

  • For the Crust: 1 1/2 cups chocolate wafer crumbs, 1/4 cup granulated sugar, 6 tablespoons unsalted butter, melted
  • For the Cheesecake Filling: 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 cup sour cream, 3 large eggs, 4 ounces unsweetened chocolate, melted and cooled slightly
  • For the Coconut Pecan Topping: 1 cup evaporated milk, 3/4 cup packed light brown sugar, 1/2 cup (1 stick) unsalted butter, 2 large egg yolks, 1 teaspoon vanilla extract, 1 1/2 cups flaked coconut, 1 cup chopped pecans

Instructions

  1. Prepare the Crust: Preheat your oven to 350°F (175°C). Mix chocolate wafer crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes. Remove and let cool while you prepare the filling. Reduce oven temperature to 325°F (160°C).
  2. Prepare the Water Bath: Wrap the outside bottom of the springform pan tightly with heavy-duty aluminum foil to prevent water from entering. Place the wrapped pan inside a larger roasting pan.
  3. Make the Filling: In a large bowl, beat the softened cream cheese, sugar, and flour until smooth. Beat in the vanilla extract and sour cream. Beat in the eggs one at a time, mixing just until combined after each addition. Gently stir in the melted, cooled chocolate. Do not overmix.
  4. Bake the Cheesecake: Pour the filling over the cooled crust. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan. Bake for 55 to 65 minutes, or until the edges are set but the center still jiggles slightly.
  5. Cool the Cheesecake: Turn off the oven, crack the door open, and let the cheesecake cool inside the oven for 1 hour. 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.
  6. Make the Topping: In a medium saucepan, combine evaporated milk, brown sugar, and butter. Cook over medium heat, stirring constantly, until the mixture thickens slightly, about 5 to 7 minutes. Remove from heat. Whisk in the egg yolks, vanilla extract, coconut, and pecans. Cook over low heat for 1 minute more, stirring constantly. Do not boil.
  7. Assemble and Serve: Spread the warm coconut pecan topping evenly over the chilled cheesecake. Slice and serve this rich dessert idea.

Notes

  • For a crack-free finish, use room temperature ingredients for the filling and do not skip the water bath technique.
  • You can toast the pecans lightly before adding them to the topping for deeper flavor.
  • If you prefer a quicker dessert, you can use a pre-made chocolate graham cracker crust.

Nutrition

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