German Chocolate Cheesecake


German Chocolate Cheesecake

Decadent German Chocolate Cheesecake with Coconut-Pecan Topping


For the Cheesecake:

2 cups crushed chocolate cookies

4 tablespoons unsalted butter, melted

32 ounces cream cheese, softened

1 cup sugar

4 large eggs

1 cup sour cream

1 teaspoon vanilla extract

1/2 cup semi-sweet chocolate chips, melted

For the Coconut-Pecan Topping:

1 cup evaporated milk

1 cup sugar

3 large egg yolks, beaten

1/2 cup butter

1 teaspoon vanilla extract

1 cup shredded coconut

1 cup chopped pecans


Preheat oven to 325°F (165°C). Combine crushed chocolate cookies and melted butter. Press into the bottom of a 9-inch springform pan. Set aside.

Beat cream cheese and 1 cup sugar until smooth. Add eggs, one at a time, fully incorporating after each addition. Mix in sour cream and vanilla extract. Fold in melted chocolate. Pour over crust in springform pan.

Bake for 55-60 minutes, or until set and slightly jiggly in the center. Cool on a wire rack for 10 minutes, then run a knife around the edge of the pan to loosen; cool 1 hour longer. Refrigerate overnight.

For the topping, combine evaporated milk, 1 cup sugar, beaten egg yolks, and butter in a saucepan. Cook over medium heat until thickened, about 12 minutes. Remove from heat; stir in vanilla, coconut, and pecans. Cool until thick enough to spread.

Spread topping over cheesecake before serving. Refrigerate leftovers.

Prep Time: 30 minutes | Cooking Time: 1 hour | Total Time: 1 hour 30 minutes plus chilling

Kcal: 650 kcal | Servings: 12 servings