German Chocolate Cheesecake
Serves
10–12 slices
Ingredients
Chocolate Crust
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2 cups chocolate cookie crumbs (Oreos, filling removed)
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4 tbsp butter, melted
Chocolate Cheesecake Filling
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3 (8 oz) blocks cream cheese, softened
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1 cup granulated sugar
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3 large eggs, room temp
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1 cup sour cream
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8 oz German chocolate, melted & cooled
(or semi-sweet if needed) -
2 tbsp unsweetened cocoa powder
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1 tsp vanilla extract
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¼ tsp salt
Coconut–Pecan Topping
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¾ cup evaporated milk
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¾ cup brown sugar
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3 egg yolks
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½ cup butter
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1½ cups sweetened shredded coconut
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1 cup chopped pecans
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1 tsp vanilla
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Pinch of salt
Instructions
1. Crust
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Heat oven to 325°F (165°C)
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Mix crumbs + butter
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Press into bottom of greased 9″ springform pan
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Bake 10 minutes, cool
2. Cheesecake Filling
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Beat cream cheese + sugar until smooth
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Add eggs one at a time (don’t overmix)
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Mix in sour cream, melted chocolate, cocoa, vanilla, salt
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Pour over cooled crust
3. Bake
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Place pan on middle rack
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Bake 55–65 minutes
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Center should jiggle slightly
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Turn oven off, crack door, cool 1 hour
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Chill at least 4 hours (overnight = best)
4. Coconut–Pecan Topping
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In saucepan, whisk evaporated milk, brown sugar, egg yolks
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Cook over medium, stirring constantly
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Add butter; cook until thick (10–12 min)
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Remove from heat
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Stir in coconut, pecans, vanilla, salt
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Cool to room temp
5. Assemble
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Spread topping over chilled cheesecake
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Slice with a warm knife for clean cuts
Pro Tips
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Water bath = extra creamy (wrap pan in foil)
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Don’t overbake or it’ll crack
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Cheesecake tastes even better day 2
Optional Upgrades
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Drizzle with chocolate ganache
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Add espresso powder to chocolate layer
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Make mini cheesecakes in muffin tins
If you want, I can:
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Convert this to no-bake
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Make it gluten-free
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Or scale it for holiday crowds
Just tell me 🍫🥥✨