German Chocolate Cheesecake

If you’re a fan of the classic German chocolate cake, just wait until you experience it in ultra-decadent cheesecake form! This German Chocolate Cheesecake takes all those gooey coconut-pecan flavors you know and love and amps them up with a dreamy cheesecake base. It’s pure indulgence in every luscious bite.

The magic starts with that iconic coconut-pecan frosting transformed into a luscious baked-in filling and towering topping. With its chewy coconut texture, toasted nutty crunch, and notes of caramelized brown sugar, it’s truly the piece de resistance. Each bite envelops you in coconut-y, gooey pecan bliss.

But instead of a regular chocolate cake base, this beauty gets an ultra-thick, creamy cheesecake foundation speckled with melted German chocolate throughout. It’s the perfect rich, chocolatey counterpart to all that coconut-pecan decadence on top.

The finished product is an absolute showstopper of textures and flavors. You get that classic crack as you cut through the crisp chocolate cookie crumb crust. Then your fork sinks into layers of lush cheesecake, gooey coconut filling, crunchy toasted pecans, and dark chocolate drizzle. Every indulgent component playing off the next in delightful contrast and harmony.

While it does require a couple separate components, this decadent German chocolate cheesecake is still surprisingly simple for such a stunner of a dessert. The coconut-pecan topping is just a quick stovetop pudding-like mixture. The chocolate cheesecake base is your standard cream cheese and egg affair, with the addition of melted German chocolate for extra fudgy richness.

From there it’s just a matter of layering the different batters and fillings before letting the whole thing slowly bake and cool to creamy, gooey, chocolatey perfection. The hands-on time is actually quite minimal! Yet the stunning impact and flavor payoff puts this cheesecake in the luxury dessert category for sure.

I like dressing it up even further with extra drizzles of chocolate ganache or sauce over that bronzed crown of coconut-pecan goodness. You could even toss in some chocolate shavings or add a dollop of fresh whipped cream to each slice for next-level indulgence. There’s no such thing as too much of a good thing with this one!

Whether you’re looking for an impressive dessert for holidays and celebrations or just need to satisfy an over-the-top cheesecake craving, this German Chocolate Cheesecake is the answer. It combines some of the most irresistible flavors and textures into one gloriously decadent package.

One delicious forkful and you’ll be in coconut-pecan cheesecake nirvana. It’s lavish, it’s creamy, it’s downright indulgent in all the best ways. The perfect sweet treat for any German chocolate devotee!

German Chocolate Cheesecake

Ingredients:

For the Coconut-Pecan Topping:

4 large egg yolks
12 oz can evaporated milk
1 1/2 tsp vanilla extract
1 1/2 cups sugar
3/4 cup unsalted butter, cubed
2 2/3 cups sweetened shredded coconut
1 1/4 cups pecans, toasted and chopped

For the Crust:

2 1/2 cups Oreo crumb crumbs
1/4 cup unsalted butter, melted

For the Filling:

24 oz cream cheese, room temperature
1 cup sugar
1 tbsp all-purpose flour
3 tbsp unsweetened cocoa powder
1 cup sour cream
1/2 tsp vanilla extract
8 oz German chocolate, melted
4 large eggs, room temperature

Chocolate Ganache or sauce for garnish (optional)

Instructions:

Make the coconut pecan topping: In a saucepan, whisk together the egg yolks, evaporated milk and vanilla. Add the sugar and butter and cook over medium heat, stirring constantly, for 12-15 minutes until thickened to a pudding-like consistency. Remove from heat and stir in the coconut, pecans and salt. Pour into a bowl and refrigerate to cool completely.
Make the crust: Preheat oven to 325°F. Mix together the Oreo crumbs and melted butter. Press into the bottom and up the sides of a 9-inch springform pan. Bake for 8-10 minutes then cool completely on a wire rack.
Make the filling: Reduce oven to 300°F. In a large bowl, beat the cream cheese, sugar, flour and cocoa powder until smooth and combined. Beat in the sour cream and vanilla. Slowly mix in the melted German chocolate until fully incorporated, scraping down sides as needed. Finally mix in the eggs one at a time until just combined.
Layer and bake: Pour 1 cup of the cheesecake batter into the crust and spread evenly. Top with 1 1/2 cups of the cooled coconut pecan topping mixture. Pour the remaining cheesecake batter over top, avoiding disrupting the filling layer.
Wrap the springform pan with foil and place into a larger pan filled with 1-inch of hot water. Bake for 1 hour 25-30 minutes until center is set but still jiggly. Turn oven off and let sit 30 minutes.
Crack oven door and let cool 30 more minutes, then remove from water bath and refrigerate for 5-6 hours or overnight until completely cooled and set.
Top with remaining coconut pecan topping and chocolate ganache/sauce if desired. Store cheesecake covered in the refrigerator for up to 5 days.

This ultra-rich, ultra-creamy, perfectly decadent German Chocolate Cheesecake is the ultimate sweet indulgence! A coconut pecan lover’s dream dessert.