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Rich German Chocolate Cheesecake with Coconut Pecan Topping

A close-up slice of german chocolate cheesecake showing layers of chocolate cake, cream cheese, and pecan topping.
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Create a showstopper dessert by combining a creamy chocolate cheesecake with the classic, gooey coconut pecan topping of German Chocolate Cake. This recipe delivers a decadent, layered experience perfect for special occasions.

Ingredients

  • For the Chocolate 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 unsweetened cocoa powder, 1 teaspoon vanilla extract, 1/4 teaspoon salt, 3 large eggs, 1/2 cup sour cream
  • For the Coconut Pecan Topping: 1 cup evaporated milk, 3/4 cup packed light brown sugar, 1/2 cup (1 stick) unsalted butter, 1 teaspoon vanilla extract, 2 large egg yolks, 1 1/2 cups sweetened flaked coconut, 1 cup chopped pecans

Instructions

  1. Prepare the Crust: Preheat your oven to 350°F (175°C). Mix the chocolate wafer crumbs and sugar in a bowl. Pour in the melted butter and mix until the crumbs are evenly moistened. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake the crust for 10 minutes. Remove and let it cool while you prepare the filling.
  2. Prepare the Water Bath: Wrap the outside bottom of the springform pan tightly with heavy-duty aluminum foil to prevent water from leaking in. Place the foil-wrapped pan into a larger roasting pan.
  3. Make the Filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually beat in the sugar, cocoa powder, vanilla extract, and salt until combined. Beat in the eggs one at a time, mixing just until incorporated after each addition. Stir in the sour cream until the batter is smooth. Do not overmix.
  4. Bake the Cheesecake: Pour the cheesecake batter over the cooled crust. Carefully pour hot water into the roasting pan until the water 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, prop the oven door open slightly, and let the cheesecake cool inside the oven for 1 hour. This slow cooling helps prevent cracks. Remove the cheesecake from the water bath and foil, and let it cool completely on a wire rack. Refrigerate for at least 6 hours, or preferably overnight.
  6. Make the Topping: In a medium saucepan, combine the 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. In a small bowl, whisk the egg yolks lightly. Slowly whisk about 1/2 cup of the hot milk mixture into the egg yolks to temper them. Pour the tempered yolks back into the saucepan with the remaining milk mixture. Return to low heat and cook, stirring constantly, until the mixture thickens enough to coat the back of a spoon (do not boil). Remove from heat. Stir in the vanilla, coconut, and pecans.
  7. Assemble and Serve: Spread the warm coconut pecan topping evenly over the chilled cheesecake. Return the cheesecake to the refrigerator to set the topping for at least 30 minutes before slicing and serving.

Notes

  • For a crack-free finish, use room temperature ingredients for the filling and avoid overbeating the batter once the eggs are added.
  • If you prefer a no-bake option, chill the chocolate crust for 30 minutes, then use a stabilized no-bake chocolate filling mixture and chill for 8 hours before adding the topping.
  • You can toast the pecans lightly before adding them to the topping for deeper flavor.

Nutrition

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