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Decadent Baked German Chocolate Cheesecake with Classic Coconut-Pecan Topping

A decadent slice of german chocolate cheesecake showing a dark chocolate base, creamy layer, and toasted coconut topping.
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Make this showstopper dessert that combines rich chocolate cheesecake with the iconic, gooey coconut-pecan topping from German chocolate cake. This recipe delivers a creamy texture and indulgent flavor perfect for special occasions.

Ingredients

Scale
  • For the Crust: 1 1/2 cups chocolate cookie crumbs
  • 1/4 cup unsalted butter, melted
  • For the Cheesecake Filling: 24 oz cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup coconut flakes
  • 1 cup chopped pecans
  • 1/2 cup semisweet chocolate chips, melted
  • For the Coconut-Pecan Topping: 1 cup evaporated milk
  • 3 egg yolks
  • 1/2 cup light brown sugar
  • 1/2 cup granulated sugar
  • 3 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract
  • Pinch of kosher salt
  • 1 cup flaked sweetened coconut
  • 1 cup chopped pecans

Instructions

  1. Preheat your oven to 325°F (160°C). Wrap the outside bottom of a 9-inch springform pan tightly with heavy-duty aluminum foil.
  2. Prepare the crust: Mix the chocolate cookie crumbs and melted butter. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Let cool slightly.
  3. Prepare the cheesecake filling: Beat the softened cream cheese and 1 cup of sugar until smooth. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. Gently fold in the coconut flakes, chopped pecans, and melted chocolate chips into the cheesecake batter. Pour the filling over the cooled crust.
  5. Create a water bath: Place the foil-wrapped springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
  6. Bake for 55 to 65 minutes, or until the edges are set and the center has a slight jiggle.
  7. Turn off the oven, crack the door open slightly, and let the cheesecake cool inside the oven for 1 hour. Remove from the water bath and cool completely on a wire rack. Chill in the refrigerator for at least 6 hours, or preferably overnight.
  8. Prepare the coconut-pecan topping: In a medium saucepan, whisk together the evaporated milk, egg yolks, brown sugar, granulated sugar, melted butter, vanilla extract, and salt.
  9. Cook over medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon, about 8 to 10 minutes. Do not let it boil rapidly.
  10. Remove from heat and stir in the coconut flakes and pecans. Let the topping cool for about 15 minutes.
  11. Spread the warm coconut-pecan topping evenly over the chilled cheesecake. Return the cheesecake to the refrigerator until the topping is set before slicing and serving.

Notes

  • For the creamiest texture, ensure your cream cheese is fully softened to room temperature before mixing.
  • If you prefer an Oreo crust, substitute chocolate wafer crumbs with crushed Oreo cookies (about 25 cookies).
  • Make this cheesecake one day ahead; chilling overnight allows the flavors to fully develop.

Nutrition

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