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Easy German Chocolate Cheesecake

Easy German Chocolate Cheesecake

Ultra-creamy chocolate cheesecake topped with a classic coconut-pecan frosting. All the rich, nostalgic flavors of German chocolate cake in an easy, make-ahead cheesecake.
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Prep Time: 40 minutes
Cook Time: 1 hour 25 minutes
Total Time: 2 hours 5 minutes
Servings: 12
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 1.5 cups chocolate wafer cookie crumbs (or Oreo crumbs)
  • 0.25 cups granulated sugar for the crust
  • 0.33 cups finely chopped pecans optional, for the crust
  • 5 tbsp unsalted butter, melted for the crust
  • 24 oz cream cheese, softened
  • 1 cups granulated sugar for the filling
  • 0.25 cups unsweetened cocoa powder
  • 8 oz German sweet baking chocolate, melted and cooled such as Baker's brand
  • 1 cups sour cream, room temperature
  • 2 tsp pure vanilla extract divided between filling and topping
  • 0.25 tsp fine salt
  • 4 large eggs, room temperature
  • 0.5 tsp espresso powder optional, boosts chocolate flavor
  • 0.75 cups evaporated milk for coconut-pecan topping
  • 0.75 cups granulated sugar for coconut-pecan topping
  • 3 large egg yolks for coconut-pecan topping
  • 0.5 cups unsalted butter for coconut-pecan topping
  • 1 tsp pure vanilla extract for coconut-pecan topping
  • 1.5 cups sweetened shredded coconut
  • 1 cups chopped pecans, toasted
  • 0.5 cups heavy cream optional ganache drizzle
  • 0.75 cups semisweet chocolate chips optional ganache drizzle

Instructions

Preparation Steps

  • Preheat oven to 325°F. Wrap the outside of a 9-inch springform pan with two layers of heavy-duty foil and lightly grease the inside.
  • Make the crust: In a bowl, mix cookie crumbs, 0.25 cup sugar, and pecans. Stir in melted butter until evenly moistened, then press firmly into the bottom and 1 inch up the sides of the pan.
  • Bake the crust for 8 minutes. Set aside to cool slightly while you prepare the filling.
  • Melt the German chocolate gently in the microwave or over a double boiler; cool until just warm to the touch.
  • Beat cream cheese and 1 cup sugar on medium speed until very smooth and fluffy, about 2 minutes, scraping the bowl as needed.
  • Mix in cocoa powder, sour cream, 1 teaspoon vanilla, salt, and espresso powder (if using) until combined.
  • Blend in the melted chocolate. Add eggs one at a time on low speed, mixing just until incorporated. Do not overmix.
  • Pour the filling over the crust and smooth the top. Place the pan in a large roasting pan and pour hot water around it to reach about halfway up the sides (water bath).
  • Bake at 325°F for 60 to 70 minutes, until the edges are set and the center still jiggles slightly.
  • Turn off the oven, crack the door, and let the cheesecake rest inside for 1 hour. Remove from the water bath, run a thin knife around the edge, and cool to room temperature. Chill at least 6 hours or overnight.
  • Make the coconut-pecan topping: In a saucepan, combine evaporated milk, 0.75 cup sugar, egg yolks, and butter. Cook over medium heat, stirring constantly, until thickened and bubbly, 8 to 10 minutes. Remove from heat; stir in 1 teaspoon vanilla, coconut, and pecans. Cool to room temperature.
  • Spread the topping over the chilled cheesecake. Chill 30 minutes to set.
  • Optional ganache: Heat cream to a simmer, pour over chocolate chips, let sit 2 minutes, then whisk smooth. Drizzle over the cheesecake.
  • Slice with a hot knife, wiping between cuts, and serve.

Notes

For best texture, avoid overmixing once you add the eggs and bake the cheesecake in a water bath. If you can't find German sweet baking chocolate, use a blend of 0.5 milk chocolate and 0.5 semisweet chocolate by weight. Cheesecake can be made 2 days ahead; add topping the day of serving.