Description

This German Chocolate Cheesecake is a rich, decadent dessert featuring a chocolate cookie crust, a creamy chocolate-infused cheesecake filling, and a luscious coconut-pecan topping. Perfect for holiday celebrations or any special occasion, this layered cheesecake combines classic flavors with a smooth texture and a nutty, sweet finish.

Ingredients

Scale

For the crust:

1 1/2 cups chocolate cookie crumbs (like Oreos, crushed with filling)
1/4 cup unsalted butter (melted)

For the cheesecake filling:

3 (8 oz) packages cream cheese (softened)
1 cup granulated sugar
1/2 cup sour cream
1 teaspoon vanilla extract
3 large eggs
1/2 cup semi-sweet chocolate chips (melted and slightly cooled)

For the coconut-pecan topping:

1/2 cup evaporated milk
1/2 cup brown sugar
2 large egg yolks
1/4 cup unsalted butter
1 teaspoon vanilla extract
3/4 cup sweetened shredded coconut
1/2 cup chopped pecans

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Instructions

Prepare the crust: Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and wrap the bottom with foil to protect it during a water bath. In a bowl, mix the chocolate cookie crumbs with melted butter until combined. Press this mixture firmly into the bottom of the pan. Bake the crust for 10 minutes, then remove from oven and set aside to cool.
Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Add sour cream and vanilla extract, mixing thoroughly. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Fold in the melted and slightly cooled semi-sweet chocolate chips until the batter is uniform. Pour the batter over the baked crust in the springform pan.
Bake the cheesecake: Place the springform pan into a larger baking dish. Pour hot water into the outer dish to come halfway up the sides of the springform pan, creating a water bath. Bake for 55–65 minutes, or until the center is just set but still slightly jiggly. Turn off the oven, slightly crack the door open, and let the cheesecake cool inside for 1 hour to prevent cracking. Afterward, chill the cheesecake in the refrigerator for at least 4 hours or overnight to fully set.
Prepare the coconut-pecan topping: In a saucepan over medium heat, combine evaporated milk, brown sugar, egg yolks, and butter. Cook while stirring continuously until the mixture thickens, about 8–10 minutes. Remove from heat, then stir in vanilla extract, shredded coconut, and chopped pecans. Allow the topping to cool to room temperature.
Assemble and serve: Once the cheesecake is chilled and the topping is cooled, spread the coconut-pecan mixture evenly over the top of the cheesecake. Slice and serve chilled, enjoying the layers of chocolate, creamy cheesecake, and nutty topping.

Notes

The water bath helps prevent cracks on the cheesecake surface, but if you prefer a rustic look, you can omit it.
The coconut-pecan topping can be made ahead of time and stored in the refrigerator. Allow it to soften at room temperature before spreading on the cheesecake.