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Decadent German Chocolate Cheesecake

A rich and creamy cheesecake layered with luscious chocolate and topped with a delightful coconut-pecan frosting, perfect for family gatherings or special treats.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups graham cracker crumbs
  • 0.5 cups unsalted butter, melted
  • 0.33 cups sugar
For the cheesecake filling
  • 4 packages (8 oz) cream cheese, softened
  • 1 cups sugar
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 8 oz German chocolate, melted and cooled
For the coconut-pecan topping
  • 1 cups shredded coconut
  • 1 cups chopped pecans
  • 1 cups sugar
  • 0.5 cups evaporated milk
  • 0.33 cups unsalted butter
  • 1 teaspoon vanilla extract

Method
 

Prepare the Crust
  1. In a bowl, mix graham cracker crumbs, melted butter, and sugar until well combined.
  2. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake at 350°F (175°C) for 10 minutes, remove and set aside to cool.
Make the Filling
  1. In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy.
  2. Add the vanilla extract and blend well.
  3. Incorporate the eggs one at a time, mixing just until blended after each addition to avoid overmixing.
  4. Pour in the melted German chocolate and blend until fully incorporated.
Bake the Cheesecake
  1. Pour the cheesecake filling over the cooled crust and smooth the top.
  2. Bake at 325°F (160°C) for 60 minutes or until the center is set but still slightly jiggly.
Prepare the Topping
  1. In a saucepan, combine sugar, evaporated milk, and butter. Cook over medium heat until the mixture is bubbly.
  2. Stir in the coconut, pecans, and vanilla extract. Let the mixture cool slightly.
Assemble the Cheesecake
  1. Once the cheesecake has cooled, spread the coconut-pecan topping evenly over the top.
  2. Chill the cheesecake in the refrigerator for at least 4 hours, preferably overnight.

Notes

Allowing the cream cheese to reach room temperature is crucial for a smooth filling. Use a water bath for an extra creamy texture.