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Decadent German Chocolate Cheesecake

A rich and creamy cheesecake infused with German chocolate, topped with sweetened coconut and crunchy pecans, making it a delightful treat for any occasion.
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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, German
Calories: 350
Ingredients Method Notes

Ingredients
  

Crust
  • 1.5 cups graham cracker crumbs
  • 0.5 cups unsalted butter, melted
  • 1 cup sugar
Filling
  • 24 oz cream cheese, softened 3 packages (8 oz each)
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1 cup sour cream
  • 1 cup chopped German chocolate
  • 1.5 cups sweetened flaked coconut
  • 1 cup chopped pecans

Method
 

Prepare the Crust
  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Stir until well combined.
  3. Press your crumb mixture evenly into the bottom of a 9-inch springform pan to form a base for your cheesecake.
Make the Filling
  1. In a large mixing bowl, beat the cream cheese until smooth and creamy.
  2. Add the sugar and vanilla extract, mixing until fully incorporated.
  3. Add the eggs one at a time, beating well after each addition.
  4. Stir in the sour cream and mix until just combined.
  5. Gently fold in the chopped German chocolate until evenly distributed.
Assemble the Cheesecake
  1. Pour half the cheesecake filling over the crust, smoothing it out with a spatula.
  2. Sprinkle half of the flaked coconut and chopped pecans over the top.
  3. Pour the remaining cheesecake filling and smooth it over the coconut and nuts. Finish by topping with the rest of the coconut and pecans.
Bake
  1. Place the springform pan in the preheated oven and bake for about 50 to 60 minutes, or until the center is set but slightly jiggly.
  2. Once done, turn off the oven and leave the cheesecake in the oven with the door ajar for 1 hour to cool gradually.
Chill
  1. After an hour, remove the cheesecake from the oven and cool it completely at room temperature.
  2. Once cool, refrigerate for at least 4 hours or overnight before serving.

Notes

For a Halal twist, substitute cream cheese with a plant-based alternative. Timing is key; avoid overbaking to prevent cracks. Store covered in the fridge for up to 5 days or freeze for up to 2 months.