Go Back
To truly appreciate the German Chocolate Cheesecake Delight, it’s essential to understand its components. Each layer plays a crucial role in the overall flavor and texture, contributing to the delightful experience that awaits you in every bite.

German Chocolate Cheesecake

Discover the exquisite flavors of German Chocolate Cheesecake Delight, where the richness of German chocolate cake meets the creamy texture of cheesecake for an unforgettable dessert. Featuring a chocolate graham cracker crust, a rich cream cheese filling infused with melted German chocolate, and a coconut-pecan topping, this recipe is perfect for any celebration or a sweet self-indulgence. Impress your guests with this delicious fusion of textures and flavors that is sure to become a new favorite in your dessert lineup.
Print Recipe Pin Recipe

Ingredients
  

For the crust:

1 ½ cups chocolate graham cracker crumbs

½ cup unsalted butter, melted

¼ cup granulated sugar

For the cheesecake filling:

3 (8 oz) packages cream cheese, softened

1 cup granulated sugar

1 teaspoon vanilla extract

3 large eggs

1 cup sour cream

½ cup German chocolate, melted and cooled

For the coconut-pecan topping:

1 cup sweetened shredded coconut

1 cup pecans, chopped

½ cup granulated sugar

1 cup evaporated milk

½ cup unsalted butter

1 teaspoon vanilla extract

3 large egg yolks

Instructions
 

Prepare the crust:

    - Preheat your oven to 350°F (175°C).

      - In a medium bowl, combine the chocolate graham cracker crumbs, melted butter, and sugar. Stir until well mixed.

        - Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then allow to cool.

          Make the cheesecake filling:

            - In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy.

              - Add the vanilla extract and mix well. Gradually add the eggs, one at a time, mixing for about 30 seconds after each addition.

                - Stir in the sour cream and melted German chocolate, mixing until evenly combined.

                  - Pour the cheesecake mixture over the cooled crust and smooth the top.

                    Bake the cheesecake:

                      - Bake in the preheated oven for 50-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven, crack the door open, and let the cheesecake cool inside for an hour.

                        Prepare the topping:

                          - In a medium saucepan, combine shredded coconut, chopped pecans, sugar, evaporated milk, butter, and egg yolks.

                            - Cook over medium heat, stirring constantly, until the mixture thickens (about 10-12 minutes). Remove from heat and stir in vanilla extract.

                              Assemble:

                                - Once the cheesecake has cooled completely, spread the coconut-pecan topping over the top. Refrigerate for at least 4 hours, preferably overnight, before serving.

                                  Serve:

                                    - Carefully remove the sides of the springform pan. Slice and enjoy your delicious German Chocolate Cheesecake!

                                      Prep Time: 30 minutes | Total Time: 6 hours (including chill time) | Servings: 12