German Chocolate Cheesecake: A Decadent Twist on a Classic

If you’re a fan of rich, creamy cheesecake and the flavors of traditional German chocolate cake, this German Chocolate Cheesecake will be your new favorite dessert! This indulgent treat combines a smooth chocolate cheesecake base with the classic coconut-pecan topping of German chocolate cake. It’s a showstopper at any gathering, with layers of textures and flavors that are sure to impress. Perfect for special occasions or when you’re simply craving something extra decadent!

Let’s dive into how to make this unforgettable dessert step-by-step.

Ingredients:

For the Crust:

2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
1/4 cup granulated sugar

For the Cheesecake Filling:

3 packages (8 oz each) cream cheese, softened
2 cups granulated sugar (divided)
4 large eggs
1 cup sour cream
1 teaspoon vanilla extract
1/4 cup unsweetened cocoa powder

For the Coconut-Pecan Topping:

1 cup sweetened condensed milk
1/2 cup evaporated milk
1 cup shredded coconut
1 cup chopped pecans

For the Chocolate Drizzle:

4 oz semi-sweet chocolate, melted

Directions:

Step 1: Prepare the Crust

Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan with butter or non-stick spray.

In a medium bowl, combine the graham cracker crumbs, melted butter, and 1/4 cup granulated sugar. Mix until the crumbs are evenly moistened. Press the mixture firmly into the bottom of the prepared springform pan to form the crust. Set aside.

Step 2: Make the Cheesecake Filling

In a large mixing bowl, beat the softened cream cheese and remaining 1 3/4 cups granulated sugar together until smooth and creamy. Use a hand mixer or stand mixer on medium speed for about 2-3 minutes to achieve a silky texture.

Add the eggs, one at a time, beating well after each addition to ensure a smooth consistency.

Next, mix in the sour cream, vanilla extract, and unsweetened cocoa powder until fully incorporated. The cocoa powder gives the cheesecake a rich, chocolatey flavor, reminiscent of German chocolate cake.

Step 3: Bake the Cheesecake

Pour the cream cheese mixture over the prepared graham cracker crust, spreading it evenly. Bake the cheesecake in the preheated oven for 50-55 minutes, or until the center is almost set. The cheesecake should still have a slight jiggle in the middle when gently shaken.

Once baked, remove the cheesecake from the oven and let it cool completely on a wire rack. After it has cooled to room temperature, refrigerate the cheesecake for at least 4 hours, or preferably overnight, to allow it to fully set.

Step 4: Prepare the Coconut-Pecan Topping

While the cheesecake is cooling, prepare the coconut-pecan topping. In a medium saucepan, combine the sweetened condensed milk, evaporated milk, shredded coconut, and chopped pecans. Cook over medium heat, stirring constantly, until the mixture thickens. This should take about 5-7 minutes. Be sure to stir constantly to prevent the mixture from burning.

Once the topping has thickened, remove it from the heat and let it cool completely.

Step 5: Assemble the Cheesecake

Once the cheesecake has chilled and the topping is cool, spread the coconut-pecan mixture evenly over the top of the cheesecake.

Step 6: Add the Chocolate Drizzle

Melt the semi-sweet chocolate in a microwave-safe bowl in 30-second intervals, stirring in between until smooth. Drizzle the melted chocolate over the coconut-pecan topping for a beautiful finish and extra chocolate flavor.

Step 7: Chill and Serve

Refrigerate the assembled cheesecake for another 1-2 hours to let the topping set. When you’re ready to serve, carefully remove the sides of the springform pan, slice the cheesecake, and enjoy!

Serving and Storage Tips:

Serving: This cheesecake is rich and decadent, so small slices are usually enough to satisfy. It pairs wonderfully with a hot cup of coffee or a scoop of vanilla ice cream.
Storage: Store leftover cheesecake in the refrigerator for up to 5 days. Cover it tightly with plastic wrap or aluminum foil to prevent it from drying out.
Freezing: You can freeze this cheesecake by wrapping it tightly in plastic wrap and then in aluminum foil. It will keep for up to 2 months. Thaw in the refrigerator overnight before serving.

Helpful Notes:

Springform Pan: A springform pan is essential for this recipe as it allows for easy removal of the cheesecake without damaging the sides. If you don’t have one, a regular cake pan can work, but you’ll need to be extra careful when removing the cheesecake.
Room Temperature Ingredients: Ensure that your cream cheese, eggs, and sour cream are at room temperature before starting. This helps them blend together smoothly, preventing lumps in the cheesecake.
Drizzle Tips: If you don’t have a piping bag for drizzling the chocolate, you can use a spoon or pour the melted chocolate into a small ziplock bag, snip off a corner, and squeeze the chocolate over the cheesecake.

Tips from Well-Known Chefs:

Martha Stewart recommends adding a tablespoon of instant espresso powder to the chocolate mixture for a deeper, richer flavor. The coffee enhances the chocolate without making the cheesecake taste like coffee.
Ina Garten advises baking cheesecakes in a water bath to prevent cracks. Place the springform pan in a larger roasting pan, then fill the roasting pan with hot water halfway up the sides of the springform pan. This creates steam, keeping the cheesecake smooth and creamy.
Sally McKenney from Sally’s Baking Addiction suggests toasting the coconut before adding it to the topping for extra flavor and crunch.

Frequently Asked Questions (FAQs):

1. Can I use a different type of crust?
Yes! If you prefer, you can use chocolate wafer cookies, Oreo cookies, or digestive biscuits instead of graham crackers for a more chocolatey or nutty base.

2. Why did my cheesecake crack?
Cheesecake can crack if it’s overbaked or cools too quickly. To prevent cracks, bake the cheesecake just until the center is set but still slightly jiggly, and let it cool slowly to room temperature.

3. Can I make this cheesecake without cocoa powder?
Yes! If you want a more traditional German chocolate flavor, you can omit the cocoa powder from the cheesecake filling. The topping will still give you that classic flavor.

4. Can I use evaporated milk instead of sweetened condensed milk for the topping?
No, sweetened condensed milk is essential for the topping’s sweetness and texture. Evaporated milk won’t provide the same consistency or flavor.

5. How do I know when my cheesecake is done baking?
The cheesecake is done when the edges are set, but the center still has a slight jiggle. It will firm up as it cools, so avoid overbaking.

6. Can I add other toppings?
Definitely! You can add toasted coconut, extra pecans, or even a drizzle of caramel sauce along with the chocolate for added flavor and texture.

7. How can I make the cheesecake more chocolatey?
You can increase the cocoa powder to 1/3 cup for a stronger chocolate flavor, or you can fold in some chocolate chips to the filling before baking.

8. What’s the difference between evaporated milk and sweetened condensed milk?
Evaporated milk is unsweetened, while sweetened condensed milk has added sugar. Both are used to thicken and add richness to recipes, but sweetened condensed milk also adds sweetness.

9. Can I make this cheesecake ahead of time?
Yes! This cheesecake is perfect for making ahead. You can prepare it a day or two in advance and store it in the refrigerator until ready to serve.

10. Can I omit the pecans?
Yes, you can omit the pecans or substitute them with walnuts or almonds if you prefer a different type of nut or need a nut-free version.

This German Chocolate Cheesecake brings together the best of cheesecake and classic German chocolate cake, with its rich chocolate base and delicious coconut-pecan topping. It’s the perfect dessert for chocolate lovers, and will quickly become a favorite for special occasions or whenever you’re in the mood for something truly indulgent! Enjoy!