German Chocolate Cheesecake Recipe

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German Chocolate Cheesecake Recipe 🍫🥥

Indulge in the perfect fusion of rich chocolate and classic German flavors with this German Chocolate Cheesecake. Creamy, decadent, and topped with a luscious coconut-pecan topping, this dessert is ideal for celebrations, holidays, or anytime you crave a luxurious treat.

Ingredients

For the Cheesecake Crust:

  • 2 cups crushed chocolate cookies (like Oreos, without filling)

  • 4 tablespoons unsalted butter, melted

For the Cheesecake Filling:

  • 24 oz (3 packages) cream cheese, softened

  • 1 cup granulated sugar

  • 1 teaspoon vanilla extract

  • 3 large eggs

  • ½ cup sour cream

  • ½ cup heavy cream

  • 4 oz semi-sweet chocolate, melted and slightly cooled

For the Coconut-Pecan Topping:

  • 1 cup sweetened shredded coconut

  • ½ cup chopped pecans

  • ½ cup unsalted butter

  • ½ cup brown sugar, packed

  • ¼ cup heavy cream

  • 1 teaspoon vanilla extract

Directions

1. Prepare the Crust

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

  2. In a medium bowl, mix crushed chocolate cookies and melted butter until evenly combined.

  3. Press the mixture into the bottom of a 9-inch springform pan to form an even crust.

  4. Bake for 8–10 minutes, then remove from the oven and allow to cool while preparing the filling.

2. Make the Cheesecake Filling

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

  2. Gradually add sugar and continue beating until well combined.

  3. Add vanilla extract, then eggs one at a time, mixing on low speed after each addition.

  4. Blend in sour cream and heavy cream until smooth.

  5. Fold in the melted chocolate until the filling is fully incorporated.

3. Bake the Cheesecake

  1. Pour the cheesecake filling over the cooled crust in the springform pan.

  2. Place the pan in a larger baking dish filled with about 1 inch of hot water (water bath) to prevent cracking.

  3. Bake at 325°F (160°C) for 55–65 minutes, or until the center is almost set (slightly jiggly).

  4. Turn off the oven, crack the oven door, and let the cheesecake cool inside for 1 hour.

  5. Remove from oven and chill in the refrigerator for at least 4 hours or overnight.

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