German Chocolate Cheesecake
This German Chocolate Cheesecake combines a rich, creamy chocolate filling with a textured coconut pecan topping for the perfect balance of flavor and texture. Designed with a focus on control and consistency, this recipe helps you achieve a smooth, crack-free cheesecake that tastes as impressive as it looks.
Ingredients
Crust
- 200 g chocolate cookie crumbs
- 100 g butter melted
- 2 tbsp granulated sugar
Chocolate Cheesecake Filling
- 600 g cream cheese room temperature
- 150 g granulated sugar
- 3 eggs room temperature
- 200 g semi-sweet chocolate melted and slightly cooled
- 120 ml heavy cream
- 1 tsp vanilla extract
Coconut Pecan Topping
- 3 egg yolks
- 200 ml evaporated milk
- 150 g brown sugar
- 80 g butter
- 100 g shredded coconut
- 80 g pecans chopped
Instructions
- Preheat the oven to 160°C (320°F). Line the bottom of a springform pan with parchment paper.
- Mix chocolate cookie crumbs, melted butter, and sugar until combined. Press firmly into the base of the pan and bake for 10 minutes. Let cool.
- Beat the cream cheese until smooth and lump-free. Add sugar and mix until combined.
- Add eggs one at a time, mixing gently after each addition to avoid incorporating too much air.
- Mix in melted chocolate, heavy cream, and vanilla extract until smooth and fully combined.
- Pour the batter over the crust and smooth the top. Tap the pan gently to release air bubbles.
- Bake for 50–60 minutes until the edges are set and the center slightly jiggles.
- Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to cool gradually.
- Prepare the topping by combining egg yolks, evaporated milk, brown sugar, and butter in a saucepan. Cook over medium heat, stirring constantly until thickened.
- Remove from heat and stir in shredded coconut and chopped pecans. Let cool slightly.
- Spread the topping evenly over the cooled cheesecake. Refrigerate for at least 4 hours or overnight before serving.
Notes
To prevent cracks, avoid overmixing and allow the cheesecake to cool gradually. A water bath can be used for extra stability. This cheesecake tastes even better the next day, making it perfect for preparing ahead. Store in the refrigerator for up to 5 days or freeze in slices for longer storage.