PrintDecadent Baked German Chocolate Cheesecake with Classic Coconut-Pecan Topping
Create a showstopper dessert that combines rich, creamy cheesecake with the signature coconut-pecan topping of German Chocolate Cake. This recipe offers big flavor with approachable steps.
- Prep Time: 30 min
- Cook Time: 65 min
- Total Time: 7 hours 35 min
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 1/2 cups chocolate wafer crumbs (about 30 cookies)
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 24 ounces cream cheese, softened
- 1 1/2 cups granulated sugar
- 1/4 cup all-purpose flour
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 4 ounces bittersweet chocolate, melted and cooled slightly
- 3 large eggs
- 1/2 cup sour cream
- 1 cup shredded sweetened coconut
- 1/2 cup chopped pecans
- 1/2 cup packed light brown sugar
- 1/4 cup heavy cream
- 2 tablespoons unsalted butter
- 1 large egg yolk
Instructions
- Prepare the crust: Preheat your oven to 350°F (175°C). Mix chocolate wafer crumbs, 1/4 cup sugar, and 6 tablespoons melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes. Cool completely.
- Prepare the cheesecake filling: In a large bowl, beat the softened cream cheese, 1 1/2 cups sugar, flour, vanilla extract, and salt until smooth. Beat in the melted chocolate. Add eggs one at a time, mixing just until combined after each addition. Mix in the sour cream.
- Pour the filling over the cooled crust. Wrap the outside of the springform pan with heavy-duty foil to prevent water entry. Place the pan in a large roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan (this is a water bath).
- Bake for 55 to 65 minutes, or until the edges are set and the center has a slight jiggle. Turn off the oven, crack the door open, and let the cheesecake cool inside the oven for 1 hour. Remove from the water bath and cool completely on a wire rack. Chill in the refrigerator for at least 6 hours, or preferably overnight.
- Prepare the coconut-pecan topping: In a small saucepan, combine coconut, pecans, brown sugar, heavy cream, 2 tablespoons butter, and the egg yolk. Cook over medium heat, stirring constantly, until the mixture thickens slightly, about 5 to 7 minutes. Do not boil. Remove from heat.
- Spread the cooled coconut-pecan topping evenly over the chilled cheesecake before serving.
Notes
- For a simple, stress-free experience, consider using a springform pan to make removal easy.
- If you are interested in simplifying your weekly routine, look into meal planning options to free up time for baking projects like this.
- To achieve a truly creamy texture, ensure your cream cheese and eggs are at room temperature before mixing.
Nutrition
- Serving Size: 1 slice
- Calories: 550
- Sugar: 45g
- Sodium: 350mg
- Fat: 38g
- Saturated Fat: 20g
- Unsaturated Fat: 18g
- Trans Fat: 0.5g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 120mg