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Decadent Baked German Chocolate Cheesecake with Gooey Coconut-Pecan Topping

A thick slice of german chocolate cheesecake showing chocolate crust, creamy filling, and pecan coconut topping.
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Make this rich German Chocolate Cheesecake featuring a chocolate crust, creamy chocolate filling, and a traditional gooey coconut-pecan topping. This recipe delivers ultimate chocolate indulgence.

Ingredients

Scale
  • 1 1/2 cups chocolate wafer crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 3 (8 ounce) packages 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 unsweetened chocolate, melted and cooled slightly
  • 3 large eggs
  • 1/2 cup sour cream
  • 1 cup granulated sugar
  • 1/2 cup heavy cream
  • 1/2 cup packed light brown sugar
  • 1/2 cup chopped pecans, toasted
  • 1/2 cup shredded sweetened coconut
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 325°F (160°C). Wrap the outside of a 9-inch springform pan tightly with heavy-duty aluminum foil.
  2. Prepare the crust: Mix chocolate wafer crumbs and 1/4 cup sugar. Add melted butter and press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Let cool.
  3. Prepare the cheesecake filling: In a large bowl, beat the softened cream cheese, 1 1/2 cups sugar, flour, 1 teaspoon vanilla, and salt until smooth. Beat in the melted chocolate.
  4. Add eggs one at a time, mixing just until combined after each addition. Mix in the sour cream. Do not overmix.
  5. Pour the filling over the cooled crust. Place the springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan to reach about halfway up the sides of the springform pan (this is a water bath).
  6. Bake for 55 to 65 minutes, or until the edges are set but the center still jiggles slightly. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.
  7. Remove the cheesecake from the water bath and let it cool completely on a wire rack. Chill in the refrigerator for at least 6 hours, or preferably overnight.
  8. Prepare the topping: In a small saucepan, combine 1 cup sugar, heavy cream, brown sugar, 2 tablespoons butter, pecans, coconut, and 1 teaspoon vanilla. Cook over medium heat, stirring constantly, until the mixture thickens slightly, about 5 to 7 minutes. Do not boil rapidly.
  9. Cool the coconut-pecan topping slightly. Spread the topping evenly over the chilled cheesecake before serving.

Notes

  • For a crack-free top, make sure your cream cheese and eggs are at room temperature before starting the filling.
  • To toast pecans, spread them on a baking sheet and bake at 350°F (175°C) for 5 to 8 minutes, watching closely to prevent burning.
  • If you want a chocolate drizzle, melt 2 ounces of semi-sweet chocolate with 1 teaspoon of coconut oil and drizzle over the pecan topping before serving.

Nutrition

Find it online: https://cookingzenith.com/german-chocolate-cheesecake-recipe/