Decadent German Chocolate Cheesecake

Decadent German Chocolate Cheesecake

with Coconut–Pecan Topping**

✨ Description

A rich, velvety chocolate cheesecake baked on a buttery chocolate cookie crust and finished with the classic coconut-pecan frosting from German chocolate cake. Ultra-creamy and truly decadent.

📝 Ingredients

Crust

• 2 cups chocolate cookie crumbs (Oreo without filling or chocolate biscuits)
• 6 tbsp melted butter
• 2 tbsp sugar

Cheesecake Filling

• 680 g cream cheese (softened)
• 1 cup sugar
• ½ cup brown sugar
• 3 large eggs (room temperature)
• 1 cup sour cream
• 1 tsp vanilla extract
• 170 g German chocolate or semi-sweet chocolate, melted
• 2 tbsp cocoa powder

Coconut-Pecan Topping

• 1 cup evaporated milk
• ½ cup sugar
• ½ cup brown sugar
• 3 egg yolks
• ½ cup butter (113 g)
• 1 tsp vanilla extract
• 1 ¼ cups sweetened shredded coconut
• 1 cup chopped pecans

👩‍🍳 Instructions

1. Make the Crust

1. Preheat oven to 160°C.
2. Mix cookie crumbs + sugar + melted butter.
3. Press firmly into the bottom of a 23 cm springform pan.
4. Bake 10 minutes, then let cool.

2. Make the Cheesecake Filling

1. Beat cream cheese until smooth.
2. Add sugar + brown sugar and mix.
3. Add eggs one at a time (don’t overmix).
4. Add sour cream + vanilla.
5. Stir in melted chocolate and cocoa powder until just combined.
6. Pour over the crust.

Bake

• Bake at 160°C for 55–65 minutes until the center is slightly jiggly.
• Turn off the oven and let the cheesecake cool inside for 1 hour.
• Chill in the fridge at least 4 hours or overnight.

3. Make the Coconut-Pecan Topping

1. In a saucepan: whisk evaporated milk + sugars + egg yolks.
2. Add butter and cook on medium heat, stirring constantly.
3. Cook until thickened (8–10 minutes).
4. Remove from heat and add vanilla, coconut, and pecans.
5. Let cool completely.

4. Assemble

Spread the coconut-pecan topping over the chilled cheesecake.

Optional: drizzle melted chocolate on top.

🍰 Tips

• For perfect slices, heat your knife in hot water and wipe between each cut.
• Cheesecake stays fresh 5 days refrigerated or 2 months frozen (without topping).