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German Chocolate Cheesecake

A rich and indulgent German Chocolate Cheesecake with a buttery chocolate cookie crust, cream cheese filling, and a delightful topping of pecans and coconut.
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Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 35 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Crust
  • 1 1/2 cups chocolate cookie crumbs For a buttery, rich crust.
  • 1/4 cup melted butter Helps bind the crust together.
Filling
  • 3 packages (8 oz) cream cheese, softened Core ingredient for a smooth texture.
  • 1 cup granulated sugar Adds sweetness to the cheesecake.
  • 1 teaspoon vanilla extract Enhances flavors.
  • 1 cup semisweet chocolate chips, melted Infuses rich chocolate flavor.
  • 3 large eggs Helps the cheesecake to rise.
Topping
  • 1 cup chopped pecans Brings a nutty contrast.
  • 1 cup sweetened shredded coconut Adds tropical flair.
  • 1/2 cup sweetened condensed milk Adds luscious sweetness.
  • 1/2 cup heavy cream Enhances the topping's richness.
  • 1/2 cup semisweet chocolate chips, melted For the topping.

Method
 

Preparation
  1. Preheat your oven to 325°F (163°C) and prepare a 9-inch springform pan with grease and parchment paper.
  2. Combine chocolate cookie crumbs and melted butter in a bowl, mix well, and press into the bottom of the pan. Bake for 10 minutes and cool.
Mix Filling
  1. Beat cream cheese and granulated sugar in a large bowl until smooth. Add vanilla and melted chocolate chips, and mix until combined.
  2. Incorporate eggs one at a time, beating after each addition.
Bake
  1. Pour the batter into the cooled crust, smoothing the top. Bake for 50-55 minutes until edges are set and center slightly jiggles.
  2. Turn off oven and let cheesecake cool inside with the door cracked for 1 hour.
  3. Refrigerate for at least 4 hours or overnight.
Prepare Topping
  1. Combine pecans, coconut, condensed milk, and heavy cream in a saucepan over medium heat. Stir until thickened (about 5-7 minutes). Stir in melted chocolate chips.
Serve
  1. Spread the topping over the cheesecake once cooled. Slice and enjoy!

Notes

Tips: Use room temperature ingredients for blending ease, chill the cheesecake overnight for flavor development, and consider a water bath to avoid cracks.