Growing up in my grandmother’s kitchen, I learned that some desserts are worth the extra effort. This German Chocolate Cheesecake is definitely one of them. By combining the rich, coconut-pecan goodness of German chocolate cake with the creamy decadence of cheesecake, I’ve created something truly special that never fails to wow my guests.
Why You’ll Love This Recipe
When I first experimented with combining these two beloved desserts, I discovered that the result was even better than the sum of its parts. The buttery chocolate crust, velvety cream cheese filling, and that iconic coconut-pecan topping create layers of flavor that simply dance on your tongue. Trust me, this isn’t just another cheesecake recipe – it’s an experience worth savoring.
Kitchen Equipment Needed
Before diving into this baking adventure, here’s what you’ll need to have ready:
| Equipment | Size/Type | Notes |
|---|---|---|
| Springform Pan | 9-inch | Dark, non-stick preferred |
| Electric Mixer | Stand or Hand | Stand mixer recommended |
| Food Processor | Any size | For crust preparation |
| Double Boiler | Medium | For melting chocolate |
| Measuring Cups | Dry & Liquid | Separate sets needed |
| Rubber Spatula | Heat-resistant | For scraping bowls |
| Cooling Rack | Large | Must hold 9-inch pan |
| Water Bath Pan | Large roasting | Must fit springform |
Ingredients Breakdown
For the Crust
| Ingredient | Amount | Notes |
|---|---|---|
| Chocolate graham crackers | 2 cups (crushed) | About 16 full sheets |
| Unsalted butter | 6 tablespoons | Melted |
| Granulated sugar | 2 tablespoons | |
| Salt | 1/4 teaspoon | Fine sea salt preferred |
For the Filling
| Ingredient | Amount | Notes |
|---|---|---|
| Cream cheese | 32 oz (4 blocks) | Room temperature |
| German sweet chocolate | 8 oz | Chopped |
| Granulated sugar | 1 cup | |
| Sour cream | 1/2 cup | Room temperature |
| Vanilla extract | 2 teaspoons | Pure, not imitation |
| Large eggs | 4 | Room temperature |
| Heavy cream | 1/4 cup | Room temperature |
For the Topping
| Ingredient | Amount | Notes |
|---|---|---|
| Evaporated milk | 1 cup | |
| Light brown sugar | 1 cup | Packed |
| Unsalted butter | 1/2 cup | |
| Egg yolks | 3 | Room temperature |
| Vanilla extract | 1 teaspoon | |
| Sweetened coconut | 1 1/3 cups | |
| Pecans | 1 cup | Toasted, chopped |
Step-by-Step Instructions
Preparing the Crust
- Preheat your oven to 325°F (165°C). Position the rack in the middle.
- Process chocolate graham crackers until finely ground. Mix with melted butter, sugar, and salt until it resembles wet sand.
- Press mixture firmly into the bottom and 1 inch up the sides of a 9-inch springform pan. Use a flat-bottomed glass for even compression.
- Bake for 10 minutes. Cool completely on a wire rack.
Creating the Filling
- Reduce oven temperature to 300°F (150°C).
- Melt German chocolate in a double boiler until smooth. Let cool slightly.
- Beat cream cheese until completely smooth (about 5 minutes). Scrape bowl frequently.
- Gradually add sugar, beating until fluffy (about 3 minutes).
- Mix in sour cream and vanilla until just combined.
- Add melted chocolate, mixing until fully incorporated.
- Add eggs one at a time, mixing on low speed just until each is incorporated.
- Stir in heavy cream by hand until smooth.
Baking Process
- Wrap outside of springform pan with three layers of heavy-duty foil.
- Pour filling into cooled crust.
- Place springform pan in a larger roasting pan.
- Fill roasting pan with hot water halfway up sides of springform.
- Bake for 1 hour and 45 minutes, or until edges are set but center still jiggles slightly.
- Turn off oven, crack door open, and let cheesecake cool for 1 hour.
Making the Topping
- Combine evaporated milk, brown sugar, butter, and egg yolks in a saucepan.
- Cook over medium heat, stirring constantly, until mixture thickens (about 10 minutes).
- Remove from heat; stir in vanilla, coconut, and pecans.
- Cool completely before spreading over cheesecake.
Pro Tips for Perfect Results
- Room Temperature Ingredients: This isn’t just a suggestion – it’s crucial for a smooth, crack-free cheesecake. I always set ingredients out 2 hours before starting.
- Water Bath Success: Triple-wrap your springform pan with heavy-duty foil. A single layer isn’t enough – trust me, I learned this the hard way!
- Mixing Technique: Over-mixing incorporates too much air, leading to cracks. Mix on low speed and stop as soon as ingredients are combined.
- Cooling Process: Resist the urge to rush cooling. A gradual cool-down prevents cracks and ensures perfect texture.
Storage and Make-Ahead Tips
| Storage Method | Duration | Notes |
|---|---|---|
| Refrigerator | Up to 5 days | Cover tightly |
| Freezer | Up to 3 months | Wrap well |
| Room Temperature | 2 hours max | For serving |
Serving Suggestions
- Garnish with additional toasted pecans and chocolate shavings
- Add a dollop of fresh whipped cream
- Serve with hot coffee or espresso
- Pair with fresh berries for contrast
- Drizzle with warm caramel sauce
Troubleshooting Common Issues
| Problem | Likely Cause | Solution |
|---|---|---|
| Cracked Surface | Over-mixing or rapid temperature change | Mix minimally, cool slowly |
| Soggy Crust | Water bath leakage | Triple-wrap pan with foil |
| Grainy Texture | Sugar not fully dissolved | Beat thoroughly with cream cheese |
| Sunken Center | Opening oven during baking | Resist peeking! |
Frequently Asked Questions
Q: Can I make this without a water bath?
A: While possible, I don’t recommend it. The water bath ensures even baking and prevents cracks. It’s worth the extra effort.
Q: Why did my topping turn out grainy?
A: This usually happens when the mixture is cooked too quickly. Keep heat at medium and stir constantly until thickened.
Q: Can I use regular chocolate instead of German chocolate?
A: German chocolate has a specific sweetness and texture. While you can substitute semi-sweet chocolate, the result won’t be quite the same.
Q: How do I know when the cheesecake is done?
A: The edges should be set but the center should still have a slight jiggle – like Jell-O. It will continue to set as it cools.
Q: Can I freeze individual slices?
A: Yes! Wrap each slice individually in plastic wrap, then foil. Thaw overnight in the refrigerator.
Nutritional Information
| Nutrient | Amount per Slice |
|---|---|
| Calories | 725 |
| Total Fat | 52g |
| Saturated Fat | 28g |
| Cholesterol | 185mg |
| Sodium | 380mg |
| Total Carbohydrates | 58g |
| Dietary Fiber | 3g |
| Sugars | 48g |
| Protein | 12g |
*Based on 12 servings per cheesecake
Remember, this isn’t just dessert – it’s a labor of love that creates memories. Every time I make this German Chocolate Cheesecake, I’m reminded of the joy that comes from sharing something truly special with the people I care about. Happy baking!
