German Chocolate Cheesecake
A rich, creamy chocolate cheesecake with a chocolate cookie crust and a decadent coconut-pecan topping—a delicious twist on the classic German chocolate cake.
Ingredients
For the Chocolate Crust:
- 1 ½ cups chocolate cookie crumbs Oreos with filling removed work great
- ¼ cup granulated sugar
- 5 tablespoons unsalted butter melted
For the Chocolate Cheesecake Filling:
- 3 8 oz blocks cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 8 oz semi-sweet chocolate melted and cooled
- 3 large eggs
For the Coconut-Pecan Topping:
- 1 cup evaporated milk
- ¾ cup brown sugar packed
- 3 egg yolks
- ½ cup unsalted butter cut into pieces
- 1 teaspoon vanilla extract
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
Instructions
- Preheat oven to 325°F (160°C). Grease a 9-inch springform pan and wrap the bottom in foil.
- Mix chocolate cookie crumbs, sugar, and melted butter. Press into the pan. Bake for 10 minutes and set aside.
- Beat cream cheese and sugar until smooth. Add cocoa powder, then sour cream. Mix in eggs one at a time, followed by vanilla and melted chocolate.
- Pour filling over crust and smooth the top. Bake for 55–65 minutes, until just set. Turn off oven, crack the door, and let it cool inside for 1 hour.
- Cool completely, then refrigerate for at least 4 hours or overnight.
- In a saucepan, cook evaporated milk, brown sugar, egg yolks, and butter over medium heat until thickened (8–10 minutes). Remove from heat, stir in vanilla, coconut, and pecans. Let cool.
- Spread the cooled topping over the chilled cheesecake. Slice and serve.