German Chocolate Cheesecake
A lush cheesecake combining a chocolate cookie crust, rich cocoa-infused cheesecake filling, and a gooey coconut‑pecan topping inspired by German chocolate cake.
Ingredients
Crust
- 1 ½ cups chocolate cookie crumbs
- ¼ cup granulated sugar
- ⅓ cup unsalted butter melted
Filling
- 24 oz 3 bricks cream cheese, softened
- 1 cup granulated sugar
- ¼ cup unsweetened cocoa powder
- ½ cup sour cream
- 4 large eggs
- 1 tsp vanilla extract
- ½ cup semisweet chocolate chips melted & cooled
Topping
- ½ cup evaporated milk
- ½ cup packed brown sugar
- 2 large egg yolks
- ¼ cup unsalted butter
- 1 tsp vanilla extract
- ¾ cup sweetened shredded coconut
- ½ cup chopped pecans
Instructions
- Preheat oven to 325°F. Mix cookie crumbs, sugar, and melted butter. Press into pan and bake for 10 minutes. Let cool.
- Beat cream cheese and sugar until smooth. Mix in cocoa, sour cream, eggs (one at a time), vanilla, and melted chocolate.
- Pour filling over crust. Bake 55–65 minutes until just set. Turn off oven, crack door, and cool for 1 hour. Chill at least 4 hours or overnight.
- Whisk evaporated milk, brown sugar, and yolks in a saucepan over medium heat. Stir 8–10 minutes until thick. Add butter, vanilla, coconut, and pecans. Cool.
- Spread topping over chilled cheesecake. Slice with a warm, clean knife.