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German Chocolate Cheesecake Rich Decadent Recipe
Emily

German Chocolate Cheesecake

A rich fusion of creamy cheesecake and classic German chocolate cake flavors. With a chocolate cookie crust, coconut-pecan filling, and a luscious topping, this dessert is indulgence in every bite.
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Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American, German-inspired
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups chocolate cookie crumbs
  • 1/4 cup unsalted butter, melted
  • 24 oz cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1 cup coconut flakes
  • 1 cup chopped pecans
  • 1/2 cup semisweet chocolate chips
  • 1/2 cup sweetened condensed milk
  • 1/4 cup unsalted butter
  • 1 tsp vanilla extract
  • 1/2 cup coconut flakes
  • 1/2 cup chopped pecans

Equipment

  • 9-inch springform pan
  • Mixing bowls
  • Electric mixer
  • Spatula
  • Saucepan
  • Wire rack

Method
 

  1. Preheat your oven to 325°F (163°C). Mix chocolate cookie crumbs with melted butter until evenly combined. Press the mixture into the bottom of a 9-inch springform pan. Set aside while you prepare the filling.
  2. In a large mixing bowl, beat cream cheese and sugar until smooth and fluffy. Add eggs one at a time, mixing well after each. Stir in vanilla extract. Fold in coconut flakes, pecans, and chocolate chips. Pour the batter over the prepared crust and smooth the top.
  3. Bake in preheated oven for 55–60 minutes, or until the center is set and the top appears slightly dry. Turn off oven, crack the door slightly, and let cheesecake cool for 1 hour. Remove from oven and let it finish cooling on a wire rack.
  4. In a medium saucepan, combine sweetened condensed milk, butter, and vanilla over medium heat. Stir in coconut flakes and chopped pecans. Cook, stirring constantly, until thickened and golden (about 5 minutes). Let it cool slightly, then spread over the cheesecake.
  5. Refrigerate the cheesecake for at least 4 hours, or overnight for best results. Before serving, release the springform pan sides and transfer cheesecake to a serving platter. Slice and enjoy!

Notes

For the smoothest cheesecake, use room-temperature ingredients and avoid overmixing once the eggs are added. Chill overnight for best texture. Garnish with extra coconut flakes or chocolate shavings for a show-stopping presentation.