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Ultimate German Chocolate Cheesecake with Gooey Coconut Pecan Topping

A rich slice cut from a German chocolate cheesecake topped generously with glazed pecans.
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Create a showstopper dessert by combining a rich chocolate cheesecake base with the iconic, buttery coconut pecan topping. This recipe guides you through achieving a creamy, crack-free finish for the ultimate cake and cheesecake fusion.

Ingredients

Scale
  • For the Chocolate Crust:
  • 1 1/2 cups chocolate wafer cookie crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • For the Cheesecake Filling:
  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 1/4 cup all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 4 large eggs, room temperature
  • 1/2 cup sour cream, room temperature
  • 1/4 cup unsweetened cocoa powder, sifted
  • For the Gooey Coconut Pecan Topping:
  • 1/2 cup (1 stick) unsalted butter
  • 1/2 cup packed light brown sugar
  • 1/4 cup heavy cream
  • 1/4 teaspoon salt
  • 1 large egg yolk
  • 1 1/2 cups sweetened flaked coconut
  • 1 cup chopped pecans

Instructions

  1. Prepare the Water Bath: Preheat your oven to 325°F (160°C). Wrap the outside bottom of a 9-inch springform pan tightly with heavy-duty aluminum foil. Place the wrapped pan inside a larger roasting pan.
  2. Make the Crust: In a medium bowl, combine the chocolate wafer crumbs and 1/4 cup sugar. Pour in the melted butter and mix until the crumbs are evenly moistened. Press the mixture firmly and evenly into the bottom of the prepared springform pan. Bake the crust for 10 minutes. Remove from the oven and let it cool slightly.
  3. Make the Filling: In a large bowl, use an electric mixer to beat the softened cream cheese, 1 1/2 cups sugar, flour, vanilla extract, and salt until smooth. Mix in the cocoa powder until just combined. Beat in the eggs one at a time, mixing only until each egg is incorporated. Gently mix in the sour cream until the batter is smooth. Do not overmix.
  4. Bake the Cheesecake: Pour the chocolate cheesecake batter over the cooled crust. Place the roasting pan with the springform pan into the oven. Carefully pour hot water into the roasting pan until the water reaches halfway up the sides of the springform pan. Bake for 60 to 75 minutes, or until the edges are set but the center still has a slight jiggle.
  5. Cool the Cheesecake: Turn off the oven, crack the oven door open slightly, and allow the cheesecake to cool inside the turned-off oven for 1 hour. This slow cooling prevents cracking. Remove the cheesecake from the water bath and foil, and let it cool completely on a wire rack. Chill in the refrigerator for at least 6 hours, or preferably overnight.
  6. Make the Coconut Pecan Topping: In a medium saucepan, melt the butter over medium heat. Stir in the brown sugar, heavy cream, and salt. Bring the mixture to a gentle boil, stirring constantly. Boil for 1 minute. Remove from heat. Whisk in the egg yolk quickly. Stir in the coconut and pecans.
  7. Assemble and Serve: Spread the warm coconut pecan topping evenly over the chilled cheesecake. Slice and serve this decadent cheesecake recipe immediately, or chill for 30 minutes to set the topping slightly before serving.

Notes

  • For a truly creamy texture, make sure your cream cheese, eggs, and sour cream are at room temperature before mixing.
  • If you skip the water bath, you risk a cracked top, but you can cover cracks with the topping.
  • You can toast the pecans lightly before adding them to the topping for deeper flavor.

Nutrition

Find it online: https://magazinemeal.com/german-chocolate-cheesecake-recipe/