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German Chocolate Cheesecake

A rich and creamy cheesecake with a chocolate crust, coconut-pecan topping, and a decadent chocolate filling, inspired by the classic German chocolate cake.

  • Total Time: 5 hours 30 minutes
  • Yield: 12 1x

Ingredients

Scale
  • 8 full sheets (140g) graham crackers
  • 3 tablespoons sugar
  • 2 tablespoons cocoa powder
  • 1/3 cup (75g) unsalted butter, melted
  • 8 oz (225g) bittersweet chocolate, chopped
  • 24 oz (700g) cream cheese, softened
  • 1 (14oz) can (400g) sweetened condensed milk
  • 1/2 cup (130g) plain Greek yogurt
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon salt
  • 3 large eggs, at room temperature
  • 1/2 cup (65g) chopped pecans
  • 1/4 cup (30g) sweetened coconut flakes
  • 1 large egg yolk
  • 1/4 cup (50g) brown sugar
  • 1/8 teaspoon salt
  • 2 tablespoons (30g) unsalted butter, softened
  • 1/2 cup (120ml) heavy whipping cream
  • 1/2 teaspoon pure vanilla extract

Instructions

  1. Preheat oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
  2. For the crust: In a food processor, pulse graham crackers until finely ground. Add sugar, cocoa powder, and melted butter. Pulse until combined. Press mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then cool.
  3. For the filling: Melt bittersweet chocolate in a microwave-safe bowl in 20-second intervals, stirring until smooth. Set aside to cool slightly.
  4. In a large mixing bowl with paddle attachment, beat cream cheese until fluffy on medium speed, about 1 minute. Add sweetened condensed milk and Greek yogurt, and continue to beat for about 2 minutes, or until smooth, scraping the sides of the bowl once. Stir in melted chocolate, vanilla extract, and salt.
  5. Add eggs one at a time, beating just until combined after each addition. Pour filling over cooled crust.
  6. Bake for 50-60 minutes, or until center is set but still slightly jiggly. Turn off oven and let cheesecake cool inside with door ajar for 1 hour. Refrigerate for at least 4 hours or overnight.
  7. For the coconut-pecan topping: In a medium saucepan, whisk together egg yolk, brown sugar, and salt until combined. Stir in butter. Then whisk in heavy cream and vanilla extract and cook over medium-high heat for 5-7 minutes, whisking occasionally, until thickened but still runny. Pour over pecans and coconut flakes and mix until well combined.
  8. Spread topping over chilled cheesecake just before serving.

Notes

For best results, use room temperature ingredients. The topping can be made ahead and stored in the fridge for up to 2 days. If desired, drizzle with chocolate syrup before serving.

  • Author: Dorothy Miller
  • Prep Time: 30 minutes
  • Cook Time: 60 minutes
  • Method: Dessert
  • Cuisine: American

Nutrition

  • Calories: 450
  • Sugar: 35
  • Sodium: 300
  • Fat: 30
  • Saturated Fat: 18
  • Unsaturated Fat: 8
  • Trans Fat: 1
  • Carbohydrates: 45
  • Fiber: 2
  • Protein: 8
  • Cholesterol: 120