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German Chocolate Cheesecake

A rich and decadent German Chocolate Cheesecake featuring a chocolate crust, creamy chocolate cheesecake filling, and a traditional coconut-pecan topping.

  • Total Time: 5 hours including chilling
  • Yield: 12

Ingredients

  • For crust: 8 full sheets (140g) graham crackers, 3 tablespoons sugar, 2 tablespoons cocoa powder, 1/3 cup (75g) unsalted butter melted
  • For cheesecake filling: 8 oz (225g) bittersweet chocolate, 24 oz (700g) cream cheese softened, 14 oz (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
  • For coconut-pecan topping: 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 tablespoon (30g) unsalted butter softened, 1/2 cup (120ml) heavy whipping cream, 1/2 teaspoon pure vanilla extract

Instructions

  1. Preheat oven as directed per your oven setup for cheesecake baking.
  2. Prepare crust: Mix graham crackers, sugar, cocoa powder, and melted butter until combined. Press into the bottom of your baking pan evenly.
  3. Make cheesecake filling: Beat cream cheese until fluffy. Add sweetened condensed milk and Greek yogurt, beat until smooth. Stir in melted bittersweet chocolate, vanilla extract, and salt.
  4. Add eggs one at a time, mixing just until combined after each addition.
  5. Pour the cheesecake filling over the crust and bake until the center is almost set, about 50-60 minutes depending on oven.
  6. Prepare coconut-pecan topping: Mix chopped pecans, coconut flakes, egg yolk, brown sugar, salt, softened butter, heavy cream, and vanilla extract until combined.
  7. Spread coconut-pecan topping over baked cheesecake and bake an additional 10-15 minutes until topping is set and lightly golden.
  8. Cool cheesecake completely in the pan on a wire rack, then refrigerate several hours or overnight before serving.

Notes

Use full-fat cream cheese for best texture and flavor. Ensure eggs are at room temperature to avoid curdling. Refrigerate cheesecake overnight to achieve the best slicing consistency.

  • Author: Dorothy Miller
  • Prep Time: 20 minutes
  • Cook Time: 70 minutes
  • Method: Dessert
  • Cuisine: American with German Chocolate influence

Nutrition

  • Calories: 520
  • Sugar: 30g
  • Sodium: 300mg
  • Fat: 36g
  • Saturated Fat: 20g
  • Unsaturated Fat: 14g
  • Trans Fat: 0g
  • Carbohydrates: 38g
  • Fiber: 2g
  • Protein: 8g
  • Cholesterol: 150mg