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German Chocolate Cheesecake Recipe

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4.9 from 62 reviews

This German Chocolate Cheesecake is a decadent dessert featuring a chocolate graham cracker crust, rich and creamy cheesecake filling infused with German chocolate, and topped with a luscious coconut pecan topping. The cheesecake is cooked in a roasting pan using a water bath technique, ensuring a smooth and creamy texture, with an optional chocolate drizzle to finish.

Ingredients

Scale

Chocolate Crust

  • 9 chocolate graham cracker sheets, finely ground
  • 6 tablespoons unsalted butter, softened
  • 2 tablespoons sugar
  • 1/4 teaspoon salt

Coconut Pecan Filling/Topping

  • 1 (7 oz.) package sweetened shredded coconut (about 2 cups)
  • 1 1/2 cups pecans
  • 4 egg yolks
  • 1 (12 oz.) can evaporated milk
  • 1 1/4 cups packed light brown sugar
  • 12 tablespoons unsalted butter, softened
  • 1/4 teaspoon salt
  • 2 teaspoons vanilla extract

Cheesecake Filling

  • 4 oz. Bakers German Chocolate bar, chopped
  • 4 oz. semi-sweet baking chocolate, chopped
  • 3 (8 oz.) packages cream cheese (full fat), at room temperature
  • 1 cup granulated sugar
  • 1/4 cup unsweetened cocoa powder
  • 1/2 teaspoon ground cinnamon
  • 1 cup sour cream (full fat), at room temperature
  • 1 1/2 teaspoons vanilla extract
  • 3 large eggs, at room temperature
  • 1 large egg yolk, at room temperature

Chocolate Drizzle (optional)

  • 4 oz. semi-sweet baking chocolate
  • 1/2 teaspoon shortening

Instructions

  1. Prepare the crust: In a mixing bowl, combine the finely ground chocolate graham crackers, sugar, and salt. Add the softened butter and mix together until the crumbs are evenly moistened. Press this mixture firmly into the bottom of a springform pan to form the crust. Set aside.
  2. Make the coconut pecan topping: In another bowl, whisk together the egg yolks, evaporated milk, brown sugar, salt, and vanilla extract until smooth. Stir in the shredded coconut, chopped pecans, and softened butter until fully combined. Cover and refrigerate.
  3. Prepare the cheesecake filling: Melt the Bakers German Chocolate and semi-sweet baking chocolate together over a double boiler or in the microwave, stirring until smooth. In a large mixing bowl, beat the cream cheese until creamy and smooth. Gradually add in the granulated sugar, cocoa powder, and cinnamon, blending thoroughly. Mix in the melted chocolates, then add the sour cream and vanilla extract. Beat in the eggs and egg yolk one at a time, mixing just until combined to avoid overbeating.
  4. Assemble the cheesecake: Pour the cheesecake filling over the prepared crust in the springform pan and spread evenly. Gently spoon the coconut pecan topping over the cheesecake filling, spreading it carefully for an even layer.
  5. Prepare for baking: Wrap the outside of the springform pan with 18″ wide heavy duty aluminum foil to prevent water from seeping in during the water bath. Place the wrapped pan inside a roasting pan. Pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan, creating a water bath to help bake the cheesecake evenly and avoid cracking.
  6. Bake the cheesecake: Preheat your oven to 325°F (163°C). Place the roasting pan with the filled cheesecake into the oven. Bake for approximately 1 hour and 15 minutes, or until the center is set but still slightly jiggly. Remove the cheesecake from the water bath and remove the foil wrap carefully. Let cool to room temperature.
  7. Optional chocolate drizzle: Melt the semi-sweet baking chocolate with the shortening until smooth. Drizzle over the cooled cheesecake for extra chocolate flavor and an elegant finish.
  8. Chill and serve: Refrigerate the cheesecake for at least 4 hours, preferably overnight, to allow it to set completely. When ready to serve, remove from the springform pan, slice, and enjoy.

Notes

  • Using a water bath is essential to bake this cheesecake gently and prevent cracking.
  • Make sure all dairy ingredients are at room temperature for a smooth batter.
  • The optional chocolate drizzle adds a nice finishing touch but can be omitted for a simpler presentation.
  • Line the roasting pan with parchment paper to protect it from water spills.
  • Ensure the foil is tightly sealed around the pan to prevent water from leaking into the cheesecake.

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