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Decadent Baked German Chocolate Cheesecake

A rich, decadent slice removed from a German Chocolate Cheesecake showing the creamy center and dark chocolate pecan topping.
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Make a rich, creamy German Chocolate Cheesecake with a chocolate wafer crust and a classic, gooey coconut-pecan topping. This showstopper dessert is perfect for special occasions.

Ingredients

Scale
  • 1 1/2 cups chocolate wafer crumbs (about 30 wafers)
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 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
  • 1 cup sour cream
  • 4 large eggs
  • 4 ounces unsweetened chocolate, melted and cooled slightly
  • 1 cup sweetened flaked coconut
  • 1/2 cup chopped pecans
  • 1/2 cup packed light brown sugar
  • 1/4 cup heavy cream
  • 1 large egg yolk

Instructions

  1. Preheat your oven to 325°F (160°C). Wrap the outside of a 9-inch springform pan tightly with heavy-duty aluminum foil.
  2. Prepare the crust: Combine chocolate wafer crumbs, 1/4 cup sugar, and melted butter. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Let cool completely.
  3. Prepare the cheesecake filling: In a large bowl, beat the softened cream cheese, 1 1/2 cups sugar, flour, vanilla extract, and salt until smooth. Beat in the sour cream.
  4. Add the eggs one at a time, mixing just until combined after each addition. Mix in the melted and cooled unsweetened chocolate until the batter is uniform.
  5. Pour the filling over the cooled crust. Place the springform pan in a larger roasting pan. Carefully pour hot water into the roasting pan to reach halfway up the sides of the springform pan (this creates a water bath).
  6. Bake for 55 to 65 minutes, or until the edges are set but the center still has a slight jiggle. Turn off the oven, crack the door open, and let the cheesecake cool inside the oven for 1 hour.
  7. Remove the cheesecake from the water bath and let it cool completely on a wire rack. Refrigerate for at least 6 hours, or preferably overnight.
  8. Prepare the coconut-pecan topping: In a small saucepan, combine the coconut, pecans, brown sugar, heavy cream, and egg yolk. Cook over medium heat, stirring constantly, until the mixture thickens slightly, about 5 to 7 minutes. Do not boil. Remove from heat.
  9. Once the cheesecake is chilled, carefully spread the warm coconut-pecan topping evenly over the top surface.
  10. Chill the cheesecake again for at least 30 minutes before slicing and serving. Remove the springform ring before serving.

Notes

  • For a guaranteed smooth texture, make sure your cream cheese and eggs are at room temperature before mixing.
  • If you skip the water bath, watch the baking time closely to prevent cracking.
  • You can substitute Oreo cookies for chocolate wafers for the crust.

Nutrition

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