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Slice of German Chocolate Cheesecake topped with coconut and pecan frosting

German Chocolate Cheesecake

A delightful twist on traditional cheesecake combining rich cream cheese with coconut, pecans, and semi-sweet chocolate, perfect for special occasions.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Servings: 12 servings
Course: Dessert
Cuisine: German
Calories: 450
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 1/2 cups chocolate cookie crumbs
  • 1/4 cup granulated sugar
  • 5 tablespoons unsalted butter, melted
For the cheesecake filling
  • 16 oz cream cheese, softened Make sure it's at room temperature for smooth blending.
  • 1 cup sour cream
  • 1 cup sugar
  • 4 large eggs Add one at a time.
  • 1 teaspoon vanilla extract
  • 1 cup shredded coconut
  • 1 cup chopped pecans
  • 1 cup semi-sweet chocolate chips

Method
 

Preparation
  1. Preheat the oven to 325°F (160°C).
  2. In a bowl, mix the chocolate cookie crumbs, sugar, and melted butter. Press the mixture into the bottom of a springform pan to form the crust.
  3. In a separate bowl, beat the cream cheese until smooth. Gradually add the sugar and mix until well combined.
  4. Add the sour cream and vanilla extract, mixing until smooth.
  5. Add the eggs one at a time, mixing well after each addition.
  6. Fold in the coconut, pecans, and chocolate chips.
  7. Pour the cheesecake batter into the crust and smooth the top.
Baking
  1. Bake for 60-75 minutes or until the center is set but still slightly jiggly.
  2. Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour.
  3. Remove, cool completely at room temperature, then refrigerate for at least 4 hours before serving.

Notes

Serve chilled, add whipped cream on top or sprinkle with extra coconut and pecans. Store leftovers in an airtight container in the refrigerator for up to a week. Can be frozen for up to 3 months.