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Ultimate Baked German Chocolate Cheesecake with Coconut Pecan Topping

A close-up slice of german chocolate cheesecake showing distinct layers: a dark chocolate base, a creamy filling, and a toasted coconut topping.
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Create a showstopper dessert by merging rich, creamy chocolate cheesecake with the iconic, buttery coconut pecan topping of German Chocolate Cake. Follow this guide for a bakery-style, crack-free finish.

Ingredients

  • For the Crust: 1 1/2 cups chocolate wafer crumbs, 1/4 cup granulated sugar, 6 tablespoons unsalted butter melted
  • For the Cheesecake Filling: 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, 4 large eggs, 4 ounces unsweetened chocolate melted and cooled slightly
  • For the Coconut Pecan Topping: 1 cup evaporated milk, 3/4 cup packed light brown sugar, 1/2 cup (1 stick) unsalted butter, 2 large egg yolks, 1 teaspoon vanilla extract, 1 1/2 cups sweetened flaked coconut, 1 cup chopped pecans

Instructions

  1. Prepare the Crust: Preheat your oven to 350°F (175°C). Mix chocolate wafer crumbs, 1/4 cup sugar, and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes. Remove and let cool while you prepare the filling.
  2. Prepare the Water Bath: Wrap the outside bottom of the springform pan tightly with heavy-duty aluminum foil, ensuring it goes up the sides to prevent water leakage. Set the wrapped pan inside a larger roasting pan.
  3. Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese, 1 1/2 cups sugar, and flour until smooth. Beat in vanilla extract and salt. Add eggs one at a time, mixing just until combined after each addition. Do not overmix. Gently stir in the melted and cooled unsweetened chocolate until just incorporated.
  4. Bake the Cheesecake: Pour the filling over the cooled crust. Carefully place the roasting pan into the oven. Pour boiling water into the roasting pan until it reaches about 1 inch up the side of the springform pan. Bake for 55 to 65 minutes, or until the edges are set but the center still has a slight jiggle.
  5. Cool the Cheesecake: Turn off the oven, prop the door open slightly, and let the cheesecake cool inside the water bath for 1 hour. Remove the cheesecake from the water bath, remove the foil, and let it cool completely on a wire rack. Chill in the refrigerator for at least 6 hours, or preferably overnight.
  6. Make the Coconut Pecan Topping: In a medium saucepan, combine evaporated milk, brown sugar, and butter. Cook over medium heat, stirring constantly, until the mixture thickens slightly, about 5 to 7 minutes. Remove from heat. In a separate small bowl, whisk the egg yolks lightly. Slowly whisk about 1/2 cup of the hot milk mixture into the yolks to temper them, then pour the tempered yolks back into the saucepan. Return to low heat and cook, stirring constantly, for 1 minute until slightly thickened. Do not boil. Remove from heat and stir in vanilla, coconut, and pecans. Let the topping cool slightly.
  7. Assemble and Serve: Spread the cooled coconut pecan topping evenly over the chilled cheesecake. Slice and serve your decadent dessert.

Notes

  • For a crack-free cheesecake, the water bath is key. It provides gentle, moist heat that prevents the top from drying out and cracking.
  • Chill the cheesecake completely before adding the topping; this ensures the topping sits nicely on the firm surface.
  • You can toast the pecans lightly before adding them to the topping for deeper flavor.

Nutrition

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