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Ultimate German Chocolate Cheesecake Recipe

A close-up of a perfect slice of german chocolate cheesecake showing the dark crust, creamy filling, and pecan topping.
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Make this rich, creamy German Chocolate Cheesecake, featuring a chocolate crust, smooth filling, and the signature coconut pecan topping. We use a foolproof water bath method for a crack-free finish.

Ingredients

Scale
  • For the Chocolate Crust:
  • 1 1/2 cups chocolate wafer cookie 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, room temperature
  • 1/2 cup sour cream, room temperature
  • For the Coconut Pecan Topping:
  • 1/2 cup (1 stick) unsalted butter
  • 1/2 cup packed light brown sugar
  • 1/4 cup heavy cream
  • 1 large egg yolk
  • 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 the chocolate wafer crumbs and sugar in a bowl. Pour in the melted butter and mix until the crumbs are evenly moistened. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes. Remove and let cool slightly.
  2. Prepare the Water Bath: Wrap the outside bottom and sides of the springform pan tightly with heavy-duty aluminum foil to prevent water leakage. Place the wrapped pan inside a larger roasting pan.
  3. Make the Filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually beat in the sugar, flour, vanilla extract, and salt until just combined. Do not overmix.
  4. Add Eggs and Sour Cream: Beat in the eggs one at a time, mixing only until each egg is incorporated. Gently mix in the sour cream until the batter is smooth. Pour the filling over the cooled crust in the springform pan.
  5. Bake the Cheesecake: Carefully pour hot water into the roasting pan, surrounding the springform pan, until the water reaches about halfway up the sides of the springform pan. Bake for 55 to 65 minutes, or until the edges are set but the center still jiggles slightly when gently nudged.
  6. Cool the Cheesecake: Turn off the oven, crack the oven door open slightly, and let the cheesecake cool inside the oven for 1 hour. This slow cooling helps prevent cracks. Remove the cheesecake from the water bath and foil, and cool completely on a wire rack. Chill in the refrigerator for at least 6 hours, or preferably overnight.
  7. Make the Topping: In a medium saucepan, melt the butter over medium heat. Stir in the brown sugar and heavy cream. Bring the mixture to a gentle boil, stirring constantly for 1 minute. Remove from heat.
  8. Finish the Topping: Whisk in the egg yolk, vanilla extract, coconut, and pecans until everything is coated. Let the topping cool slightly, about 15 minutes.
  9. Assemble and Serve: Spread the cooled coconut pecan topping evenly over the chilled cheesecake. Slice and serve your decadent dessert.

Notes

  • Use room temperature ingredients for the cheesecake filling; this prevents lumps and ensures a creamy texture.
  • For the best results in achieving a crack-free finish, do not skip the slow cooling process inside the turned-off oven.
  • You can toast the pecans lightly before adding them to the topping for deeper flavor.

Nutrition

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