German Chocolate Cheesecake
Rich chocolate cheesecake with coconut pecan topping inspired by German chocolate cake.
Print Pin Servings: 12 Slices
Calories: 510kcal
Cost: $12 - $15
Equipment
- 1 9-inch springform pan Removable bottom makes serving easier
- 1 Electric mixer Hand or stand mixer
- 1 Large roasting pan Used for water bath baking
- 1 Medium saucepan For cooking the topping
- 1 Rubber spatula For gentle folding
- 1 Measuring cups/spoons For accurate measurements
- 1 Parchment paper Line bottom of pan
Ingredients
- 1 Chocolate graham cracker crumbs For crust
- 2 cups Granulated sugar Divided, for crust and filling
- 2 tablespoon Melted butter For crust
- ¼ teaspoon Salt For crust
- 24 oz Cream cheese Softened
- 1 cup Sour cream For creaminess
- 3 Large eggs Room temperature
- 1 teaspoon Vanilla extract Enhances flavor
- 6 tablespoon Melted German chocolate Cooled before adding
- 2 cups Sweetened shredded coconut For topping
- 2 cups Chopped pecans For topping
- ¼ cup Evaporated milk For topping
- 1 cup Brown sugar For topping
- 1 cup Butter For topping
- 1 teaspoon Vanilla extract For topping
Instructions
- Preheat oven and prepare crust
- Mix and press crust into pan
- Bake crust and let cool
- Make cheesecake filling
- Pour filling and bake in water bath
- Cool in oven with door cracked
- Cook topping until thickened
- Add coconut and pecans
- Cool topping completely
- Spread topping on cheesecake
- Chill at least 4 hours before serving
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Serving: 150g | Calories: 510kcal | Carbohydrates: 42g | Protein: 7g | Fat: 35g | Saturated Fat: 20g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Cholesterol: 120mg | Sodium: 260mg | Potassium: 180mg | Fiber: 3g | Sugar: 28g | Vitamin A: 900IU | Vitamin C: 1mg | Calcium: 120mg | Iron: 2mg