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German Chocolate Cheesecake Recipe

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★★★★★

4.5 from 138 reviews

This rich and decadent German Chocolate Cheesecake combines the creamy texture of classic cheesecake with the indulgent flavors of chocolate and a luscious coconut pecan topping. Baked using a unique roasting method in a covered pan, this dessert features a chocolate graham cracker crust, multiple layers of luscious fillings, and an optional glossy chocolate drizzle for an extra touch of elegance.

Ingredients

Scale

Chocolate Crust

  • 9 chocolate graham cracker sheets, finely ground
  • 6 tablespoons unsalted butter, softened
  • 2 tablespoons sugar
  • 1/4 teaspoon salt

Coconut Pecan Filling/Topping

  • 1 (7 oz.) package sweetened shredded coconut (about 2 cups)
  • 1 1/2 cups pecans, chopped
  • 4 egg yolks
  • 1 (12 oz.) can evaporated milk
  • 1 1/4 cups packed light brown sugar
  • 12 tablespoons unsalted butter, softened
  • 1/4 teaspoon salt
  • 2 teaspoons vanilla extract

Cheesecake Filling

  • 4 oz. Bakers German Chocolate bar, chopped
  • 4 oz. semi-sweet baking chocolate, chopped
  • 3 (8 oz.) packages cream cheese (full fat), at room temperature
  • 1 cup granulated sugar
  • 1/4 cup unsweetened cocoa powder
  • 1/2 teaspoon ground cinnamon
  • 1 cup sour cream (full fat), at room temperature
  • 1 1/2 teaspoons vanilla extract
  • 3 large eggs, at room temperature
  • 1 large egg yolk, at room temperature

Chocolate Drizzle (Optional)

  • 4 oz. semi-sweet baking chocolate
  • 1/2 teaspoon shortening

Instructions

  1. Prepare the crust: Combine the finely ground chocolate graham cracker sheets, softened butter, sugar, and salt. Press the mixture evenly into the bottom of a springform pan to form the crust. Set aside.
  2. Make the coconut pecan filling: In a mixing bowl, combine shredded coconut, chopped pecans, egg yolks, evaporated milk, brown sugar, softened butter, salt, and vanilla extract. Mix thoroughly until well blended. Set this mixture aside for later layering.
  3. Melt the chocolates: Gently melt the Bakers German Chocolate bar and semi-sweet baking chocolate together in a double boiler or microwave using short bursts, stirring frequently to avoid burning. Allow the melted chocolate to cool slightly.
  4. Prepare the cheesecake filling: In a large mixing bowl, beat the cream cheese until smooth. Add granulated sugar, cocoa powder, and cinnamon, mixing well. Blend in sour cream, vanilla extract, melted chocolate, eggs, and egg yolk one at a time, making sure each is fully incorporated before adding the next. The final texture should be creamy and smooth.
  5. Assemble the cheesecake: Pour about two-thirds of the cheesecake filling over the crust in the springform pan. Carefully spoon the coconut pecan filling evenly over the cheesecake layer, then gently dollop and spread the remaining cheesecake filling on top, smoothing the surface.
  6. Prepare for roasting: Cover the springform pan tightly with heavy-duty aluminum foil to prevent water from entering. Optionally, place the pan inside a crockpot liner or oven bag for additional protection. Place the wrapped pan into a roasting pan large enough to hold it comfortably.
  7. Roast the cheesecake: Pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan, creating a water bath. Carefully transfer the pan to a preheated oven at 325°F (163°C) and bake for approximately 1 hour and 20 minutes, or until the edges are set and the center slightly jiggles when shaken gently.
  8. Cool the cheesecake: Remove the springform pan from the water bath and discard the foil covering. Allow the cheesecake to cool at room temperature for about 30 minutes, then refrigerate for at least 4 hours or overnight to set completely.
  9. Prepare chocolate drizzle (optional): Melt semi-sweet baking chocolate and shortening together until smooth. Drizzle over the chilled cheesecake before serving for an elegant finishing touch.
  10. Serve: Carefully remove the springform sides, slice the cheesecake, and enjoy the luscious layers of chocolate and coconut pecan filling.

Notes

  • Using a water bath helps to cook the cheesecake evenly and prevents cracking.
  • Ensure all dairy products and eggs are at room temperature before mixing to achieve a smooth batter.
  • A crockpot liner or oven bag is recommended to avoid water leakage into the pan during roasting.
  • If you prefer a firmer texture, extend refrigeration time to overnight before serving.
  • The optional chocolate drizzle adds a glossy and rich finish but can be omitted if preferred.

Keywords: German chocolate cheesecake, chocolate cheesecake, coconut pecan topping, roasted cheesecake, chocolate crust, German dessert

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