Here’s a rich, decadent German Chocolate Cheesecake recipe—creamy, chocolatey, and topped with that classic coconut-pecan frosting. Perfect for gatherings, parties, or treating yourself!

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German Chocolate Cheesecake

Ingredients

For the Crust

• 2 cups chocolate graham cracker crumbs (or Oreo crumbs)
• 5 tbsp melted butter
• 2 tbsp sugar

For the Cheesecake Filling

• 24 oz (680 g) cream cheese, softened
• 1 cup sugar
• 1 cup sour cream
• 1 tsp vanilla extract
• 3 large eggs
• 1 cup melted German chocolate (or semisweet chocolate)

For the Coconut-Pecan Topping

• 1 cup evaporated milk
• 1 cup sugar
• 3 egg yolks
• 1/2 cup butter
• 1 tsp vanilla
• 1 ⅓ cups sweetened shredded coconut
• 1 cup chopped pecans

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Instructions

1. Make the Crust

1. Preheat oven to 325°F (160°C).
2. Mix crumbs, melted butter, and sugar.
3. Press firmly into a springform pan.
4. Bake 8 minutes, then cool slightly.

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2. Make the Cheesecake Filling

1. Beat cream cheese until smooth.
2. Add sugar, sour cream, and vanilla.
3. Add melted chocolate and mix well.
4. Add eggs one at a time, mixing gently.
5. Pour into crust.

Bake in a water bath for 1 hour or until edges are set but center is slightly jiggly.
Turn off the oven, crack the door open, and let it sit 1 hour.

Chill at least 4 hours or overnight.

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3. Make the Coconut-Pecan Topping

1. In a saucepan: mix evaporated milk, sugar, butter, and egg yolks.
2. Cook over medium heat, stirring constantly, until thickened (8–10 minutes).
3. Remove from heat; add vanilla, coconut, and pecans.
4. Let cool until spreadable.

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4. Assemble

Spread the coconut-pecan frosting over the chilled cheesecake.
Optional: drizzle with melted chocolate for decoration.

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Tips

• For clean slices, dip the knife in hot water each time.
• Freeze leftovers tightly wrapped (up to 2 months).
• Add extra pecans for crunch!

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If you want, I can create: 🍫 A no-bake version
🥥 A shortcut quick recipe
📸 A visual card-style recipe
Darija version too!