German Chocolate Cheesecake
Decadently rich and creamy German Chocolate Cheesecake with coconut pecan frosting, perfect for Christmas.
Equipment
- Crockpot liner or oven bag
- aluminum foil
- Parchment Paper
- Cooking spray
- Roasting pan
Ingredients
Chocolate Crust
- 9 sheets chocolate graham cracker finely ground
- 6 tablespoons unsalted butter softened
- 2 tablespoons sugar
- ¼ teaspoon salt
Coconut Pecan Filling/Topping
- 1 pkg sweetened shredded coconut (about 2 cups, 7 oz.)
- 1.5 cups pecans
- 1 can evaporated milk (12 oz.)
- 1.25 cups light brown sugar packed
- 12 tablespoons unsalted butter softened
- ¼ teaspoon salt
- 2 teaspoons vanilla extract
Cheesecake Filling
- 4 oz. Bakers German Chocolate bar chopped
- 4 oz. semi-sweet baking chocolate chopped
- 3 pkgs cream cheese (8 oz. each, full fat, at room temperature)
- 1 cup granulated sugar
- ¼ cup unsweetened cocoa powder
- ½ teaspoon ground cinnamon
- 1 cup sour cream (full fat, at room temperature)
- 1.5 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
- ½ teaspoon shortening
Instructions
Preparation
- PREHEAT oven to 350 degrees F.
- WATERPROOFING STEP 1: Place 9” springform pan in the center bottom of a slow cooker liner or oven bag. Bring the liner bag up to the top of the pan then gather excess to one side and tie it in a knot.
- WATERPROOFING STEP 2: Place 2 large 18” x 18” pieces of aluminum foil on a flat surface underneath the pan in the form of a “+.” Gently fold up the sides of the foil around the (lined) pan.
- GREASE: Line bottom of pan with parchment paper and lightly grease inside of your entire springform pan with nonstick cooking spray.
- CRUST: Combine the crust ingredients in a medium bowl and stir until well combined. Press into springform pan and bake for 15 minutes. Cool completely on a wire rack.
Toasting Coconut and Pecans
- Add coconut to one half of a jelly roll pan and pecans to the other half. Bake for 12-15 minutes at 350 degrees F, stirring occasionally, until coconut is golden. Remove from oven and chop pecans. Set aside.
Coconut Pecan Filling
- Whisk the egg yolks, evaporated milk and brown sugar together in a saucepan. Add butter and cook over medium heat, stirring constantly. Bring to a gentle simmer, then reduce heat. Cook until thick, about 8 minutes. Stir in vanilla, salt, chopped pecans, and 1 ½ cups coconut.
Water Bath
- Fill a roasting pan with 1 ¼ inches water to create a water bath for your cheesecake. Place roasting pan in the oven to heat.
Cheesecake Filling
- Melt German chocolate and semi-sweet chocolate in a bowl in the microwave. Set aside.
- Beat cream cheese in a mixer until light and fluffy. Add sugar and beat for 3 more minutes. Mix in cocoa powder and cinnamon, then sour cream and vanilla. Add eggs one at a time, just until combined. Stir in melted chocolate.
Assemble and Bake
- Transfer half of cheesecake batter to cooled crust, then spoon two-thirds of Coconut Pecan Filling over it. Top with remaining cheesecake and smooth. Bake in water bath at 350 degrees F for 60-75 minutes.
Cool and Chill
- Turn off the oven and crack open the door. Cool cheesecake in oven for 60 minutes, then transfer to a wire rack and cool for 2-3 hours. Chill in the refrigerator overnight, preferably 24 hours.
Garnish
- Stir in 1 tablespoon water to remaining Coconut Pecan Filling and microwave until softened. Spread over cheesecake and top with reserved coconut.
Chocolate Drizzle (optional)
- Just before serving, melt chocolate and shortening in the microwave. Drizzle over cheesecake.
Notes
Best if chilled for 24 hours before serving.
Nutrition
Serving: 1sliceCalories: 450kcalCarbohydrates: 40gProtein: 8gFat: 30gSaturated Fat: 18gCholesterol: 120mgSodium: 300mgPotassium: 200mgFiber: 2gSugar: 30gVitamin A: 500IUCalcium: 60mgIron: 1mg
Tried this recipe?Let us know how it was!