Name: Ultimate German Chocolate Cheesecake – Creamy, Decadent & Bakery-Style Dessert
Ingredients: 1 ½ cups chocolate graham cracker crumbs or Oreo crumbs; ¼ cup granulated sugar; 6 tablespoons unsalted butter, melted; 3 (8 oz) packages cream cheese, softened; 1 cup granulated sugar; 1 cup sour cream, room temperature; ¾ cup melted semi-sweet chocolate, cooled slightly; 3 large eggs, room temperature; ¼ cup cocoa powder; 1 tablespoon cornstarch; 2 teaspoons vanilla extract; ½ teaspoon salt; 1 cup evaporated milk; ¾ cup granulated sugar; 3 egg yolks; ½ cup butter; 1 teaspoon vanilla extract; 1 ½ cups shredded sweetened coconut; 1 cup chopped pecans, toasted

Ingredients

Scale

For the Crust:

1 ½ cups chocolate graham cracker crumbs or Oreo crumbs
¼ cup granulated sugar
6 tablespoons unsalted butter, melted

For the Chocolate Cheesecake Filling:

3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
1 cup sour cream, room temperature
¾ cup melted semi-sweet chocolate, cooled slightly
3 large eggs, room temperature
¼ cup cocoa powder
1 tablespoon cornstarch
2 teaspoons vanilla extract
½ teaspoon salt

For the German Chocolate Topping (Coconut-Pecan Filling):

1 cup evaporated milk
¾ cup granulated sugar
3 egg yolks
½ cup butter
1 teaspoon vanilla extract
1 ½ cups shredded sweetened coconut
1 cup chopped pecans, toasted

Instructions

Step 1: Prepare the Chocolate Crust

Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan.
Mix chocolate crumbs, sugar, and melted butter until fully moistened. Press firmly into the bottom of the pan. Bake for 10 minutes, then let cool while preparing the filling.

Step 2: Prepare the Chocolate Cheesecake Batter

In a large bowl, beat the softened cream cheese until smooth and lump-free. Add granulated sugar and continue mixing until creamy.
Mix in sour cream, melted chocolate, and vanilla extract.
Sift in cocoa powder, cornstarch, and salt.
Add eggs one at a time, mixing gently after each—avoid overbeating to prevent cracks.

Step 3: Bake the Cheesecake

Pour the batter over the crust. Tap the pan gently to release air bubbles.
Place the springform pan inside a larger pan filled with hot water halfway up (water bath).
Bake for 60–70 minutes, or until the center jiggles slightly but edges are set.
Turn the oven off, crack the door open, and cool cheesecake for 1 hour inside. Then refrigerate for at least 6 hours, preferably overnight.

Step 4: Prepare the Coconut-Pecan Topping

In a saucepan, whisk evaporated milk, sugar, egg yolks, and butter over medium heat.
Cook for 8–12 minutes, stirring constantly until thickened and golden—like a custard.
Remove from heat, stir in vanilla, shredded coconut, and toasted pecans.
Allow to cool completely; it will thicken as it sits.

Step 5: Assemble the Cheesecake

Remove the chilled cheesecake from the springform pan.
Spoon the cooled coconut-pecan topping over the top, spreading evenly to the edges.
Chill again for at least 30 minutes before slicing so the topping sets beautifully.

Notes

Room-temperature ingredients make a massive difference—cold cream cheese creates lumps.
Always bake cheesecakes in a water bath for the smoothest, crack-free texture.
Do not rush the cooling stage; sudden temperature changes cause cracking.
Toasting pecans enhances flavor dramatically—don’t skip this step.
For a thicker topping, cook the custard a few extra minutes until deeply golden.