German Chocolate Cheesecake with Coconut Pecan Topp

Name: German Chocolate Cheesecake with Coconut Pecan Topping
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup all purpose white flour; 1/4 cup sugar; 1-1/3 tbsp. unsweetened cocoa powder; 1 egg, lightly beaten; 5 tbsp. butter; margarine, softened; 3/4 tsp. vanilla extract; 1-1/2 lb. cream cheese; 3/4 cup sugar; 1/2 cup sour cream; 3 eggs; 1 egg yolk; 1-1/4 tsp. vanilla extract; 7 oz. German sweet chocolate, melted; 1/4 cup butter; margarine; 1/3 cup sugar; 1/3 cup evaporated milk (not sweetened condensed milk); 1 egg yolk, lightly beaten; 1 cup flaked coconut; 1/2 cup chopped pecans; 1-1/4 tsp. vanilla extract; Pecan halves; Chocolate curls

Servings: persons

3/4 cup all purpose white flour
1/4 cup sugar
1-1/3 tbsp. unsweetened cocoa powder
1 egg, lightly beaten
5 tbsp. butter
margarine, softened
3/4 tsp. vanilla extract
1-1/2 lb. cream cheese
3/4 cup sugar
1/2 cup sour cream
3 eggs
1 egg yolk
1-1/4 tsp. vanilla extract
7 oz. German sweet chocolate, melted
1/4 cup butter
margarine
1/3 cup sugar
1/3 cup evaporated milk (not sweetened condensed milk)
1 egg yolk, lightly beaten
1 cup flaked coconut
1/2 cup chopped pecans
1-1/4 tsp. vanilla extract
Pecan halves
Chocolate curls

1
For the Chocolate Cookie Crust: In a medium bowl stir together flour, sugar, and cocoa powder.
2
Add egg, butter or margarine, and vanilla extract.
3
Beat with an electric mixer till well combined.
4
With generously greased fingers, press the dough evenly onto the bottom of a greased 9-inch springform pan.
5
Bake at 350F for 12 to 15 minutes or till lightly browned.
6
Remove from oven and set aside.
7
For the Chocolate Filling: In a large bowl combine cream cheese, sugar, and sour cream.
8
Beat with an electric mixer till smooth.
9
Add eggs and egg yolk, one at a time, beating well after each addition.
10
Beat in vanilla extract.
11
Stir in melted chocolate.
12
Pour the cream cheese mixture over the crust.
13
Bake at 350F for 15 minutes.
14
Lower the temperature to 200F and bake for 1 hour and 10 minutes or till the center no longer looks wet or shiny.
15
Remove the cake from the oven and run a knife around the inside edge of the pan.
16
Chill, uncovered, overnight.
17
For the Coconut Pecan Topping: In a small saucepan melt the butter or margarine.
18
Stir in sugar, evaporated milk, and egg yolk.
19
Cook and stir over low heat about 10 minutes or until thickened.
20
Stir in 2/3 cup of the coconut, chopped pecans, and vanilla extract.
21
Spread over the chilled cake.
22
Garnish with remaining coconut, pecan halves, and chocolate curls.
23
Chill till serving time.

1506

kcal

Calories

Fat

142

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 3/4 cup all purpose white flour, 1/4 cup sugar, 1-1/3 tbsp. unsweetened cocoa powder, 1 egg, lightly beaten, and more.

Yes, German Chocolate Cheesecake with Coconut Pecan Topping falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

German Chocolate Cheesecake with Coconut Pecan Topping

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions