Description
This holiday-ready German chocolate cheesecake is loaded with sweet coconut, toasted pecans, and silky chocolate for a next-level dessert experience.
Ingredients
For the Coconut‑Pecan Topping:
4 large egg yolks
12 oz evaporated milk
1½ tsp vanilla extract
1½ cups granulated sugar
¾ cup unsalted butter, cubed
2⅔ cups sweetened shredded coconut
1¼ cups toasted pecans, chopped
Pinch of salt
For the Crust:
2½ cups Oreo cookie crumbs
¼ cup unsalted butter, melted
For the Filling:
24 oz cream cheese, room temperature
1 cup granulated sugar
1 tbsp all-purpose flour
3 tbsp unsweetened cocoa powder
1 cup sour cream
½ tsp vanilla extract
8 oz German (sweet) chocolate, melted
4 large eggs, room temperature
Optional Garnish:
Chocolate ganache or sauce for drizzling
Instructions
Make Coconut-Pecan Topping:
In a saucepan, whisk together egg yolks, evaporated milk, and vanilla over medium heat. Add sugar and butter, cooking 12–15 minutes until thickened. Stir in coconut, pecans, and salt. Cool in the fridge.
Prepare the Crust:
Preheat oven to 325°F. Mix Oreo crumbs with melted butter. Press into the bottom of a 9″ springform pan. Bake 8–10 minutes. Let cool.
Make the Filling:
Lower oven temp to 300°F. Beat cream cheese, sugar, flour, and cocoa until smooth. Add sour cream and vanilla. Mix in melted chocolate. Add eggs one at a time, mixing gently.
Assemble:
Pour 1 cup of batter into the crust. Spoon 1½ cups of chilled topping over it, then pour remaining batter over top.
Bake in Water Bath:
Wrap outside of pan in foil. Place in larger pan filled with 1″ hot water. Bake for 1 hour 25–30 minutes, until center is set but slightly jiggly. Turn oven off, let sit inside 30 minutes. Crack oven door and cool 30 more minutes.
Chill:
Refrigerate for 5–6 hours, or overnight.
Finish and Serve:
Top with remaining coconut-pecan topping and drizzle with chocolate ganache. Store in fridge up to 5 days.
Notes
Chocolate wafer crust or mini springform pans can be used.
For nut-free version, omit pecans and increase coconut.
Don’t garnish until ready to serve if freezing.
- Prep Time: 30 minutes
- Cook Time: ~6 hours
- Category: Dessert, Cheesecake
- Method: Baking, Water Bath
- Cuisine: American
