German Chocolate Cheesecake

Cheesecake has evolved significantly since its humble beginnings in ancient Greece, where it was served to Olympians as an energy-boosting snack.

The modern cheesecake as we know it—cream cheese-based and baked to perfection—originated in the United States.

German chocolate cheesecake adds a unique twist by incorporating elements of the classic German chocolate cake, invented by an American baker using “German’s Sweet Chocolate.”

Preparing the Crust

Set it to 325°F (160°C).

In a bowl, mix the chocolate wafer crumbs, melted butter, and sugar until evenly coated. Firmly press the mixture into the bottom of a 9-inch springform pan. Use the back of a spoon or a flat-bottomed glass for even coverage. Bake the crust for 8–10 minutes, then set aside to cool.

Making the Filling

Using a hand or stand mixer, blend softened cream cheese and sugar until smooth and fluffy. Add sour cream, heavy cream, cocoa powder, and vanilla extract. Mix until fully combined. Beat in the eggs one at a time, being careful not to overmix. Fold in the melted semi-sweet chocolate until the batter is smooth and evenly chocolatey.

Assembling and Baking

Pour the chocolate filling over the cooled crust, smoothing the top with a spatula. Wrap the springform pan in aluminum foil and place it in a roasting pan. Fill the roasting pan with hot water halfway up the sides of the springform pan. Bake for 55–65 minutes, or until the edges are set and the center has a slight jiggle. Turn off the oven, crack the door slightly, and let the cheesecake cool inside for one hour. Transfer to the refrigerator and chill for at least 4 hours or overnight.

Preparing the Coconut-Pecan Topping

In a saucepan over medium heat, combine sugar, evaporated milk, butter, and egg yolks. Stir constantly until thickened, about 10 minutes. Remove from heat and stir in shredded coconut, chopped pecans, and vanilla extract. Allow to cool to room temperature. Spread the topping evenly over the chilled cheesecake.