German Chocolate Cheesecake, a popular baked rich chocolate cheesecake, baked on a buttery crust and topped with pecans, coconut and chocolate. Perfect for celebrations

German Chocolate Cheesecake! Goodness me! This is a wonderful, luxurious, rich baked cheesecake. The topping is made up of coconut and pecans, and of course more chocolate.

The recipe itself is easy to make, simply broken down in to 3 stages; the crust, the cheesecake filling and then finally the delicious topping. It's a great dessert to make for a party or Birthday, Mother's Day, Easter, Christmas, Thanksgiving, or indeed any time at all!

For this recipe, the quantity makes two, but it is easy enough to halve the ingredients if you wish to make just one. So without further ado, please enjoy the recipe!

Recipe by Sally Hall

Prep Time

30 minutes

Cook Time

1 hour

Serves

2 Cheesecakes

Check out our handy Oven Temperature Conversion Guide!

Ingredients

For the Crust

1 box [contains 3 packages] of Chocolate Graham Crackers, crushed
12 Tablespoons Sugar
12 Tablespoons Butter or Margarine, melted

For the Cheesecake

6 packets of 8 oz packages Cream Cheese, room Temperature
8 Tablespoons Flour
2 Cups Sugar
8 Eggs (room temperature)
2 Teaspoons Vanilla Extract
4 oz Bakers Semi-Sweet Baking Chocolate Bar
4 oz Bakers Unsweetened Baking Chocolate Bar
4 oz Bakers German Chocolate Baking Bar

For the Topping

2 Tablespoons Butter or Margarine
1 ½ cups Coconut
1 ½ cups Pecan Pieces
1 container Coconut Pecan Icing
3-4 tablespoons Reserved Chocolate from the cheesecake filling recipe

Instructions

1. Preheat oven to 325 F

Make the Crust

2. Combine Crust ingredients after coarsely crumbling the graham crackers until very fine.

3. Line the bottom of TWO 8-10” inch spring form pans with parchment paper. Spray the inside of the spring form pans with Pam or like vegetable oil.

4. Divide the crust mixture in to halves and then press and mold the crust mixture onto the bottoms of and partially up the sides of the spring form pans. Bake for 10 minutes, remove from heat and let cool.

5.Increase oven temp to 400 F

Make the Cheesecake Filling

6. On very low heat, melt your 3 boxes (12 ounces) of chocolate, you can add a little milk or half and half to be able to stir and pour, otherwise it tends to scorch in the pan. Reserve 3-4 tablespoons for the topping.

7. In a large mixing bowl on low speed, beat the cream cheese until smooth, you may have to take a rubber spatula and scrape down the sides and bottom of bowl.

8. Add sugar and vanilla and mix well. Add flour and mix well. Add eggs, 2 at a time, mixing well until all 8 eggs are incorporated. Then slowly add the melted chocolate, stirring whilst you add.

9. Bake for 10 minutes, reduce the temp to 250 F and continue baking for another 50 minutes.

10. When time is up, turn off heat but leave in the oven at least 30 minutes and as long as 2 hours.

Make the Topping

11. Over medium heat, melt the butter or margarine, add the chopped pecans. Stirring frequently and until the butter starts to turn color and you can smell the pecans.

12. Add the coconut pecan icing and stir until mixed. Remove from heat.

13. In a large pan toast the coconut for 5-10 minutes, stirring 2-4 times.

14. Remove the cheesecakes onto serving plates. Top with the pecan and icing mixture and covering completely. Top with the toasted coconut, covering the pecan mixture. Spoon the reserved chocolate into a small ziplock bag and cut a tiny tip off one end and squeeze in equal lines and turn 180° and repeat. You should have a grid type design – or whatever you feel comfortable with.

Refrigerate for several hours or overnight. so the cheesecake has time to firm up before slicing.

We'd love to hear from you and what you thought of our post. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!

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