Name: German Chocolate Cheesecake
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 2
Cuisine: American
Ingredients: 1 box contains 3 packages of Chocolate Graham Crackers, crushed; 12 Tablespoons Sugar; 12 Tablespoons Butter or Margarine, melted; 6 packages of 8oz 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; 2 Tablespoons Butter or Margarine; 1 1/2 cups Coconut; 1 1/2 cups Pecan Pieces; 1 container Coconut Pecan Icing; 3-4 tablespoons Reserved Chocolate from the cheesecake filling recipe

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!

Be sure to check out our other delicious cheesecake recipes too, they're always so popular!

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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

Table of Contents 📋 hide

7) German Chocolate Cheesecake

8) Baked Cheesecakes

Prep Time

30 minutes

Cook Time

1 hour

Serves

2 Cheesecakes

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 vegetable oil.

4. Divide the crust mixture into 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 the 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 the time is up, turn off the heat but leave it in the oven for at least 30 minutes and as long as 2 hours.

Make the Topping

11. Over medium heat, melt the butter or margarine, and add the chopped pecans. Stirring frequently 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 cover completely. Top with the toasted coconut, covering the pecan mixture. Spoon the reserved chocolate into a small ziplock bag, 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!

Recipe Card

German Chocolate Cheesecake

Yield: 2 Cheesecakes

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour 30 minutes

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

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 packages of 8oz 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

Preheat oven to 325 F

Make the Crust:

Combine Crust ingredients after coarsely crumbling the graham crackers until very fine.
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.
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.
Increase oven temp to 400 F

Make the Cheesecake Filling:

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

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.
Add the coconut pecan icing and stir until mixed. Remove from heat.
In a large pan toast the coconut for 5-10 minutes, stirring 2-4 times.
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.

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Nutrition Information:

Yield: 2 Serving Size: 1 cheesecake
Amount Per Serving: Calories: 7126Total Fat: 524gSaturated Fat: 287gTrans Fat: 3gUnsaturated Fat: 194gCholesterol: 1700mgSodium: 3901mgCarbohydrates: 529gFiber: 42gSugar: 419gProtein: 109g

Nutrition information isn’t always accurate

Baked Cheesecakes

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Share your thoughts

2 thoughts shared

Diane
says:
July 16th, 2016 at 1:51 am

at no time did you mention when to use the bulk of the chocolate. I assume you add it to the cream cheese at some point,right?

1. Lovefoodies
  says:
  July 16th, 2016 at 8:21 am
  
  Hi Diane, Thanks so much for pointing this out, and so sorry for any confusion! You are correct, the melted chocolate is added to the filling mixture. I have updated the recipe to show that in Step 8 (when you add the eggs). Thanks once again, and sorry for any inconvenience.