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German Chocolate Cheesecake

A delightful German Chocolate Cheesecake enriched with coconut and pecans for a rich, creamy dessert experience that evokes warmth and nostalgia.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Dessert, Sweet
Cuisine: American, German
Calories: 250
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups Graham cracker crumbs Replace with digestive biscuits for a different flavor.
  • 0.5 cups Unsweetened cocoa powder Use dark cocoa for a richer taste.
  • 0.25 cups Granulated sugar Brown sugar can be used for a caramel undertone.
  • 0.5 cups Unsalted butter, melted Coconut oil works as a dairy-free alternative.
For the filling
  • 16 oz Cream cheese Mascarpone offers a unique twist.
  • 0.5 cups Sour cream Greek yogurt is a great substitute.
  • 0.75 cups Granulated sugar Using coconut sugar lends a nice caramel flavor.
  • 6 oz Dark chocolate, melted Semi-sweet chocolate is a convenient replacement.
  • 3 large Eggs Flax eggs can work for a vegan version.
  • 1 cups Heavy cream Substitute with coconut cream for dairy-free options.
For the topping
  • 1 cups Coconut flakes Toasted nuts can be used for a different crunch.
  • 0.5 cups Chopped pecans Walnuts serve as an alternative.

Method
 

Make the crust
  1. Preheat your oven to 350°F (175°C).
  2. Combine graham cracker crumbs, cocoa powder, sugar, and melted butter.
  3. Press into the bottom of a springform pan and bake for 10 minutes.
Make the filling
  1. Beat cream cheese until smooth, then add sugar, and mix until creamy.
  2. Incorporate sour cream, melted chocolate, and eggs gradually until fully blended.
Add the topping
  1. Fold in coconut flakes and pecans.
  2. Pour the filling into the crust and bake at 325°F (160°C) for about 60 minutes, using a water bath.

Notes

Let the cheesecake cool slowly to avoid cracks. Always preheat your oven.