German Chocolate Cheesecake

Who does not love cheesecake! Bring a cheesecake to a gathering and you are an instant hero! When making a cheesecake I take the easy approach of a no baked version. But I thought it is time to make a traditional baked cheesecake. And because I love chocolate we went with a German Chocolate Cheesecake topped with Pecans and Toasted Coconut as our first baked cheesecake. Enjoy the smooth texture of a cheesecake with a little crunch and sweetness from the topping. 

German Chocolate Cheesecake Recipe

Calories are reduced by using two packages of fat-free cream cheese. Many recipes call for three packages of full-fat cream cheese. The chocolate graham crackers, cocoa powder, and chocolate chips makes this a decadent cheesecake and you do not lose any flavor by using fat-free cream cheese. This is a rich cheesecake and you may consider reducing some of the chocolate.

German Chocolate Cheesecake Topping

A traditional cheesecake is delicate requiring a light hand for any topping – perhaps a nice blueberry or strawberry syrup. This chocolate cheesecake is dense but you still want to use a light hand with the topping even though it is firmer than a lot of other cheesecakes. 

Making the Cheesecake

We start with toasting the coconut and pecans and putting aside for later. Next we need to make our crust. Coat a 9-inch springform pan with cooking spray and line with parchment paper. In a food processor, combine butter, egg whites, sugar and Graham Cracker and pulse until fine crumbs form. The crumbs should be moist – if too dry add a little more egg white. Firmly press crumb mixture into the bottom and sides of the springform pan. Bake for about 10 minutes and let cool on a wire rack. 

Cheesecake Topping Preparation

The German Chocolate Cheesecake topping is easy to make. Start with chopping the toasted pecans and mix with the toasted coconut in a small bowl reserving some of the coconut for the topping. In a saucepan, mix together butter, rum, egg yolks, sugar, evaporated milk, and salt. Bring to a simmer for 10-minutes until mixture reduces and caramelizes slightly. Periodically stir – be careful not to boil the mixture. Set aside to cool.

German Chocolate Cheesecake Preparation

Fill a roasting pan halfway with water and set on the lower oven rack – preheat oven to 350. Clean the food processor and add the cream cheese – pulse until blended. Add eggs and pulse until blended. Slowly add and pulse until blended the sugar, Unsweetened Cocoa Powder and salt. Add the sour cream and vanilla. 

Melt the chocolate in a microwave safe bowl at 30-seconds intervals until melted. Add the melted chocolate to the food processor and pulse until combined. Transfer about half of the cheesecake batter to the prepared crust smoothing with a spatula.  Spoon about two-thirds of the topping evenly over the batter. Top with the remaining batter; smooth the top. Set on the middle oven rack (directly over the pan of water) and bake until set around the edge but the center still jiggles slightly, 1 hour to 1 hour 15 minutes. 

Transfer to a rack and let cool to room temperature, then cover and refrigerate until cold and set, at least 8 hours or overnight. Run a thin knife around the edge of the cheesecake and remove the springform ring. Microwave the remaining topping to soften, about 30 seconds (stir in 1 to 2 tablespoons water to loosen, if necessary). Spread on top of the cheesecake and top with the reserved coconut.

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German Chocolate Cheesecake

Pin Recipe

Who does not love cheesecake! Bring a cheesecake to a gathering and you are an instant hero! Enjoy a German Chocolate Cheesecake with its smooth texture plus crunch and sweetness from the toasted Pecan and Coconut topping.

5 from 3 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: German Chocolate Cheesecake

Prep Time: 30 minutes minutes

Cook Time: 1 hour hour 15 minutes minutes

Servings: 10 slices

slices

Calories: 653kcal

Author: Bernice

Equipment

• 9-inch Springform pan
• Parchment paper
• Food Processor
• Cooling wire rack
• Small frying pan
• Small bowl
• Saucepan
• Roasting Pan
• Microwave safe bowl

Ingredients

Crust Ingredients

• 1 tbsp Unsalted Butter at room temperature
• 2 tbsp Egg White
• ¼ cup Sugar
• 16 Chocolate Graham Cracker Sheets

Topping Ingredients

• 2 ounces Sweetened Shredded Coconut toasted
• 1/2 cups Pecans toasted
• 4 tbsp Unsalted Butter
• 3 tbsp Rum
• 4 large Egg Yolks
• 1 cup Sugar
• 12 ounce Evaporated Milk can
• 1/4 tsp Salt

Cheesecake Ingredients

• 16 ounces Cream Cheese fat free at room temperature
• 2 Eggs large
• 1 cup Sugar
• 1/4 cup Unsweetened Cocoa Powder
• 1/2 tsp Salt
• 8 ounces Semisweet Chocolate Chips
• 1 cup Sour Cream low fat
• ½ tbsp Rum

Instructions

Crust Preparation

• Preheat oven to 350.
• Coat a 9-inch Springform pan with cooking spray and line with parchment paper.
• Combine crust ingredients in a food processor and pulse until fine crumbs form – they should be moist – if too dry add a little more egg white.
• Firmly press crumb mixture into the bottom and sides of the springform pan.
• Bake for 10 minutes and let cool on a wire rack.

Topping Preparation

• Toast the coconut in a small frying pan on the stovetop until lightly brown.
• Toast the pecans in a small frying pan on the stovetop until lightly brown.
• Let the pecans cool and then pulse in a food processor until coarsely chopped.
• Mix together in a small bowl the chopped pecans and coconut reserving some of the coconut for the topping. Place aside to use later.
• In a saucepan, mix together the remaining ingredients into a saucepan and bring to a simmer.
• Simmer for 10-minutes until the mixture reduces and caramelizes slightly. Periodically stir – be careful not to boil the mixture.
• Set aside to cool.

Cheesecake Preparation

• Fill a roasting pan halfway with water and set on the lower oven rack and then preheat oven to 350.
• Clean the food processor and add the cream cheese – pulse until blended.
• Add eggs and pulse until blended.
• Add dry ingredients and pulse until blended – about 2 minutes.
• Add and blend the sour cream and vanilla.
• Melt the chocolate in a microwave safe bowl at 30-seconds intervals until melted. Add the melted chocolate to the food processor and pulse until combined.
• Transfer about half of the cheesecake batter to the prepared crust smoothing with a spatula.
• Spoon about two-thirds of the topping evenly over the batter. Refrigerate the remaining topping.
• Top with the remaining batter; smooth the top.
• Set on the middle oven rack (directly over the pan of water) and bake until set around the edge but the center still jiggles slightly, 1 hour to 1 hour 15 minutes.
• Transfer to a rack and let cool to room temperature

Final Preparation

• Cover the cheesecake and refrigerate until cold and set, at least 8 hours or overnight.
• Run a thin knife around the edge of the cheesecake and remove the springform ring.
• Microwave the remaining topping to soften, about 30 seconds (stir in 1 to 2 tablespoons water to loosen, if necessary).
• Spread on top of the cheesecake; top with the reserved coconut.

Recipe Notes

Calories are approximate depending upon serving size, ingredients selected and toppings.

Nutrition Facts

German Chocolate Cheesecake

Amount Per Serving (10 slices)

Calories 653 Calories from Fat 324

% Daily Value*

Fat 36g55%

Saturated Fat 25g156%

Cholesterol 199mg66%

Sodium 13705mg596%

Potassium 424mg12%

Carbohydrates 69g23%

Fiber 3g13%

Sugar 62g69%

Protein 11g22%

Vitamin A 1174IU23%

Vitamin C 1mg1%

Calcium 194mg19%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.