Dessert

Crust Ingredients

• 2 cups crushed teddy bear-shaped chocolate graham cracker cookies
• ¼ cup sugar
• 6 tablespoon sweet butter, melted

Cheesecake Ingredients

• 3 packages (8-ounce) cream cheese, softened room temperature
• ¾ cup sugar
• 2 teaspoons vanilla extract
• 2 sweet chocolate bars (4 ounce), melted
• 3 large eggs

Topping Ingredients

• ⅓ cup evaporated milk
• ½ cup chopped pecans
• ½ cup flaked coconut
• ⅓ cup sugar
• ¼ cup sweet butter
• 1 large egg, lightly beaten
• ½ teaspoon vanilla extract

Instructions

1. Preheat the oven to 350°F (177°C). Lightly grease a 9-inch springform pan.
2. In a bowl, stir together the crushed cookies, sugar, and melted butter until evenly combined.
3. Press the crumb mixture firmly into the bottom and up the sides of the prepared pan.
4. Bake the crust for 10 minutes. Remove from the oven and cool on a wire rack.
5. Beat the cream cheese, sugar, and vanilla at medium speed until smooth and blended.
6. Gradually add the melted chocolate, beating until fully incorporated.
7. Add the eggs one at a time, beating just until blended after each addition.
8. Pour the cheesecake filling into the cooled crust.
9. Bake at 350°F for about 35 minutes.
10. Remove from the oven and gently run a knife around the edge of the cheesecake.
11. Cool on a wire rack, then cover and refrigerate for at least 8 hours.
12. Remove the sides of the pan and transfer the cheesecake to a serving plate.
13. In a heavy saucepan over medium heat, combine evaporated milk, pecans, coconut, sugar, butter, beaten egg, and vanilla.
14. Cook, stirring constantly, for 8–12 minutes or until thickened.
15. Remove from heat and allow the topping to cool slightly.
16. Spread the coconut-pecan topping evenly over the chilled cheesecake before serving.

Enjoy!

Recipe Notes

• Room-temperature ingredients: Softened cream cheese and room-temperature eggs help create a smooth cheesecake batter.
• Do not overmix: After adding the eggs, mix just until combined to avoid cracks.
• Chill time: Refrigerating at least 8 hours (overnight is best) allows the cheesecake to fully set.
• Run the knife: Gently running a knife around the edge after baking helps prevent cracking as it cools.
• Make-ahead friendly: Cheesecake can be baked and chilled a day or two ahead before adding the topping.
• Serving option: This cheesecake is rich enough to serve plain or with a dollop of whipped cream.

Frequently Asked Questions

Can I make German Chocolate Cheesecake ahead of time?

Yes. Cheesecake is ideal for making ahead. Prepare and chill it up to 2 days before serving, then add the topping.

How long should I chill the cheesecake before serving?

Chill for at least 8 hours, but overnight gives the best texture and clean slices.

Can I use a different chocolate cookie crust?

Absolutely. Any chocolate graham cracker or chocolate cookie crumbs will work as long as the measurements stay the same.

How do I prevent cracks in cheesecake?

Avoid overmixing after adding eggs, allow gradual cooling, and run a knife around the edge after baking.

How should I store leftover cheesecake?

Store covered in the refrigerator for up to 4–5 days.

Can this cheesecake be frozen?

Yes. Wrap tightly and freeze for up to 1–2 months. Thaw overnight in the refrigerator before serving.