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German Chocolate Cheesecake with Praline Coconut Topping

A thick slice of german chocolate cheesecake featuring a creamy layer, chocolate crust, and pecan topping.
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A recipe for a rich, creamy cheesecake base topped with the classic German Chocolate Cake coconut-pecan frosting.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 1/4 cup all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 4 large eggs
  • 1/2 cup sour cream
  • 1 cup chopped pecans, toasted
  • 1 cup sweetened flaked coconut
  • 1/2 cup evaporated milk
  • 1/2 cup packed light brown sugar
  • 1/4 cup unsalted butter
  • 2 large egg yolks

Instructions

  1. Preheat your oven to 350 degrees F. Wrap the outside of a 9-inch springform pan with heavy-duty aluminum foil.
  2. Prepare the crust: Mix graham cracker crumbs, 1/4 cup sugar, and 6 tablespoons melted butter. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Let cool.
  3. Prepare the cheesecake filling: Beat the softened cream cheese, 1 1/2 cups sugar, flour, vanilla extract, and salt in a large bowl until smooth. Beat in the eggs one at a time, mixing just until combined after each addition. Mix in the sour cream.
  4. Pour the filling over the cooled crust. Place the springform pan in a larger roasting pan. Carefully pour hot water into the roasting pan to reach halfway up the sides of the springform pan (water bath).
  5. Bake for 55 to 65 minutes, or until the edges are set and the center has a slight jiggle. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour. Remove from the water bath and cool completely on a wire rack. Chill for at least 4 hours, or preferably overnight.
  6. Prepare the topping: In a medium saucepan, combine evaporated milk, 1/2 cup brown sugar, and 1/4 cup butter. Cook over medium heat, stirring constantly, until the mixture thickens slightly, about 5 minutes.
  7. Remove from heat. Stir in the toasted pecans, coconut, and 2 egg yolks. Cook over low heat for 1 minute, stirring constantly. Do not boil. Remove from heat and let cool slightly.
  8. Spread the coconut-pecan topping evenly over the chilled cheesecake before serving.

Notes

  • For a cleaner release, run a thin knife around the edge of the cheesecake before releasing the springform side.
  • Toast the pecans lightly in a dry skillet over medium heat for 3 to 5 minutes for better flavor.
  • If you prefer a richer topping, substitute heavy cream for evaporated milk.

Nutrition

Find it online: https://cookerykings.com/german-chocolate-cheesecake-recipe/