German Chocolate Cheesecake

"My husband loves German Chocolate Cake and cheesecake. He nearly flipped when he set eyes on this luscious cheesecake. Who says you can't have it all? A couple of tips--beat batter gently as over beating can cause the cheesecake to puff up and then fall and crack. Also don't test if it is done by inserting a knife--gently shake the pan. The center should appear nearly set although it might jiggle just slightly in the middle inch. You definitely don't want to overcook! From "Heartland Baking" cookbook."
photo by ReeLani photo by ReeLani
photo by ReeLani
Ready In:
1hr 25mins
1 cheesecake




  • Preheat oven to 350°F.
  • In a medium mixing bowl, combine the graham cracker crumbs, sugar, melted butter, coconut and pecans.
  • Press evenly into bottom and 1/2-inch up sides of a 9-inch springform pan.
  • Bake in a 350°F oven for 8 to 10 minutes.
  • Cool slightly.
  • Increase oven temperature to 375°F.
  • In a saucepan, melt the chocolate over low heat, stirring constantly.
  • Remove from heat; cool.
  • In large bowl, beat the cream cheese, 3/4 cup sugar, sour cream and vanilla with electric mixer until thoroughly combined.
  • Add the flour and beat well.
  • Add the eggs and cooled chocolate all at once; beat on low speed until just combined.
  • Spoon into cooled crust.
  • Place on shallow baking pan in oven.
  • Bake at 375°F for 45 to 50 minutes or until center appears nearly set when shaken.
  • Cool on wire rack for 15 minutes.
  • Loosen cake from sides of pan.
  • Cool 30 minutes longer; remove sides of pan.
  • Cool completely on wire rack.
  • To make Coconut-Pecan Topping: In small saucepan, melt butter.
  • Stir in brown sugar, half and half and corn syrup.
  • Cook and stir over medium heat until it is bubbly.
  • Stir in coconut, pecans and vanilla.
  • Remove from heat and cool for 5 minutes.
  • Spread Coconut-Pecan Topping over cheesecake.
  • Cover and refrigerate for 3 to 24 hours.
  • Garnish with pecan halves dipped half-way in chocolate.

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  1. donniestaggs
    Huge hit, everyone loved it. Perfect balance of ingredients. Really easy to make since my wife made it for me (he,he). Seriously everyone wanted a copy of the recipe and of course I printed them. Anyway we had a little Oktoberfest at our home and I found this recipe and thought what a great idea, and it was. Definitely a keeper. We did use a store bought crust to save on time. Thanks for posting Sharlene.


I live in the San Francisco area and love it here. I discovered Recipezaar (then Kitchen) in 2001 and have been so happy to have my favorite recipes stored safely here. I am mother to 7 and grandmother to 7. I love to knit, smock, sew, etc., but my favorite hobby of the moment is traditional rug hooking. This is a sample of what I do.? It's called "November".? I dyed most of the wool myself. It is made from wool flannel, cut into strips a little less than 1/4" and then worked into a linen backing. This is my 3rd rug.
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