German Chocolate Cheesecake

Recipe by SharleneW
READY IN: 1hr 25mins




  • 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.