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Baked German Chocolate Swirl Cheesecake with Classic Coconut-Pecan Topping

A rich slice of German chocolate cheesecake drizzled with chocolate sauce and topped with pecans.
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Make a rich, creamy baked German Chocolate Cheesecake featuring a chocolate swirl and topped with a classic, gooey coconut-pecan mixture. This dessert combines decadent chocolate cheesecake with familiar German chocolate cake flavors.

Ingredients

Scale
  • 1 1/2 cups chocolate wafer crumbs
  • 1/4 cup granulated sugar (for crust)
  • 6 tablespoons unsalted butter, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/2 cups granulated sugar (for filling)
  • 1/4 cup all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 4 large eggs
  • 4 ounces bittersweet chocolate, melted and cooled slightly
  • 1/2 cup sour cream
  • 1 cup sweetened flaked coconut
  • 1/2 cup chopped pecans
  • 1/2 cup packed light brown sugar
  • 1/4 cup heavy cream
  • 2 tablespoons unsalted butter
  • 1 large egg yolk

Instructions

  1. Preheat your oven to 325 degrees F. Wrap the outside of a 9-inch springform pan tightly with heavy-duty aluminum foil.
  2. Prepare the crust: Mix chocolate wafer crumbs and 1/4 cup sugar. 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.
  4. Pour two-thirds of the cheesecake batter over the cooled crust. Gently pour the melted chocolate into the remaining one-third of the batter and mix until just combined. Dollop the chocolate batter over the plain batter in the pan. Swirl gently with a knife to create a marbled effect.
  5. Place the springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan (this is a water bath).
  6. Bake for 60 to 75 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 inside the oven for 1 hour.
  7. Remove the cheesecake from the water bath and let it cool completely on a wire rack. Chill in the refrigerator for at least 6 hours, or preferably overnight.
  8. Prepare the coconut-pecan topping: In a small saucepan, combine coconut, pecans, brown sugar, heavy cream, 2 tablespoons butter, and egg yolk. Cook over medium heat, stirring constantly, until the mixture thickens slightly and comes to a gentle boil. Remove from heat immediately.
  9. Once the cheesecake is fully chilled, carefully remove the sides of the springform pan. Spread the warm coconut-pecan topping evenly over the top of the cheesecake.
  10. Slice and serve cold.

Notes

  • For a cleaner slice, run a thin knife under hot water and wipe dry between each cut.
  • If you want a fudgier chocolate layer, use slightly more melted chocolate in the swirl batter.
  • You can substitute graham cracker crumbs for chocolate wafer crumbs for a slightly less intense chocolate base.

Nutrition

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