German Chocolate Cheesecake Recipe

Step 3: Assemble and Bake the Cheesecake

1. Pour the chocolate cheesecake filling over the prepared crust in the springform pan.
2. Smooth the top with a spatula to ensure an even layer.
3. Place the pan on a baking sheet (to catch any drips) and bake for 55–65 minutes. The edges should be set, but the center will slightly wobble.
4. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour to prevent cracking.
5. Remove from oven and cool completely at room temperature before refrigerating for at least 4 hours, preferably overnight.

Step 4: Prepare the German Chocolate Topping

1. In a medium saucepan, combine evaporated milk, sugar, egg yolks, and butter over medium heat.
2. Stir continuously until the mixture thickens and turns a light caramel color (about 10–12 minutes).
3. Remove from heat and stir in vanilla extract, shredded coconut, and chopped pecans.
4. Allow the topping to cool slightly before spreading it over the chilled cheesecake.

Step 5: Finish and Serve

1. Carefully remove the cheesecake from the springform pan and place it on a serving plate.
2. Spread the German chocolate topping evenly over the top.
3. Chill the cheesecake for an additional 30 minutes to allow the topping to set.
4. Slice with a sharp knife, cleaning the blade between cuts for perfect slices.
5. Serve and enjoy a luxurious dessert that combines two classics in one bite.

Tips for Success

• Avoid cracks: Bake cheesecake in a water bath if possible, or follow the cooling steps carefully to prevent cracks.
• Chocolate quality: Use high-quality semi-sweet chocolate for a rich, smooth filling.
• Topping texture: Toast the coconut lightly for an extra layer of flavor before adding to the topping.

This German Chocolate Cheesecake is a showstopper dessert for holidays, birthdays, or special occasions. The creamy chocolate cheesecake contrasts beautifully with the nutty, caramelized topping, creating a dessert that’s impossible to resist.

If you want, I can also create a shortcut version of this recipe that doesn’t require a water bath, perfect for busy bakers who still want that creamy texture.

Do you want me to make that version too?