German Chocolate Cheesecake With Coconut Pecan Topping

Chocolate, Pecans, and Coconut
Diana Rattray
  • Total: 70 mins
  • Prep: 25 mins
  • Cook: 45 mins
  • Yield: 12 to 16 Servings
Nutritional Guidelines (per serving)
488 Calories
38g Fat
32g Carbs
7g Protein
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Nutrition Facts
Servings: 12 to 16 Servings
Amount per serving
Calories 488
% Daily Value*
Total Fat 38g 49%
Saturated Fat 20g 102%
Cholesterol 132mg 44%
Sodium 278mg 12%
Total Carbohydrate 32g 12%
Dietary Fiber 3g 9%
Protein 7g
Calcium 90mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This is an impressive German chocolate cheesecake from Maddymoo. 

It's made with coconut in the crust and the signature coconut pecan topping we love on German chocolate cake. The filling is a rich and delicious chocolate and cream cheese filling.

Ingredients

  • For the Coconut Pecan Topping:
  • 1/2 cup or 1 stick butter or margarine
  • 1/4 cup light brown sugar
  • 2 tablespoon light cream
  • 2 tablespoon corn syrup
  • 1 cup flaked coconut
  • 1/2 cup chopped pecans
  • 1 teaspoon. vanilla
  • For the Coconut-Pecan Crust:
  • 1 cup graham cracker crumbs
  • 2 tablespoon granulated sugar
  • 1/3 cup butter, melted
  • 1/4 cup coconut
  • 1/4 cup pecans, chopped
  • For the Filling:
  • 4 ounces Hershey's semi-sweet baking chocolate, broken into pieces
  • 3 (8 oz) packages cream cheese, softened
  • 3/4 cup sugar
  • 1/2 cup sour cream
  • 2 teaspoons vanilla
  • 2 tablespoons all-purpose flour
  • 3 large eggs

Steps to Make It

Topping

  1. Melt butter with sugar; add remaining topping ingredients and set aside.

Crust

  1. Combine crust ingredients; press into a 9-inch springform pan and bake at 350 F for about ten minutes. Cool and set aside.

  2. Increase the oven heat to 450 F.

Filling

  1. In a microwave-safe bowl, melt the chocolate (50 % power) until smooth. Set aside.

  2. In a large mixing bowl with an electric mixer, beat cream cheese, sugar, sour cream, and vanilla until smooth. Add the flour, 1 tablespoon at a time, blending well after each addition. Add the eggs and melted chocolate; blend well. Pour into crust.

  3. Bake the cheesecake for 10 minutes without opening oven door; reduce oven temperature to 250 F and continue baking for 35 minutes. Remove from oven.

  4. With a spatula or knife loosen sides and cool completely. Remove from pan.

  5. Spread topping on top and refrigerate until firm.

  6. Cover leftover cheesecake and store in the refrigerator.