Description

A decadent and indulgent dessert that combines rich chocolate cheesecake with the classic coconut-pecan topping of German chocolate cake. Perfect for holidays, birthdays, or special occasions.

Ingredients

For the crust:

2 cups chocolate cookie crumbs

2 tablespoons granulated sugar

4 tablespoons unsalted butter, melted

For the cheesecake filling:

24 oz cream cheese, softened

3/4 cup granulated sugar

1/3 cup unsweetened cocoa powder

1/2 cup sour cream

3 large eggs

1 teaspoon vanilla extract

1 cup semisweet chocolate chips, melted and slightly cooled

For the coconut-pecan topping:

1 cup evaporated milk

2/3 cup brown sugar

3 large egg yolks

6 tablespoons unsalted butter

1 teaspoon vanilla extract

1 1/4 cups sweetened shredded coconut

3/4 cup chopped pecans

Optional for serving:

Extra pecans or melted chocolate drizzle

Whipped cream or chocolate shavings

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Instructions

Preheat oven to 325°F (160°C). Grease a 9-inch springform pan and wrap the outside with foil.
Mix chocolate cookie crumbs, sugar, and melted butter. Press into pan bottom and bake for 10 minutes. Let cool.
Beat cream cheese and sugar until smooth. Mix in cocoa powder, then sour cream, eggs (one at a time), vanilla, and melted chocolate. Mix until just combined.
Pour filling over crust and smooth the top. Bake for 55–65 minutes until edges are set and center slightly jiggles.
Turn off oven, crack door, and let cheesecake rest inside for 1 hour. Then cool at room temperature before refrigerating at least 4 hours or overnight.
In a saucepan, cook evaporated milk, brown sugar, egg yolks, and butter over medium heat, stirring constantly until thickened (8–10 minutes).
Remove from heat and stir in vanilla, shredded coconut, and chopped pecans. Cool to room temperature.
Spoon cooled topping over chilled cheesecake and spread evenly. Garnish with pecans or chocolate drizzle if desired.

Notes

Use Oreos (without filling) for a sweeter crust variation.

Add espresso powder to the filling for deeper chocolate flavor.

Toasted walnuts can be used instead of pecans.

Gluten-free chocolate cookies make it suitable for gluten-free diets.

Serve with ganache or caramel sauce for extra indulgence.

Prep Time: 30 minutes
Cook Time: 1 hour
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 560
Sugar: 36g
Sodium: 280mg
Fat: 40g
Saturated Fat: 22g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 3g
Protein: 8g
Cholesterol: 160mg