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German Chocolate Cheesecake

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“My husband loves German Chocolate Cake and cheesecake. He nearly flipped when he set eyes on this luscious cheesecake. Who says you can't have it all? A couple of tips--beat batter gently as over beating can cause the cheesecake to puff up and then fall and crack. Also don't test if it is done by inserting a knife--gently shake the pan. The center should appear nearly set although it might jiggle just slightly in the middle inch. You definitely don't want to overcook! From "Heartland Baking" cookbook.”
1hr 25mins
1 cheesecake

Ingredients Nutrition


  1. Preheat oven to 350°F.
  2. In a medium mixing bowl, combine the graham cracker crumbs, sugar, melted butter, coconut and pecans.
  3. Press evenly into bottom and 1/2-inch up sides of a 9-inch springform pan.
  4. Bake in a 350°F oven for 8 to 10 minutes.
  5. Cool slightly.
  6. Increase oven temperature to 375°F.
  7. In a saucepan, melt the chocolate over low heat, stirring constantly.
  8. Remove from heat; cool.
  9. In large bowl, beat the cream cheese, 3/4 cup sugar, sour cream and vanilla with electric mixer until thoroughly combined.
  10. Add the flour and beat well.
  11. Add the eggs and cooled chocolate all at once; beat on low speed until just combined.
  12. Spoon into cooled crust.
  13. Place on shallow baking pan in oven.
  14. Bake at 375°F for 45 to 50 minutes or until center appears nearly set when shaken.
  15. Cool on wire rack for 15 minutes.
  16. Loosen cake from sides of pan.
  17. Cool 30 minutes longer; remove sides of pan.
  18. Cool completely on wire rack.
  19. To make Coconut-Pecan Topping: In small saucepan, melt butter.
  20. Stir in brown sugar, half and half and corn syrup.
  21. Cook and stir over medium heat until it is bubbly.
  22. Stir in coconut, pecans and vanilla.
  23. Remove from heat and cool for 5 minutes.
  24. Spread Coconut-Pecan Topping over cheesecake.
  25. Cover and refrigerate for 3 to 24 hours.
  26. Garnish with pecan halves dipped half-way in chocolate.

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