German Chocolate Cheesecake Slice

Introduction

This decadent German Chocolate Cheesecake is a beautiful fusion of rich chocolate, creamy cheesecake, and a toasted coconut–pecan filling that takes every bite to another level. The layered textures — a fudgy chocolate crust, velvety cheesecake center, and a glossy chocolate topping — create a dessert that feels luxurious, indulgent, and truly unforgettable.
Whether you’re making it for a celebration, a family gathering, or simply to satisfy your sweet tooth, this dessert promises to be the star of the table. Its balanced sweetness, creamy consistency, and delightful crunch make it one of those recipes people ask for again and again.

Ingredients

For the Chocolate Crust

• 2 cups chocolate cookie crumbs

• 6 tablespoons melted butter

• 2 tablespoons sugar

For the Coconut–Pecan Filling

• 1 ½ cups sweetened shredded coconut

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• 1 cup chopped pecans

• 1 cup caramel sauce (or dulce de leche)

• ¼ cup sweetened condensed milk

For the Cheesecake Layer

• 24 oz (680 g) cream cheese, softened

• 1 cup granulated sugar

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• 3 large eggs

• 1 teaspoon vanilla extract

• ½ cup sour cream

For the Chocolate Ganache Topping

• 1 ½ cups semi-sweet chocolate chips

• ¾ cup heavy cream

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• 1 teaspoon butter (optional for shine)

For Decoration

• Additional toasted coconut

• Chocolate whipped cream or chocolate buttercream

Directions

1. Prepare the Crust

1. Preheat your oven to 325°F (160°C).

2. Mix chocolate cookie crumbs, melted butter, and sugar until fully combined.

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3. Press the mixture firmly into the bottom of a springform pan.

4. Bake for 8–10 minutes, then set aside to cool.

2. Make the Coconut–Pecan Filling

1. In a bowl, combine shredded coconut, pecans, caramel sauce, and sweetened condensed milk.

2. Mix until thick and sticky.

3. Spread the mixture evenly over the cooled crust.

3. Prepare the Cheesecake Batter

1. Beat cream cheese and sugar until smooth and creamy.

2. Add eggs one at a time, mixing just until combined.

3. Add vanilla and sour cream, mixing on low speed until smooth.

4. Pour the cheesecake batter over the coconut–pecan layer.

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4. Bake the Cheesecake

1. Place the cheesecake pan inside a larger roasting pan.

2. Add hot water halfway up the sides to create a water bath.

3. Bake for 55–70 minutes, until the center is set but slightly jiggly.

4. Turn off the oven, crack the oven door, and let the cheesecake cool slowly for 1 hour.

5. Refrigerate for at least 4 hours or overnight.

5. Add the Chocolate Ganache

1. Heat heavy cream until steaming, then pour it over the chocolate chips.

2. Let sit for 1–2 minutes, then stir until silky and smooth.

3. Spread the ganache over the chilled cheesecake.

6. Decorate

• Pipe chocolate cream along the edges.

• Sprinkle toasted coconut on top.

• Add extra pecans if desired.

Tips for Best Results

• Make sure cream cheese is fully softened to avoid lumps.

• Do not overmix the batter; it helps prevent cracks.

• Chill the cheesecake overnight for perfect slicing and flavor.

• Toast the coconut for deeper flavor and aroma.

Storage

• Refrigerator: Keeps well for up to 4–5 days in an airtight container.

• Freezer: Freeze slices for up to 2 months. Wrap tightly and thaw in the fridge before serving.

Conclusion

This German Chocolate Cheesecake is more than just a dessert — it’s a rich, indulgent experience layered with flavor and texture. Every bite brings creamy cheesecake, sweet caramelized coconut, crunchy pecans, and a smooth chocolate finish. Serve it at any gathering, and it will instantly become the showstopper dish everyone talks about. Enjoy creating, sharing, and savoring this beautiful treat!

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