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Rich German Chocolate Pecan Cheesecake

A decadent German Chocolate Pecan Cheesecake with creamy chocolate filling, coconut, pecans, and silky ganache. Perfect for celebrations and holidays.
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Prep Time 25 minutes
Cook Time 1 hour
Cooling Time = Chilling Time 4 minutes
Total Time 5 hours 25 minutes
Course Dessert
Cuisine American
Servings 12
Calories 450 kcal

Ingredients
  

Crust

  • 1 1/2 cup chocolate cookie crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted

Cheesecake Filling

  • 24 oz cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1 cup sour cream
  • 1 cup sweetened shredded coconut
  • 8 oz semi-sweet chocolate, melted and cooled

Chocolate Ganache

  • 1 cup heavy cream
  • 8 oz semi-sweet chocolate, chopped

Topping

  • 1 cup pecans, chopped
  • 1/2 cup sweetened shredded coconut
  • 1/4 cup caramel sauce

Instructions
 

  • Prepare the Crust
    Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan.
    In a bowl, combine chocolate cookie crumbs, sugar, and melted butter.
    Press the mixture firmly into the bottom of the pan.
    Bake for 10 minutes, then remove and allow to cool.
  • Make the Cheesecake Filling
    In a large bowl, beat cream cheese and sugar until smooth and creamy.
    Add the eggs one at a time, mixing well after each addition.
    Mix in vanilla extract and sour cream.
    Fold in melted chocolate and shredded coconut until fully combined.
    Pour the filling over the cooled crust.
  • Bake the Cheesecake
    Bake for 50–60 minutes, or until the center is set but slightly jiggly.
    Turn off the oven and let the cheesecake sit inside for 1 hour to prevent cracking.
    Refrigerate for at least 3 hours or overnight for best results.
  • Prepare the Ganache
    Heat heavy cream in a saucepan until it begins to simmer.
    Pour over chopped chocolate and let sit for 5 minutes.
    Stir until smooth and glossy.
    Allow the ganache to cool before spreading it over the chilled cheesecake.
  • Add the Toppings
    Sprinkle chopped pecans and shredded coconut over the ganache.
    Drizzle caramel sauce on top.
    Refrigerate until ready to serve.

Notes

  • For clean slices, dip the knife in hot water between each cut.
  • Allow the ganache to cool slightly to prevent melting the cheesecake surface.
  • Add toppings just before serving for the freshest texture.