German Chocolate Cheesecake

Directions

1. Line a 17 cm (7-inch) deep cake tin with parchment paper.

Chocolate Crust:

2. Mix all crust ingredients into a dough and press into the prepared cake tin.
3. Baked option: Bake at 180°C (350°F) for 10 minutes. Let cool 15 minutes to firm up.
4. No-bake option: Chill in the fridge for 15 minutes after pressing the dough into the tin.

Chocolate Cheesecake Cream:

5. Heat heavy cream in a small saucepan until it starts to boil. Remove from heat and stir in dark chocolate until fully melted.
6. Add sweetener, cocoa, cream cheese, and vanilla. Whisk until smooth and thick.
7. Pour chocolate cheesecake cream over the prepared crust. Refrigerate 6 hours or overnight.

German Cake Topping:

8. In a saucepan over medium heat, whisk heavy cream, sweetener, and egg. Add butter and bring to a boil, whisking constantly. Reduce heat and continue whisking 1–2 minutes until slightly thickened.
9. Remove from heat, add vanilla, and set aside.
10. Toast shredded coconut in a clean pan until golden. Stir toasted coconut into the cream mixture.
11. Pour topping over the cheesecake layer. Sprinkle chopped toasted pecans on top and optionally add dark chocolate sprinkles.
12. Refrigerate at least 2 more hours before serving.

Recipe Details

Prep Time: 30 minutes
Cook Time: 10 minutes (crust)
Chill Time: 6–8 hours
Total Time: 7–9 hours
Servings: 8
Difficulty: Medium

Variations & Substitutions

• Use walnuts or macadamia nuts instead of pecans.
• Swap dark chocolate for sugar-free milk chocolate for a sweeter flavor.
• Add a hint of espresso powder to the chocolate layer for a mocha twist.
• Make mini cheesecakes in muffin tins for individual servings.

Serving Suggestions