Decadently rich and creamy German Chocolate Cheesecake stuffed with a hidden layer of caramely, crunchy Coconut Pecan Frosting and smothered with another layer on top!
This German Chocolate Cheesecake is show stopping Christmas worthy! I’ve also included very detailed instructions so even if you have never made a cheesecake before, it will turn out PERFECT every time!
I’ve saved the best for last.
In anticipation of Christmas, I‘ve loved sharing easy neighbor desserts like Crockpot Chocolate Peanut Clusters and Pistachio Chocolate Pretzel Bark, but now it’s time for the main event – the Christmas dessert that your family and friends will be talking about, begging for and dreaming of for years to come. It’s time for German Chocolate Cheesecake.
Now before you scroll down and get intimidated by the looooooong instructions, let me say the instructions are simple yet detailed to ensure you end up with a leak-proof and crack-free cheesecake. Making a cheesecake is easy when you know exactly what to do and I love that it tastes even better after 24 hours so you can make it a day in advance before all the hustle and bustle of Christmas. So please, bake on!
This German Chocolate Cheesecake is luxuriously rich and creamy made with German chocolate, semi-sweet chocolate and cocoa powder. If you aren’t familiar with German chocolate (and haven’t read my German Chocolate Cupcakes with Chocolate Ganache post AKA another FABULOUS Christmas dessert), then let me share that German Bakers Chocolate has nothing to do with Germany but is named after Samuel German, a Walter Baker & Company employee who developed the chocolate in 1952. German chocolate is sweeter than semi-sweet chocolate and is famous for German Chocolate Cake with its Coconut Pecan Frosting.
And that Coconut Pecan Frosting is what makes this German Chocolate Cheesecake truly magical. The delectable sweet and sticky Coconut Pecan frosting is made by toasting our coconut and pecans together in the oven. Next, we whisk together egg yolks, brown sugar, evaporated milk, and butter and simmer until thick enough to coat the back of a spoon to create a gooey caramel like base to which we add our toasted coconut and pecans. Hello deeeeelicious.
Now we pour half of our chocolate cheesecake batter into our pan followed by about 2/3 of our Coconut Pecan Frosting and top with our remaining cheesecake batter. We save the rest of our frosting to smother all over the top of our baked and cooled cheesecake and then finish off with more toasted coconut.
You can refrigerate you German Chocolate Cheesecake at this point or drizzle with chocolate and serve. You will want to drizzle with chocolate right before serving as it gets brittle when refrigerated.
Now all that’s left is to dig into that indulgently creamy, chocolaty cheesecake bursting with caramel-esque toasted coconut and pecans…
Because it’s Christmas. And because your diet doesn’t start until January 1st.
Want to try this German Chocolate Cheesecake?
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