Grandma’s Famous German Chocolate Cheesecake
This rich and creamy cheesecake is loaded with chocolate chips, coconut, and pecans—just like the classic cake, but in cheesecake form!
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 6+ hours (including chilling)
- Yield: 12 slices
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Crust:
2 cups graham cracker crumbs
½ cup unsalted butter, melted
¼ cup granulated sugar
For the Cheesecake Filling:
3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
1 tsp vanilla extract
3 large eggs
1 cup sour cream
1 cup semi-sweet chocolate chips
1 cup sweetened shredded coconut
1 cup chopped pecans
Instructions
Preheat Oven
Preheat oven to 325°F (163°C). Grease a 9-inch springform pan with butter or nonstick spray.
Make the Crust
In a medium bowl, combine graham cracker crumbs, melted butter, and ¼ cup sugar. Mix well and press into the bottom of the springform pan to form a firm crust.
Prepare Cheesecake Filling
In a large bowl, beat cream cheese until smooth. Add 1 cup sugar and vanilla extract; mix until well combined.
Add eggs one at a time, mixing on low after each addition—do not overmix.
Add Sour Cream & Mix-ins
Stir in sour cream until fully incorporated. Gently fold in chocolate chips, shredded coconut, and chopped pecans.
Bake
Pour the batter into the prepared crust. Bake for 55–60 minutes, or until the center is just set with a slight jiggle.
Cool Slowly
Turn off the oven, crack the oven door, and let the cheesecake cool inside for 1 hour.
Chill
Remove and let cool to room temperature, then refrigerate for at least 4 hours or overnight.
Serve
Remove from springform pan, slice, and serve chilled. Enjoy!
Notes
Let ingredients come to room temperature for the creamiest filling.
For extra indulgence, top with a drizzle of melted chocolate or caramel.
This cheesecake is best made a day in advance for optimal texture.
