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German Chocolate Cheesecake

German Chocolate Cheesecake


1/2 cup butter, softened
1 egg, beaten
1 1/2 cups all-purpose flour

3 (8 ounce) packages cream cheese softened
1 1/4 cups sugar
3 tbsps. cake flour (Sub: 1 1/8 tsps. cornstarch plus enough flour to equal 3 tbsps.)
1/4 tsp. salt
4 eggs
1 (4-ounce) package sweet baking chocolate, melted*
1/4 cup evaporated milk
1 tsp. vanilla extract
Topping (recipe follows)
Toasted coconut (optional)
Pecan Halves (optional)
Chocolate curl (optional)

2 teaspoons cornstarch
1/4 cup sugar
2/3 cup evaporated milk
1/4 cup butter or margarine, melted
3/4 cup chopped pecans (toasted)
3/4 cup flaked coconut
1 teaspoon vanilla extract


  • For Crust:
    Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9-inch springform pan. To make the crust, combine 1/2 cup softened butter or margarine, 1/3 cup sugar, followed by 1 egg and than 1 1/2 cups flour. Spread to the edges and about 1-inch up the sides of the springform pan. Prick all over with a fork, then bake 15 minutes at 400 degrees F (200 degrees C). Allow to cool.

  • For Cheesecake:
    Beat cream cheese at medium speed of an electric mixer until light and fluffy. Gradually add sugar, flour, and salt, mixing well. Add eggs, one at a time, beating well after each addition. Add melted chocolate, evaporated milk, and vanilla; mix well. Spoon into prepared pan; bake at 325 degrees for 1 hour. (Test: 150 degrees F. in center) Remove from oven; cool 15 minutes. Loosen sides of cheesecake from pan with spatula. Cool 30 minutes; remove sides from pan. Prepare the topping towards the end of the baking period.

  • For Topping:
    Combine cornstarch and sugar in saucepan. Gradually add milk and butter. Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil. Boil for 1 minute; stirring constantly. Remove from heat; stir in pecans, coconut, and vanilla. Cool. (Yield: 1 1/3 cups.)

  • Spread with topping, leaving about 1 inch of cheesecake showing around outside edge. Cover and chill 8 hours. Garnish with toasted coconut, pecan halves, and chocolate curl, if desired.

  • Yield 10 to 12 servings.

  • * Place chocolate in pyrex measuring cup and place in pan with boiling water. When melted add evaporated milk and vanilla and mix well before adding to cream cheese mixture.

German Chocolate Cheesecake
Nutrition Information
German Chocolate Cheesecake
Serving Size:
Amount Per Serving
Calories 7872.83
Calories from Fat 4373.17
Total Fat
Saturated Fat
Trans Fat
Total Carbohydrate
Dietary Fiber
Vitamin A 270%
Vitamin C 0%
Calcium 120%
Iron 122%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Change serving size to get new nutritional values
Serving Size: 
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A tad, a dash, a pinch...
Measuring spoons

When you want to reduce a recipe, a set of these measuring spoons are good to have on hand.
  • Tad = 1/4 teaspoon
  • Dash = 1/8 teaspoon
  • Pinch = 1/16 teaspoon
  • Smidgeon = 1/32 teaspoon
  • Drop = 1/64 teaspoon