German Chocolate Cheesecake

Spread the coconut-pecan caramel topping over the cooled cheesecake, almost like frosting on a cake.

Yield: 16 servings (serving size: 1 wedge)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 314
  • Calories from fat: 29%
  • Fat: 10g
  • Saturated fat: 5.3g
  • Monounsaturated fat: 3.2g
  • Polyunsaturated fat: 0.8g
  • Protein: 9.7g
  • Carbohydrate: 46.1g
  • Fiber: 1.1g
  • Cholesterol: 53mg
  • Iron: 1.2mg
  • Sodium: 352mg
  • Calcium: 128mg


  • Crust:
  • 2/3 cup all-purpose flour
  • 2 tablespoons sugar
  • 2 tablespoons chilled butter or stick margarine, cut into small pieces
  • 1 tablespoon ice water
  • Cooking spray
  • Filling:
  • 1/2 cup Dutch process cocoa
  • 1/2 cup fat-free hot fudge topping
  • 1/4 cup 2% reduced-fat milk
  • 2 (8-ounce) blocks fat-free cream cheese, softened
  • 1 1/2 cups (12 ounces) 1/3-less-fat cream cheese, softened
  • 1 1/2 cups sugar
  • 3 tablespoons all-purpose flour
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon coconut extract
  • 2 large eggs
  • 2 large egg whites
  • Topping:
  • 2/3 cup fat-free caramel sundae topping
  • 1/3 cup chopped pecans, toasted
  • 1/3 cup flaked sweetened coconut, toasted


  1. Preheat oven to 400°.
  2. To prepare crust, lightly spoon flour into dry measuring cups; level with a knife. Place 2/3 cup flour and 2 tablespoons sugar in a food processor; pulse until combined. Add butter; pulse 3 times or until the mixture resembles coarse meal. With processor on, pour ice water through chute, processing just until blended (do not form a ball). Press into bottom of a 9-inch springform pan coated with cooking spray. Bake at 400° for 8 minutes or until lightly browned. Cool on a wire rack. Reduce oven temperature to 325°.
  3. To prepare filling, combine cocoa, fudge topping, and milk in a small bowl. Beat cheeses at high speed of a mixer until smooth. Add 1 1/2 cups sugar, 3 tablespoons flour, and extracts. Add eggs and egg whites, 1 at a time, beating well after each addition. Add chocolate mixture; beat well.
  4. Pour cheese mixture into prepared pan. Bake at 325° for 1 hour and 5 minutes or until almost set. Cheesecake is done when the center barely moves when pan is touched. Remove cheesecake from oven; run knife around outside edge. Cool to room temperature.
  5. To prepare the topping, combine caramel sundae topping, chopped pecans, and toasted coconut; spread over cheesecake. Cover cheesecake, and chill at least 8 hours.
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