German Chocolate Cheesecake Recipe

If you’re looking for a showstopper of a dessert that will make everyone ask for seconds, the German Chocolate Cheesecake Recipe is exactly what you need. This luscious treat marries the silky, tangy goodness of classic cheesecake with the decadent, nutty, and coconut-laced topping of German chocolate cake—a combination that’s truly unforgettable. Each layer brings a new texture and flavor, from the rich chocolate cookie crust to the creamy chocolate cheesecake and the sweet, crunchy coconut-pecan topping. It’s a dessert that feels like a celebration in every bite!

Ingredients You’ll Need

Don’t be intimidated—every ingredient in this German Chocolate Cheesecake Recipe has a purpose, and together, they create a dessert that’s so much more than the sum of its parts. Most are pantry staples, and each brings something special, whether it’s creamy texture, deep chocolate flavor, or that signature coconut-pecan crunch.

• Chocolate cookie crumbs: These make a rich, chocolatey base that holds up beautifully under the creamy filling.
• Unsalted butter: Melted butter binds the crust and gives it a toasty flavor that contrasts the creamy layers.
• Cream cheese: Make sure it’s softened for a silky-smooth cheesecake filling.
• Granulated sugar: Sweetens the filling just enough to balance the chocolate and tanginess.
• Sour cream: Adds a subtle tang and helps create the plush texture of the cheesecake.
• Semisweet chocolate chips: Melted and cooled, these infuse the cheesecake with deep chocolate flavor.
• Vanilla extract: Adds warmth and depth to both the filling and the topping.
• Large eggs: Help set the cheesecake for that perfect, creamy consistency.
• Evaporated milk: The base for the coconut-pecan topping, making it luxuriously rich.
• Brown sugar: Gives the topping a caramel note that’s irresistible with coconut and pecans.
• Egg yolks: Thickens the topping and adds a gorgeous golden hue.
• Sweetened shredded coconut: Brings classic German chocolate flavor and chewy texture to the topping.
• Chopped pecans: Add a buttery crunch that’s essential for the authentic topping.

How to Make German Chocolate Cheesecake Recipe

Step 1: Prepare the Pan and Crust

Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan thoroughly. In a medium bowl, mix the chocolate cookie crumbs with melted unsalted butter until the mixture looks like damp sand. Press it evenly into the bottom of the prepared pan to form a firm, compact crust. Bake for 8 minutes, then set aside to cool slightly so it’s ready for the creamy filling.

Step 2: Make the Cheesecake Filling

In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy with no lumps. Scrape down the sides, then add the sour cream, melted semisweet chocolate, and vanilla extract, mixing until everything is fully combined. Next, add the eggs one at a time, beating just until each is incorporated—this keeps the filling ultra-smooth. Pour the luscious batter over the baked crust and smooth the top with a spatula.

Step 3: Bake the Cheesecake

Place the pan in the preheated oven and bake for 55 to 65 minutes. You’re looking for the edges to be set while the center still has a slight jiggle. Once done, turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour. This gentle cooling helps prevent cracks and gives you that perfect, creamy texture.

Step 4: Chill the Cheesecake

After its hour-long cool down in the oven, transfer the cheesecake to the refrigerator. Chill for at least 4 hours—overnight is even better. This step is what sets the filling and allows the flavors to really come together, turning your German Chocolate Cheesecake Recipe into a sliceable masterpiece.

Step 5: Make the Coconut-Pecan Topping

While your cheesecake chills, prepare the dreamy topping. Combine evaporated milk, brown sugar, butter, and lightly beaten egg yolks in a saucepan over medium heat. Stir constantly for 8 to 10 minutes, until the mixture thickens to a custard consistency. Remove from heat, then stir in the coconut, pecans, and vanilla extract. Let the topping cool to room temperature before spreading it generously over your chilled cheesecake.

Step 6: Assemble and Serve

Once the cheesecake is fully chilled and the coconut-pecan topping has cooled, spread the topping evenly over the surface. If you’re feeling extra fancy, drizzle with a little melted chocolate for a finishing flourish. Slice, serve, and watch as everyone swoons over this German Chocolate Cheesecake Recipe!

How to Serve German Chocolate Cheesecake Recipe

Garnishes

This cheesecake already looks stunning, but a few thoughtful garnishes can really make it pop. Try a drizzle of warm melted chocolate, a sprinkle of extra toasted coconut, or a few whole pecans arranged decoratively on top. Even a dusting of cocoa powder or a dollop of whipped cream can give each slice that bakery-style polish.

Side Dishes

Serve each generous wedge alongside fresh berries or a scoop of vanilla ice cream for a refreshing contrast. If you’re enjoying this German Chocolate Cheesecake Recipe at a special gathering, a cup of strong coffee or espresso balances the sweet richness perfectly.

Creative Ways to Present

Get playful with presentation! Cut the cheesecake into mini squares for bite-sized party treats, or serve it in elegant parfait glasses with layers of crumbled crust, cheesecake filling, and topping. For a festive touch, add edible flowers or chocolate curls just before serving.

Make Ahead and Storage

Storing Leftovers

If you somehow have leftovers, store slices in an airtight container in the refrigerator for up to five days. The flavors actually deepen as it rests, making this German Chocolate Cheesecake Recipe just as delicious for a midnight snack as it was the day you made it.

Freezing

Need to make it way in advance? This cheesecake freezes beautifully. Chill the cheesecake and topping separately, then wrap the cheesecake tightly in plastic wrap and foil. Freeze for up to three months. When ready to serve, thaw overnight in the fridge, then add the topping once completely thawed.

Reheating

Cheesecake is best served chilled or at room temperature, but if you like it a little warmer, let a slice sit out for about 30 minutes before enjoying. Avoid microwaving, as it can make the texture rubbery and less creamy.

FAQs

Can I use a different type Dessert

Absolutely! If you prefer milk chocolate or even dark chocolate, simply swap in your favorite. Just keep in mind that the sweetness level will change, so taste as you go if you decide to experiment.

Do I need a water bath for this cheesecake?

No water bath needed for this German Chocolate Cheesecake Recipe! The gentle cooling in the oven helps prevent cracks, and the coconut-pecan topping is perfect for covering any minor imperfections.

Can I make the topping ahead of time?

Yes, you can prepare the coconut-pecan topping a day or two in advance. Store it in an airtight container in the fridge, and let it come to room temperature before spreading on the cheesecake.

What’s the best way to slice the cheesecake cleanly?

Use a sharp knife warmed under hot water and wiped dry between each cut. This ensures neat, beautiful slices—especially important when showing off those gorgeous layers!

Is this recipe gluten-free?

The only ingredient that contains gluten is the chocolate cookie crust. Swap in gluten-free chocolate cookies and you’ll have a gluten-free version of this incredible German Chocolate Cheesecake Recipe.

Final Thoughts

This German Chocolate Cheesecake Recipe is pure joy in dessert form, and I can’t wait for you to experience it. Whether you’re making it for a special occasion or just because you deserve a treat, it’s guaranteed to win hearts and taste buds. Gather your ingredients, invite some friends, and let this cheesecake be the star of your next celebration!

German Chocolate Cheesecake Recipe

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4.7 from 13 reviews

• Author: admin
• Total Time: 6 hours (including chilling)
• Yield: 12 slices 1x
• Diet: Vegetarian

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Description

This German Chocolate Cheesecake is a rich and decadent dessert that combines a creamy chocolate-infused cheesecake with a luscious coconut-pecan topping. Featuring a chocolate cookie crust, melted semisweet chocolate blended into the filling, and a traditional coconut-pecan topping reminiscent of classic German chocolate cake, this cheesecake is perfect for special occasions or indulgent treats.

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Ingredients

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For the crust:

• 1 1/2 cups chocolate cookie crumbs (such as Oreo, finely crushed)
• 1/4 cup unsalted butter (melted)

For the cheesecake filling:

• 3 (8-ounce) packages cream cheese (softened)
• 1 cup granulated sugar
• 1/2 cup sour cream
• 1/2 cup semisweet chocolate chips (melted and slightly cooled)
• 1 teaspoon vanilla extract
• 3 large eggs

For the coconut-pecan topping:

• 1/2 cup evaporated milk
• 1/2 cup brown sugar (packed)
• 1/4 cup unsalted butter
• 2 large egg yolks (lightly beaten)
• 3/4 cup sweetened shredded coconut
• 1/2 cup chopped pecans
• 1/2 teaspoon vanilla extract

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Instructions

1. Preheat and prepare crust: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan to ensure easy removal of the cheesecake later on.
2. Make the crust: In a bowl, combine the chocolate cookie crumbs with the melted butter until the mixture resembles wet sand. Press this mixture evenly into the bottom of the prepared pan to form a solid crust. Bake for 8 minutes, then remove from oven and let it cool slightly.
3. Prepare the filling: In a large mixing bowl, beat the softened cream cheese and granulated sugar together until the mixture is smooth and creamy. Add in the sour cream, melted semisweet chocolate, and vanilla extract and mix until fully incorporated.
4. Add eggs: Beat in the eggs one at a time, mixing gently after each addition only until combined to avoid overmixing which could crack the cheesecake.
5. Pour and bake: Pour the cheesecake batter over the cooled crust and smooth the top with a spatula. Bake the cheesecake for 55–65 minutes until the edges are set but the center still jiggles slightly when shaken.
6. Cool in oven: Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour to prevent cracking and encourage even cooling.
7. Chill: After cooling, refrigerate the cheesecake for at least 4 hours or preferably overnight to firm up fully.
8. Make the topping: While the cheesecake chills, combine evaporated milk, brown sugar, butter, and egg yolks in a saucepan over medium heat. Stir constantly until the mixture thickens, about 8–10 minutes. Remove from heat and stir in shredded coconut, chopped pecans, and vanilla extract. Let the topping cool to room temperature.
9. Assemble and serve: Spread the cooled coconut-pecan topping evenly over the chilled cheesecake. Serve the cake chilled or at room temperature for best flavor and texture.

Notes

• To achieve clean slices, warm your knife under hot water and wipe dry between cuts.
• The coconut-pecan topping can be prepared a day in advance and refrigerated; bring it to room temperature before spreading.
• Optional: drizzle extra melted chocolate over the topping for a decorative finish and extra chocolatey flavor.

• Prep Time: 30 minutes
• Cook Time: 1 hour 5 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 510
• Sugar: 34g
• Sodium: 210mg
• Fat: 36g
• Saturated Fat: 20g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 2g
• Protein: 7g
• Cholesterol: 140mg