If you have a sweet tooth and a longing for rich, layered desserts, this German Chocolate Cheesecake Recipe is exactly what your kitchen needs. Combining the creamy decadence of cheesecake with the iconic coconut and pecan topping of classic German chocolate cake, this dessert delivers a stunning harmony of flavors and textures. A chocolate cookie crumb crust sets the stage for a luscious chocolate-infused cheesecake filling, all crowned by a luscious, caramelized coconut-pecan topping that’s simply irresistible. Whether it’s for a special occasion or a cozy night in, this recipe will quickly become your go-to indulgence.
Ingredients You’ll Need
Don’t let the list intimidate you—these ingredients are straightforward and work beautifully together to create softness, richness, sweetness, and that signature crunch. Every element plays a vital role in the final masterpiece, from the cookie crust providing texture to the coconut-pecan topping adding crunch and caramel notes.
- Chocolate cookie crumbs (1 1/2 cups): Using crushed Oreos including the filling adds a rich chocolate base and a touch of sweetness to the crust.
- Unsalted butter (1/4 cup melted): Helps bind the crumbs for a firm crust that holds up to the creamy filling.
- Cream cheese (3 packages, 8 oz each, softened): Ensures a silky, smooth cheesecake base with that classic tangy flavor.
- Granulated sugar (1 cup): Sweetens the cheesecake filling to balance the tang and chocolate.
- Sour cream (1/2 cup): Adds moisture and a slight tang, keeping the cheesecake tender and creamy.
- Vanilla extract (1 teaspoon): Enhances the flavors and adds a warm, fragrant undertone.
- Eggs (3 large): Provide structure and richness to the cheesecake batter.
- Semi-sweet chocolate chips (1/2 cup, melted and cooled): Infuses the cheesecake with deep chocolate flavor without overwhelming sweetness.
- Evaporated milk (1/2 cup): Creates a creamy base for the coconut-pecan topping.
- Brown sugar (1/2 cup): Adds complex sweetness and helps caramelize the topping.
- Egg yolks (2 large): Thicken the topping and add richness.
- Unsalted butter (1/4 cup): Enhances the luxurious texture and flavor of the topping.
- Sweetened shredded coconut (3/4 cup): Provides that classic chewy coconut texture and sweetness.
- Chopped pecans (1/2 cup): Add crunch and a nutty counterpoint to the sweet topping.
How to Make German Chocolate Cheesecake Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 325°F (160°C). Grease a 9-inch springform pan and make sure to wrap the bottom with foil to protect against water in the upcoming water bath. Mix the chocolate cookie crumbs with the melted butter until well combined. Press this mixture firmly into the bottom of your pan to form an even crust layer. Bake for about 10 minutes to set the crust, then remove it from the oven and set aside to cool slightly.
Step 2: Make the Cheesecake Filling
In a large bowl, beat the softened cream cheese and granulated sugar together until the mixture is smooth and creamy with no lumps. This step is key to a silky filling, so take your time! Next, add the sour cream and vanilla extract, mixing well to incorporate the flavors smoothly. Beat the eggs in one at a time, making sure each is fully blended before adding the next. Finally, gently fold in the melted semi-sweet chocolate, which will give the filling a rich, velvety consistency without overpowering the cheesecake’s signature tang.
Step 3: Bake the Cheesecake
Pour the batter over the prepared crust in the springform pan. Place your pan inside a larger baking dish and pour hot water halfway up the sides to create a gentle water bath. This water bath prevents cracks and ensures even baking. Bake the cheesecake for 55 to 65 minutes, until the center is just set but still slightly jiggly. Turn off the oven, crack the door open, and allow the cheesecake to cool inside for one hour. This gradual cooling helps prevent cracks and keeps the texture silky. Finally, refrigerate the cheesecake for at least 4 hours, preferably overnight, to allow it to fully set.
Step 4: Prepare the Coconut-Pecan Topping
While the cheesecake chills, prepare the topping by combining evaporated milk, brown sugar, egg yolks, and butter in a saucepan over medium heat. Stir continuously until the mixture thickens to a luscious caramel-like consistency, which usually takes around 8 to 10 minutes. Remove from heat and stir in the vanilla extract, shredded coconut, and chopped pecans. Allow the topping to cool to room temperature before spreading it evenly over the chilled cheesecake.
How to Serve German Chocolate Cheesecake Recipe
Garnishes
Adding a few thoughtful garnishes takes this German Chocolate Cheesecake Recipe to the next level. Fresh whipped cream piped around the edges adds a light, creamy contrast that complements the dense cheesecake. You can also sprinkle additional toasted pecans or chocolate shavings on top for extra crunch and a beautiful presentation. A drizzle of chocolate syrup is a great finishing touch for the chocolate lovers.
Side Dishes
This cheesecake pairs wonderfully with light sides to balance the richness. Fresh berries such as raspberries or strawberries bring bright, tangy notes that refresh the palate. A simple fruit salad or a scoop of vanilla bean ice cream makes for an indulgent but balanced accompaniment, perfect for celebrations or afternoon gatherings with friends.
Creative Ways to Present
If you want to wow your guests, consider serving this German Chocolate Cheesecake Recipe in individual portions by layering cheesecake slices with topping, berries, and whipped cream in clear glass dessert cups. This keeps all the layers intact and allows everyone to admire the beautiful textures. Another fun idea is to use decorative molds for bite-sized cheesecake treats, perfect for parties or holiday buffets.
Make Ahead and Storage
Storing Leftovers
This cheesecake keeps beautifully in the refrigerator for up to 5 days. Be sure to cover it tightly with plastic wrap or store it in an airtight container to preserve moisture and prevent it from absorbing any odors. The topping can also be stored separately in the fridge if you want to keep it fresh for spreading right before serving.
Freezing
You can freeze leftover German Chocolate Cheesecake Recipe for up to 2 months. Wrap each slice tightly in plastic wrap and place in a freezer-safe container to prevent freezer burn. When you’re ready to enjoy it, thaw the slices overnight in the refrigerator for best texture and flavor retention.
Reheating
Cheesecake is best enjoyed cold or at room temperature, so reheating is not generally recommended. However, if you prefer a slightly softer texture, let the slices sit out for 20 to 30 minutes before serving. Avoid microwaving as it can cause the filling to become grainy or overly soft.
FAQs
Can I use a different crust instead of chocolate cookie crumbs?
Absolutely! While chocolate cookie crumbs provide a rich chocolatey base that complements the cheesecake filling, graham cracker crumbs or crushed pretzels can be a tasty alternative to add variety and texture.
Is it necessary to use a water bath when baking this cheesecake?
The water bath is highly recommended as it helps the cheesecake bake evenly and prevents cracks on the surface. However, if you prefer a rustic look with possible cracks, you can skip this step and still have delicious results.
Can I make the coconut-pecan topping ahead of time?
Yes, the topping can be made up to 2 days in advance. Store it in an airtight container in the refrigerator and bring it to room temperature before spreading over the cheesecake for easier application.
What can I substitute for evaporated milk in the topping?
If you don’t have evaporated milk, you can substitute it with regular milk reduced by simmering gently until slightly thickened, or use half-and-half for a richer result.
Is this recipe suitable for a vegetarian diet?
This German Chocolate Cheesecake Recipe is indeed vegetarian as it contains no meat or gelatin, but it is not suitable for vegans due to the use of dairy and eggs.
Final Thoughts
This German Chocolate Cheesecake Recipe is a sensational blend of beloved flavors wrapped up in one impressive dessert. Perfectly smooth, richly chocolatey, and topped with that unmistakable coconut-pecan goodness, it’s sure to become a cherished favorite in your recipe collection. Don’t wait for a special occasion to make it—treat yourself and your loved ones to this beautiful, show-stopping cheesecake that you’ll be proud to share time and time again.
Print
German Chocolate Cheesecake Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 40 minutes plus chilling time
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This German Chocolate Cheesecake is a rich, decadent dessert featuring a chocolate cookie crust, a creamy chocolate-infused cheesecake filling, and a luscious coconut-pecan topping. Perfect for holiday celebrations or any special occasion, this layered cheesecake combines classic flavors with a smooth texture and a nutty, sweet finish.
Ingredients
For the crust:
- 1 1/2 cups chocolate cookie crumbs (like Oreos, crushed with filling)
- 1/4 cup unsalted butter (melted)
For the cheesecake filling:
- 3 (8 oz) packages cream cheese (softened)
- 1 cup granulated sugar
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup semi-sweet chocolate chips (melted and slightly cooled)
For the coconut-pecan topping:
- 1/2 cup evaporated milk
- 1/2 cup brown sugar
- 2 large egg yolks
- 1/4 cup unsalted butter
- 1 teaspoon vanilla extract
- 3/4 cup sweetened shredded coconut
- 1/2 cup chopped pecans
Instructions
- Prepare the crust: Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and wrap the bottom with foil to protect it during a water bath. In a bowl, mix the chocolate cookie crumbs with melted butter until combined. Press this mixture firmly into the bottom of the pan. Bake the crust for 10 minutes, then remove from oven and set aside to cool.
- Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Add sour cream and vanilla extract, mixing thoroughly. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Fold in the melted and slightly cooled semi-sweet chocolate chips until the batter is uniform. Pour the batter over the baked crust in the springform pan.
- Bake the cheesecake: Place the springform pan into a larger baking dish. Pour hot water into the outer dish to come halfway up the sides of the springform pan, creating a water bath. Bake for 55–65 minutes, or until the center is just set but still slightly jiggly. Turn off the oven, slightly crack the door open, and let the cheesecake cool inside for 1 hour to prevent cracking. Afterward, chill the cheesecake in the refrigerator for at least 4 hours or overnight to fully set.
- Prepare the coconut-pecan topping: In a saucepan over medium heat, combine evaporated milk, brown sugar, egg yolks, and butter. Cook while stirring continuously until the mixture thickens, about 8–10 minutes. Remove from heat, then stir in vanilla extract, shredded coconut, and chopped pecans. Allow the topping to cool to room temperature.
- Assemble and serve: Once the cheesecake is chilled and the topping is cooled, spread the coconut-pecan mixture evenly over the top of the cheesecake. Slice and serve chilled, enjoying the layers of chocolate, creamy cheesecake, and nutty topping.
Notes
- The water bath helps prevent cracks on the cheesecake surface, but if you prefer a rustic look, you can omit it.
- The coconut-pecan topping can be made ahead of time and stored in the refrigerator. Allow it to soften at room temperature before spreading on the cheesecake.
