Name: German Chocolate Cheesecake Recipe
Prep time: 30 min
Cook time: 1 h 10 min
Total time: 6 h
Cuisine: American
Ingredients: 1 and 1/2 cups chocolate cookie crumbs (such as Oreos, without filling); 1/4 cup granulated sugar; 1/4 cup unsalted butter, melted; 4 packages (8 oz each) cream cheese, softened; 1 and 1/4 cups granulated sugar; 4 large eggs; 1 teaspoon vanilla extract; 1/2 cup sour cream; 6 oz semi-sweet chocolate, melted and slightly cooled; 1 cup evaporated milk; 1 cup granulated sugar; 3 large egg yolks; 1/2 cup unsalted butter; 1 teaspoon vanilla extract; 1 and 1/3 cups sweetened shredded coconut; 1 cup chopped pecans

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If you love the magical combination of rich chocolate, creamy cheesecake, and that irresistible gooey coconut-pecan topping, this German Chocolate Cheesecake is going to become your new obsession. It brings together the best of a classic German chocolate cake and a dreamy cheesecake to create a dessert that’s both decadent and totally unforgettable. Each slice delivers silky smooth chocolate filling on a crisp cookie crust, crowned with a sweet, nutty topping that steals the show. Whether you’re celebrating a birthday, a holiday, or just a Wednesday night, this German Chocolate Cheesecake is the ultimate treat for chocolate lovers and cheesecake fans alike!

German Chocolate Cheesecake Recipe - Recipe Image

Ingredients You’ll Need

Let’s talk about what makes each ingredient shine in this showstopper dessert. You’ll want to gather everything before you start; each piece is truly essential for achieving that iconic look and unforgettable flavor German Chocolate Cheesecake is known for.

Chocolate cookie crumbs: These provide a deep, chocolaty base for the crust—choose your favorite brand for added richness.
Granulated sugar: Used in all three layers, sugar adds sweetness and balances the bitter notes of the chocolate and coconut.
Unsalted butter: Melted into the crust and the topping, butter brings a delicious richness and helps everything hold together.
Cream cheese: The undisputed star of the cheesecake filling—make sure it’s fully softened for a smooth, lump-free texture.
Large eggs: These set the cheesecake filling and help with the custardy texture in the topping.
Vanilla extract: Just a splash in both the filling and topping adds warmth and depth.
Sour cream: This gives the cheesecake its signature tang and ultra-creamy finish.
Semi-sweet chocolate: Use good-quality chocolate for a filling that’s intensely chocolaty and perfectly balanced.
Evaporated milk: Key for the classic German chocolate topping, it creates a rich, luscious texture.
Egg yolks: These thicken the topping and give it a custardy, almost caramel-like appeal.
Sweetened shredded coconut: For chewiness, texture, and that unmistakable German chocolate flavor.
Chopped pecans: These add crunch and nutty warmth to every bite of the topping.

How to Make German Chocolate Cheesecake

Step 1: Prep the Pan and Oven

Start by preheating your oven to 325°F (163°C). Grease a 9-inch springform pan and then wrap the outside of the pan with a double layer of heavy-duty aluminum foil. This keeps water from seeping into your crust during the water bath and ensures a creamy, crack-free cheesecake.

Step 2: Make the Chocolate Cookie Crust

In a medium bowl, mix the chocolate cookie crumbs, sugar, and melted butter until it looks like damp sand. Press this mixture into an even layer on the bottom of your prepared pan. Bake for 10 minutes, then let the crust cool while you work on the filling—this step gives you a sturdy base for your German Chocolate Cheesecake.

Step 3: Prepare the Cheesecake Filling

Beat the softened cream cheese on medium speed until it’s fluffy and smooth. Add in the sugar and mix well, scraping down the bowl as needed. Next, beat in the eggs one at a time; don’t overmix once the eggs are in, as this introduces air and could cause cracks. Gently stir in the vanilla, sour cream, and melted chocolate. The result will be a luscious, chocolatey batter—try to resist eating it with a spoon!

Step 4: Bake in a Water Bath

Pour the cheesecake filling over the cooled crust in the springform pan. Place the pan inside a large roasting pan, then carefully pour hot water into the roasting pan until it comes about halfway up the sides of the cheesecake pan. This gentle, steamy bath bakes the German Chocolate Cheesecake evenly and keeps it super creamy. Bake for 60 to 70 minutes, until the edges look set and the center is slightly wobbly.

Step 5: Cool the Cheesecake

When the cheesecake is done, turn off the oven but leave the cheesecake inside with the door cracked open for an hour to cool gently. This clever trick helps prevent unsightly cracks on top. Once out of the oven, let it cool completely to room temperature, then cover and refrigerate for at least 4 hours or, even better, overnight.

Step 6: Prepare the German Chocolate Topping

While your cheesecake chills, make the signature topping. In a saucepan, combine evaporated milk, sugar, egg yolks, and butter. Cook over medium heat, stirring constantly, until the mixture thickens, about 10–12 minutes. Take off the heat and stir in vanilla, coconut, and pecans. Let this cool to room temperature; it will thicken even more as it sits.

Step 7: Assemble and Finish

Spread the cooled coconut-pecan topping generously over your chilled cheesecake. This final flourish is what makes your German Chocolate Cheesecake utterly irresistible—slice, serve, and prepare for applause!

How to Serve German Chocolate Cheesecake

Garnishes

Give each slice a finishing touch by adding a dollop of freshly whipped cream, a sprinkle of chocolate shavings, or an extra scattering of toasted pecans. If you want to make it truly showstopping, drizzle a little warm chocolate sauce or caramel on top for extra flair.

Side Dishes

Since this dessert really stands out, keep sides simple. Fresh strawberries or raspberries are a lovely balance to the richness, or serve with a small scoop of vanilla bean ice cream for a luxurious experience. For coffee lovers, a shot of espresso or a creamy cappuccino is the perfect pairing.

Creative Ways to Present

Try serving mini versions in jars for a portable party dessert, or turn the German Chocolate Cheesecake into parfaits by layering crumbled crust, cheesecake, and topping in clear glasses. For a holiday centerpiece, top the whole cake with edible gold leaf or decorate with petals for a dramatic look.

Make Ahead and Storage

Storing Leftovers

Wrap any leftover German Chocolate Cheesecake tightly in plastic wrap or transfer slices to an airtight container. It will keep beautifully in the fridge for up to 5 days—the flavors even deepen after a day or two, so don’t be afraid to make it a little ahead of time!

Freezing

For longer storage, you can absolutely freeze this cheesecake. After it’s fully chilled, wrap the whole cheesecake or individual slices tightly in both plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the fridge and add the topping just before serving if freezing without it.

Reheating

Although German Chocolate Cheesecake is meant to be served chilled or at cool room temperature, if you love a slightly softer bite, let your slice sit on the counter for 20–30 minutes before enjoying. Avoid microwaving, as this can alter the texture.

FAQs

Can I use a store-bought crust to save time?

Absolutely! A store-bought chocolate cookie crust makes this recipe even quicker and is perfect for those days when you want dessert with less fuss. Just be sure your filling volume isn’t too much for a pre-made crust; you might have a little extra batter to save for mini cheesecakes.

Why do I need a water bath for baking cheesecake?

The water bath creates a gentle and even baking environment, preventing the edges from overbaking and stopping cracks from forming on top. It’s the classic secret to the ultra-smooth texture that every German Chocolate Cheesecake should have!

Can I make the coconut-pecan topping ahead of time?

Yes! The topping can be made a day or two in advance. Just store it in the refrigerator in an airtight container. Bring it back to room temperature so it spreads easily over your chilled cheesecake.

Is it necessary to use room temperature ingredients?

Yes, starting with room temperature ingredients—especially cream cheese, eggs, and sour cream—ensures your batter is silky smooth and lump free. Cold ingredients can result in uneven mixing and a less creamy texture.

Can I make this German Chocolate Cheesecake gluten free?

You can! Just swap out the chocolate cookie crumbs in the crust for your favorite gluten-free variety. Double-check all your other ingredients to make sure they’re certified gluten free, and proceed as directed.

Final Thoughts

This is the kind of dessert that earns a spot in your favorites folder for years to come. If you’re ready to impress your family or guests with layer after layer of indulgence, give this German Chocolate Cheesecake a try. I know you’ll fall in love with every decadent bite—don’t be surprised if everyone asks for the recipe!

German Chocolate Cheesecake Recipe

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4.8 from 14 reviews

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

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Description

Indulge in the decadent delight of German Chocolate Cheesecake, a luscious fusion of creamy cheesecake with rich chocolate, coconut, and pecan topping.

Ingredients

Scale

For the crust:

1 and 1/2 cups chocolate cookie crumbs (such as Oreos, without filling)
1/4 cup granulated sugar
1/4 cup unsalted butter, melted

For the cheesecake filling:

4 packages (8 oz each) cream cheese, softened
1 and 1/4 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
6 oz semi-sweet chocolate, melted and slightly cooled

For the German chocolate topping:

1 cup evaporated milk
1 cup granulated sugar
3 large egg yolks
1/2 cup unsalted butter
1 teaspoon vanilla extract
1 and 1/3 cups sweetened shredded coconut
1 cup chopped pecans

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Instructions

Preheat the oven: Preheat to 325°F (163°C) and prepare a water bath for a 9-inch springform pan.
Prepare the crust: Mix cookie crumbs, sugar, and butter. Press into pan and bake.
Make the filling: Beat cream cheese, add sugar, eggs, vanilla, sour cream, and melted chocolate. Pour over crust.
Bake: Place in a water bath and bake until set. Cool gradually in the oven.
Chill: Refrigerate for at least 4 hours.
Prepare the topping: Cook evaporated milk, sugar, egg yolks, and butter until thickened. Stir in vanilla, coconut, and pecans. Cool and spread over cheesecake.