If you’re craving a dessert that brilliantly marries the rich, velvety texture of cheesecake with the decadent flavors of coconut, pecans, and chocolate, then this German Chocolate Cheesecake Recipe is about to become your new favorite indulgence. Combining the beloved elements of classic German chocolate cake with a creamy cheesecake base, this dish offers a gooey coconut-pecan topping that perfectly complements the luscious chocolate undertones. It’s a delightful twist that brings warmth and nostalgia to your dessert table, impressing guests and comforting family alike with its rich layers of flavor and irresistible texture.
Ingredients You’ll Need
This German Chocolate Cheesecake Recipe shines because of its simple yet essential ingredients. Each one plays a crucial role, offering depth, moisture, sweetness, and texture that come together to create an unforgettable dessert experience.
- Chocolate cookie crumbs: Provides the perfect chocolatey, crunchy base for the crust that holds the cheesecake together and adds texture.
- Granulated sugar: Sweetens both the crust and filling for balanced flavor without overwhelming the chocolate notes.
- Melted butter: Binds the crust ingredients and adds a rich, buttery flavor for a perfect foundation.
- Cream cheese: The star of the filling, delivering that smooth, creamy body cheesecake lovers expect.
- Sour cream: Adds a subtle tang and moistness, making the texture silky and luscious.
- Eggs: Provide structure and richness, helping the cheesecake set beautifully while maintaining a soft center.
- Vanilla extract: Enhances the sweetness and depth of the cream cheese and chocolate.
- Semi-sweet chocolate chips: Melted to infuse the filling with deep, rich chocolate flavor.
- Unsweetened cocoa powder: Adds an intense chocolate kick without extra sweetness, balancing the topping perfectly.
- Evaporated milk: Creates a silky caramel-like coconut topping that binds the luscious elements.
- Brown sugar: Gives the topping its signature rich sweetness and chewy texture.
- Egg yolks: Thicken the topping for that gooey, irresistible quality.
- Butter: Adds richness and smoothness to the coconut pecan topping.
- Sweetened shredded coconut: Brings soft chewiness and tropical flavor, complementing the nuts and chocolate wonderfully.
- Chopped pecans: Provide crunch and nutty warmth that contrast beautifully with the creamy cheesecake.
How to Make German Chocolate Cheesecake Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 325°F (163°C) and greasing a 9-inch springform pan, wrapping the bottom with foil to avoid leaks. Mix the chocolate cookie crumbs, granulated sugar, and melted butter in a bowl until well combined. Press this crumb mixture firmly and evenly into the bottom of your pan. Bake it for 8 to 10 minutes, just enough to set the crust and enhance the chocolate flavor, then let it cool slightly while you prepare the filling.
Step 2: Make the Cheesecake Filling
In a large bowl, beat the softened cream cheese until completely smooth. Add the granulated sugar and continue beating until fluffy and light. Mix in the sour cream, which adds that perfect tanginess and silky texture. Next, add the eggs one at a time, gently mixing after each addition to avoid overbeating. Stir in the vanilla extract, melted semi-sweet chocolate, and unsweetened cocoa powder until everything is well combined and silky smooth. Pour this luscious mixture over your cooled crust in the springform pan.
Step 3: Bake in a Water Bath
To ensure your German Chocolate Cheesecake Recipe bakes evenly and prevents cracks, place the springform pan inside a larger baking dish filled with about an inch of hot water. This water bath creates a gentle heat that cooks the cheesecake gently. Bake at 325°F (163°C) for 55 to 65 minutes. The edges should be set firmly while the center still jiggles slightly—a sign that it will be silky and creamy once chilled. Turn off the oven, crack the door open, and let the cheesecake cool inside for one hour before transferring it to the refrigerator to chill for at least 4 hours, preferably overnight.
Step 4: Prepare the Coconut-Pecan Topping
While the cheesecake chills, whisk together evaporated milk, brown sugar, egg yolks, and butter in a medium saucepan. Cook this mixture over medium heat, stirring constantly to prevent burning, until it thickens to a rich, caramel-like consistency—about 8 to 10 minutes. Remove it from heat immediately, then stir in the vanilla extract, sweetened shredded coconut, and chopped pecans. Allow this gooey, delightful topping to cool to room temperature before spreading it generously over the chilled cheesecake.
Step 5: Serve and Enjoy
Once your topping is set, slice the cheesecake with a hot, clean knife to get perfect pieces. You can add extra chocolate drizzle, toasted pecans, or coconut flakes on top for an extra touch of show-stopping beauty. Serve chilled and delight in the harmonious layers of chocolate, creamy cheesecake, and that luscious coconut-pecan topping that make this German Chocolate Cheesecake Recipe a true crowd-pleaser.
How to Serve German Chocolate Cheesecake Recipe
Garnishes
To elevate presentation and flavor, garnish slices with a drizzle of melted chocolate or a sprinkle of toasted shredded coconut. Adding a few extra toasted pecan halves on top gives each piece a delightful crunch and visual appeal that will wow your guests.
Side Dishes
Pair this decadent cheesecake with dollops of freshly whipped cream or a scoop of vanilla bean ice cream for contrast. Fresh berries like raspberries or strawberries offer a bright, tart balance, making each bite exciting and fresh.
Creative Ways to Present
Consider serving the cheesecake in individual jars layered with the coconut-pecan topping and a few extra cookie crumbs, perfect for parties where plating might be a hassle. Another idea is to make mini cheesecakes in muffin tins for adorable single servings everyone can grab and savor.
Make Ahead and Storage
Storing Leftovers
After enjoying your cheesecake, tightly cover any leftovers with plastic wrap or store in an airtight container in the refrigerator. It will stay fresh and creamy for up to 4 days, allowing you plenty of time to savor every last bite.
Freezing
This German Chocolate Cheesecake Recipe freezes beautifully without the coconut-pecan topping. Wrap the cheesecake tightly in plastic wrap and then aluminum foil to prevent freezer burn. Frozen, it can last up to 2 months. Thaw it slowly in the fridge before serving, then prepare and add the fresh topping on the day of serving for best results.
Reheating
Cheesecake is best enjoyed chilled and doesn’t require reheating. If you prefer a softer texture, allow the slice to sit at room temperature for 15-20 minutes before eating. Avoid microwaving as it can alter the creamy texture.
FAQs
Can I use a different type of cookie for the crust?
Absolutely! While chocolate cookie crumbs like Oreo (without the filling) provide a rich chocolate base, you can substitute with graham cracker crumbs or chocolate wafer cookies if you want a slightly different flavor or texture.
Is it necessary to use a water bath when baking the cheesecake?
While not absolutely required, baking the cheesecake in a water bath helps prevent cracks and ensures even baking, resulting in an ultra-smooth, creamy texture that epitomizes the perfect cheesecake.
Can I make the cheesecake without the pecan-coconut topping?
Yes, you can enjoy it as a classic rich chocolate cheesecake without the topping, or simply add the topping when you’re ready to serve to keep it fresh and gooey.
How do I prevent the cheesecake from cracking on top?
Using a water bath, avoiding overmixing the batter, and baking slowly at the right temperature are key. Also, letting the cheesecake cool gradually, as outlined in this recipe, helps prevent cracks dramatically.
Can I prepare parts of this dessert in advance?
Definitely! You can make the crust and cheesecake filling a day ahead, then bake it when ready. The topping can also be made in advance and refrigerated, just remember to bring it to room temperature before spreading it over the chilled cheesecake.
Final Thoughts
This German Chocolate Cheesecake Recipe is truly a celebration of flavors and textures, combining creamy cheesecake, rich chocolate, and that irresistible coconut-pecan topping all in one beautiful dessert. Whether you’re making it for a special occasion or just because you deserve something extraordinary, I promise it will become a cherished recipe in your collection. So gather your ingredients, invite a friend or two, and enjoy every bite of this luscious treat!
Print
German Chocolate Cheesecake Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 6 hours 35 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This German Chocolate Cheesecake combines a rich chocolate cookie crust with a creamy chocolate cheesecake filling and a luscious coconut-pecan topping. The decadent layers deliver a perfect balance of chocolate and coconut flavors, finished with a smooth, nutty topping that makes this dessert a showstopper for any occasion.
Ingredients
For the crust:
- 1 1/2 cups chocolate cookie crumbs (such as Oreo, without filling)
- 1/4 cup granulated sugar
- 1/4 cup melted butter
For the cheesecake filling:
- 24 ounces cream cheese (softened)
- 1 cup granulated sugar
- 1/2 cup sour cream
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup semi-sweet chocolate chips (melted and slightly cooled)
- 1/4 cup unsweetened cocoa powder
For the coconut-pecan topping:
- 1/2 cup evaporated milk
- 1/2 cup brown sugar (packed)
- 2 large egg yolks
- 1/4 cup butter
- 1 teaspoon vanilla extract
- 3/4 cup sweetened shredded coconut
- 1/2 cup chopped pecans
Instructions
- Preheat and prepare pan: Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the bottom with foil to prevent leaks during the water bath baking.
- Make the crust: Mix chocolate cookie crumbs, granulated sugar, and melted butter in a bowl until combined. Press the mixture evenly into the bottom of the prepared springform pan. Bake the crust for 8 to 10 minutes, then remove and let it cool slightly.
- Make the cheesecake filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Add granulated sugar and beat until fluffy. Mix in sour cream thoroughly. Add eggs one at a time, mixing just until combined after each addition to avoid overmixing. Stir in vanilla extract, melted chocolate chips, and unsweetened cocoa powder until the batter is smooth and consistent. Pour the cheesecake filling evenly over the baked crust.
- Prepare for baking in water bath: Place the springform pan inside a larger baking dish. Pour about 1 inch of hot water into the outer dish to create a water bath. This helps the cheesecake bake evenly and prevents cracking.
- Bake the cheesecake: Bake for 55 to 65 minutes, or until the edges are firmly set and the center is still slightly jiggly. Turn off the oven and crack the door open, letting the cheesecake cool inside for 1 hour to gradually reduce temperature and avoid cracking.
- Chill the cheesecake: After cooling in the oven, remove the cheesecake and chill it in the refrigerator for at least 4 hours or preferably overnight to set fully.
- Make the coconut-pecan topping: In a medium saucepan over medium heat, whisk together evaporated milk, brown sugar, egg yolks, and butter. Stir constantly to avoid curdling and cook until the mixture thickens, about 8 to 10 minutes. Remove from heat and stir in vanilla extract, shredded coconut, and chopped pecans. Allow the topping to cool to room temperature.
- Assemble and serve: Spread the cooled coconut-pecan topping evenly over the chilled cheesecake. Optionally, garnish with extra chocolate drizzle, additional pecans, or toasted coconut for an elegant finish. Slice and serve chilled.
Notes
- Make the coconut-pecan topping ahead of time and store it in the refrigerator until you are ready to use it. Bring it to room temperature before spreading for easier handling.
- This cheesecake freezes well without the topping. Add the topping fresh after thawing for the best texture and flavor.
- Wrapping the bottom of the springform pan in foil is essential to prevent water leakage from the water bath during baking.
- Be careful not to overmix the cheesecake batter once eggs are added to maintain a smooth texture without cracks.
