Decadent layers of rich chocolate cheesecake, gooey coconut-pecan topping, and a buttery crust—pure indulgence in every dreamy, forkful bite.
Ingredients You’ll Need
The ingredients for German Chocolate Cheesecake are wonderfully simple yet each one plays a vital role in creating layers of flavor and texture. Every element, from the rich chocolate to the sweet coconut and tangy cream cheese, works together for pure dessert bliss.
- Chocolate cookie crumbs: Set the stage for your cheesecake with a deep, chocolatey base—Oreo or similar cookies work best.
- Melted butter: Brings the crust together and adds a rich, golden flavor.
- Cream cheese: The soul of the cheesecake—make sure it’s softened for that signature creamy filling.
- Sugar: Sweetens both the filling and topping perfectly, enhancing every other flavor.
- Vanilla extract: A splash of vanilla rounds out and deepens the flavors throughout the cake.
- Eggs: These bind everything together and create the luscious, custardy texture of the filling.
- Semisweet chocolate: Melt it for a smooth, rich chocolate flavor that isn’t too sweet or too bitter.
- Sour cream: Adds subtle tanginess and ensures the cheesecake stays moist and velvety.
- Evaporated milk: Lends the coconut-pecan topping its signature creamy consistency.
- Egg yolk: Helps thicken the topping and adds rich flavor.
- Butter (for topping): Ensures the topping is silky and decadent.
- Sweetened shredded coconut: Delivers that iconic chewy texture and sweet coconut flavor.
- Chopped pecans: Bring nutty crunch and a toasty complexity to the topping.
How to Make German Chocolate Cheesecake
Step 1: Prepare the Crust
Start by preheating your oven to 325°F. In a medium bowl, combine your chocolate cookie crumbs and melted butter, mixing until completely moistened. Press the mixture firmly into the bottom of a 9-inch springform pan to form your base. Bake this chocolatey crust for 10 minutes, then set it aside to cool. This step gives you a perfectly crisp layer that won’t turn soggy beneath the cheesecake filling.
Step 2: Make the Cheesecake Filling
While the crust cools, place the softened cream cheese in a large mixing bowl. Beat it until smooth and airy—this keeps your cheesecake light rather than dense. Add the sugar and vanilla, mixing until everything is creamy. Next, incorporate the eggs one at a time, beating on low speed and scraping the sides of the bowl as you go. Gently fold in your slightly cooled, melted semisweet chocolate and finally the sour cream. Your batter should look irresistibly rich and glossy.
Step 3: Bake the Cheesecake
Pour the chocolate cheesecake batter over your cooled crust. Gently tap the pan on your counter to release air bubbles, then slide it into the oven. Bake for 55 to 60 minutes, or until the center is set but still a bit wobbly. Once baked, let your cheesecake cool to room temperature before transferring to the fridge to chill for at least 4 hours. Patience is your friend here—the chill time ensures perfect slices!
Step 4: Make the Coconut-Pecan Topping
While your cheesecake chills, assemble the coconut-pecan topping. In a saucepan over medium heat, combine evaporated milk, sugar, egg yolk, butter, and vanilla. Stir constantly until the mixture thickens—this should take about 5 to 8 minutes. Take it off the heat and stir in the shredded coconut and chopped pecans. The mixture will finish thickening as it cools, becoming gooey and irresistible.
Step 5: Assemble and Chill
Once your cheesecake has been thoroughly chilled, gently spread the coconut-pecan topping all over the surface. Smooth it out evenly, making sure every bite will deliver a taste of that signature topping. Pop the finished German Chocolate Cheesecake back in the fridge to set until you’re ready to serve. Slice, share, and get ready for rave reviews!
How to Serve German Chocolate Cheesecake
Garnishes
For an eye-catching finish, you can sprinkle extra toasted coconut and pecan pieces on top or drizzle with a touch of chocolate ganache. A dollop of softly whipped cream on each slice makes the presentation restaurant-worthy and adds lovely contrast to the rich flavors.
Side Dishes
This cheesecake shines all on its own, but it also pairs beautifully with a cup of dark roast coffee or a glass of chilled milk. For a fresh twist, consider a side of tart raspberries or strawberries—fruity brightness you’ll love alongside the decadent chocolate and coconut.
Creative Ways to Present
Impress your guests by serving the German Chocolate Cheesecake in small mason jars for individual desserts, or as elegant cheesecake bars at a party. You can even add mini chocolate chips or a sprinkle of sea salt for an extra gourmet touch. Let your creativity run wild—the classic flavors play nicely with almost any sweet twist you can dream up!
Make Ahead and Storage
Storing Leftovers
Keep your leftover German Chocolate Cheesecake covered in the refrigerator to maintain freshness—plastic wrap or an airtight container will do the trick. It stays deliciously moist for up to 5 days, making it easy to steal a slice whenever the chocolate craving strikes.
Freezing
For longer storage, this cheesecake freezes remarkably well. Slice and wrap individual pieces tightly with plastic wrap and foil, or freeze the whole cheesecake before adding the topping. When you’re ready, thaw overnight in the fridge and then add the coconut-pecan topping just before serving for best texture.
Reheating
If you prefer your cheesecake just slightly warm (so tempting!), let it sit at room temperature for about 30 minutes. Avoid microwaving, as this can affect the creamy texture. Simply remove from the fridge and let nature do the work for an even, gentle tempering.
FAQs
Can I use milk chocolate instead of semisweet chocolate in the cheesecake?
Yes, you can swap in milk chocolate for a sweeter, gentler chocolate flavor, though semisweet chocolate keeps the dessert from being overly sweet and balances beautifully with the creamy filling and coconut-pecan topping.
How do I prevent cracks in my cheesecake?
The secret is not to overmix after adding eggs, and to bake the cheesecake in a slightly moist atmosphere (place a pan of water on the oven rack below your cheesecake to act as a simple water bath). Cooling slowly also helps keep the top flawless.
Is it possible to make this German Chocolate Cheesecake gluten-free?
Absolutely! Simply use gluten-free chocolate cookies for the crust and double-check your other ingredients for gluten-free certification. The rest of the recipe is naturally free from gluten.
Can I make the coconut-pecan topping ahead of time?
You can prepare the topping a day or two in advance. Let it cool completely, then store it in an airtight container in the fridge. Bring it to room temperature before spreading over the chilled cheesecake for the smoothest finish.
What’s the best way to slice cheesecake cleanly?
Dip a sharp knife in hot water and wipe it clean between cuts. This ensures you’ll have perfect, neat slices and every piece of your German Chocolate Cheesecake will look just as good as it tastes!
Final Thoughts
Baking and sharing German Chocolate Cheesecake is like giving your favorite people a big chocolatey hug. Whether you’re making it for a holiday, a birthday, or just because you’re craving something extraordinary, this decadent dessert never disappoints. Don’t wait—gather your ingredients, enjoy the process, and treat yourself and your loved ones to a slice of pure bliss!
Print
German Chocolate Cheesecake Recipe
- Total Time: 5 hours 25 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
Decadent layers of rich chocolate cheesecake, gooey coconut-pecan topping, and a buttery crust—pure indulgence in every dreamy, forkful bite.
Ingredients
Crust
- 1 1/2 cups chocolate cookie crumbs
- 1/4 cup melted butter
Cheesecake Filling
- 3 (8 oz) blocks cream cheese, softened
- 1 cup sugar
- 1 tsp vanilla extract
- 3 eggs
- 8 oz semisweet chocolate, melted and slightly cooled
- 1 cup sour cream
Coconut-Pecan Topping
- 1/2 cup evaporated milk
- 1/2 cup sugar
- 1 egg yolk
- 1/4 cup butter
- 1/2 tsp vanilla
- 3/4 cup sweetened shredded coconut
- 1/2 cup chopped pecans
Instructions
- Prepare the Crust: Preheat your oven to 325°F (163°C). In a medium bowl, combine chocolate cookie crumbs with melted butter until thoroughly mixed. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake the crust for 10 minutes, then set aside to cool slightly.
- Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until completely smooth and creamy. Add sugar and vanilla extract, mixing until incorporated. Beat in eggs, one at a time, ensuring each egg is fully blended before adding the next. Mix in the melted, cooled semisweet chocolate and sour cream until the mixture is smooth and uniform.
- Bake the Cheesecake: Pour the cheesecake filling over the prepared crust in the springform pan. Smooth the top with a spatula. Bake for 55–60 minutes, or until the center is just set and slightly wobbly. Remove from the oven and let cool to room temperature, then refrigerate for at least 4 hours (or overnight) to fully set.
- Prepare Coconut-Pecan Topping: In a medium saucepan, combine the evaporated milk, sugar, egg yolk, butter, and vanilla. Cook over medium heat, stirring constantly, until the mixture has thickened (about 7–10 minutes). Remove from heat and stir in the shredded coconut and chopped pecans. Let the topping cool to room temperature.
- Assemble and Serve: Once the cheesecake is thoroughly chilled, spread the cooled coconut-pecan topping evenly over the top. Slice and serve to enjoy this decadent dessert!
Notes
- Ensure all your cream cheese and eggs are at room temperature for the smoothest filling.
- To avoid cracks, do not overbake the cheesecake—take it out when the center is just set.
- Chill the cheesecake for at least 4 hours for best texture and flavor.
- Use a hot knife to slice the cheesecake cleanly.
- The coconut-pecan topping can be made ahead and refrigerated; bring to room temperature before spreading.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Category: Desserts
- Method: Baking
- Cuisine: American-German
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 33g
- Sodium: 270mg
- Fat: 33g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 109mg