If you have a soft spot for rich, indulgent desserts, you’re going to absolutely fall in love with this German Chocolate Cheesecake Recipe. It takes the luscious creaminess of classic cheesecake and marries it with the bold, nutty, and coconutty flavors inspired by traditional German chocolate cake, creating a show-stopping dessert that’s perfect for any celebration or simply when you want to treat yourself. With a crunchy chocolate cookie crust, velvety chocolate-infused filling, and a sweet, gooey coconut-pecan topping, this German Chocolate Cheesecake Recipe will quickly become one of your go-to recipes to impress friends and family.

German Chocolate Cheesecake Recipe - Recipe Image

Ingredients You’ll Need

The magic of this German Chocolate Cheesecake Recipe lies in its simple, yet carefully chosen ingredients that each play a crucial role in building the layers of flavor and texture. From the buttery crust to the creamy filling and nutty topping, every component is essential to this irresistible dessert.

Crushed chocolate cookies: The base for the crust, providing a rich chocolatey foundation with a satisfying crunch.
Unsalted butter: Adds richness and helps bind the cookie crust together perfectly.
Cream cheese: The heart of the cheesecake, delivering smooth and creamy texture.
Sugar: Sweetens the filling and balances the flavors beautifully.
Eggs: Give structure and help the cheesecake set with a velvety consistency.
Sour cream: Adds a slight tang that enhances the richness and keeps the filling moist.
Vanilla extract: Infuses a lovely warm aroma and depth of flavor.
Semi-sweet chocolate chips: Melted and mixed into the filling for a rich chocolate boost.
Evaporated milk: The secret ingredient in the topping that lends a luscious caramel note.
Shredded coconut: Provides the classic chewy tropical sweetness for the topping.
Chopped pecans: Adds crunch and nutty flavor, essential to the characteristic topping.

How to Make German Chocolate Cheesecake Recipe

Step 1: Prepare the chocolate cookie crust

Start by crushing your chocolate cookies into fine crumbs. Mix these crumbs thoroughly with melted unsalted butter until they resemble wet sand. Press this mixture firmly and evenly into the bottom of a springform pan. This crust will set the stage for your cheesecake with its rich texture and deep chocolate flavor.

Step 2: Blend the cheesecake filling

In a large mixing bowl, beat the cream cheese until smooth and fluffy. Gradually add the sugar, then eggs one at a time, mixing well after each addition. Stir in the sour cream and vanilla extract to add creaminess and brighten the flavor. Finally, fold in melted semi-sweet chocolate chips for a decadent chocolate twist that elevates this cheesecake.

Step 3: Bake the cheesecake

Pour the smooth cheesecake mixture over your prepared crust, making sure it spreads evenly. Bake in the oven until the filling is set but still slightly jiggly in the center – this gives you that perfect melt-in-your-mouth texture. Once baked, allow the cheesecake to cool completely before moving on to the topping.

Step 4: Prepare the coconut-pecan topping

While the cheesecake cools, make the classic topping on the stovetop by combining evaporated milk, shredded coconut, and chopped pecans. Cook this mixture until thickened and bubbly, creating a caramelized, gooey topping that is the hallmark of any German chocolate dessert. Spread this luscious topping evenly over the cooled cheesecake.

Step 5: Chill overnight

Refrigerate your masterpiece overnight. This resting time allows all the flavors to meld together beautifully and ensures the cheesecake firms up perfectly for slicing and serving.

How to Serve German Chocolate Cheesecake Recipe

Garnishes

Enhance your German Chocolate Cheesecake Recipe experience by adding a few thoughtful garnishes. Consider sprinkling extra toasted pecans or a light dusting of cocoa powder to complement the chocolate crust and filling. Fresh whipped cream adds an airy touch that balances the dessert’s richness perfectly.

Side Dishes

This cheesecake pairs wonderfully with fresh berries like raspberries or strawberries, which cut through the richness with their natural tartness. A scoop of vanilla bean ice cream is another stellar side that adds creaminess and temperature contrast to each bite.

Creative Ways to Present

For a festive gathering, serve individual cheesecake slices on pretty dessert plates drizzled with chocolate or caramel sauce. You could even prepare mini versions in mason jars layered with extra coconut or pecan pieces on top for a fun, shareable twist that will wow your guests.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, store the German Chocolate Cheesecake Recipe in an airtight container in the refrigerator. It will stay fresh and delicious for up to five days, making it a great dessert to enjoy a few days after you bake it.

Freezing

You can freeze slices of cheesecake individually wrapped in plastic wrap and placed inside a freezer-safe container. This method keeps the flavor and texture intact for up to two months. Just remember to thaw in the fridge overnight before serving for the best taste and consistency.

Reheating

Since this cheesecake is best served chilled, reheating isn’t usually necessary. However, if you prefer it slightly less cold, allow it to sit at room temperature for about 15 minutes before serving to soften the texture gently without sacrificing flavor.

FAQs

Can I use a different type of chocolate for this German Chocolate Cheesecake Recipe?

Absolutely! Semi-sweet chocolate chips are traditional here for that perfect balance of sweetness and richness, but you can experiment with dark or milk chocolate according to your preference. Just be mindful of how sweetness levels change the final flavor.

Is it okay to substitute frozen shredded coconut with fresh?

Yes, fresh shredded coconut can be used if you prefer, but it has a higher moisture content and milder flavor. Adjust cooking time slightly for the topping to ensure it caramelizes well without becoming soggy.

Do I need a water bath to bake this cheesecake?

While a water bath helps prevent cracking by regulating baking temperature, this recipe’s rich chocolate cookie crust and creamy filling usually bake beautifully without it. Just be sure to not overbake for a smooth texture.

Can I make this cheesecake gluten-free?

Yes, simply swap out the chocolate cookies for gluten-free chocolate cookies to make the crust safe for gluten-sensitive guests. The filling and topping are naturally gluten-free, making this dessert pleasantly inclusive.

How long should I let the cheesecake cool before adding the topping?

It’s best to let the cheesecake cool completely at room temperature before spreading the coconut-pecan topping to prevent it from melting and sinking in. Cooling for at least an hour usually works well before topping and then refrigerating.

Final Thoughts

This German Chocolate Cheesecake Recipe is truly a treasure to have in your baking repertoire. It combines the best elements of two beloved desserts into one unforgettable treat that’s sure to impress every time. Don’t hesitate to give it a try and delight your loved ones with its creamy, chocolatey, and nutty goodness. Trust me, once you make it, it will quickly become your favorite too!

German Chocolate Cheesecake Recipe

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3.9 from 44 reviews

Author: admin
Total Time: 8 hours 10 minutes (including chilling time)
Yield: 12 servings 1x

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Description

This German Chocolate Cheesecake is a decadent dessert that combines a rich chocolate cookie crust with a creamy cheesecake filling, topped with a luscious coconut-pecan topping. Perfectly baked to set the velvety filling and chilled overnight for the best flavor and texture, this cheesecake is a delightful twist on traditional German chocolate cake flavors in a smooth, creamy form.

Ingredients

Scale

Crust

2 cups crushed chocolate cookies
1/2 cup unsalted butter, melted

Cheesecake Filling

24 oz (3 packages) cream cheese, softened
1 cup sugar
4 large eggs
1 cup sour cream
1 teaspoon vanilla extract
1 cup semi-sweet chocolate chips, melted

Topping

1 cup evaporated milk
3/4 cup sugar
3 large egg yolks, beaten
1/2 cup unsalted butter
1 1/3 cups shredded coconut
1 cup chopped pecans

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Instructions

Prepare the crust: Mix the crushed chocolate cookies with melted unsalted butter until well combined. Press this mixture firmly into the bottom of a springform pan to create an even crust layer. Set aside.
Make the cheesecake filling: In a large bowl, beat softened cream cheese and sugar together until smooth and creamy. Add eggs one at a time, mixing well after each addition. Then add sour cream, vanilla extract, and melted semi-sweet chocolate chips, stirring until fully incorporated and smooth.
Bake the cheesecake: Pour the cheesecake mixture over the prepared crust in the springform pan. Bake in a preheated oven at 325°F (163°C) for about 55-65 minutes or until the center is just set but still slightly jiggly. Remove from oven and allow to cool.
Prepare the coconut-pecan topping: On the stovetop, combine evaporated milk, sugar, beaten egg yolks, and unsalted butter in a saucepan over medium heat. Cook, stirring constantly, until thickened and bubbly. Remove from heat and stir in shredded coconut and chopped pecans. Let cool slightly.
Top and chill: Spread the coconut-pecan topping evenly over the cooled cheesecake. Refrigerate the cheesecake overnight, allowing it to set and flavors to meld fully before serving.

Notes

Ensure cream cheese is softened to avoid lumps in the cheesecake filling.
Use a water bath while baking for even cooking and to prevent cracking (optional).
Let the topping cool slightly before spreading to avoid melting the cheesecake surface.
Store leftover cheesecake covered in the refrigerator for up to 4 days.

Prep Time: 40 minutes
Cook Time: 1 hour 10 minutes
Category: Dessert
Method: Baking
Cuisine: American