If you’re a fan of rich, decadent desserts with layers of luscious flavors and textures, you are going to fall head over heels for this German Chocolate Cheesecake Recipe. It brilliantly marries the classic creamy tang of cheesecake with the iconic sweet coconut-pecan topping that German chocolate cakes are famous for. This dessert is not just a feast for your taste buds but a celebration of textures—smooth, crunchy, fudgy, and nutty all in one perfect slice. Whether you’re serving it at a family gathering or just treating yourself, this recipe promises an unforgettable indulgence that everyone will rave about.
Ingredients You’ll Need
Getting started with this German Chocolate Cheesecake Recipe is surprisingly simple thanks to the straightforward yet carefully chosen ingredients. Each ingredient plays a vital role in building the layers of flavor and texture—from the silky cream cheese base to the crunchy coconut-pecan topping and the chocolate crust that holds it all together.
- 4 large egg yolks: Provide richness and help thicken the coconut pecan topping.
- 12 oz can evaporated milk: Adds creamy body to the topping without making it too heavy.
- 1 1/2 tsp vanilla extract: Enhances the overall flavor with subtle warmth.
- 1 1/2 cups (310g) sugar: Sweetens the topping to the perfect degree.
- 3/4 cup (168g) unsalted butter, cubed: Gives a luscious, buttery richness to the topping.
- 2 2/3 cups (227g) sweetened shredded coconut: Provides the signature chew and tropical flavor.
- 1 1/4 cups (133g) chopped pecans, toasted: Adds a satisfying crunch and nuttiness.
- Chocolate ganache (optional): For an extra glossy, decadent finish.
- 2 1/2 cups (335g) Oreo crumbs (about 30 Oreos): Forms a delicious chocolate crust with a hint of crunch.
- 1/4 cup (56g) unsalted butter, melted: Binds the crust ingredients together perfectly.
- 24 oz (678g) cream cheese, room temperature: The star of the cheesecake filling, ensuring creamy texture.
- 1 cup (207g) sugar: Sweetens the cheesecake filling just right.
- 1 tbsp (8g) all-purpose flour: Adds stability to keep the cheesecake from cracking.
- 3 tbsp (21g) natural unsweetened cocoa powder: Infuses the filling with subtle chocolate flavor.
- 1 cup (230g) sour cream: Brings a tangy balance and creamy smoothness.
- 1/2 tsp vanilla extract: Adds depth to the chocolate cheesecake flavor.
- 8 oz German chocolate, chopped and melted: The rich chocolate component that makes this cheesecake special.
- 4 large eggs, room temperature: Essential for that perfect smooth and firm structure.
How to Make German Chocolate Cheesecake Recipe
Step 1: Prepare the Coconut Pecan Topping
Start by whisking together the egg yolks, evaporated milk, and vanilla extract in a large saucepan until smooth. Adding sugar and butter and cooking the mixture over medium heat while stirring constantly transforms it into a thick, pudding-like topping. This slow cooking step is key to achieve that rich, glossy texture. Once thickened, stir in the shredded coconut and toasted pecans for that iconic chewy, nutty flavor. Set this to chill in the fridge while you prepare the rest of the cheesecake.
Step 2: Make the Oreo Crust
Preheat your oven to 325°F (163°C) and prepare a 9-inch springform pan with parchment paper and buttered sides. Mix the Oreo crumbs and melted butter until combined, then press the mixture firmly across the bottom and slightly up the sides of the pan. Bake it for 8-10 minutes to set the crust. This chocolatey, crunchy base provides the perfect contrast to the creamy cheesecake layers.
Step 3: Prepare the Cheesecake Filling
Lower the oven temperature to 300°F (148°C) and in a large bowl, beat together cream cheese, sugar, flour, and cocoa powder on low speed to keep the batter smooth and crack-free. Add sour cream and vanilla extract for tanginess and flavor depth. Then, incorporate the melted German chocolate in two additions to ensure even blending. Lastly, add the eggs one at a time, mixing gently but thoroughly. This slow process keeps the texture silky and prevents over-aerating.
Step 4: Assemble the Layers
Pour about one cup of cheesecake filling evenly into the prepared crust. Next, gently dollop and spread approximately 1 ½ cups of the chilled coconut pecan topping on top—careful to keep an even layer. Pour the remaining cheesecake batter slowly over the topping to avoid disturbing the layers. The pan will be filled to the brim, but that’s exactly how it should be for the best results.
Step 5: Bake Using a Water Bath
Place the filled springform pan inside a larger pan and pour warm water around it so the water reaches halfway up the sides. This water bath baking technique ensures gentle, even heat that helps prevent cracking and creates a melt-in-your-mouth texture. Bake for approximately 1 hour and 25-30 minutes until the center is mostly set but still jiggly. Follow it by cooling in the oven with the door closed and then cracked open for gradual temperature changes. Chill for at least 5-6 hours or overnight before serving.
Step 6: Finish and Serve
Carefully remove the cheesecake from the springform pan and place it on a serving plate. Top with the remaining coconut pecan mixture for extra crunch and drizzle with optional chocolate ganache for an irresistible glossy finish. Your masterpiece is ready to impress!
How to Serve German Chocolate Cheesecake Recipe
Garnishes
To really elevate your German Chocolate Cheesecake Recipe, think beyond the topping. Freshly toasted pecans sprinkled on top add a delightful crunch, and a light dusting of cocoa powder or dark chocolate shavings brings an elegant touch. If you want to get fanciful, a few curls of caramel or a drizzle of bittersweet chocolate ganache provide decadent contrast and irresistible visual appeal.
Side Dishes
While this cheesecake is the star, pairing it with complementary sides can elevate the experience. Fresh berries like raspberries or strawberries add bright tartness that cuts through the sweetness beautifully. A scoop of vanilla bean ice cream on the side delivers creamy, cold contrast. For a coffee break, serve alongside a rich espresso or dark roast coffee.
Creative Ways to Present
Serving this German Chocolate Cheesecake Recipe in mini springform pans makes for delightful individual portions, perfect for dinner parties. You can also get creative by layering slices with dollops of whipped cream and drizzling warm chocolate sauce on each plate. For a festive occasion, top slices with edible gold leaf or colorful edible flowers to add a magical touch.
Make Ahead and Storage
Storing Leftovers
Leftover pieces of this divine cheesecake keep beautifully in the fridge when covered tightly or stored in an airtight container. The rich flavors tend to meld and improve after a day, making the next bite even better. For best taste, consume within 4-5 days.
Freezing
You can freeze this German Chocolate Cheesecake Recipe after it’s fully cooled and set by wrapping it tightly in plastic wrap and aluminum foil to prevent freezer burn. Frozen cheesecake can last up to 2 months. When ready to enjoy, thaw it overnight in the fridge to preserve the creamy texture.
Reheating
Cheesecake is best enjoyed chilled, but if you prefer it slightly warmed, allow it to sit at room temperature for 15-20 minutes before serving. Avoid microwaving as it may alter the texture. A gentle warming in a low oven wrapped in foil will bring out the flavors without compromising the creaminess.
FAQs
Can I use regular chocolate instead of German chocolate?
While regular chocolate can work, German chocolate has a specific sweeter, coconutty profile that pairs perfectly with the pecan topping and enhances the overall flavor of this cheesecake. Using it keeps the authenticity and depth that make the recipe special.
Why bake the cheesecake in a water bath?
Baking in a water bath helps maintain even, gentle heat around the cheesecake, which prevents cracking and ensures a smooth, creamy texture. It’s one of the key techniques that set this German Chocolate Cheesecake Recipe apart from other cheesecakes.
Can I prepare this cheesecake without the coconut and pecans?
You could, but the coconut pecan topping is essential to the signature flavor and texture of the German Chocolate Cheesecake Recipe. Without it, the dessert would lose the delightful contrast that makes it so memorable.
How do I know when the cheesecake is done?
The center of the cheesecake should be mostly set but still slightly jiggly—think of a gentle wobble like gelatin when you gently shake the pan. The edges will be firmer and just starting to brown slightly.
Can I make this recipe gluten-free?
Yes, by substituting the Oreo crumbs with gluten-free chocolate cookie crumbs and confirming all other ingredients are gluten-free, you can enjoy this German Chocolate Cheesecake Recipe without worry.
Final Thoughts
This German Chocolate Cheesecake Recipe is truly a showstopper that combines the beloved elements of German chocolate cake and cheesecake into one indulgent dessert you’ll want to make again and again. From the first silky bite to the crunchy, coconut-pecan topping finishing it off, every moment is pure joy. I can’t wait for you to give it a try, share it with your loved ones, and watch it become your new favorite sweet treat.
Print
German Chocolate Cheesecake Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour 40 minutes
- Total Time: 8 hours 45 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: German-American
Description
Indulge in this rich and creamy German Chocolate Cheesecake that perfectly combines the classic German chocolate coconut-pecan topping with a decadent chocolate cheesecake filling on a crispy Oreo crust. Baked in a water bath for a luscious texture and crack-free finish, this dessert is an impressive treat for any chocolate lover.
Ingredients
Topping
- 4 large egg yolks
- 12 oz can evaporated milk
- 1 1/2 tsp vanilla extract
- 1 1/2 cups (310g) sugar
- 3/4 cup (168g) unsalted butter, cubed
- 2 2/3 cups (227g) sweetened shredded coconut
- 1 1/4 cups (133g) chopped pecans, toasted
Crust
- 2 1/2 cups (335g) Oreo crumbs (about 30 Oreos)
- 1/4 cup (56g) unsalted butter, melted
Filling
- 24 oz (678g) cream cheese, room temperature
- 1 cup (207g) sugar
- 1 tbsp (8g) all-purpose flour
- 3 tbsp (21g) natural unsweetened cocoa powder
- 1 cup (230g) sour cream
- 1/2 tsp vanilla extract
- 8 oz German chocolate, chopped and melted
- 4 large eggs, room temperature
Optional Topping
- Chocolate ganache or chocolate sauce for drizzling
Instructions
- Make the topping: In a large saucepan, whisk together egg yolks, evaporated milk, and vanilla extract until well combined. Add sugar and cubed butter, then cook over medium heat for 12-15 minutes, stirring constantly until the mixture thickens to a pudding-like consistency. Remove from heat and stir in shredded coconut and toasted pecans. Transfer to a heat-proof bowl and refrigerate until completely cooled.
- Prepare the crust: Preheat the oven to 325°F (163°C). Line the bottom of a 9-inch (23cm) springform pan with parchment paper and grease the sides. Combine Oreo crumbs and melted butter, then press the mixture evenly onto the bottom and up the sides of the pan. Bake for 8-10 minutes and let cool. Wrap the outside of the pan with aluminum foil to prevent water from seeping in during the water bath.
- Make the filling: Lower oven temperature to 300°F (148°C). In a large bowl, beat cream cheese, sugar, flour, and cocoa powder on low speed until smooth and well combined, scraping down bowl sides. Add sour cream and vanilla extract and mix on low speed until incorporated. Gradually stir in melted German chocolate in two parts, ensuring even incorporation. Add eggs one at a time, mixing slowly after each and scraping bowl sides to maintain an even mixture.
- Assemble the cheesecake: Pour about one cup of cheesecake filling into the crust and spread evenly. Distribute approximately 1 ½ cups of the cooled coconut-pecan topping over the filling in spoonfuls to form an even layer. Gently pour the remaining cheesecake batter over the topping layer, being careful not to disturb the topping mixture.
- Bake in a water bath: Place the springform pan inside a larger baking pan and fill the larger pan with warm water halfway up the sides of the springform pan, ensuring water does not touch the foil on the pan. Bake for 1 hour 25 to 30 minutes until the center is set but still slightly jiggly.
- Cool the cheesecake: Turn off the oven and leave the door closed for 30 minutes to allow gradual cooling. Then crack the oven door open and let the cheesecake cool further for another 30 minutes to prevent cracks.
- Chill: Remove the cheesecake from the oven and water bath. Refrigerate for 5-6 hours or overnight until fully firm.
- Serve: Remove cheesecake from the springform pan and place on a serving plate. Top with the remaining coconut pecan topping and drizzle with chocolate ganache if desired. Store covered in the refrigerator and consume within 4-5 days for optimal freshness.
Notes
- Using room temperature ingredients helps ensure a smooth filling without lumps.
- Wrapping the pan with foil and baking in a water bath prevents cracking and gives the cheesecake a creamy texture.
- Mix ingredients on low speed to minimize air incorporation, which can cause cracks.
- Allow the cheesecake to cool slowly in the oven for best results and to avoid cracking.
- For best flavor, let the cheesecake chill overnight before serving.
- Toast the pecans to enhance their flavor and crunch in the topping.
