German Chocolate Cheesecake Recipe
If you’re craving a dessert that truly celebrates chocolate, coconut, and that iconic creamy tang, you will absolutely adore this German Chocolate Cheesecake. This showstopping cake harmoniously layers a rich chocolate cookie crust, velvet-smooth chocolate cheesecake, and the classic coconut-pecan topping for an irresistible treat. Every bite hits that sweet spot between decadent and nostalgic, making it a must-bake for gatherings or special occasions. You’ll love how this recipe brings together beloved flavors in a fresh, stunning way that’s sure to wow any cheesecake lover!
Ingredients You’ll Need
Everything you need for this German Chocolate Cheesecake is straightforward, pantry-friendly, and thoughtfully chosen so each element shines. Each ingredient brings an essential flavor or texture that’ll make your homemade cheesecake absolutely unforgettable.
- Chocolate cookie crumbs: The foundation for a bold, chocolatey crust that holds up beneath every creamy layer.
- Granulated sugar: Sweetens both the crust and filling and helps that perfect, sweet balance shine through.
- Unsalted butter (melted): Binds the base for easy pressing and delicious flavor.
- Cream cheese (softened): The heart and soul of a lusciously smooth cheesecake filling.
- Sour cream: Adds a gentle tang and keeps the cheesecake extra creamy and soft.
- Large eggs: Give structure and silkiness to the filling and help everything set beautifully.
- Semi-sweet chocolate (melted and slightly cooled): Delivers a deep, luxurious chocolate note to the cheesecake layer.
- Vanilla extract: Brightens and balances all those bold flavors throughout the cake and topping.
- Evaporated milk: Adds creaminess to the signature coconut-pecan topping.
- Egg yolks: Bring richness and allow the topping to thicken as it cooks.
- Brown sugar: Deepens the topping’s sweet, caramel-like flavor.
- Sweetened shredded coconut: The star of the topping, providing chewy bites and classic German chocolate flair.
- Chopped pecans: Toasty pecans give satisfying crunch and a wonderful, nutty finish.
How to Make German Chocolate Cheesecake
Step 1: Make and Bake the Crust
Start by prepping your pan — a 9-inch springform is ideal. Combine those chocolate cookie crumbs, granulated sugar, and melted butter, then press the mixture firmly into the base of your pan. Bake for 10 minutes at 325°F (165°C), then let it cool while you get that irresistible filling ready. This crisp, chocolatey base is the perfect kickoff for all the decadence to come!
Step 2: Whip Up the Cheesecake Filling
In a large bowl, blend the softened cream cheese and sugar until it’s pillowy and smooth. Add in the sour cream and vanilla for extra richness and a little lift. Next, gently beat in the eggs one at a time—this helps avoid overmixing, which can make your cheesecake dense. Finally, fold in the beautifully melted chocolate, savoring how glossy and irresistible it makes the batter. Pour the mixture over your cooled crust and get ready for magic!
Step 3: Bake and Cool the Cheesecake
Bake the cheesecake for 55–65 minutes. You’re looking for a center that’s just set, with a slight wobble when you jiggle the pan. Don’t rush—let the cheesecake cool in the turned-off oven with the door cracked for 1 hour. This gentle cool-down helps prevent cracks! Transfer to the fridge for at least 4 hours (or overnight if you can stand to wait), so it firms up into sliceable perfection.
Step 4: Cook the Coconut-Pecan Topping
This step brings that true German chocolate cake character! In a saucepan, stir together the evaporated milk, egg yolks, both sugars, and butter over medium heat. Cook, stirring constantly, until it thickens—about 8 to 10 minutes. Once thick, take it off the heat and stir in the vanilla, coconut, and chopped pecans. Let it cool completely; this ensures a luscious texture and prevents melting your cheesecake when you spread it on.
Step 5: Assemble and Decorate
Once the cheesecake is fully chilled and the topping is at room temperature, spread the coconut-pecan mixture lavishly over the surface. It’s okay if it looks a little rustic—that’s part of the charm! At this point, your German Chocolate Cheesecake is ready to steal the spotlight at any celebration.
How to Serve German Chocolate Cheesecake
Garnishes
If you want to make your German Chocolate Cheesecake extra eye-catching, sprinkle a handful of toasted coconut flakes or a few extra chopped pecans on top right before serving. A drizzle of chocolate sauce or a dusting of cocoa powder can also bring a touch of elegance and even more chocolate appeal!
Side Dishes
Because this cheesecake is so lush, it pairs best with simple sides like fresh strawberries, raspberries, or a dollop of lightly whipped cream. For added flair, serve each slice with a small scoop of vanilla or coconut ice cream to balance the richness of the cake.
Creative Ways to Present
Dress it up for special occasions by slicing and serving on beautiful dessert plates garnished with edible flowers, or cut it into bite-sized squares for little cheesecake “petit fours.” You can even layer cubes of cheesecake in parfait glasses with extra coconut and pecans for a trendy, fun twist!
Make Ahead and Storage
Storing Leftovers
Store any leftover German Chocolate Cheesecake covered in the refrigerator for up to 5 days. To keep the topping from drying out, press a layer of plastic wrap gently against the surface or cover the whole cake with a cake dome if you have one.
Freezing
To freeze, wrap the cheesecake (without the coconut-pecan topping) tightly in a double layer of plastic wrap, then in foil. It keeps beautifully in the freezer for up to 2 months. Thaw in the refrigerator overnight, then add fresh topping before serving for best texture and taste.
Reheating
Cheesecake is best served cold or at room temperature. If you prefer it slightly warm, gently let slices sit at room temperature for about 30 minutes before eating. The topping will soften and the filling will become extra creamy—just the way it should be!
FAQs
Can I use a different type Dessert
Absolutely! While chocolate cookie crumbs deliver the most classic flavor, you could use graham crackers, vanilla wafers, or even Oreo cookies (remove the filling for a flakier base). Each option gives its own unique spin to your cheesecake.
What’s the secret to a smooth, crack-free cheesecake?
The magic is in gentle mixing and a slow, careful bake. Using room temperature ingredients and letting your cheesecake cool gradually in the oven help prevent cracks. A water bath is a professional trick if you want to be extra safe—it’s worth the effort for picture-perfect results!
Can the coconut-pecan topping be made in advance?
Yes! You can make the topping up to two days ahead. Just let it cool fully, store it in an airtight container in the fridge, and bring it to room temperature before spreading. This handy step can save you time when you’re entertaining.
Is it okay to use low-fat cream cheese or sour cream?
Full-fat cream cheese and sour cream really do give the creamiest, richest texture, but low-fat versions will work in a pinch. The flavor may be a little less decadent, but the overall result will still be delicious.
How do I know when the German Chocolate Cheesecake is baked?
Peek through your oven window! The edges should look set and slightly puffed, while the very center still jiggles a bit if you nudge the pan. Don’t worry—it’ll continue setting up as it cools, ensuring a creamy, dreamy texture.
Final Thoughts
If you’re looking for a dessert that’s both comforting and spectacular, this German Chocolate Cheesecake is going to become a favorite in your home. It’s truly a slice of celebration, and I promise your friends and family will be amazed. Give it a try—you’ll be so glad you did, and every decadent, coconutty bite will be worth the effort!
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German Chocolate Cheesecake Recipe
- Total Time: 1 hour 40 minutes plus chilling
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the decadent fusion of German chocolate cake and creamy cheesecake with this show-stopping German Chocolate Cheesecake. Layers of chocolate cookie crust, velvety cheesecake filling, and a luscious coconut-pecan topping come together for a dessert that will impress any crowd.
Ingredients
For the crust:
- 1 1/2 cups chocolate cookie crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the cheesecake filling:
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 3 large eggs
- 8 ounces semi-sweet chocolate, melted and slightly cooled
- 1 teaspoon vanilla extract
For the coconut-pecan topping:
- 1 cup evaporated milk
- 3 large egg yolks
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup unsalted butter
- 1 teaspoon vanilla extract
- 1 1/2 cups sweetened shredded coconut
- 1 cup chopped pecans
Instructions
- Preheat the oven: Preheat oven to 325°F (165°C) and grease a 9-inch springform pan.
- Prepare the crust: Combine cookie crumbs, sugar, and melted butter. Press into the pan and bake for 10 minutes.
- Make the filling: Beat cream cheese and sugar, add sour cream, vanilla, eggs, and melted chocolate. Pour over crust and bake.
- Prepare the topping: Cook evaporated milk, egg yolks, sugars, and butter until thickened. Add vanilla, coconut, and pecans. Spread over chilled cheesecake.
Notes
- Use a water bath to prevent cracks.
- Make topping a day ahead.
- Cheesecake can be frozen without topping for up to 2 months.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 42 g
- Sodium: 280 mg
- Fat: 34 g
- Saturated Fat: 20 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 130 mg
