German Chocolate Cheesecake Recipe

Introduction

This German Chocolate Cheesecake is a decadent twist on the classic dessert, combining rich chocolate flavors with a creamy texture and a crunchy, coconut-pecan topping. It’s perfect for special occasions or when you want to impress your guests with something truly indulgent.

Ingredients

• 1 1/2 cups chocolate cookie crumbs
• 1/4 cup granulated sugar
• 1/3 cup unsalted butter, melted
• 3 (8-ounce) packages cream cheese, softened
• 1 cup granulated sugar
• 1/4 cup unsweetened cocoa powder
• 1/2 cup sour cream
• 4 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup semisweet chocolate chips, melted and slightly cooled
• 1/2 cup evaporated milk
• 1/2 cup brown sugar
• 2 large egg yolks
• 1/4 cup unsalted butter
• 1 teaspoon vanilla extract
• 3/4 cup sweetened shredded coconut
• 1/2 cup chopped pecans

Instructions

1. Step 1: Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan and wrap the bottom with foil to prevent drips.
2. Step 2: In a medium bowl, mix the chocolate cookie crumbs, 1/4 cup granulated sugar, and melted butter until well combined. Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then remove and let cool slightly.
3. Step 3: For the filling, beat the softened cream cheese and 1 cup sugar together until smooth. Add the cocoa powder and mix well. Blend in sour cream, then add eggs one at a time, vanilla extract, and the melted chocolate chips, beating just until combined. Pour this filling over the crust and smooth the top.
4. Step 4: Bake the cheesecake for 55–65 minutes, or until the center is just set. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. Afterward, chill it in the refrigerator for at least 4 hours or overnight.
5. Step 5: To make the topping, combine evaporated milk, brown sugar, egg yolks, and butter in a saucepan over medium heat. Cook and stir constantly until the mixture thickens, about 8–10 minutes. Remove from heat, then stir in vanilla extract, shredded coconut, and chopped pecans. Let the topping cool.
6. Step 6: Spread the cooled topping evenly over the chilled cheesecake before serving.

Tips & Variations

• Use a water bath while baking the cheesecake to prevent cracking and ensure even cooking.
• Swap pecans for walnuts if preferred or add chopped almonds for extra crunch.
• For a more intense chocolate flavor, use dark chocolate chips instead of semisweet.
• If you don’t have evaporated milk, you can substitute with whole milk, but the topping might be slightly thinner.

Storage

Store the cheesecake in an airtight container or cover it with plastic wrap in the refrigerator for up to 4 days. For longer storage, you can freeze it for up to 2 months; thaw overnight in the refrigerator before serving. Reheat is not recommended as it may affect the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cheesecake in advance?

Yes, this cheesecake is ideal for making a day ahead. The flavors develop beautifully after chilling overnight, and it makes serving easier for gatherings.

How do I prevent the cheesecake from cracking?

Using a water bath, avoiding overmixing the batter, and gradually bringing the cheesecake to room temperature after baking by leaving it in the oven with the door cracked helps prevent cracks.

German Chocolate Cheesecake Recipe

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★★★★★

4.7 from 80 reviews

This German Chocolate Cheesecake combines the rich, velvety texture of a classic cheesecake with the irresistible flavors of German chocolate cake. Featuring a chocolate cookie crust, luscious chocolate cheesecake filling, and a decadent coconut-pecan topping, this dessert is perfect for special occasions or chocolate lovers looking for a luxurious treat.

• Author: mia
• Prep Time: 20 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 5 hours 35 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: German-American

Ingredients

Scale 1x2x3x

Crust

• 1 1/2 cups chocolate cookie crumbs
• 1/4 cup granulated sugar
• 1/3 cup unsalted butter, melted

Cheesecake Filling

• 3 (8-ounce) packages cream cheese, softened
• 1 cup granulated sugar
• 1/4 cup unsweetened cocoa powder
• 1/2 cup sour cream
• 4 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup semisweet chocolate chips, melted and slightly cooled

Topping

• 1/2 cup evaporated milk
• 1/2 cup brown sugar
• 2 large egg yolks
• 1/4 cup unsalted butter
• 1 teaspoon vanilla extract
• 3/4 cup sweetened shredded coconut
• 1/2 cup chopped pecans

Instructions

1. Preheat and Prepare Pan: Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan and wrap the bottom with foil to prevent drips during baking.
2. Make the Crust: In a medium bowl, mix the chocolate cookie crumbs, granulated sugar, and melted butter until well combined. Press the mixture firmly into the bottom of the prepared pan. Bake the crust for 10 minutes, then remove and let it cool slightly.
3. Prepare the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Add the cocoa powder and mix well. Incorporate the sour cream, then add the eggs one at a time, mixing just until combined after each addition. Stir in the vanilla extract and melted semisweet chocolate chips gently to keep the batter smooth.
4. Bake the Cheesecake: Pour the prepared cheesecake filling over the cooled crust and smooth the top with a spatula. Bake in the preheated oven for 55 to 65 minutes, or until the center is just set but still slightly jiggly. Once done, turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour to avoid cracks.
5. Chill: After cooling in the oven, transfer the cheesecake to the refrigerator and chill for at least 4 hours or preferably overnight to fully set and develop flavor.
6. Make the Topping: In a saucepan over medium heat, combine evaporated milk, brown sugar, egg yolks, and butter. Cook, stirring constantly, 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.
7. Assemble and Serve: Spread the cooled coconut-pecan topping evenly over the chilled cheesecake. Slice and serve chilled for the best flavor and texture.

Notes

• Be sure to use a springform pan and wrap the bottom with foil to prevent leaks.
• Do not overbeat the eggs into the filling to avoid incorporating too much air, which can cause cracking.
• Cooling the cheesecake gradually in the oven helps prevent cracks on the surface.
• Chilling the cheesecake overnight enhances the flavors and texture.
• Use high-quality chocolate chips for a richer chocolate flavor.
• Ensure the topping is fully cooled before spreading to avoid melting the cheesecake surface.

Keywords: German Chocolate Cheesecake, chocolate cheesecake, coconut pecan topping, dessert, baked cheesecake