If you adore rich, decadent desserts that combine textures and flavors beautifully, then this German Chocolate Cheesecake Recipe is about to become your new obsession. Imagine the luscious creaminess of cheesecake layered with the classic German chocolate cake’s signature coconut-pecan topping and a crushed Oreo crust for an irresistible twist. Every bite bursts with creamy chocolate, toasted nuts, and a slight caramelized sweetness that keeps you coming back for more. Whether you’re making it for a special occasion or just to treat yourself, this German Chocolate Cheesecake Recipe brings together the best of both worlds in one spectacular dessert.
Ingredients You’ll Need
The magic of this German Chocolate Cheesecake Recipe comes from a handful of simple, yet thoughtfully chosen ingredients. Each one plays a crucial role—from the buttery crust to the creamy, chocolatey filling and the crunchy, sweet topping—ensuring every element shines without overpowering the others.
- 4 large egg yolks: They add richness and help thicken the coconut-pecan topping perfectly.
- 12 oz can evaporated milk: Provides creaminess and moisture for the coconut-pecan layer.
- 1 1/2 tsp vanilla extract: Enhances all the flavors with warm, sweet notes.
- 1 1/2 cups sugar: Sweetens the topping and the cheesecake filling beautifully.
- 3/4 cup unsalted butter, cubed: Adds creaminess and binds the topping ingredients.
- 2 2/3 cups sweetened shredded coconut: Brings that classic German chocolate texture and flavor.
- 1 1/4 cups pecans, toasted and chopped: Offers crunch and a toasty depth that complements the sweetness.
- 2 1/2 cups Oreo crumbs: A delicious twist for the crust, adding chocolatey crunch and structure.
- 1/4 cup unsalted butter, melted: Binds the Oreo crumbs for a solid but tender crust.
- 24 oz cream cheese, room temperature: The star of the cheesecake, delivering that smooth, creamy base.
- 1 cup sugar: Sweetens the cheesecake filling without overwhelming it.
- 1 tbsp all-purpose flour: Stabilizes the cheesecake so it bakes with a perfect texture.
- 3 tbsp unsweetened cocoa powder: Adds a rich chocolate flavor to the filling.
- 1 cup sour cream: Gives the cheesecake a slight tang and incredibly smooth finish.
- 1/2 tsp vanilla extract: Layers in extra warmth and complexity to the filling.
- 8 oz German chocolate, melted: Real German chocolate intensifies the chocolatey goodness.
- 4 large eggs, room temperature: Help the cheesecake set with a silky texture.
- Chocolate ganache or sauce (optional): For that elegant finishing touch and extra decadence.
How to Make German Chocolate Cheesecake Recipe
Step 1: Prepare the Coconut-Pecan Topping
Begin by combining the egg yolks, evaporated milk, and vanilla extract in a saucepan. Whisk these together while gradually adding sugar and cubed butter. Cook over medium heat, stirring constantly for about 12 to 15 minutes until the mixture becomes thick and glossy. Stir in the shredded coconut and toasted pecans along with a pinch of salt to balance the sweetness. Once cooked, place this mixture in the refrigerator to cool completely. This step is essential because your topping needs to set up well without melting into the cheesecake.
Step 2: Make the Oreo Crust
Preheat your oven to 325°F (163°C). Combine Oreo crumbs and melted butter until all crumbs are moist and clumpy. Press this mixture firmly across the bottom and slightly up the sides of a 9-inch springform pan to create a sturdy base for your cheesecake. Bake it for 8 to 10 minutes, then let it cool completely. This crust is a game changer in this German Chocolate Cheesecake Recipe, adding a chocolatey crunch that contrasts so well with the creamy filling.
Step 3: Mix the Cheesecake Filling
Lower the oven temperature to 300°F (150°C). Beat the cream cheese, sugar, flour, and cocoa powder until completely smooth and lump-free—that rich chocolate undertone is what sets this cheesecake apart. Next, beat in the sour cream and vanilla extract for extra creaminess and depth. Melt the German chocolate and blend it into the mixture. Finally, add eggs one at a time, mixing just until combined after each addition to keep the batter airy and luscious.
Step 4: Assemble and Bake
Start by pouring one cup of the cheesecake batter onto the cooled Oreo crust and spreading it evenly. Spoon about 1 1/2 cups of the chilled coconut-pecan topping over this layer. Pour the remaining batter over the topping so that it’s nestled in comfortably without mixing. Wrap the springform pan in foil to prevent water from seeping in, then place it in a larger baking pan filled halfway with hot water to create a water bath. Bake for about 1 hour and 25 to 30 minutes until the center is just set but still slightly jiggly. This gentle baking method ensures a creamy, crack-free cheesecake.
Step 5: Cool and Chill
After baking, turn off the oven and leave the cheesecake inside with the door cracked open for 30 minutes to cool gradually. Remove it from the water bath and cool at room temperature for another 30 minutes. Finally, refrigerate the cheesecake for at least 5 to 6 hours, preferably overnight. This chilling step allows the layers to fuse beautifully, making slicing clean and effortless.
Step 6: Garnish and Serve
Just before serving, spread the remaining coconut-pecan topping over the cheesecake for a finishing flourish. For extra indulgence, drizzle chocolate ganache or sauce over the top. Slice and revel in the complex textures and flavors you just created. This last step really makes your German Chocolate Cheesecake Recipe feel like a celebration.
How to Serve German Chocolate Cheesecake Recipe
Garnishes
The classic coconut and pecans on top are already a beautiful garnish, but you can take it further by adding a drizzle of homemade chocolate ganache or even some freshly whipped cream. Toasting a few extra pecans and sprinkling them over the ganache adds crunch and makes the dessert look as stunning as it tastes.
Side Dishes
This cheesecake pairs wonderfully with fresh berries like raspberries or strawberries, which add a bright contrast to the chocolate richness. A dollop of vanilla bean ice cream can also offer a creamy, cold complement that balances the warm nuts and gooey coconut topping.
Creative Ways to Present
Serve individual slices on fancy dessert plates with a dusting of edible gold dust or a few chocolate shavings for an elegant touch. You can also make mini cheesecakes in ramekins following the same recipe, perfect for parties or when you want a smaller portion without sacrificing flavor. This German Chocolate Cheesecake Recipe shines whether plated simply or presented like a work of art.
Make Ahead and Storage
Storing Leftovers
Leftover German Chocolate Cheesecake should be tightly covered with plastic wrap or stored in an airtight container in the refrigerator. It will keep beautifully for up to 5 days, maintaining its creamy texture and fresh flavors so you can enjoy it at your leisure.
Freezing
For longer storage, this cheesecake freezes well. Wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn. Frozen cheesecake tastes best if consumed within 2 months. When you’re ready to eat, thaw it in the fridge overnight to preserve its silky texture.
Reheating
Cheesecake is best served chilled, so reheating is generally not needed. However, if you want a slightly softer texture, let it sit at room temperature for 20-30 minutes before serving. Avoid microwaving as it can alter the texture and cause the fats to separate.
FAQs
Can I use a different type of chocolate instead of German chocolate?
While German chocolate is traditional and provides a distinct flavor, you can substitute it with semi-sweet or milk chocolate if necessary. Just keep in mind that the end taste may vary slightly from the authentic German Chocolate Cheesecake Recipe.
Is it necessary to use a water bath when baking?
Yes, the water bath helps regulate temperature and prevents cracks, resulting in a smooth and creamy cheesecake—a hallmark of a perfect German Chocolate Cheesecake Recipe.
Can I prepare the coconut-pecan topping ahead of time?
Absolutely! The topping can be made a day in advance and refrigerated until you’re ready to assemble. Just be sure it’s completely cooled before using to avoid melting the cheesecake batter.
How should I toast pecans for this recipe?
Toast pecans in a dry skillet over medium heat for 5-7 minutes, stirring frequently until fragrant and slightly browned. This enhances their flavor and adds a lovely crunch to the topping.
What’s the best way to slice this cheesecake?
To get clean slices, run a sharp knife under hot water, dry it, and then cut the cheesecake. Wipe the knife clean between slices for perfect presentation every time.
Final Thoughts
There’s something truly special about making and sharing this German Chocolate Cheesecake Recipe. With its rich chocolate layers, nutty coconut topping, and unique Oreo crust, it has all the makings of a crowd-pleaser that will have everyone asking for seconds. I wholeheartedly encourage you to give this recipe a try and create your own memorable moments around this exceptional dessert.
Print
German Chocolate Cheesecake Recipe
- Prep Time: 45 minutes
- Cook Time: 1 hour 40 minutes
- Total Time: 2 hours 25 minutes plus chilling time
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This German Chocolate Cheesecake recipe combines a rich, creamy chocolate cheesecake with classic German chocolate cake flavors through a luscious coconut-pecan topping. Baked in a water bath for a silky texture, it features layers of smooth cream cheese filling and a crisp Oreo crust, finished with a decadent chocolate ganache drizzle for an indulgent dessert perfect for any occasion.
Ingredients
For the Coconut-Pecan Topping:
- 4 large egg yolks
- 12 oz can evaporated milk
- 1 1/2 tsp vanilla extract
- 1 1/2 cups sugar
- 3/4 cup unsalted butter, cubed
- 2 2/3 cups sweetened shredded coconut
- 1 1/4 cups pecans, toasted and chopped
- Pinch of salt
For the Crust:
- 2 1/2 cups Oreo crumbs
- 1/4 cup unsalted butter, melted
For the Cheesecake Filling:
- 24 oz cream cheese, room temperature
- 1 cup sugar
- 1 tbsp all-purpose flour
- 3 tbsp unsweetened cocoa powder
- 1 cup sour cream
- 1/2 tsp vanilla extract
- 8 oz German chocolate, melted
- 4 large eggs, room temperature
For Garnish:
- Remaining coconut-pecan mixture
- Chocolate ganache or sauce (optional)
Instructions
- Prepare Coconut-Pecan Topping: In a medium saucepan, whisk together egg yolks, evaporated milk, and vanilla extract until smooth. Add sugar and cubed butter. Cook over medium heat, stirring constantly for 12-15 minutes or until the mixture thickens. Remove from heat and immediately stir in shredded coconut, toasted chopped pecans, and a pinch of salt. Cover and refrigerate until completely cooled.
- Make the Crust: Preheat the oven to 325°F (163°C). Mix Oreo crumbs with melted butter until evenly combined. Press the mixture firmly onto the bottom and up the sides of a 9-inch springform pan to create an even crust layer. Bake the crust for 8-10 minutes, then allow it to cool completely.
- Prepare Cheesecake Filling: Reduce oven temperature to 300°F (150°C). In a large mixing bowl, beat the cream cheese, sugar, all-purpose flour, and cocoa powder until the mixture is smooth and creamy with no lumps. Add sour cream and vanilla extract and mix until combined. Stir in the melted German chocolate until fully incorporated. Add eggs one at a time, beating just until combined after each addition; be careful not to overmix.
- Assemble Cheesecake: Pour one cup of the cheesecake batter evenly over the cooled crust. Spoon 1 1/2 cups of the chilled coconut-pecan topping evenly over the batter layer. Pour the remaining batter on top to cover the topping completely. Wrap the bottom of the springform pan in foil to prevent leaks, then place the pan in a larger baking dish or roasting pan. Pour hot water into the outer pan until it reaches about halfway up the springform pan, creating a water bath for gentle, even baking.
- Bake the Cheesecake: Bake for 1 hour and 25-30 minutes, or until the center is mostly set but still slightly jiggly. After baking, turn off the oven and let the cheesecake sit inside with the door closed for 30 minutes to finish setting gently.
- Cool and Chill: Crack the oven door open and let the cheesecake cool for an additional 30 minutes. Remove the springform pan from the water bath and take off the foil. Refrigerate the cheesecake for 5-6 hours or overnight until fully set and chilled.
- Finish and Serve: Before serving, top the cheesecake with the remaining coconut-pecan mixture for added texture and flavor. Drizzle with chocolate ganache or sauce if desired. Slice, serve chilled, and enjoy this decadent German Chocolate Cheesecake.
Notes
- Use room temperature ingredients for smoother batter and consistent texture.
- Wrap the springform pan securely with heavy-duty foil to prevent water from leaking in during the water bath baking.
- Allow the cheesecake to chill thoroughly to ensure clean slices when serving.
- To toast pecans, spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring halfway through.
- Chocolate ganache can be made by melting equal parts chocolate and heavy cream and drizzling over the cooled cheesecake.
- Store leftover cheesecake covered in the refrigerator for up to 5 days.
