German Chocolate Cheesecake

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This German Chocolate Cheesecake is totally out of this world! A smooth, creamy German chocolate filling is layered with a gooey, rich coconut pecan topping that’s also added on top. And it’s all set in a classic Oreo crust. It’s cheesecake heaven.

Why You’ll Love This Recipe

• Great texture. The filling for this cheesecake is so thick and creamy. I used a combination of cream cheese and sour cream for the best, velvety-smooth texture.
• Fun and different. This isn’t your average cheesecake. It’s a fun twist on German Chocolate Cake in cheesecake form. The combination of flavors and textures will wow those that are lucky enough to get a bite.
• The best coconut pecan topping. Rich, sweet, gooey, and totally loaded with coconut flakes and crunchy, toasted pecans, the topping (and middle layer) for this cheesecake is a real winner. Careful not to eat it all with a spoon before it makes it to the cheesecake.

What’s the Difference Between German Chocolate Cheesecake and Regular Chocolate Cheesecake?

When compared to my Classic Chocolate Cheesecake, this German chocolate cheesecake is based on the classic German Chocolate Cake and uses melted German chocolate (a sweeter, milder chocolate) instead of semi-sweet chocolate in the filling. It also has the same incredible coconut pecan mixture layered in the middle and spread over the top as you use in German Chocolate Cake. My chocolate cheesecake keeps things simple with a chocolate ganache topping and a few swirls of chocolate whipped cream.

Don’t get me wrong, my classic chocolate cheesecake is perfect for those of you looking for something a little simpler. So is this No Bake Chocolate Cheesecake, if you’re not in the mood to turn on the oven.

Ingredient Notes

Here’s what you’ll need to make this German chocolate cheesecake recipe. Don’t forget to scroll to the recipe card below for precise measurements.

Coconut-Pecan Topping

• Egg yolks – These will thicken the topping as it cooks. Be sure to use large eggs, not medium or extra large.
• Evaporated milk – Don’t mistake evaporated milk for sweetened condensed milk. They aren’t the same thing.
• Vanilla extract
• Sugar
• Unsalted butter – You’ll want to cube the butter so it melts more quickly.
• Sweetened shredded coconut
• Chopped pecans – Toasting them makes them extra tasty. You can toast your pecans in the oven or on the stovetop or buy pre-toasted nuts.
• Chocolate ganache – The ganache is optional. I love drizzling it over the top of the cake. Make your own or grab some from the store.

Crust

• Oreo crumbs – You don’t need to remove the filling from the Oreos before processing them into crumbs. Just use the whole Oreo.
• Unsalted butter – Salted butter would also work. Whichever you have on hand.

Filling

• Cream cheese – Start with room-temperature cream cheese. If it’s too cold, it won’t mix well with the other ingredients, and you’ll find yourself with a lumpy filling. Also be sure to use brick-style and full-fat cream cheese. Reduced fat tends to be softer, as does tub-style cream cheesecake.
• Sugar
• All-purpose flour – You can use half the amount of cornstarch, if you’d like a gluten free alternative.
• Natural unsweetened cocoa powder – To ramp up the chocolate flavor just a bit more. Using only the melted chocolate isn’t quite enough.
• Sour cream – The sour cream brings some tang to the filling that breaks up the richness of the cream cheese a bit. It also adds to the creamy texture.
• Vanilla extract
• German chocolate – This is a specific blend of chocolate that’s different than semi-sweet, milk or dark chocolate. You can substitute one of the others for it, if you can’t find it.
• Eggs – Allow the eggs to come to room temperature before making the filling. If they’re too cold, they won’t mix as easily with the other ingredients, which can lead to over-mixing. Be sure to use large eggs, not medium or extra large.

How to Make a German Chocolate Cheesecake

Here’s a general overview of how to make German chocolate cheesecake. For more detailed instructions, scroll to the recipe card below.

Make the topping

• Thicken. Whisk together the egg yolks, evaporated milk, and vanilla in a large saucepan. Add the sugar and butter and cook over medium heat for 12-15 minutes, stirring constantly, until thickened. Remove from heat.
• Add the mix-ins. Stir in shredded coconut, pecans, and salt.
• Chill. Transfer the topping to a bowl and chill in the fridge.

For the crust

• Prep. Preheat oven to 325°F, line the bottom of a 9-inch springform pan with parchment paper, and grease the sides.
• Press. Combine the Oreos and butter in a bowl and press into the bottom and up the sides of the pan.
• Bake. Bake for 8-10 minutes and let it cool.
• Leak-proof the pan. Wrap the outsides of the pan with aluminum foil or use one of my other methods.

Make the filling

• Adjust temperature. Reduce oven to 300°F.
• Make the filling base. Beat together the cream cheese, sugar, flour, and cocoa powder on low speed. Stir in the sour cream and vanilla.

• Finishing touches. Stir in the melted chocolate (in two parts) followed by the eggs, one at a time.

• Assemble. Spread 1 cup of the filling over the crust. Spread 1 1/2 cups of the coconut pecan topping over that. Then spread the remaining filling over the top.
• Bake. Place the leak-proofed pan in a water bath and bake for 1 hour 25-30 minutes.

• Cool gradually. Turn off the oven and let the cheesecake sit in there for 30 minutes with the door closed. Crack the oven door and let the cheesecake sit for an additional 30 minutes.
• Chill. Remove the cheesecake from the water bath, unwrap, and refrigerate for 5-6 hours or overnight.
• Top. Transfer the chilled cheesecake to a serving plate and spread the remaining coconut pecan topping over the top. Drizzle with chocolate ganache, if desired.

Tips for Success

• Room-temperature cream cheese. Allow your cream cheese to come to room temperature before using it. Otherwise, it won’t mix as smoothly and easily with the other ingredients. This can give you a lumpy filling and will likely cause you to over-mix (see my next point).
• Mix on low speed and not too much. You want to keep the mixer at a low speed when making the filling. Mixing at too high a speed (or for too long) introduces excess air into the filling, which can cause cracks in the top of your cheesecake.
• No ingredients left behind. Be sure to scrape down the sides of the bowl frequently as you add and mix ingredients into the filling. This will help ensure that everything makes it into the batter.
• Add the chocolate in two parts. When mixing the melted German chocolate into the filling, you want to do so in two parts. This will help ensure that it is incorporated evenly into the batter and will help prevent clumping.
• Don’t skip the water bath. Seriously. The water bath may seem like a pain, but it will help ensure that your cheesecake cooks evenly. Plus, the steam it puts out into the oven will help keep cracks from forming on top of the cheesecake. Have a look at my post on how to bake cheesecake in a water bath for more information.
• Don’t over-bake. A cheesecake is a labor of love and one surefire way to ruin it is by over-baking, which can cause cracks. The center should be set, but still jiggly when the baking time is up. It will continue to bake and set as it cools and chills. Check out my post on how to tell when your cheesecake is done baking for more information.
• Cool gradually. It is very important not to just pull the cheesecake out of the oven when the timer goes off. Turn off the oven and let your masterpiece sit for 30 minutes with the door closed and then another 30 minutes with the door cracked. During this time, the cheesecake will continue to bake and set. This gradual cooling will also help prevent cracks from forming in the top of the cheesecake.

How to Store

• Refrigerator. Store any leftovers in an airtight cake carrier or wrap it in a double layer of plastic wrap. If you go with plastic wrap, use toothpicks to prop it away from the topping. Alternatively, arrange slices in a single layer in an airtight container. You can store this cheesecake in the fridge for up to 5 days.
• Freezer. Pop the cheesecake in the freezer for a couple of hours. Once it’s firmed up a bit, wrap it in a double layer of plastic wrap. Otherwise, arrange slices in a single layer in an airtight container. Either way, you can store this dessert in the freezer for up to 3 months. Allow it to thaw in the fridge before serving.

More Chocolate Cheesecake Recipes

• Outrageous Chocolate Coconut Cheesecake
• Decadent Dark Chocolate Cheesecake
• Mini Chocolate Cheesecakes
• Chocolate Cheesecake With Cake Bottom
• Guinness Chocolate Cheesecake
• Chocolate Donut Hole Cheesecake

Watch How to Make It

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