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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
Print
Recipe
German Chocolate Cheesecake
- Prep Time: 1 hour 20 minutes
- Cooling Time: 6 hours
- Cook Time: 1 hour 25 minutes
- Total Time: 8 hours 45 minutes
- Yield: 12-14 Servings
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
This German Chocolate Cheesecake is so delicious! It’s a gooey, rich and wonderful chocolate cheesecake with a chocolate crust and a coconut pecan topping!
Ingredients
Coconut-Pecan 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
- Chocolate ganache*, optional
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
Instructions
Make the topping:
- In a large saucepan, combine the egg yolks, evaporated milk and vanilla extract and whisk until well combined.
- Add the sugar and butter and cook on medium heat for 12-15 minutes, or until thickened and slightly pudding-like, stirring constantly.
- Remove from heat and stir in shredded coconut and pecans.
- Pour into a heat-proof bowl and set in the fridge to cool completely.
Make the crust:
- Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.
- Combine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan.
- Bake the crust for 8-10 minutes, then set aside to cool.
- Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in (see how I prepare my pan for a water bath). Set prepared pan aside.
Make the filling:
- Reduce oven temperature to 300°F (148°C).
- In a large bowl, beat the cream cheese, sugar, flour and cocoa powder on low speed until well combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl.
- Add the sour cream and vanilla extract and mix on low speed until well combined.
- Add the melted chocolate in two parts, stirring until combined after each. Adding it in parts helps ensure that it incorporates evenly and helps prevent clumping. Be sure to scrape down the sides of the bowl to make sure the chocolate is all being combined.
- Add the eggs one at a time, mixing slowly to combine after each addition. Scrape down the sides of the bowl as needed to make sure everything is well combined.
- Pour about a cup of the cheesecake filling into the crust and spread evenly.
- Add about 1 ½ cups of the coconut pecan topping. I like to use a spoon to drop spoonfuls of the topping mixture over the cheesecake filling. Make sure it’s a relatively even layer.
- Gently pour the remaining cheesecake batter over the coconut pecan topping, being careful not to cause the coconut pecan mixture to move around. The pan will be very full.
- Place the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
- Bake for 1 hour 25-30 minutes. The center should be set, but still jiggly (see how to tell when your cheesecake is done baking).
- Turn off the oven and leave the door closed for 30 minutes. The cheesecake will continue to cook, but slowly begin cooling as well.
- Crack the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly. This process helps prevent cracking.
- Remove the cheesecake from the oven and water bath wrapping and refrigerate until firm, 5-6 hours or overnight.
- When the cheesecake is cool and firm, remove from the springform pan and set on a serving plate.
- Top the cheesecake with the remaining coconut pecan topping and drizzle with chocolate ganache or chocolate sauce, if desired.
- Store cheesecake covered or in and air-tight container in the fridge until ready to serve. Best if eaten within 4-5 days.
Notes
You’ll only need about 1/3 of the chocolate ganache recipe. Alternatively, you could also just use chocolate sauce, or not use either. The cheesecake will look and taste great either way.
Nutrition
- Serving Size: 1 slice
- Calories: 872
- Sugar: 66.8 g
- Sodium: 359.2 mg
- Fat: 57.3 g
- Carbohydrates: 83.3 g
- Protein: 12.8 g
- Cholesterol: 195.6 mg
I made the German Chocolate Cheesecake for the first time this Christmas for a friend. He told me he thought this was the best cake that I had ever made. He cut a large slice for my mother and she thought it was so delicious, she could hardly stop eating it. Thank you so much fot this delicious recipe. Unfortunately for ne I
haven’t tasted my slice. I was under the weather. I know it’s delicious.
This recipe is pure perfection. Made this cheesecake and the day before Thanksgiving and served it at Thanksgiving dinner for dessert. It stole the show! The scrumptious pecan pies and rich bread pudding got skipped over this year in favor of this cheesecake. I followed the recipe exactly with the only exception being that I had to cook the Coconut Pecan Topping about 10 minutes longer than the suggested time to get it to the right thickness. But that’s likely due to my mom’s old stovetop. But otherwise, no alterations were necessary. It tasted and looked phenomenal!!!
Hi!! Just pulled this beautiful thing out of the oven! And omg it looks and smells amazing. Your step 11 is to chill once it comes out of the oven after cooling inside…should I cool down on countertop or send it right to the fridge, even though it’s still quite warm? Thank you for the recipe!!! 🙂
You can put it right in the fridge, if you like. Although putting it on the counter for a bit won’t hurt it either.
Hi Lindsay, I want to make the German Chocolate Cheesecake recipe and would like to switch out the oreo crust for another. I have a stomach problem with way too much chocolate. The cheesecake recipe looks so very interesting but the crust looks way too rich for me. I wondered if you could suggest another crust that would go really well with the German Chocolate Cheesecake.
Do you think if I used a plain Graham cracker crust it would taste good?
I have a tip for ‘any’ frosting that might be too sweet? All you have to do is add one cup of whole milk with three tbsp of flour, a teeny pinch of salt, 1 1/2 tsp of sugar, together over medium heat until all is incorporated stirring constantly. As it thickens take it off the heat and add half a tsp of vanilla, cool completely. It will thicken a lot this is okay. If you think there are lumps run it through a sieve before it cools down. When you put your frosting together add the thickened completely cooled milk.
It cuts the sweetness and makes any frosting more like whipped cream no matter the flavor. I don’t make my frosting any other way.
YUM.
Is possible to tweak this into a no-bake version? My apartment doesn’t have an oven, so my baking days are on hold. Looks heavenly, though. ????
You could try making the filling with this no bake chocolate cheesecake (minus the cookies mixed in and with german chocolate instead of semi sweet). When you add the filling to the top though, you’ll want it completely cool.
This was a hit and came out so good. Very rich but that just means it needs more friends to share with 🙂 Thank you for sharing this recipe. I made it for one of my best friend’s grandma’s 63rd birthday. She said she hadn’t had it since college and it was exactly what she remembered. You helped make a birthday wish come true.
I am trying this recipe out right now for a friend’s grandma’s birthday this afternoon. So far it is looking good. I was wondering for the chocolate sauce, do I use Hershey syrup or a fudge topping I have to microwave?
I believe I used a fudge topping, but a sundae syrup would be good too.
I don’t have a big enough pan to put the water in. What else can I do? Can I up the oven temp and bake less time?
So first I’ll say that without a waterbath, cheesecakes tend to brown a bit on the edge and fall in the center while cooling. They still taste great, they just don’t have the same nice look. To bake without a waterbath, I’d reduce the bake time to 50-60 minutes, then follow the same cooling steps (steps 9 and 10).
How is the chocolate sauce made?
I actually use a store-bought sauce.
Gasp!
Hi there, what kind of pan did you use to place the springform pan in and fill with water? Just a larger cake pan? Is the foil just to prevent leaking?
I use a 12 inch cake pan, but some people use roasting pans or other types of pans. The foil prevents the water from the waterbath getting into the cheesecake, yes.
Forgot to ask before.. Do you use sweetened condensed milk or unsweetened?
Haha I’m so sorry for the many never ending questions. But when it is done, and I am supposed to take it out of the oven to chill in room temperature am I supposed to take the springform pan out of the larger pan that has water in it or is it supposed to cool down in the larger pan?
xx
It’s sweetened.
whoa hold on…your recipe says evaporated milk. That is way different than sweetened condensed milk which is it?
I think you are confused. The “sweetened” that I’m referring to in this comment is the coconut, not the milk. The recipe calls for evaporated milk and sweetened shredded coconut.
Hi Lindsay,
I’m making this for my mothers birthday this weekend and just have a few questions I would love if you could answer.
About the pecan topping, it just says vanilla in the ingredients. Do you mean vanilla extract? And how do I shred the coconut? Also how small/big should the pecans get chopped into? And is the filling in the Oreo cake supposed to stay? Do you use a food processor or just mix it by hand when crushing them? And what kind of chocolate did you use? Bittersweet, semi sweet or milk? And does it have to be German? (don’t know where to find German chocolate in my country.) and do you just melt it by itself before putting it with the rest of the Cheesecake ingredients?
How much is a little bit when pouring a little bit of the cheesecake filling in the bottom of the crust? And its not supposed to have the pecan topping layer on top when going into the oven right? I put that on before serving? So where do you store it, do you cover it so it won’t “dry” or anything while the cake is in the oven? Do you keep it in room temperature or in the fridge? And how do you make your chocolate sauce? And last but not least.. How long will it take for it to cool completely?
Hope you can answer my 101 questions haha.. really want to make this, but I am a perfectionist and need to have all the answers first. But seriously, it is such a lovely looking cake that probably tastes like chocolate heaven!
xx
Yes, vanilla extract. Shredded coconut should be able to be purchased already shredded. Chopped pecans will likely vary in size – and can also be bought already chopped. The filling does stay in the Oreos and I use a food processor to crush them. I usually use German chocolate in this recipe, but if you can’t find it semi-sweet will work fine. Yes, the chocolate is melted by itself, then added.
You should add just enough filling to thinly cover the crust. No, the topping is added to the top before serving. I’d cover and refrigerate it until ready to use. I buy chocolate sauce at the store. It will likely take 4-5 hours to cool completely.
I hope that helps! 🙂
Thank you for answering my 1000 questions! Here is ofc another one. After taking it out of the oven is it supposed to chill in room temperature to cool down until ready to serve? And did you cover yours while doing so?
xx
This is now my husbands absolute favorite…..along with my inlaws, kids, neighbors….. a definite winner and keeper! Awesome and Thanks!
I’m so glad you all enjoyed it! 🙂
What kind of butter do you use? Salted, unsalted? Is there a preferred brand? I know some are higher in oil and not good for some recipes.
I typically use salted butter. Any brand should be fine.
Wow! Not only does this look amazing (I came very close to licking the screen!) but your post was about your dog-child. I think I’ll be staying awhile, this is my kinda blog! 🙂
Thanks Erin! 🙂 So glad to have you!
how many Oreos do I need to make 2 cups of crumbs? German Chocolate is hubby’s fave cake
It should be about 20 Oreos.