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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
Hello! I am planning to make this dessert for my dads birthday this Saturday, but he does not like things that are overly sweet or rich. Do you have any suggestions of things I could substitute or cut out in order to make it less rich? Thanks!
Not really, I’m sorry. It’s going to be best to make it as written – and maybe have smaller pieces?
I made this for my husband’s birthday cake early in case we get quarantined. Too rich for my waistline but those who ate it were doing some serious moaning and groaning. SCORE! MY FIRST in a springform pan. Very very yummy. I will check out more of your recipes. Thank you for a wonderful idea!!
Cindy
I’m so glad you enjoyed it!
Hi what can i use instead of german chocolate ?can you tell me in percentage
Thanks
You could just make a regular chocolate filling, like for this cheesecake, and then add the coconut and pecan topping to it. https://www.lifeloveandsugar.com/chocolate-lovers-cheesecake/
This cheesecake recipe looks incredible! I haven’t made it yet, but it gets 5 stars because every recipe you’ve posted that I’ve tried to make myself have been amazing. No doubt this will be any different! I am going to make this for a holiday dinner next week. I need to leave the pecans out of the filling though. Would I just need to replace with an equal amount of additional coconut?
I’m so glad to hear you’ve enjoyed everything! Yes, you could try adding more coconut. I might add a little less than double and then add more if it seems like it needs it.
Thanks again! I used slightly less than double the coconut. It was perfect. I just popped the cake out of the pan and can’t wait to cut into it later tonight. I may have reverted to my childhood years and used my finger to scrape the excess off the sides of the pan. Too bad 5 stars is the highest rating. Should get at least 10 🙂
LOL! I’m so glad you’re happy with it!
Hi Lindsay!
Just wondering..sweetened or unsweetened Baker’s Chocolate for this recipe?
I’ve tried many of your recipes, I live them all!
I’m so glad you enjoy the recipes! You’ll want to use unsweetened chocolate.
Hello! Would it be possible to make this recipe with a storebought oreo crust? Should I halve the recipe? How long should I bake it for? Thanks!
Yes, you can but I haven’t ever used that before so it’s hard for me to advise. Cutting it in half might not be quite enough better. And I’m sorry but I’m really not sure of the baking time at that size.
This was my first ever cheesecake and it was simply easy to make and even easier to eat 😆
However what I noticed is because it is so rich and chocolatey smaller slices were handed out
I loved this recipe but I’m looking to make something with key lime or white chocolate raspberry for my moms birthday in less than a week , do you have any suggestions (I’ve noticed that she loves pleasant looking ones such as the German chocolate cheesecake recipe) if you could answer that would be deeply appreciated as it’s a special birthday and she’s turning 40!😌
I’m so glad you enjoyed it! A few options for you – No Bake Key Lime Cheesecake, this Lemon Cheesecake that you could use key lime juice in instead of lemon and this Raspberry Goat Cheese Cheesecake, which is totally amazing if you like goat cheese. I don’t have a White Chocolate Raspberry Cheesecake at the moment, but hopefully will soon. Thanks!
Hi. I am making this for my husband for his birthday. This is my very first time baking a cheesecake and I am wondering when do I release it from the spring form pan? Before putting it in the fridge to chill or after? Thanks so much.
Remove the springform pan from the cheesecake once the cheesecake is completely cool. I hope you enjoy!
Hi Lindsay,
I’m excited about making this cheesecake to take to a group dinner party. I have a question and wanted to ask it before I made it. When reading the reviews one asked about adding the coconut pecan topping on top of the little bit of cheesecake filling that is added on top of the baked crust. Your answer was the coconut pecan topping is only added to the cheesecake after it’s baked. Could you please let me know if the recipe is correct in your directions when you are to add about 1 1/2 cups of the coconut pecan topping to the cheesecake before adding the cheesecake filling or is it only for the top of the finished cheesecake?
Thank you.
It’s both. 🙂 After putting a little bit of the cheesecake filling in the bottom of the crust (in step 5 of the cheesecake filling), you would then add about 1 1/2 cups of coconut pecan topping and spread evenly. You should have some remaining coconut pecan topping. After the cheesecake is baked and cooled, top the cheesecake with remaining coconut pecan topping. I hope that helps!
Thanks so much, Lindsay. I made the cheesecake yesterday. I just wanted to comment and see if anyone else had the same issue as I did when I added the melted German chocolate as stated in #2 with the cream cheese, flour, etc. I used my stand-up mixer so I could use the slow setting and stopped and scraped sides down and noticed that some of the chocolate had hardened on the sides of the bowl and even with a metal spoon couldn’t be scraped off. I’ve made many cheesecakes over the years and was surprised to see how the chocolate hardened. After assembling the cheesecake and started the cleanup, I had to taste the batter and all I can say is YUM!! Like you stated, the filling came up high and after the baking times and cooling, etc. it looks beautiful! I’m looking forward to put the finishing touches (coconut pecan topping) on today before taking it to the dinner party. It does take awhile to make but I’m sure it will be well worth the time. Thank you, again, for replying to my many questions. I look forward to making many more of your beautifully photographed recipes!!
Susan
I’m glad you enjoyed it! As for the little bits of hardened chocolate, it’s a temperature thing. If the melted chocolate hit the sides of the bowl (and it was likely a cool bowl), then that could make it harden a bit. Also, once it’s melted, it’s best to let it cool down just a bit before adding to a cooler batter for the same reason. I hope that helps!
Hi Lindsay: I have a question. Did you use the Baker’s German’s sweet chocolate baking bar that has the green label? I know you mentioned to a couple of other people that you used unsweetened (german) chocolate but the only version of Baker’s German’s chocolate that can be bought says sweetened on it so I am confused. There is no other german chocolate baking bar I can find other than this one. Can you clear this up? I really want to make your cheesecake. It looks so delicious but I don’t want to use the wrong thing.
Yes, it’s the green package German chocolate by Bakers.
Can you create an Instant pot recipe for the German Choc Cheesecake for a 7″ Pan…Please!
Very good. I’m making it for a dessert for Thanksgiving.
This looks delicious! I’m hoping to make it for a big dinner I’m planning and want to make it at least a week ahead of time. Is it possible to make ahead and then freeze it? What steps should I do before freezing and which steps should I do just before I serve it? Thanks so much 🙂
I haven’t really tried freezing my cheesecakes, but if you were going to freeze this, I’d do it without the topping and add that before serving.
I accidentally put 32oz of cream cheese in this, do I need to make adjustments
I don’t believe the recipe calls for any cream cheese, so where did you add it?
What? Are you replying to a different recipe comment?
No, sorry. I also have a German Chocolate Cake recipe and thought this comment was on that – which doesn’t have cream cheese. Thanks for bringing my attention to that!
This recipe is so fabulous but extremely rich! I used 4 blocks of cream cheese and upped everything else by 1/3; however, the next time I’ll consider cutting this entire recipe in half…then swirling it into vanilla cheesecake but using the topping and crust.
Nobody could get thru an entire slice without feeling like they were going into diabetic shock but loved it!
Hi Sherri, I clearly mis-read your comment in my last response. I also have a German Chocolate Cake recipe and missed that your comment was on the cheesecake. Sorry about that! You added 1/3 more cream cheese to the recipe, so you could also increase the other ingredients by 1/3, or just try baking it with the extra cream cheese and see how it turns out.
Hello! I can’t wait to try this recipe. I was wondering if there are any altitude adjustments that I would need to make?
I’m not really familiar with high altitude baking, I’m sorry.
How should I adjust baking time and method if I want to bake in a cupcake tin?
There are quite a few mini cheesecake recipes on the site that you could refer to. They are fairly similar. Baking time will be roughly 15-17 minutes, with the oven door closed an additional 15 and then cracked for 10.
Made this and didn’t want to use an Oreo crust- I can’t stand the artificial ingredients and taste of Oreos. Used a smitten kitchen recipe for crust (doubled as she suggests) to use 10oz of chocolate cookie crumbs. Could make your own or use nabisco chocolate wafers. It’s in the oven and seems to be a big winner. Filing is perfect. Freezing and thawing the day before my event and making the topping that day to add just to the top
I hope you enjoy it
It was amazing. The cheesecake base is one of the best I’ve had. The topping wasn’t my thing- I found it a bit gritty and too sweet. But I’d use the base recipe in the future for all chocolate cheesecakes.