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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
PrintGerman 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 am making this for a friend that is gluten free. Do you think it will still bake the same using gluten free oreos and corn starch instead of flour?
Yes, that should be fine.
Great recipe, but if this is your first cheesecake, a few tips: I do the crust and filling in the food processor to save on dishes. You already have it out to blitz the oreos. About 25 got me about 2 cups. Melt the butter and transfer to a liquid measuring cup. With the processor running, drizzle in the butter. Stop the machine and pulse a few times. Wipe out the bowl. Continue recipe as written, but combine ingredients in that order and just use the food processor, taking care not to over mix, which adds too much air.
Parchment and baking spray will keep the cheesecake from sticking. A tied-off slow cooker liner will keep the water out of the springform. No foil needed.
Chill at least 6 hours or overnight. Slice with your thinnest knife, heated with very hot water (I use my electric kettle and pour over the sink), rinsing the knife with each slice.
I made this once for a family gathering and it was delicious! My husband took some of the leftovers to his co-worker (who agreed it was scrumptious) so, I made one for his birthday. The office staff enjoyed it very much. For the chocolate sauce, I made a ganache drizzle with semi-sweet chocolate. This is a wonderful cheesecake recipe!
Thank you, Lindsay
So glad everyone enjoys it!
This cheesecake is delicious. Although I had a very hard time serving it, it was very soft and did not cut well. I had followed the recipe to the tee. Any suggestions?
It sound like it was just a little underbaked.
Have you tried using unflavored dental floss? As odd as it seems, it does wonders slicing through baked goods.
Do you have a special recipe for the chocolate sauce to drizzle over cake?
I just used a store bought sauce.
I have made the cheesecake and I think it is beautiful. I’m very nervous about it. It will be served tonight. Just praying it gets rave reviews. I know I am thrilled about the looks of it. Thank you soooooo much.
I hope it was well received!
I was reading a comment below. The writer stated they used a little less sugar in the condensed milk/coconut/…. It says evaporated milk in the recipe. She wasn’t corrected in the reply, so, now, I am wondering, is it condensed milk or evaporated milk like it says. Condensed milk is sweet and evaporated is not. Please reply if you can, as I plan to make this for a retirement party, on October 7, 2021.
I would recommend following the recipe as written and using evaporated milk.
This is the best cheesecake recipe I have ever made in my entire life!
I used a little less sugar in the condensed milk/ coconut/ butter mixture, like 1 cup instead of 11/2 …. And I also made ganache topping instead of putting the remaining coconut mixture on top. I then toasted some coconut and put that on top of the ganache …. It was divine !
So glad to hear that!
I am in the process of making this cheesecake but I don’t see what size springform pan to use.
9 inch
Water got inside the foil, do you think it is ruined? I took the springform off, and am chilling it before I check to see. Any tips?
I have made this cheesecake before and it is delicious. My question is can I cut the recipe in half and put it in a smaller springform pan and if so how long would I bake it for?
How many oreo cookies do you need for 2 cups?Are there any pictures of this cheesecake without the chocolate sauce on top?
About 24 Oreos. And no, these are the only photos.
I used 22, as I googled the same question and that’s what it said. And worked great!
Good recipe, amazing cheesecake. Wish you would have put in a tidbit about using parchment paper do the crust doesn’t stick to the pan though
Such a delicious cheesecake! It is one of my new favorites! I would opt to use a larger springform pan (10’ or 11’) as there was just too much filling and it cooked over and cracked. I would also try adding more pecan filling to the cheesecake before baking, the topping gets a bit thick.
100% will make again!!
Stunningly beautiful cake, Lindsay! Want to try it but confused about the chocolate. Recipe says German chocolate, but in a response to an earlier question about whether to use Baker’s sweetened or unsweetened, you stated unsweetened. The only German’s baking bar I’m aware of is sweet. If you would, please clarify. Also, would it be possible to make the coconut pecan topping and/or the crust a day ahead of time to stagger the workload? And one final question—how exactly do you spread the topping over the batter in step 5? Considering the thickness of the topping, that sounds rather daunting. I would imagine it would just get mixed up in the cheesecake batter. Any tips on that? Thanks so much!
I didn’t look back at that other comment, so I’m not sure about it, but this is the chocolate I used. And yes, making the filling a day ahead should be just fine. As for step 5, you can drop spoonfuls of the mixture over the filling and gently spread it around. I hope that helps!
Hey! I enjoyed a lot of your recipes! With this cheesecake can it be frozen?
Glad to hear it! It should freeze just fine.