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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 have a question for the topping: “Remove from heat and stir in shredded coconut, pecans and salt”. I don’t see salt in the ingredients list. I’m making this right now, and added a pinch, but would like to know what amount is actually needed.
I removed salt from the instructions, but you can add a pinch, if you’d like. It doesn’t alter the taste heavily either way. It can just cut down on the sweetness a bit.
Hi! Could you substitute gluten free flour for the filling?
Yes. You can also use cornstarch in half the amount.
My fiance’s favorite cake in german chocolate cake. He also loves cheesecake, so this recipe is the best of both worlds. My cheesecake is currently in the oven so I can’t attest to the final product, but oh my gosh, that topping is DELICIOUS! I kept tasting it after the first layer was added to the cheesecake. Not only that, but I tasted the cheesecake filling (I know, I know, raw eggs but it was just a taste) and oh my gosh, so good! I can’t wait to taste this cake tomorrow for the birthday celebration! I may forgo the chocolate topping tomorrow as I think it will be delicious without (and maybe less sweet).
Awesome! I hope he enjoyed it!
This is the best and most beautiful cheesecake I have ever made!! Thank You for the recipe! It’s perfect!!
I’m so glad to hear that!
Can you clarify the German Chocolate ingredient? Dark, milk, unsweetened? Thank you!
It’s actually called “German chocolate”. If you’re unable to find it though, you could try milk or semi-sweet chocolate.
Why have my 2 comments from Sunday not posted?
With it being summer and my kids not in school, I’m a little behind on getting comments approved and responded to. Plus, there’s an issue with spam filtering at the moment that we can’t seem to figure out how to resolve. But they are both approved and they’re there to see now. Thanks!
I made this today, posted a picture on Facebook and I have several people wanting to pay me to make them one! I was intimidated at first, but I followed the easy instructions and it ended up being a stress free experience. My only wish is that I could show you all the picture of my finished masterpiece lol
I’m so glad you enjoyed it and that it’s a hit!
Made this for my husband’s birthday yesterday and I have to say this is an incredible recipe. We were worried the crust would be too sweet so we used chocolate (unfrosted) animal crackers. Without the Oreo filling it was dry, so I increased the butter to a whole stick. The cheesecake wasn’t heavy or overly sweet, it was… well, near perfection! Thanks for sharing such a great recipe! ❤️
I’m so glad you enjoyed it!
How sweet is this recipe? And if I don’t have a springform pan can I use something else?
It’s hard to describe sweetness and everyone has different feelings on how sweet is just right. I don’t think it’s way to sweet, but I’m also more prone to liking sweet things. I highly recommend springform pans for cheesecake or it’ll be very difficult to cut and take out a slice. You could try making it in a sheet pan.
Should the butter be salted or unsalted??
You can really use either. I typically use unsalted.
Love German Chocolate cake, love cheesecake.i got two in one.how great us that?and this cheesecake is delicious
I’m so glad you enjoyed it!
This recipe is easy to follow and turns out amazingly delicious. I am so glad I found this and tried it. Everyone raved over the finished cheesecake. Thank you so much for sharing the recipe.
I’m so glad it was a hit!
My topping is very thin and runny, any suggestions on how to fix it??
I’m sorry to hear that. I’m not really sure there’s a way to fix it. Cooking it more probably wouldn’t do much now that it’s cooled. I’m sorry!
I didn’t time heating the topping, I went by consistency. It’s hard to tell a color difference, so I just kept heating & stirring until it got a ‘thick’ slow bubbly consistency and didn’t flow away from the side of the pan when tipped, but kind of ‘pulled’ away from the side, without carmelizing it too far. I don’t know if this explanation helps. My topping came out a great consistency after adding the pecans & coconut!
I cooked as instructed, but didn’t time it, and couldn’t really go by color because it already had a golden hue. I went strictly by consistency, stirring & heating until the mixture was creating lazy, thick bubbles and, when tipping the pan, it didn’t flow or slosh away, but ‘pulled’ away from the side of the pan. If you’ve ever caramelized anything, almost to that point. It probably took me closer to 20-25 minutes of heating & stirring. My topping, after adding the pecans & coconut, came out great!
Hi, I’m making this today and noticed at the end, there is chocolate sauce to drizzle over the cake. I do not see directions on how to make the chocolate sauce. I hope, after all this hard work, it’s not just Hersheys, lol!
Lol. I did use just a store-bought sauce back when I originally made it. But you could definitely drizzle chocolate ganache over the top instead.
I just made this and omg it is incredible! The recipe was well written and really easy to follow. Usually I will make something and then want to change something about it the next time around but this cheesecake is absolutely perfect!!!
So glad you enjoyed it!
Can I bake this without using a water bath? Would I just bake at a lower temperature for longer?
There’s a good chance that it would crack and fall in the middle without a water bath.
Love this receipt! I’ve made these as cupcakes every time and loves them every time! Thank you!!!
My question is how long do you think I could store the batter and frosting?
Did you mean to comment on the cake and not the cheesecake? Assuming you mean the cake, the frosting is fine in the fridge for up to a week or frozen for up to 3 months. For the batter, do you mean the unbaked cake batter? I would bake that right away.
Ooops, the cheesecake. I made them into cheesecake cupcakes
Gotcha. The coconut pecan topping can be stores in the fridge for up to a week. The batter should be baked immediately or they don’t bake the same way.