The Best German Chocolate Cheesecake Recipe for Sweet Success

Rich German chocolate cheesecake enhances ordinary dessert into an extraordinary culinary experience that tantalizes sweet-loving palates.

Decadent layers of creamy filling and luxurious chocolate create a harmonious blend of textures and flavors.

chocolate lovers recognize this dessert as a pinnacle of indulgence, combining classic German baking techniques with modern American creativity.

Silky smooth cream cheese provides a luscious foundation for the intensely satisfying chocolate components.

Coconut and pecan accents elevate the traditional recipe with nuanced depth and complexity.

The delicate balance of ingredients promises a remarkable sensory journey that delights both casual and sophisticated dessert enthusiasts.

Passionate bakers will find this recipe an irresistible challenge that rewards careful preparation and attention to detail.

Twist Up German Cheesecake with Unique Toppings

• Tropical Paradise: Replace pecans with macadamia nuts and add a layer of fresh pineapple chunks between the cheesecake layers for a Hawaiian-inspired version.
• Dark Chocolate Dream: Swap German chocolate for extra dark chocolate and incorporate espresso powder into the filling for a rich, intense coffee-chocolate experience.
• Nutty Caramel Classic: Mix caramel sauce into the coconut pecan topping and sprinkle sea salt on top for a decadent salted caramel enhancement.
• Gluten-Free Bliss: Use gluten-free chocolate cookies for the crust and swap regular flour with almond flour to make the cheesecake accessible for those with gluten sensitivities.

Rich German Chocolate Cheesecake with Coconut Pecan Twist

• Indulge in Decadent Layers: This German Chocolate Cheesecake combines rich chocolate cheesecake with classic German chocolate cake flavors, creating a luxurious dessert that blends multiple textures and tastes in one stunning treat.
• Master a Showstopping Technique: The water bath baking method ensures a perfectly smooth, crack-free cheesecake with a silky texture that melts in your mouth, making even novice bakers look like professional pastry chefs.
• Celebrate Comfort with Gourmet Twist: Traditional German chocolate cake elements like coconut-pecan topping elevate this cheesecake from ordinary to extraordinary, offering a nostalgic yet sophisticated dessert perfect for special occasions or weekend indulgences.

Gather Coconut, Pecans, and Chocolate for Cheesecake

• Oreo Crumbs: Classic cookie base that provides a rich, chocolatey foundation for the cheesecake.
• Butter: Helps bind the crust and create a compact, crisp texture.

• Cream Cheese: Smooth, rich base that gives the cheesecake its signature creamy texture.
• Sugar: Adds sweetness and helps balance the tangy cream cheese.
• Flour: Helps stabilize the cheesecake and prevent cracking.
• Cocoa Powder: Provides deep chocolate flavor and dark color.
• Sour Cream: Adds moisture and creates a silky, tangy cheesecake texture.
• Vanilla: Enhances overall flavor complexity.
• German Chocolate: Brings a distinct chocolate flavor and richness.
• Eggs: Provide structure and help the cheesecake set.

• Egg Yolks: Create a rich, custard-like base for the topping.
• Evaporated Milk: Adds creaminess and helps thicken the topping.
• Sugar: Sweetens and helps caramelize the topping.
• Butter: Provides richness and helps create a smooth consistency.
• Coconut: Adds texture and tropical flavor.
• Pecans: Provide crunch and nutty depth.
• Salt: Balances and enhances the overall sweetness.

Layering and Baking German Chocolate Cheesecake

Step 1: Prepare Coconut Pecan Topping

• Sugar
• Butter

• Shredded coconut
• Chopped pecans
• Salt

Transfer to a bowl and refrigerate until completely cool.

Step 2: Create Chocolate Cookie Crust

• Oreo cookie crumbs
• Melted butter

Press mixture firmly into bottom and sides of a 9-inch springform pan. Bake for 8-10 minutes, then cool completely on a wire rack.

Step 3: Craft Decadent Chocolate Cheesecake Filling

• Cream cheese
• Granulated sugar
• All-purpose flour
• Cocoa powder

• Sour cream
• Vanilla extract

Slowly incorporate melted German chocolate. Gently mix in eggs one at a time until just combined.

Step 4: Assemble Layered Cheesecake

Pour 1 cup of cheesecake batter into prepared crust. Spread 1 1/2 cups cooled coconut pecan topping evenly. Carefully add remaining cheesecake batter, ensuring minimal disruption to previous layers.

Step 5: Create Water Bath Baking Method

Wrap springform pan completely in aluminum foil. Place inside a larger pan filled with 1 inch of hot water. Bake for 1 hour 25-30 minutes until center is set but slightly wobbly.

Step 6: Perfect Cooling Process

Turn oven off, leaving cheesecake inside for 30 minutes. Crack oven door, allowing gentle cooling for another 30 minutes. Remove from water bath and refrigerate 5-6 hours or overnight.

Step 7: Final Decoration and Storage

Top cheesecake with remaining coconut pecan mixture. Optional: drizzle with chocolate ganache. Store covered in refrigerator for up to 5 days.

Baker’s Secrets for Ultra‑Creamy Cheesecake

• Prevent Cracking: Use room temperature ingredients and avoid overmixing the cheesecake batter to create a smooth, crack-free surface.
• Master the Water Bath: Wrap the springform pan tightly with aluminum foil to prevent water from seeping in during the baking process.
• Achieve Creamy Texture: Beat cream cheese until completely smooth, scraping down the sides of the bowl to eliminate any lumps.
• Cool Gradually: Allow the cheesecake to cool slowly in the oven with the door cracked to prevent sudden temperature changes that can cause cracks.
• Perfect Topping Application: Ensure the coconut pecan topping is completely cool before adding to prevent melting into the cheesecake layer.

Keep Your Cheesecake Moist and Flavorful

• Refrigerate: Wrap the cheesecake tightly with plastic wrap or store in an airtight container to maintain freshness for up to 5 days. Keep in the coldest part of the refrigerator.
• Freeze: Slice the cheesecake into individual portions, wrap each piece securely in plastic wrap, then place in a freezer-safe container. Freeze for up to 2 months for best quality.
• Thaw: Transfer frozen cheesecake to the refrigerator overnight. Let it sit at room temperature for 15-20 minutes before serving to soften slightly and enhance flavor.

Coffee and Dessert Wines for German Cheesecake

• Brew Rich Espresso Pairing: Complement the decadent German chocolate cheesecake with a bold, dark espresso that cuts through the creamy sweetness and highlights the chocolate's deep notes.
• Serve Nutty Bourbon Accompaniment: Pour a smooth bourbon with caramel and pecan undertones that mirror the cake's coconut pecan topping and enhance its rich chocolate flavors.
• Match Dessert Wine Delight: Select a sweet port wine with dark fruit and nutty characteristics that beautifully echo the cheesecake's complex texture and chocolate intensity.
• Create Creamy Vanilla Contrast: Add a small scoop of vanilla bean ice cream to provide a cool, smooth counterpoint that balances the cheesecake's rich and dense profile.

German Chocolate Cheesecake Recipe

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4.6 from 28 reviews

• Total Time: 2 hours
• Yield: 12 1x

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Description

Rich German chocolate cheesecake combines classic dessert elements with luxurious layers of creamy decadence. Chocolate lovers will savor silky ganache, coconut-pecan frosting, and velvety cream cheese filling that celebrates indulgent German baking traditions.

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Ingredients

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Main Ingredients:

• 24 ounces (680 grams) cream cheese, room temperature
• 8 ounces (226 grams) German chocolate, melted
• 4 large eggs, room temperature
• 2 ½ cups Oreo cookie crumbs
• 2 ⅔ cups sweetened shredded coconut
• 1 ¼ cups pecans, toasted and chopped

Sweeteners and Binding Ingredients:

• 2 cups sugar
• 1 tablespoon all-purpose flour
• 1 cup sour cream

Flavor and Finishing Ingredients:

• 12 ounces (340 milliliters) evaporated milk
• 3 tablespoons unsweetened cocoa powder
• 4 large egg yolks
• ¾ cup unsalted butter, cubed
• ¼ cup unsalted butter, melted
• 2 ½ teaspoons vanilla extract
• Chocolate ganache or sauce for garnish (optional)

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Instructions

1. Prepare the coconut pecan topping by whisking egg yolks, evaporated milk, and vanilla in a saucepan. Incorporate sugar and butter, stirring continuously over medium heat until the mixture thickens to a pudding-like consistency, approximately 12-15 minutes.
2. Remove from heat and fold in shredded coconut, chopped pecans, and a pinch of salt. Transfer to a refrigerated container and allow to cool completely.
3. Preheat the oven to 325°F. Crush Oreo cookies and combine with melted butter to create a smooth crust mixture. Press the mixture firmly into the bottom and sides of a springform pan.
4. Bake the crust for 8-10 minutes, then set aside to cool at room temperature.
5. Reduce oven temperature to 300°F. In a large mixing bowl, blend cream cheese, sugar, flour, and cocoa powder until smooth and homogeneous.
6. Incorporate sour cream and vanilla extract, mixing thoroughly. Gradually add melted German chocolate, ensuring complete integration and scraping down the bowl’s sides.
7. Gently fold in eggs one at a time, mixing until just combined to maintain a silky texture.
8. Pour one cup of cheesecake batter into the prepared crust, creating an even base layer. Carefully spread 1½ cups of cooled coconut pecan topping over this initial layer.
9. Delicately pour remaining cheesecake batter on top, taking care not to disturb the previous layers.
10. Wrap the springform pan with aluminum foil and place inside a larger pan filled with hot water, reaching approximately one inch in depth.
11. Bake for 1 hour and 25-30 minutes, monitoring until the center sets but remains slightly jiggly. Turn off the oven and allow the cheesecake to rest inside for an additional 30 minutes.
12. Slightly open the oven door and let the cheesecake cool for another 30 minutes. Remove from the water bath and refrigerate for 5-6 hours or overnight.
13. Before serving, garnish with remaining coconut pecan topping and optional chocolate ganache. Store covered in the refrigerator for up to 5 days.

Notes

• Prepare the coconut pecan topping first, allowing ample time to cool and thicken completely in the refrigerator before assembling the cheesecake.
• Use room temperature ingredients like cream cheese and eggs to ensure a smooth, lump-free cheesecake filling with perfect texture.
• Create a water bath by wrapping the springform pan in foil to prevent water seepage and ensure even, gentle baking that prevents cracking.
• Allow the cheesecake to cool slowly in the oven with the door cracked to prevent sudden temperature changes that can cause surface cracks.
• Refrigerate the cheesecake for a minimum of 5-6 hours or overnight to achieve the ideal set texture and enhance flavor development.
• Store the finished dessert covered in the refrigerator, where it will remain fresh and delicious for up to 5 days.

• Prep Time: 30 minutes
• Cook Time: 1 hour 30 minutes
• Category: Desserts
• Method: Baking
• Cuisine: German

Nutrition

• Serving Size: 12
• Calories: 570
• Sugar: 42 g
• Sodium: 260 mg
• Fat: 39 g
• Saturated Fat: 23 g
• Unsaturated Fat: 12 g
• Trans Fat: 1 g
• Carbohydrates: 46 g
• Fiber: 2 g
• Protein: 9 g
• Cholesterol: 135 mg