German Chocolate Cheesecake

Why You’ll Love This Recipe

I love how this dessert brings together the best parts of two favorites: the creamy richness of cheesecake and the sweet, nutty topping of a German chocolate cake.

• The chocolate cookie crust is quick to make and perfectly crisp.

• The cheesecake filling is velvety smooth and intensely chocolatey.

• The coconut-pecan topping adds texture and a buttery, toasted finish.

• It’s a showstopper that looks as good as it tastes—and it freezes beautifully too.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Cheesecake:
2 cups crushed chocolate cookies
4 tablespoons unsalted butter, melted
3 (8 oz) blocks cream cheese, softened
1 cup granulated sugar
1 cup semisweet chocolate chips, melted and slightly cooled
3 large eggs
1 teaspoon vanilla extract
½ cup sour cream

For the Coconut-Pecan Topping:
1 cup evaporated milk
1 cup granulated sugar
3 egg yolks
½ cup unsalted butter
1½ cups sweetened shredded coconut
1 cup chopped pecans
1 teaspoon vanilla extract
Pinch of salt

Directions

Prepare the Crust:

1. I preheat the oven to 325°F (163°C) and lightly grease a 9-inch springform pan.

2. In a medium bowl, I mix the crushed chocolate cookies and melted butter until it resembles wet sand.

3. I press the mixture into the bottom of the springform pan and bake for 10 minutes. Then I set it aside to cool.

Make the Cheesecake Filling:

4. In a large bowl, I beat the softened cream cheese and sugar until smooth and fluffy.

5. I add the melted chocolate and mix until fully incorporated.

6. I beat in the eggs one at a time, followed by vanilla and sour cream.

7. I pour the filling over the cooled crust and smooth the top.

8. I bake for 55–65 minutes, or until the center is just set and slightly jiggly.

9. I turn off the oven, crack the door open slightly, and let the cheesecake cool inside for an hour before transferring it to the fridge to chill for at least 4 hours (preferably overnight).

Prepare the Coconut-Pecan Topping:

10. In a saucepan over medium heat, I whisk together evaporated milk, sugar, egg yolks, and butter. I stir constantly until thickened, about 8–10 minutes.

11. I remove the pan from heat and stir in coconut, pecans, vanilla, and salt.

12. I let the topping cool slightly, then spread it over the chilled cheesecake.

Servings and timing

Servings: 12
Prep Time: 25 minutes
Cook Time: 1 hour
Chill Time: 4–6 hours
Total Time: About 6.5 hours

Variations

• I sometimes use a graham cracker or Oreo crust for a different base.

• A swirl of caramel or a drizzle of chocolate ganache on top takes it even further.

• For a shortcut, I’ve used store-bought coconut-pecan frosting in a pinch—but homemade is worth it.

• I swap pecans for walnuts occasionally, depending on what I have on hand.

Storage/Reheating

I store this cheesecake covered in the fridge for up to 5 days.
To freeze, I wrap individual slices or the whole cheesecake tightly and freeze for up to 2 months. I let it thaw overnight in the fridge before serving. No need to reheat—it’s best served chilled or at room temperature.

FAQs

Can I make this cheesecake in advance?

Absolutely. I often make it a day or two ahead and store it in the fridge until I’m ready to serve. It actually tastes better after chilling overnight.

Can I use a different type of chocolate?

Yes, I sometimes use bittersweet or dark chocolate for a richer flavor. Just be sure to melt and cool it before adding to the filling.

How do I prevent cracks in the cheesecake?

I avoid over-mixing the batter and use a water bath or place a pan of water on the oven rack below the cheesecake. Letting it cool slowly also helps prevent cracks.

Can I skip the topping?

Sure! The cheesecake on its own is delicious, but the topping adds the signature German chocolate flavor. If I want a simpler version, I just top with whipped cream or a drizzle of chocolate.

Do I need to toast the pecans or coconut?

It’s optional, but I like to toast the pecans for deeper flavor. I toast them in a dry skillet or oven for 5–7 minutes until fragrant.

Conclusion

German Chocolate Cheesecake is one of those unforgettable desserts I keep coming back to. It’s rich, indulgent, and full of layers—both in flavor and texture. Whether I’m making it for a birthday, a holiday table, or just because I’m craving something special, it always brings big smiles and empty plates.