Imagine the rich, velvety creaminess of cheesecake paired with the irresistible flavors of German chocolate cake. This German Chocolate Cheesecake is a showstopping dessert that combines a luscious chocolate cheesecake filling with a sweet coconut-pecan topping. It’s the perfect dessert for special occasions, holiday dinners, or when you just want to indulge in something truly decadent.

With its fudgy chocolate crust, creamy filling, and nutty topping, this cheesecake is sure to impress anyone who takes a bite!

Why You’ll Love This German Chocolate Cheesecake

• Rich and Creamy: The cheesecake filling is smooth, velvety, and packed with chocolate flavor.
• Coconut-Pecan Topping: Adds texture and sweetness that perfectly complements the chocolate.
• Showstopper Dessert: Beautifully layered and ideal for celebrations or family gatherings.
• Make Ahead: Cheesecakes are even better the next day, making this a stress-free dessert for entertaining.

What Does German Chocolate Cheesecake Taste Like?

This cheesecake is a chocolate lover’s dream! The filling is dense and creamy, with the rich flavor of semisweet chocolate. The buttery coconut-pecan topping adds a delightful sweetness and crunch, giving you all the nostalgic flavors of German chocolate cake with the indulgent texture of cheesecake.

Ingredients

For the Chocolate Crust:

• Chocolate graham crackers or chocolate wafer cookies (1½ cups, crushed)
• Butter (¼ cup or 4 tablespoons, melted)
• Granulated sugar (2 tablespoons)

For the Chocolate Cheesecake Filling:

• Cream cheese (24 oz or 3 packages, softened)
• Granulated sugar (¾ cup)
• Brown sugar (¼ cup)
• Semisweet chocolate (1 cup, melted and cooled)
• Cocoa powder (2 tablespoons)
• Vanilla extract (1 teaspoon)
• Eggs (3 large, room temperature)
• Sour cream (½ cup, room temperature)
• Heavy cream (¼ cup)

For the Coconut-Pecan Topping:

• Butter (½ cup or 1 stick)
• Brown sugar (¾ cup, packed)
• Heavy cream (½ cup)
• Vanilla extract (1 teaspoon)
• Sweetened shredded coconut (1 cup)
• Chopped pecans (1 cup)

Tools You’ll Need

• 9-inch springform pan (for easy cheesecake removal).
• Food processor (to crush cookies for the crust).
• Mixing bowls (for crust, filling, and topping).
• Electric mixer or stand mixer (to ensure a smooth cheesecake filling).
• Saucepan (for the coconut-pecan topping).

How to Make German Chocolate Cheesecake

Step 1: Make the Chocolate Crust

1. Preheat your oven to 325°F (160°C). Lightly grease a 9-inch springform pan and wrap the bottom with aluminum foil to prevent leaks.
2. In a mixing bowl, combine the crushed chocolate graham crackers, melted butter, and sugar. Mix until the texture resembles wet sand.
3. Press the mixture firmly into the bottom of the prepared pan to form an even crust. Bake for 8-10 minutes, then let it cool while you prepare the filling.

Step 2: Prepare the Chocolate Cheesecake Filling

1. In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 2-3 minutes.
2. Add the granulated sugar, brown sugar, cocoa powder, and vanilla extract. Mix until well combined.
3. Pour in the melted and cooled chocolate, and beat until fully incorporated.
4. Add the eggs one at a time, mixing on low speed after each addition to avoid overmixing.
5. Gently fold in the sour cream and heavy cream until the filling is smooth and velvety.

Step 3: Bake the Cheesecake

1. Pour the cheesecake filling over the prepared crust and smooth the top with a spatula.
2. Place the springform pan in a large roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan (this creates a water bath to prevent cracks).
3. Bake the cheesecake for 55-65 minutes, or until the edges are set and the center has a slight jiggle.
4. Turn off the oven and crack the door slightly. Let the cheesecake cool in the oven for 1 hour.
5. Remove from the oven and refrigerate the cheesecake (still in the pan) for at least 6 hours, or overnight, to fully set.

Step 4: Make the Coconut-Pecan Topping

1. In a medium saucepan, melt the butter over medium heat. Stir in the brown sugar and heavy cream. Cook for 2-3 minutes, stirring constantly, until the mixture thickens slightly.
2. Remove from heat and stir in the vanilla extract, shredded coconut, and chopped pecans. Let the topping cool to room temperature.

Step 5: Assemble the Cheesecake

1. Once the cheesecake is fully chilled, carefully remove it from the springform pan and transfer it to a serving plate.
2. Spoon the coconut-pecan topping over the cheesecake, spreading it evenly across the top.

Step 6: Serve

Slice the cheesecake with a sharp knife, wiping the blade clean between cuts for neat slices. Serve chilled or at room temperature for the ultimate dessert experience.

Tips for the Best German Chocolate Cheesecake

• Don’t Overmix: Mix the filling just until combined to avoid incorporating too much air, which can cause cracks.
• Use a Water Bath: This ensures even baking and prevents the cheesecake from drying out.
• Cool Gradually: Allow the cheesecake to cool in the oven to prevent sudden temperature changes that can lead to cracking.
• Make Ahead: Cheesecakes taste better after resting overnight, so plan ahead for the best results.

Variations

• Gluten-Free: Use gluten-free chocolate cookies for the crust.
• Double Chocolate: Add mini chocolate chips to the filling for an extra chocolate boost.
• No-Bake Version: Skip the baking and make a no-bake chocolate cheesecake base topped with the coconut-pecan layer.
• Caramel Drizzle: Add a drizzle of caramel sauce over the coconut-pecan topping for extra indulgence.

What to Serve with German Chocolate Cheesecake

• Whipped Cream: A dollop of lightly sweetened whipped cream adds an airy contrast to the dense cheesecake.
• Fresh Berries: Raspberries or strawberries pair beautifully with the rich chocolate and nutty topping.
• Hot Coffee: A strong cup of coffee or espresso balances the sweetness of the cheesecake.

Storage Instructions

• Refrigerate: Store the cheesecake in an airtight container in the fridge for up to 5 days.
• Freeze: Wrap the cheesecake (without the topping) tightly in plastic wrap and aluminum foil. Freeze for up to 2 months. Thaw overnight in the fridge before adding the topping and serving.

Frequently Asked Questions (FAQ)

Can I make this cheesecake without a water bath?

While it’s possible, a water bath helps prevent cracks and ensures a creamy texture. If you skip the water bath, place a pan of water on the bottom rack of your oven to create steam.

Can I use milk chocolate instead of semisweet?

Yes, but keep in mind that milk chocolate will make the cheesecake sweeter. Adjust the sugar in the recipe to balance the flavors.

How can I tell if the cheesecake is done baking?

The edges should be set, and the center should have a slight jiggle when you gently shake the pan. The cheesecake will firm up as it cools.

Conclusion

There you have it—German Chocolate Cheesecake, a rich and decadent dessert that combines the best of cheesecake and German chocolate cake. With its creamy filling, crunchy topping, and fudgy crust, this dessert is a guaranteed hit at any gathering or celebration.

If you try this recipe, let me know how it turned out in the comments below or share your photos on Pinterest. And if you’re looking for more indulgent desserts, check out my triple chocolate cheesecake or turtle brownies—you’ll love them too!

Nutritional Information (Per Serving, Approximate)

• Calories: 480
• Carbohydrates: 38g
• Protein: 7g
• Fat: 34g
• Fiber: 3g
• Sugar: 30g

Enjoy every decadent bite of this German Chocolate Cheesecake—it’s a dessert to remember! 🍫🥥✨