If you have a soft spot for rich, indulgent desserts that bring together the best of chocolate, creamy cheesecake, and a delightfully crunchy topping, then this German Chocolate Cheesecake Recipe is destined to become your new favorite. Combining luscious layers of smooth chocolate-infused cream cheese with a signature coconut and pecan topping, this dessert offers an irresistible balance of textures and flavors that is sure to impress family and friends at any gathering.
Ingredients You’ll Need
Gathering these simple yet essential ingredients is all it takes to build layers of flavor and texture in your German Chocolate Cheesecake Recipe. From the crumbly, buttery crust to the rich and silky cheesecake filling, and finally the sweet, nutty topping, each component plays a key role in the overall magic of this dessert.
- Chocolate cookie crumbs: Forms the deliciously crisp and chocolatey base that holds everything together.
- Unsalted butter, melted: Adds richness and helps bind the crust perfectly.
- Cream cheese, softened: The creamy foundation for the cheesecake’s signature smooth texture.
- Granulated sugar: Sweetens the cheesecake without overpowering the chocolate flavors.
- Large eggs, room temperature: Essential for structure and a velvety consistency.
- Vanilla extract: Enhances depth with a warm, aromatic touch.
- Semi-sweet chocolate, melted and slightly cooled: Infuses the batter with rich chocolate goodness.
- Sour cream: Adds tang for balance along with creamy texture.
- Heavy cream: Contributes to the decadent and luscious mouthfeel.
- Sweetened shredded coconut: Gives the topping a tropical flavor and chewy texture.
- Chopped pecans: Bring a delightful crunch and nutty aroma to the topping.
- Brown sugar, packed: Deepens the sweetness and adds moisture to the topping.
- Evaporated milk: Creates a rich, smooth consistency in the topping.
- Unsalted butter: Adds a luscious finish to the topping and enhances flavor complexity.
How to Make German Chocolate Cheesecake Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 325°F and greasing a 9-inch springform pan to prevent sticking. Combining the chocolate cookie crumbs with melted butter creates a crust that’s both flavorful and sturdy—once pressed firmly into the pan, bake it for 10 minutes. Let it cool so it sets into the perfect base for your cheesecake filling.
Step 2: Make the Cheesecake Filling
In a large bowl, beat the softened cream cheese until perfectly smooth—this step is key to avoiding lumps. Gradually add granulated sugar and mix well, followed by incorporating the eggs one at a time, which helps the cheesecake achieve that ideal creamy texture. Once combined, stir in the vanilla extract and melted chocolate, then gently blend in sour cream and heavy cream for a rich, velvety batter.
Step 3: Bake the Cheesecake
Pour the cheesecake filling over the cooled crust, smoothing the top to an even layer. Bake the cheesecake for 55 to 65 minutes until the center is just set—you want a subtle wobble for the creamiest result. Turn off the oven, crack the door, and let the cheesecake cool inside for an hour; this prevents cracking and preserves that silky texture. Afterward, refrigerate for at least 4 hours to ensure it’s thoroughly chilled and firm.
Step 4: Prepare the Classic Coconut Pecan Topping
While your cheesecake chills, it’s time to create the iconic topping. In a saucepan, combine shredded coconut, chopped pecans, brown sugar, evaporated milk, and butter over medium heat. Stir constantly until the mixture thickens and becomes glossy, then allow it to cool slightly before spreading it generously over the chilled cheesecake. This topping adds sweetness, crunch, and a touch of nostalgia to your masterpiece.
How to Serve German Chocolate Cheesecake Recipe
Garnishes
For extra flair, consider sprinkling toasted coconut flakes or extra chopped pecans on top. You can also drizzle a thin ribbon of chocolate ganache for added decadence that complements the chocolate in the cheesecake and crust.
Side Dishes
This German Chocolate Cheesecake Recipe pairs beautifully with fresh berries, like raspberries or strawberries, whose tartness cuts through the richness. A dollop of freshly whipped cream adds lightness and balances every bite, creating a perfect dessert experience.
Creative Ways to Present
Try serving individual slices on vintage dessert plates alongside a scoop of vanilla bean ice cream. For gatherings, arrange mini cheesecakes in jars topped with the coconut pecan topping, making it easy and elegant for guests to enjoy anytime.
Make Ahead and Storage
Storing Leftovers
Keep your cheesecake covered tightly with plastic wrap or stored in an airtight container in the refrigerator to maintain its moist texture and fresh flavors. It will stay delicious for up to 5 days, making it a great make-ahead option for parties or holiday meals.
Freezing
If you want to prepare the German Chocolate Cheesecake Recipe well in advance, freezing works wonderfully. Wrap the chilled cheesecake securely in plastic wrap and then aluminum foil before freezing. It can be frozen for up to 2 months and thawed in the refrigerator overnight before serving.
Reheating
No need to reheat cheesecake; it is best served chilled. If slightly firmer after refrigeration or freezing, let it sit at room temperature for about 20 minutes to soften slightly for that perfect fork-tender bite.
FAQs
Can I use a different type of cookie crust for this recipe?
Absolutely! While chocolate cookie crumbs provide a deep cocoa flavor that complements the German chocolate, graham crackers or even gingersnap crumbs make tasty alternatives depending on your preference.
Is it possible to make this cheesecake gluten-free?
Yes, by substituting gluten-free chocolate cookies for the crust, you can enjoy this German Chocolate Cheesecake Recipe without gluten, while still keeping those rich and complex flavors intact.
What can I do if my cheesecake cracks on top?
Cracking can happen if the oven temperature is too high or if the cheesecake cools too quickly. Cooling it inside the oven with the door cracked—as this recipe suggests—prevents rapid temperature changes and helps avoid cracks.
Can I prepare the coconut pecan topping in advance?
Definitely! The topping can be made a day ahead and refrigerated. Just warm it slightly before spreading over the cheesecake if it firms up too much.
How do I ensure smooth cheesecake batter without lumps?
Using room temperature cream cheese and adding eggs one at a time while mixing on low speed helps create a silky, lump-free batter essential for the perfect cheesecake texture.
Final Thoughts
This German Chocolate Cheesecake Recipe is one of those extraordinary desserts that combines familiar flavors in an extraordinarily delicious way. Whether you’re impressing guests or simply treating yourself, it’s worth every step to achieve that creamy, chocolaty, and deeply satisfying slice. Give it a try and watch it become a staple in your dessert rotation!
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German Chocolate Cheesecake Recipe
- Total Time: 1 hour 40 minutes plus chilling
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This German Chocolate Cheesecake is a decadent dessert that combines a rich chocolate cookie crust with a creamy chocolate-infused cheesecake filling. Topped with a luscious coconut and pecan caramel topping, this baked cheesecake is perfect for holidays or special occasions.
Ingredients
Crust
- 2 cups chocolate cookie crumbs
- 1/2 cup unsalted butter, melted
Cheesecake Filling
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 8 ounces semi-sweet chocolate, melted and slightly cooled
- 1/2 cup sour cream
- 1/2 cup heavy cream
Topping
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
- 1/2 cup brown sugar, packed
- 1/2 cup evaporated milk
- 2 tablespoons unsalted butter
Instructions
- Prepare the Crust: Preheat the oven to 325°F (163°C) and grease a 9-inch springform pan. In a bowl, combine the chocolate cookie crumbs and melted butter. Press this mixture firmly into the bottom of the pan. Bake the crust for 10 minutes, then remove from the oven and set aside to cool.
- Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add granulated sugar and mix well. Add eggs one at a time, beating thoroughly after each addition. Stir in vanilla extract and melted chocolate until fully incorporated. Finally, blend in the sour cream and heavy cream until the mixture is smooth and silky.
- Bake the Cheesecake: Pour the cheesecake filling over the cooled crust, smoothing the top evenly. Bake the cheesecake at 325°F for 55 to 65 minutes, or until the center is just set but not jiggly. Once done, turn off the oven and crack the door open. Let the cheesecake cool inside the oven for 1 hour to prevent cracking, then refrigerate for at least 4 hours to chill completely.
- Prepare the Topping: While the cheesecake chills, combine the shredded coconut, chopped pecans, brown sugar, evaporated milk, and butter in a saucepan over medium heat. Cook this mixture, stirring constantly, until it thickens to a caramel-like consistency. Allow the topping to cool slightly.
- Assemble and Serve: Once the cheesecake is fully chilled, spread the coconut-pecan topping evenly over the surface. Slice and serve chilled for best flavor and texture.
Notes
- For cleaner slices, wipe the knife with a warm damp cloth between each cut.
- The cheesecake can be made a day ahead; prepare the topping just before serving to maintain freshness.
- Ensure all ingredients, especially eggs and cream cheese, are at room temperature for a smoother filling.
- Letting the cheesecake cool gradually in the oven helps minimize cracks.
- Prep Time: 25 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
