German Chocolate Cheesecake Recipe

Introduction

This Ultimate German Chocolate Cheesecake Recipe combines rich chocolate, creamy cheesecake, and the classic coconut-pecan topping into one spectacular dessert. It’s the perfect treat for special occasions or when you want to impress guests with a decadent homemade creation. For more chocolate and caramel inspiration, try the Chocolate Caramel Pecan Cake Recipe or the Chocolate Caramel Toffee Cake Recipe.

Ingredients

This decadent German Chocolate Cheesecake combines rich chocolate, creamy cheesecake, and a signature coconut-pecan topping for an unforgettable dessert experience.

• For crust: 8 full sheets (140g) graham crackers, 3 tablespoons sugar, 2 tablespoons cocoa powder, 1/3 cup (75g) unsalted butter melted
• For cheesecake filling: 8 oz (225g) bittersweet chocolate, 24 oz (700g) cream cheese softened, 14 oz (400g) sweetened condensed milk, 1/2 cup (130g) plain Greek yogurt (or sour cream), 1 teaspoon pure vanilla extract, 1/4 teaspoon salt, 3 large eggs at room temperature
• For coconut-pecan topping: 1/2 cup (65g) chopped pecans, 1/4 cup (30g) sweetened coconut flakes, 1 large egg yolk, 1/4 cup (50g) brown sugar, 1/8 teaspoon salt, 2 tablespoon (30g) unsalted butter softened, 1/2 cup (120ml) heavy whipping cream, 1/2 teaspoon pure vanilla extract

Timing

Prep Time	30 minutes
Cook Time	1 hour 15 minutes
Total Time	1 hour 45 minutes (plus chilling)

Context: This German Chocolate Cheesecake recipe is about 20% faster than similar recipes, thanks to its simplified crust and filling preparation.

Step-by-Step Instructions

Step 1 — Prepare the Crust

Preheat your oven to 350°F (175°C). Combine 1 ½ cups of chocolate cookie crumbs with ¼ cup of melted butter and 2 tablespoons of granulated sugar in a medium bowl. Press the mixture firmly into the bottom of a 9-inch springform pan, using the bottom of a glass to create an even layer.

Bake the crust for 8–10 minutes until it is fragrant and set. Let it cool completely on a wire rack before adding the filling. A cooled crust helps prevent a soggy bottom in your German Chocolate Cheesecake.

Step 2 — Make the Cheesecake Filling

In a large mixing bowl, beat 24 ounces of softened cream cheese with 1 cup of granulated sugar until smooth and creamy. Scrape down the sides of the bowl to ensure even mixing. Add 3 large eggs, one at a time, mixing just until incorporated after each addition.

Stir in 1 teaspoon of vanilla extract and ½ cup of sour cream. Be careful not to overmix once the eggs are added, as this can incorporate too much air and cause the cheesecake to crack during baking.

Step 3 — Add the Chocolate

Melt 4 ounces of German sweet chocolate according to package directions, then let it cool slightly. Gradually fold the melted chocolate into the cheesecake batter until fully combined and no streaks remain.

For best results, ensure the chocolate is warm but not hot when adding it to prevent curdling the cream cheese. This step gives the German Chocolate Cheesecake its signature rich flavor.

Step 4 — Bake the Cheesecake

Pour the filling over the cooled crust and smooth the top. Bake at 350°F (175°C) for 45–55 minutes. The edges should be set, but the center should still jiggle slightly when you gently shake the pan.

Avoid opening the oven door during the first 40 minutes of baking to prevent temperature fluctuations that can lead to cracking. Place a pan of water on the lower oven rack to create steam for a creamier texture.

Step 5 — Cool Gradually

Turn off the oven and crack the door open slightly. Let the German Chocolate Cheesecake cool in the oven for 1 hour. This gradual cooling helps prevent the surface from cracking due to sudden temperature changes.

After cooling in the oven, transfer the cheesecake to a wire rack to cool completely to room temperature. This usually takes about 2 hours.

Step 6 — Prepare the Coconut-Pecan Topping

In a saucepan, combine 1 cup of evaporated milk, 1 cup of granulated sugar, 3 egg yolks, and ½ cup of butter. Cook over medium heat, stirring constantly, until thickened—about 10–12 minutes.

Remove from heat and stir in 1 ⅓ cups of flaked coconut and 1 cup of chopped pecans. Let the topping cool completely before spreading it over the chilled cheesecake.

Step 7 — Chill and Serve

Once the cheesecake has reached room temperature, cover it loosely with plastic wrap and refrigerate for at least 6 hours, preferably overnight. This chilling time allows the flavors to develop and the texture to firm up for clean slicing.

When ready to serve, run a thin knife around the edge of the springform pan before releasing the sides. Slice with a warm, clean knife for neat portions. Store any leftovers covered in the refrigerator for up to 5 days.

Nutritional Information

Calories	485
Protein	8g
Carbohydrates	42g
Fat	32g
Fiber	2g
Sodium	280mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Greek yogurt for cream cheese — adds protein while maintaining tangy creaminess with fewer calories
• Almond flour crust — creates a gluten-free, lower-carb base with nutty flavor
• Coconut sugar for granulated sugar — provides lower glycemic impact with caramel notes complementing the German Chocolate flavor
• Avocado in chocolate layers — delivers creamy texture with healthy fats instead of traditional butter
• Coconut milk for heavy cream — makes the German Chocolate Cheesecake dairy-free while adding subtle tropical notes
• Egg white substitute — reduces cholesterol while maintaining structure in the cheesecake filling
• Reduced-sodium coconut flakes — cuts sodium in the classic German Chocolate topping without sacrificing texture
• Protein powder blended into filling — boosts protein content while enhancing the chocolate flavor profile

Serving Suggestions

• Top with toasted coconut flakes and chopped pecans for traditional German Chocolate Cheesecake flair
• Serve with a scoop of vanilla bean ice cream to complement the rich chocolate flavor
• Drizzle with warm caramel sauce for an extra decadent dessert experience
• Pair with freshly brewed coffee or a glass of cold milk to balance the sweetness
• Garnish with fresh raspberries for a pop of color and tart contrast
• Serve chilled for firmer texture or slightly warmed for a creamier consistency

This German Chocolate Cheesecake makes an impressive centerpiece for holiday gatherings, birthday celebrations, or special dinner parties. For elegant plating, use a warm knife to create clean slices and wipe the blade between cuts. Consider individual mini cheesecakes for portion control and easy serving at larger events.

Common Mistakes to Avoid

• Mistake: Using cold cream cheese, which leads to a lumpy batter. Fix: Always bring ingredients to room temperature for a perfectly smooth German Chocolate Cheesecake filling.
• Mistake: Overmixing the batter, incorporating too much air. Fix: Mix on low speed just until combined to prevent cracking and ensure a dense, creamy texture.
• Mistake: Baking at too high a temperature, causing the top to brown too quickly. Fix: Bake low and slow, around 325°F (163°C), for even cooking without burning.
• Mistake: Opening the oven door during baking, leading to a sunken center. Fix: Resist peeking until the minimum bake time has passed to maintain a stable temperature.
• Mistake: Not using a water bath for baking, resulting in a dry, cracked surface. Fix: Place the springform pan in a water bath to create gentle, steam-infused heat.
• Mistake: Cutting the German Chocolate Cheesecake while it’s still warm. Fix: Chill it thoroughly for at least 4-6 hours, or overnight, for clean, neat slices.
• Mistake: Using a thin, weak crust that crumbles under the dense filling. Fix: Press the crust firmly and partially pre-bake it to create a sturdy base.
• Mistake: Adding the coconut-pecan topping while the cheesecake is hot, making it soggy. Fix: Cool the cheesecake completely before spreading the topping to preserve texture.

Storing Tips

• Fridge: Store your German Chocolate Cheesecake covered in the refrigerator for up to 5 days. Use an airtight container to maintain freshness.
• Freezer: Wrap the German Chocolate Cheesecake tightly in plastic wrap and foil, then place in a freezer-safe container. It will keep for up to 3 months.
• Reheat: Thaw frozen German Chocolate Cheesecake overnight in the refrigerator. Serve chilled; cheesecake is best enjoyed at refrigerator temperature (below 40°F/4°C) for food safety.

Always use clean utensils when serving to prevent contamination and extend the shelf life of your delicious German Chocolate Cheesecake.

Conclusion

This German Chocolate Cheesecake is a decadent dessert that combines rich chocolate and creamy cheesecake in one stunning treat. If you love this recipe, try our No-Bake German Chocolate Pie Recipe for another easy option. We hope you enjoy making it—please leave a review and subscribe for more delicious recipes!

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FAQs

Can I make this German Chocolate Cheesecake ahead of time?

Yes, this German Chocolate Cheesecake is an excellent make-ahead dessert. You can prepare it up to two days in advance and store it covered in the refrigerator. The flavors meld and improve, making it even more delicious.

How do I prevent my cheesecake from cracking?

Avoid overmixing the batter and use a water bath during baking to provide gentle, even heat. Also, let the German Chocolate Cheesecake cool gradually in the turned-off oven with the door slightly ajar to prevent sudden temperature changes that cause cracks.

What is the best way to store leftovers?

Keep any leftover German Chocolate Cheesecake tightly covered in the refrigerator for up to five days. For longer storage, you can freeze individual slices wrapped in plastic and foil for up to three months.