Why You’ll Love This Recipe
German Chocolate Cheesecake is the ultimate fusion of two classic desserts—rich, creamy cheesecake and the beloved flavors of German chocolate cake. With a chocolate cookie crust, a velvety chocolate cheesecake layer, and a luscious coconut-pecan topping, this decadent dessert is perfect for holidays, celebrations, or when you’re craving something truly indulgent.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

chocolate cookie crumbs
unsalted butter
cream cheese
granulated sugar
eggs
sour cream
semi-sweet chocolate
vanilla extract
evaporated milk
light brown sugar
egg yolks
salted butter
shredded sweetened coconut
chopped pecans

directions

Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the outside with foil to prevent leaks.

In a bowl, combine chocolate cookie crumbs and melted butter. Press the mixture into the bottom of the pan to form a crust. Bake for 10 minutes and set aside.

Melt the semi-sweet chocolate and let it cool slightly.

In a large bowl, beat cream cheese and granulated sugar until smooth and fluffy.

Add eggs one at a time, mixing well after each addition. Stir in sour cream, vanilla extract, and melted chocolate until fully combined.

Pour the cheesecake batter over the crust and smooth the top. Bake for 55-65 minutes, or until the center is just set and slightly wobbly.

Turn off the oven, crack the door, and let the cheesecake cool for 1 hour. Then refrigerate for at least 4 hours or overnight.

To make the topping, combine evaporated milk, brown sugar, egg yolks, and butter in a saucepan over medium heat. Cook until thickened, stirring constantly.

Remove from heat and stir in coconut and pecans. Let the topping cool slightly before spreading it over the chilled cheesecake.

Servings and timing

This recipe yields 12 servings.
Preparation time: 25 minutes
Baking time: 65 minutes
Cooling and chilling time: 5 hours
Total time: approximately 6.5 hours

Variations

Use a graham cracker crust for a milder flavor.
Add a chocolate ganache layer beneath the coconut topping for extra richness.
Incorporate espresso powder into the cheesecake filling for a mocha twist.
Top with whipped cream or chocolate curls for presentation.

storage/reheating

Store in the refrigerator, covered, for up to 5 days.
To freeze, wrap individual slices in plastic wrap and foil, then freeze for up to 2 months. Thaw in the refrigerator overnight.
Serve chilled or let stand at room temperature for 20-30 minutes before serving.

FAQs

What makes this cheesecake “German chocolate”?
The signature coconut-pecan topping, inspired by German chocolate cake, gives this cheesecake its name and flavor.

Can I use a different crust?
Yes, graham cracker or Oreo crusts work well.

Do I have to use sour cream?
Sour cream adds a creamy texture and tang, but you can substitute with Greek yogurt.

Why is my topping runny?
Be sure to cook the topping until thickened and allow it to cool before using.

Can I make this ahead of time?
Yes, it’s ideal to make it the day before serving to allow it to set completely.

Is this cheesecake overly sweet?
It’s rich but balanced, with the chocolate cheesecake complementing the sweet topping.

Can I make it without a springform pan?
A deep cake pan could work, but it will be harder to remove cleanly.

Can I add more chocolate?
Absolutely—chocolate chips or a ganache layer are great additions.

Do I have to use evaporated milk?
Yes, it helps create the proper consistency in the topping.

How do I prevent cracks?
Avoid overmixing and cool gradually in the oven with the door cracked.

Conclusion

German Chocolate Cheesecake is a luxurious dessert that marries the boldness of chocolate with the comforting sweetness of coconut and pecans. It’s a showstopper for any gathering and a sure way to satisfy any dessert lover. Rich, creamy, and indulgently layered, it’s a must-try recipe that will earn rave reviews every time.