The Best German Chocolate Cheesecake Recipe for Sweet Bliss

A decadent german chocolate cheesecake promises pure indulgence for anyone with a sweet tooth.

Layers of rich chocolate and creamy filling create a stunning dessert experience.

Coconut and pecan accents bring unexpected texture to this classic treat.

Silky smooth ingredients blend together in perfect harmony.

Baking enthusiasts will adore the intricate balance of flavors in this show-stopping confection.

Chocolate lovers recognize this as more than just another dessert, it’s a celebration of pure culinary artistry.

Why German Chocolate Cheesecake Is So Indulgent

• Savor Luxurious Layers: Complex dessert that transforms traditional German chocolate cake into an elegant cheesecake experience.
• Indulge Chocolate Lovers' Dream: Decadent recipe featuring rich German chocolate, creamy cheesecake filling, and crunchy coconut pecan topping that satisfies deep chocolate cravings.
• Impress with Showstopper Dessert: Sophisticated treat perfect for special occasions, potlucks, and gatherings where you want to create a memorable culinary moment.
• Master Gourmet Baking Skills: Intermediate-level recipe that allows home bakers to elevate their dessert-making techniques while creating a stunning, restaurant-quality dessert.

What Goes into German Chocolate Cheesecake

• Oreo Crumbs: Classic chocolate cookie base for the cheesecake.
• Butter: Helps bind the crust together.

• Cream Cheese: Rich and creamy foundation of the cheesecake.
• Sugar: Adds sweetness to the filling.
• Flour: Helps stabilize the cheesecake.
• Cocoa Powder: Provides deep chocolate flavor.
• Sour Cream: Adds tanginess and smooth texture.
• Vanilla: Enhances overall flavor.
• German Chocolate: Signature chocolate with distinctive taste.
• Eggs: Helps set and bind the cheesecake.

• Egg Yolks: Creates a rich base for the topping.
• Evaporated Milk: Adds creaminess.
• Sugar: Sweetens the topping.
• Butter: Provides richness.
• Coconut: Adds tropical texture and flavor.
• Pecans: Brings nutty crunch.
• Salt: Balances the sweetness.
• Vanilla: Enhances flavor.

How to Make German Chocolate Cheesecake

Step 1: Make the Coconut Pecan Topping

In a saucepan, whisk together: Egg yolks, evaporated milk, and vanilla extract

Add sugar and butter, then cook over medium heat, stirring constantly for 12–15 minutes until thick like pudding.

Remove from heat and stir in: Shredded coconut, chopped pecans, and salt.

Transfer to a bowl and refrigerate until fully cooled.

Step 2: Bake the Oreo Crust

Preheat your oven to 325°F.

Mix crushed Oreo cookies with melted butter.

Press the mixture into the bottom and up the sides of a 9-inch springform pan.

Bake for 8 – 10 minutes, then let cool completely on a wire rack.

Step 3: Prepare the Chocolate Cheesecake Filling

Lower oven temperature to 300°F.

In a large bowl, beat together: cream cheese, sugar, flour, cocoa powder

Blend until smooth.

Add in sour cream and vanilla, then slowly mix in melted German chocolate.

Scrape down the sides of the bowl.

Add eggs one at a time, mixing gently until just combined.

Step 4: Layer the Cheesecake

Pour 1 cup of cheesecake batter into the cooled crust and spread evenly.

Spoon 1½ cups of the chilled coconut pecan topping over the batter.

Carefully pour the remaining cheesecake batter on top and smooth the surface.

Step 5: Bake in a Water Bath

Wrap the outside of the springform pan with aluminum foil.

Place it inside a larger pan filled with 1 inch of hot water.

Bake for 1 hour and 25 – 30 minutes, until the center is set but slightly wobbly.

Turn off the oven and let the cheesecake sit inside for another 30 minutes.

Step 6: Cool Gradually and Chill

Crack the oven door and let the cheesecake cool for another 30 minutes.

Remove from the water bath.

Refrigerate for 5 – 6 hours or overnight until completely set.

Step 7: Add Final Toppings and Serve

Top the chilled cheesecake with the remaining coconut pecan mixture.

Pro Tips for Rich and Creamy Cheesecake

• Bake the cheesecake in a water bath to create humid environment and ensure smooth, crack-free surface by surrounding pan with hot water.
• Carefully melt German chocolate using double boiler method to maintain smooth texture and prevent burning or seizing of chocolate.
• Allow cheesecake to cool gradually by turning off oven, cracking door, and letting it rest to prevent sudden temperature changes that can cause surface cracks.
• Refrigerate coconut pecan topping before adding to cheesecake to maintain its thick, consistent texture and prevent potential melting into batter.
• Prepare cheesecake one day in advance to allow complete setting and enhance flavor development in refrigerator for optimal taste and texture.

How to Store and Reheat German Cheesecake

• Store the German Chocolate Cheesecake in an airtight container or tightly wrapped with plastic wrap for up to 5 days in the refrigerator.
• Wrap individual slices or the whole cheesecake in plastic wrap, then aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
• Gently warm individual slices at room temperature for 15-20 minutes before serving to soften the texture and enhance flavors.
• For best taste and texture, consume within 3-4 days of preparation, keeping the cheesecake chilled until ready to enjoy.

Best Complements for German Chocolate Cheesecake

• Pair Sweet Cocoa Richness with Bold Red Wine: Cabernet Sauvignon offers robust flavors that beautifully complement the intense chocolate and nutty elements in the German chocolate cheesecake, creating a harmonious taste experience.
• Elevate Dessert with Creamy Coffee Liqueur: Kahlúa or Baileys Irish Cream provide a smooth, sweet accompaniment that enhances the cheesecake's decadent chocolate and coconut notes, adding depth to each luxurious bite.
• Match Nutty Flavors with Dessert Wine: A late harvest Riesling brings gentle sweetness and balanced acidity that highlights the pecan and coconut textures, creating a delightful counterpoint to the rich cheesecake.
• Refresh Palate with Espresso Martini: A classic cocktail featuring vodka, espresso, and coffee liqueur cuts through the dessert's richness while echoing its deep chocolate undertones, offering a sophisticated and energizing pairing.

Fun Flavors for Cheesecake Variations

• Gluten-Free Chocolate Haven: Replace Oreo crumbs with gluten-free chocolate cookie crumbs or almond flour mixed with cocoa powder for a celiac-friendly version.
• Vegan Coconut Dream: Swap cream cheese with cashew-based cream cheese, use coconut condensed milk, flax eggs instead of regular eggs, and coconut cream for a plant-based alternative.
• Low-Carb Chocolate Bliss: Substitute Oreo crust with crushed pecans and almond flour, use erythritol instead of sugar, and replace German chocolate with sugar-free dark chocolate for a keto-friendly option.
• Dairy-Free Decadence: Use dairy-free cream cheese alternatives like tofu-based cream cheese, coconut cream instead of sour cream, and dairy-free chocolate to create a lactose-free cheesecake.

FAQs

• What makes the crust different in this German Chocolate Cheesecake?

The crust uses Oreo cookie crumbs instead of traditional graham crackers, which adds a rich chocolate flavor and unique texture to the base of the cheesecake.

• How do I prevent cracks in my cheesecake?

The water bath method and gradual cooling process (turning off oven, cracking door open) help prevent cracks by providing gentle, even heat and allowing the cheesecake to cool slowly.

• Can I substitute ingredients if I don't have German chocolate?

Yes, you can use semi-sweet chocolate and add a touch of mild molasses to mimic the flavor profile of German chocolate. Just ensure the chocolate melts smoothly into the cheesecake batter.

• Why do I need to cool the coconut pecan topping before adding it to the cheesecake?

Cooling the topping prevents it from melting into the cheesecake batter and helps maintain distinct layers, ensuring a clean and professional look when the cheesecake is sliced.

Indulgent German Chocolate Cheesecake Recipe

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4.8 from 9 reviews

• Total Time: 3 hours 15 minutes
• Yield: 12 1x

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Description

Rich layers of german chocolate cheesecake invite chocolate and coconut lovers into a delightful dessert paradise. Silky cream cheese mingles with classic german chocolate cake notes, creating an irresistible sweet experience you won’t want to miss.

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Ingredients

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Main Ingredients:

• 1 1/2 cups sugar
• 2 2/3 cups sweetened shredded coconut
• 1 1/4 cups pecans, toasted and chopped

Liquid Ingredients:

• 12 ounces (340 grams) evaporated milk
• 1 1/2 teaspoons vanilla extract

Binding Ingredients:

• 4 large egg yolks
• 3/4 cup (170 grams) unsalted butter, cubed

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Instructions

1. Craft the coconut pecan topping by whisking egg yolks, evaporated milk, and vanilla in a saucepan. Incorporate sugar and butter, stirring constantly over medium heat until the mixture thickens to a pudding-like consistency, approximately 12-15 minutes.
2. Remove from heat and fold in coconut, pecans, and salt. Transfer to a bowl and chill completely in the refrigerator.
3. Prepare the crust by preheating the oven to 325°F. Combine Oreo crumbs with melted butter and press firmly into a 9-inch springform pan, covering bottom and sides.
4. Bake the crust for 8-10 minutes, then allow to cool entirely on a wire rack.
5. Lower oven temperature to 300°F and prepare the filling by blending cream cheese, sugar, flour, and cocoa powder until smooth.
6. Incorporate sour cream and vanilla, then gradually mix in melted German chocolate, ensuring thorough integration.
7. Gently fold in eggs one at a time, mixing until just combined without overmixing.
8. Pour 1 cup of cheesecake batter into the cooled crust, creating an even base layer.
9. Spread 1 1/2 cups of chilled coconut pecan topping over the initial batter layer.
10. Carefully pour remaining cheesecake batter on top, maintaining the distinct layers.
11. Wrap the springform pan completely with foil and place inside a larger pan filled with 1-inch of hot water.
12. Bake for 1 hour 25-30 minutes until the center is set but slightly jiggly.
13. Turn off the oven and let the cheesecake rest inside for 30 minutes.
14. Slightly crack the oven door and allow additional 30 minutes of cooling.
15. Remove from water bath and refrigerate for 5-6 hours or overnight until fully set.
16. Garnish with remaining coconut pecan topping and optional chocolate ganache before serving.
17. Store covered in the refrigerator for up to 5 days.

Notes

• Prevent cracks by using room temperature ingredients and avoiding overmixing the cheesecake batter to maintain a smooth, creamy texture.
• Wrap the springform pan tightly with aluminum foil to prevent water from seeping into the crust during the water bath baking method.
• For a gluten-free version, substitute Oreo crumbs with gluten-free chocolate cookie crumbs or ground almond flour mixed with cocoa powder.
• Cool the cheesecake gradually to prevent sudden temperature changes that can cause surface cracking or uneven texture.

• Prep Time: 30 minutes
• Cook Time: 2 hours 45 minutes
• Category: Desserts
• Method: Baking
• Cuisine: German

Nutrition

• Serving Size: 12
• Calories: 350
• Sugar: 30 g
• Sodium: 90 mg
• Fat: 25 g
• Saturated Fat: 15 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 36 g
• Fiber: 2 g
• Protein: 5 g
• Cholesterol: 110 mg