German Chocolate Cheesecake

Why You’ll Love This Recipe

I adore how it blends the best of German chocolate cake’s iconic coconut‑pecan frosting with a luscious cheesecake. The textures—creamy filling, crunchy crust, chewy topping—with a drizzle of ganache make every bite memorable. Despite its decadent look, it comes together with relatively simple steps.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Coconut‑Pecan Topping

• 4 large egg yolks

• 12 oz evaporated milk

• 1½ tsp vanilla extract

• 1½ cups granulated sugar

• ¾ cup unsalted butter, cubed

• 2⅔ cups sweetened shredded coconut

• 1¼ cups toasted pecans, chopped

• a pinch of salt

For the Crust

• 2½ cups Oreo cookie crumbs

• ¼ cup unsalted butter, melted

For the Filling

• 24 oz cream cheese, room temperature

• 1 cup granulated sugar

• 1 tbsp all‑purpose flour

• 3 tbsp unsweetened cocoa powder

• 1 cup sour cream

• ½ tsp vanilla extract

• 8 oz German (sweet) chocolate, melted

• 4 large eggs, room temperature

Optional

• Chocolate ganache or sauce for garnish

directions

1. Coconut‑Pecan Topping: Whisk egg yolks, evaporated milk, and vanilla over medium heat. Add sugar and butter; cook 12–15 minutes until thickened. Stir in coconut, pecans, and salt; refrigerate to cool.

2. Crust: Preheat oven to 325 °F. Mix Oreo crumbs with melted butter. Press into a 9″ springform pan. Bake 8–10 minutes; cool.

3. Filling: Reduce oven to 300 °F. Beat cream cheese, sugar, flour, and cocoa until smooth. Add sour cream and vanilla. Mix in melted German chocolate, then eggs one at a time.

4. Layer: Pour 1 cup batter into crust, top with 1½ cups chilled coconut‑pecan mixture, then cover with remaining batter.

5. Bake: Wrap pan outer walls in foil, place in a larger pan with 1″ hot water (water bath). Bake 1 hr 25–30 min until center is set but slightly jiggly. Turn off oven; leave cheesecake inside 30 min. Crack door, cool 30 min.

6. Chill: Refrigerate 5–6 hours or overnight to set.

7. Finish: Top with remaining coconut‑pecan mixture and drizzle ganache before serving. Store covered in the fridge up to 5 days.

Servings and timing

• Servings: Serves 12

• Prep time: ~30 minutes

• Bake time: ~1 hour 25 minutes

• Cool & chill: ~6 hours (includes chilling after bake)

• Total time: ~8 hours

Variations

• I sometimes use a chocolate wafer crust or mix semi‑sweet chocolate into the filling.

• For nut-free version, I omit pecans and up the coconut.

• I’ve also made it in mini springform pans for individual servings.

storage/reheating

I refrigerate leftovers (covered) for up to 5 days. For freezing, I wrap slices tightly and freeze up to 3 months—then thaw in fridge overnight. I hold off on garnishing until just before serving to preserve texture.

FAQs

1. Do I need a water bath?

I believe so—the water bath gives a creamy, crack‑free top by baking gently.

2. Can I prep ahead?

Yes—I often make the cheesecake a day ahead, chill it overnight, then top and serve.

3. How do I know it’s done?

When the center jiggles slightly like set Jell‑O, the edges are firm and set.

4. What if it cracks?

That shouldn’t happen if you cool slowly. If it does, cover it with extra topping or ganache.

5. Can I swap toppings?

Sure—maple‑pecan, raspberry compote, or whipped cream all taste fantastic with it.

Conclusion

I love this German Chocolate Cheesecake for its decadent layers, textures, and dramatic presentation with impressive flavor—yet it’s surprisingly doable. It’s become my festive show‑stopper whenever I want to wow with something truly irresistible.