If you adore the rich, velvety texture of cheesecake combined with the indulgent flavors of chocolate, coconut, and pecans, then this German Chocolate Cheesecake Recipe is about to become your new dessert obsession. It brilliantly marries the classic German chocolate cake elements with a creamy cheesecake base, creating a luscious treat that’s perfect for celebrations, cozy gatherings, or whenever your sweet tooth calls. This dessert is as impressive as it is deeply satisfying, boasting a chocolate cookie crust, a smooth chocolate-infused cheesecake filling, and a decadent coconut-pecan topping that delivers a perfect balance of sweet, nutty, and creamy textures in every bite.
Ingredients You’ll Need
Ingredients You’ll Need
The magic of this German Chocolate Cheesecake Recipe lies in its simple but thoughtfully balanced ingredients. Each one plays a crucial role, from the chocolate cookie crumbs in the crust providing a crisp, chocolaty foundation, to the luscious cream cheese filling enriched with melted chocolate, and finally the topping marrying coconut and pecans into a gooey, crunchy delight.
- Chocolate cookie crumbs: Provides a deep chocolate flavor and sturdy base for the crust.
- Granulated sugar: Sweetens both crust and filling to perfection without overpowering.
- Unsalted butter (melted): Binds the crust crumbs for firmness and richness.
- Cream cheese (softened): The creamy heart of the cheesecake, giving it that smooth texture.
- Sour cream: Adds a subtle tang and tenderness for the cheesecake’s perfect consistency.
- Eggs: Provide structure and help the filling set with a silky finish.
- Semisweet chocolate (melted): Infuses the cheesecake with a luscious chocolate flavor.
- Vanilla extract: Enhances all flavors with a warm, aromatic note.
- Evaporated milk: Forms the creamy base of the coconut-pecan topping.
- Egg yolks: Thicken the topping for that classic, custard-like texture.
- Sweetened shredded coconut: Adds chewiness and tropical sweetness to the topping.
- Chopped pecans: Bring crunch and a rich nutty flavor that complements the coconut perfectly.
How to Make German Chocolate Cheesecake Recipe
Step 1: Prepare the Chocolate Cookie Crust
Start by mixing the chocolate cookie crumbs, granulated sugar, and melted butter in a bowl until the mixture is evenly combined. Press this mixture firmly into the bottom of a 9-inch springform pan, creating an even layer that will serve as your crunchy, chocolaty foundation. Bake the crust for about 10 minutes to set it—this step ensures your crust won’t become soggy once you add the filling. Once baked, let it cool while you prepare the cheesecake filling.
Step 2: Make the Creamy Chocolate Cheesecake Filling
In a large bowl, beat the softened cream cheese and sugar until it becomes irresistibly smooth and creamy. Add in the sour cream for a subtle tang and continue mixing. Next, one by one, incorporate the eggs to the mixture, blending well after each addition to keep the texture silky. Lastly, gently fold in the melted semisweet chocolate and vanilla extract. Once everything is perfectly combined, carefully pour the luscious mixture over your cooled crust, smoothing the top. This rich filling is the soul of your German Chocolate Cheesecake Recipe.
Step 3: Bake and Cool the Cheesecake
Bake your cheesecake at 325°F for about 55 to 65 minutes until the center is just set but still slightly jiggly—this is key to achieving that creamy, melt-in-your-mouth texture. After baking, turn off the oven and crack the door open, allowing the cheesecake to cool gently inside for an hour. This gradual cooling helps prevent cracks, making your cheesecake look as stunning as it tastes. Finally, refrigerate the cheesecake for at least four hours, preferably overnight, to let it firm up beautifully.
Step 4: Prepare the Coconut-Pecan Topping
While your cheesecake chills, prepare the signature topping that truly elevates this German Chocolate Cheesecake Recipe. On the stove, whisk together evaporated milk, sugar, egg yolks, and butter over medium heat. Stir constantly until the mixture thickens and turns golden brown, usually about 10 to 12 minutes—this requires a bit of love but trust me, it’s worth it! Remove it from heat, then fold in shredded coconut, chopped pecans, and vanilla extract. Let this heavenly topping cool completely before spreading it generously over your chilled cheesecake.
How to Serve German Chocolate Cheesecake Recipe
Garnishes
Serving your German Chocolate Cheesecake Recipe with a touch of simple elegance makes all the difference. Freshly whipped cream piped in soft swirls around the edges highlights the rich layers beautifully. For an extra chocolatey touch, sprinkle a few chocolate shavings or curls on top. Toasted coconut flakes scattered over the pecan topping add an inviting crunch and enhance the tropical flavor, making each slice look as inviting as it tastes.
Side Dishes
This decadent cheesecake pairs wonderfully with light accompaniments that balance its richness. A scoop of vanilla bean ice cream or a dollop of freshly whipped cream provides refreshing creaminess. Fresh berries, like raspberries or strawberries, offer a tart contrast and a burst of color that brightens every bite. For adults, a small glass of coffee or a bold red wine can beautifully enhance the chocolate and nut flavors.
Creative Ways to Present
Want to wow your guests? Try serving individual portions in clear dessert cups to showcase the distinct layers of crust, filling, and topping. For parties, you could even turn this recipe into cheesecake bars by baking and topping in a square pan, then cutting into bite-sized delights. Feeling festive? Add edible gold leaf accents or drizzle some warm caramel over each slice for an extra-special touch. The possibilities for presenting this German Chocolate Cheesecake Recipe in an unforgettable way are endless.
Make Ahead and Storage
Storing Leftovers
Leftover German Chocolate Cheesecake Recipe? No problem! Store any uneaten cheesecake in an airtight container in the refrigerator. It will stay fresh and creamy for up to four days, allowing you to enjoy its lusciousness well beyond the initial celebration.
Freezing
If you want to keep this cheesecake for longer, freezing is a great option. Wrap the cheesecake or individual slices tightly in plastic wrap and then place them in a freezer-safe container or bag. Properly stored, it can last up to two months. When ready to eat, thaw overnight in the refrigerator to preserve its perfect texture and rich flavor.
Reheating
Reheating cheesecake is not typically recommended since it’s best served chilled, but if you prefer it slightly warmed, gently microwave a slice for about 10 to 15 seconds or let it sit at room temperature for 20 minutes. This subtle warming will make the chocolate shine without compromising the creamy texture that makes this German Chocolate Cheesecake Recipe so special.
FAQs
Can I use regular shredded coconut instead of sweetened?
Yes, you can use unsweetened shredded coconut, but keep in mind this will reduce the overall sweetness of the topping. You might want to adjust the sugar slightly if you prefer a sweeter finish.
What’s the best way to avoid cracks in the cheesecake?
To minimize cracks, bake the cheesecake in a water bath or place a pan with hot water on the lower rack of your oven. Also, avoid overmixing the batter and allow the cheesecake to cool slowly in the oven with the door cracked open before refrigerating.
Can I substitute pecans with other nuts?
Absolutely! Walnuts or almonds work wonderfully and provide a similar crunch and nutty flavor. Just be sure to toast them lightly to enhance their aroma and texture.
Is it necessary to use a springform pan?
While not absolutely required, a 9-inch springform pan makes it much easier to remove the cheesecake without damaging it. If you don’t have one, a cake pan lined with parchment paper can work, but be extra gentle when removing.
How far in advance can I make this German Chocolate Cheesecake Recipe?
You can prepare the cheesecake up to a day ahead, refrigerate it, and spread the coconut-pecan topping just before serving to keep it fresh and perfectly textured.
Final Thoughts
This German Chocolate Cheesecake Recipe is truly a show-stopper that brings together the best of creamy cheesecake and the iconic flavors of German chocolate cake in one glorious dessert. Whether you make it for a special occasion or just because you deserve a delicious treat, I promise it will become a beloved favorite. Give it a try, share it with the people you love, and get ready to savor every rich, nutty, chocolatey bite!
Print
German Chocolate Cheesecake Recipe
- Total Time: 5 hours (including chilling)
- Yield: 12 slices 1x
- Diet: Vegetarian
Description
This rich and indulgent German Chocolate Cheesecake features a chocolate cookie crust, a creamy chocolate-infused cheesecake filling, and a luscious coconut-pecan topping. Perfect for celebrations or holiday dessert tables, it combines classic flavors in a layered delight that’s both elegant and comforting.
Ingredients
For the crust:
- 1 ½ cups chocolate cookie crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the cheesecake filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 3 large eggs
- 8 oz semisweet chocolate, melted and slightly cooled
- 1 teaspoon vanilla extract
For the coconut-pecan topping:
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks
- ½ cup unsalted butter
- 1 ½ cups sweetened shredded coconut
- 1 cup chopped pecans
- 1 teaspoon vanilla extract
Instructions
- Prepare the crust: Preheat your oven to 325°F (163°C). In a medium bowl, combine the chocolate cookie crumbs, granulated sugar, and melted butter until well mixed. Press this mixture evenly into the bottom of a 9-inch springform pan to form the crust. Bake 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 and sugar together until smooth and creamy. Add the sour cream and blend well. Incorporate the eggs one at a time, mixing thoroughly after each addition. Stir in the melted semisweet chocolate and vanilla extract until fully combined.
- Bake the cheesecake: Pour the cheesecake filling over the cooled crust in the springform pan. Bake in the preheated oven for 55 to 65 minutes, or until the center is almost set with a slight jiggle. After baking, turn off the oven and crack the oven door open; allow the cheesecake to cool inside for 1 hour to prevent cracking.
- Chill the cheesecake: Remove the cheesecake from the oven and refrigerate for at least 4 hours or overnight to set completely.
- Prepare the coconut-pecan topping: In a saucepan over medium heat, combine evaporated milk, sugar, egg yolks, and butter. Stir constantly for about 10 to 12 minutes until the mixture thickens. Remove from heat and stir in the shredded coconut, chopped pecans, and vanilla extract. Allow the topping to cool completely.
- Assemble and serve: Once the cheesecake is chilled and firm, spread the cooled coconut-pecan topping evenly over the surface. Slice into 12 generous pieces and serve for a decadent dessert experience.
Notes
- To prevent cracks in the cheesecake, consider using a water bath or place a pan of hot water on the oven rack beneath the cheesecake during baking.
- This cheesecake can be prepared a day in advance; add the topping just before serving for best texture and freshness.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
