What do you get when you combine the rich creaminess of New York-style cheesecake with the sweet, nutty topping of traditional German chocolate cake? Pure dessert magic. This German Chocolate Cheesecake is indulgent, elegant, and guaranteed to wow at any gathering.
With a chocolate cookie crust, luscious chocolate cheesecake filling, and a gooey coconut-pecan topping, this dessert is everything you love about both worlds — cheesecake and German chocolate cake — rolled into one heavenly slice.
Why You’ll Love This Recipe
- A fusion of two iconic desserts
- Creamy, chocolatey, nutty, and caramelized in every bite
- Show-stopping dessert for holidays, birthdays, or special occasions
- Can be made ahead and chilled overnight
- Gorgeous presentation with minimal effort
Ingredients (U.S. Standard Measurements – Serves 10–12)
For the Crust:
- 1 ½ cups chocolate cookie crumbs (like Oreos, without the filling)
- ¼ cup granulated sugar
- 5 tablespoons unsalted butter, melted
For the Chocolate Cheesecake Filling:
- 24 oz (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 4 large eggs
- 1 cup semisweet chocolate chips, melted and slightly cooled
For the Coconut-Pecan Topping:
- ¾ cup evaporated milk
- ½ cup brown sugar, packed
- ¼ cup unsalted butter
- 2 large egg yolks, lightly beaten
- 1 cup sweetened shredded coconut
- ¾ cup chopped pecans
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
Step 1: Make the Crust
Preheat oven to 325°F (165°C). Mix cookie crumbs, sugar, and melted butter in a bowl. Press evenly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
Step 2: Make the Cheesecake
In a large bowl, beat cream cheese and sugar until smooth and creamy. Add vanilla and sour cream, mixing until fully combined. Beat in eggs one at a time. Gently fold in melted chocolate.
Pour the filling over the cooled crust. Tap pan to release air bubbles.
Bake in a water bath at 325°F for 55–65 minutes, or until edges are set but center jiggles slightly. Turn off the oven, crack the door, and let cheesecake rest inside for 1 hour.
Chill in the fridge for at least 4 hours or overnight.
Step 3: Make the Topping
In a saucepan over medium heat, whisk together evaporated milk, brown sugar, butter, and egg yolks. Cook, stirring constantly, until thickened (about 8–10 minutes). Remove from heat and stir in coconut, pecans, vanilla, and salt. Let cool to room temperature.
Step 4: Assemble
Spread the cooled topping over the chilled cheesecake. Optionally, garnish with chocolate drizzle, extra pecans, or toasted coconut flakes.
Slice and serve chilled.
Tips & Tricks
- Use a water bath (bain-marie) for even baking and to prevent cracks.
- Make the topping ahead of time and store it in the fridge for quick assembly.
- Toast the pecans and coconut before adding for deeper flavor.
- For easy slicing, dip your knife in warm water between cuts.
- Add a chocolate ganache layer under the topping for extra indulgence.
Nutrition Facts (Estimated per slice – serves 12)
- Calories: 590
- Fat: 41g
- Carbohydrates: 47g
- Sugar: 38g
- Protein: 8g
- Sodium: 210mg
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