Introduction
Think regular cheesecake is indulgent? Imagine combining it with the rich, nutty, coconut-caramel goodness of German chocolate cake. Sounds dreamy, right? This German chocolate cheesecake is a decadent twist on two iconic desserts, and it’s easier to make than you think. Whether you’re baking for a holiday, a birthday, or just because—this showstopper will steal the spotlight.
With its creamy layers and irresistible topping, this is the dessert that turns “just one slice” into “where did it all go?”
Ingredients List
Crust:
- 1 1/2 cups crushed chocolate graham crackers or Oreos
- 1/4 cup melted butter
- 2 tbsp granulated sugar
Cheesecake Filling:
- 3 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 1/2 cup sour cream
- 1/2 cup heavy cream
- 1 tsp vanilla extract
- 1/2 cup semisweet chocolate, melted and cooled
- 3 large eggs
German Chocolate Topping:
- 1/2 cup evaporated milk
- 1/2 cup brown sugar
- 1/4 cup butter
- 2 egg yolks, beaten
- 3/4 cup sweetened shredded coconut
- 1/2 cup chopped pecans
- 1/2 tsp vanilla extract
Optional Garnish:
- Chocolate ganache drizzle
- Extra pecans or coconut flakes
Timing
- Prep Time: 30 minutes
- Bake Time: 1 hour
- Cool & Chill Time: 4-5 hours
- Total Time: About 6 hours
This cheesecake does take time to set properly—but it’s 100% worth the wait.
Step-by-Step Instructions
Step 1: Make the Crust
Mix crushed cookies, sugar, and melted butter until combined. Press into the bottom of a springform pan. Bake at 325°F (160°C) for 10 minutes. Let cool.
Step 2: Prepare the Filling
Beat cream cheese and sugar until smooth. Add sour cream, heavy cream, vanilla, and melted chocolate. Mix well. Add eggs one at a time, mixing on low.
Step 3: Bake the Cheesecake
Pour filling over the crust. Place the springform pan in a water bath and bake for 55-60 minutes. The center should be slightly jiggly. Let cool, then chill for at least 4 hours.
Step 4: Make the Topping
In a saucepan, combine evaporated milk, brown sugar, butter, and egg yolks. Cook over medium heat until thickened, about 10-12 minutes. Stir in coconut, pecans, and vanilla. Let cool before spreading over the cheesecake.
Step 5: Garnish (Optional)
Drizzle with ganache or add extra pecans and coconut for a wow factor.
Nutritional Information
Per slice (1/12 of cake):
- Calories: ~520 kcal
- Fat: 36g
- Carbs: 39g
- Sugar: 30g
- Protein: 7g
This is a splurge-worthy dessert, so enjoy every bite guilt-free!
Healthier Alternatives for the Recipe
Want to lighten things up a bit?
- Use low-fat cream cheese and Greek yogurt in the filling
- Reduce sugar or use coconut sugar
- Add oats and almonds to the crust for more fiber
Diet-Friendly Tips:
- Gluten-free: Use gluten-free cookies for the crust
- Low-sugar: Opt for dark chocolate and reduce topping sugar
Serving Suggestions
This cheesecake is the star of any table. Here are some fun ways to serve:
- Slice and serve with a scoop of vanilla bean ice cream
- Dust with cocoa powder or edible gold for fancy events
- Pair with espresso or a dessert wine for a rich finish
Common Mistakes to Avoid
- Skipping the water bath: Helps prevent cracking
- Overbaking: Center should still jiggle slightly when done
- Hot topping on cold cheesecake: Let the topping cool first!
Storing Tips for the Recipe
- Store covered in the fridge for up to 5 days
- Freeze individual slices for up to 1 month (wrap tightly)
- Let frozen slices thaw in the fridge overnight before serving
Conclusion
This German chocolate cheesecake is everything you love about rich desserts wrapped into one. The creamy chocolate base and gooey coconut-pecan topping make each bite unforgettable. Perfect for any celebration or “just because” moment.
Try this recipe soon—and when your guests ask for seconds (they will), you’ll know why it’s a favorite. Pin it for later and don’t forget to share your creation!
FAQs
Q: Can I make this ahead of time? Yes! It tastes even better the next day.
Q: What if I don’t have a springform pan? Use a deep pie dish, but lining it with parchment helps.
Q: Can I use a boxed cake mix for the base? Not for this cheesecake version—stick with a cookie crust for best results.
Q: Can I leave out the nuts? Yes! Just add more coconut or replace with toasted oats.
Q: Is it freezer-friendly? Totally. Slice it first for easier portioning.