This German Chocolate Cheesecake brings together everything I love about rich chocolate cheesecake and that iconic coconut-pecan topping in one stunning dessert. The first time I made it was for Jackeline's birthday dinner, and I remember how the whole kitchen smelled like toasted pecans and warm chocolate while the frosting bubbled away on the stove.
It's surprisingly straightforward to put together, even though it looks like something from a fancy bakery. If you're craving something equally indulgent, my Pumpkin Spice Fudge and Greek Honey Pie are both crowd-pleasers, but this German Chocolate Cheesecake with coconut pecan topping has become my go-to for celebrations.
Why You'll Love This German Chocolate Cheesecake
This German Chocolate Cheesecake has everything going for it. You don't need any fancy techniques or hard-to-find ingredients, just a good mixer and a little patience while it chills. The chocolate cookie crust is so easy, you'll wonder why you ever bought pre-made crusts.
The filling comes together in one bowl, and the coconut pecan frosting only takes about ten minutes on the stove. It's a dessert that feels impressive but doesn't ask too much of you in the kitchen. Plus, it feeds a crowd, so it's great for birthdays, holidays, or any time you want to bring something that'll make people remember the meal.
If you love desserts with lots of flavor and texture, like my Pumpkin Snickerdoodles or Rasmalai Recipe, this one delivers in a big way.
Jump to:
- Why You'll Love This German Chocolate Cheesecake
- German Chocolate Cheesecake Ingredients
- How to Make German Chocolate Cheesecake
- Substitutions and Variations
- Equipment For German Chocolate Cheesecake
- How to Store German Chocolate Cheesecake
- Serving Suggestions
- Expert Tips
- FAQ
- Related
- Pairing
- German Chocolate Cheesecake
German Chocolate Cheesecake Ingredients
Everything you need is probably already in your kitchen or easy to grab at the store.
See Recipe Card Below This Post For Ingredient Quantities
Crust:
- Chocolate cookies : These form the base and add a deep chocolate flavor. Crushing them into fine crumbs gives you a crust that holds together beautifully.
- Melted butter : Binds the cookie crumbs and makes the crust rich and buttery.
Filling:
- Cream cheese : The heart of any cheesecake recipe. Room temperature cream cheese whips up smooth without lumps.
- Sour cream : Adds tang and keeps the filling extra creamy.
- Eggs : Help the filling set and give it structure.
- Egg yolk : Adds richness and a silky texture.
- Sugar : Sweetens the filling without overpowering the chocolate.
- Vanilla extract : Enhances all the other flavors. Good vanilla makes a difference here.
- Dark chocolate chips : This is what makes it a rich cheesecake recipe. Melted dark chocolate gives you that deep, almost fudgy flavor.
Frosting:
- Evaporated milk : Creates a thick, creamy base for the frosting.
- Brown sugar : Adds caramel-like sweetness and a hint of molasses flavor.
- Vanilla extract : Rounds out the frosting's flavor.
- Unsalted butter : Makes the frosting glossy and rich.
- Egg yolks : Thickens the frosting as it cooks and adds body.
- Chopped pecans : Gives you that classic nutty crunch. Toast them first if you want extra flavor.
- Coconut flakes : Adds chewiness and that signature German chocolate flavor.
How to Make German Chocolate Cheesecake
Here's how to bring this festive German Chocolate Cheesecake with coconut pecan together from start to finish.
Make the crust: Blend the chocolate cookies in a blender or food processor until they're fine crumbs, then mix them with the melted butter until everything looks like wet sand. Press the mixture firmly onto the bottom and up the sides of a 9-inch springform pan. You want it packed in there so it doesn't crumble later. Pop the pan in the refrigerator to chill while you make the filling.
Preheat and prep the filling: Set your oven to 325°F (165°C). In a large mixing bowl, whip the room-temperature cream cheese with an electric mixer until it's completely smooth and fluffy, about 2 minutes. Add the sour cream, eggs, egg yolk, sugar, vanilla extract, and melted dark chocolate chips. Mix everything together until it's silky and well combined, scraping down the sides of the bowl as needed.
Bake the cheesecake: Pour the filling into the chilled crust, smoothing the top with a spatula. Bake for 55 to 65 minutes, until the edges look set but the center still has a slight jiggle when you gently shake the pan. It'll firm up as it cools, so don't overbake it or you'll end up with cracks.
Cool and chill: Let the cheesecake sit out on the counter for 1 hour to cool down gradually. This helps prevent cracking. After that, cover it loosely and refrigerate for at least 8 hours, or overnight. The long chill time is key for the filling to set fully and develop that creamy texture.
Make the frosting: In a medium pot over medium-low heat, whisk together the egg yolks, butter, brown sugar, and evaporated milk. Stir continuously, keeping the heat gentle so the eggs don't scramble. Cook until the mixture thickens noticeably, about 8 to 10 minutes. It should coat the back of a spoon. Remove from heat, stir in the vanilla extract, and let it cool to room temperature. Once cooled, fold in the chopped pecans and coconut flakes.
Top and serve: Once the cheesecake is fully chilled, remove it from the springform pan and spread the coconut-pecan frosting over the top. You can pile it on thick or spread it thin, whatever looks good to you. Slice with a sharp knife, wiping the blade between cuts for clean slices.
Substitutions and Variations
You can tweak this German Chocolate Cheesecake to fit what you have on hand or your personal taste.
Crust options: If you don't have chocolate cookies, graham crackers or vanilla wafers work too. You'll lose some of the chocolate intensity, but the flavor will still be great. You could also use chocolate graham crackers for a middle ground.
Chocolate swap: Semi-sweet or milk chocolate chips can replace the dark chocolate if you want a sweeter, milder flavor. Just keep in mind the filling won't be quite as rich.
Nut-free version: Leave out the pecans entirely, or replace them with more coconut flakes or even crushed pretzels for a salty-sweet twist.
Make it no-bake: For an easy no bake german chocolate cheesecake, skip the oven and use a no-bake cheesecake filling with gelatin instead. You'll still get that creamy texture, just without the baking time.
Lighter option: Swap half the cream cheese for Neufchâtel (a lighter cream cheese), and use reduced-fat sour cream. The texture will be a bit less dense, but it'll still taste delicious.
Equipment For German Chocolate Cheesecake
Having the right tools makes this recipe so much easier.
- Measuring cups and spoons: For accurate ingredient amounts.
- Blender or food processor: To crush the cookies into fine crumbs.
- 9-inch springform pan: Essential for easy removal. Regular cake pans don't work well for cheesecake.
- Mixing bowl: A large one for the filling.
- Electric mixer: Whips the cream cheese smooth and saves your arm.
- Pot: For making the frosting on the stove.
- Whisk: Keeps the frosting smooth as it thickens.
- Refrigerator: You'll need space for overnight chilling.
- Oven: Obviously, but make sure it's preheated to the right temperature.
How to Store German Chocolate Cheesecake
This German Chocolate Cheesecake keeps beautifully, which makes it perfect for making ahead.
In the refrigerator: Store covered in the fridge for up to 5 days. The flavors actually get better after a day or two as everything melds together.
Freezing: You can freeze the whole cheesecake or individual slices. Wrap tightly in plastic wrap, then in aluminum foil. Freeze for up to 2 months. Thaw in the fridge overnight before serving.
Frosting separately: If you want to freeze it, I'd recommend freezing the cheesecake without the frosting, then making the frosting fresh when you're ready to serve. The texture stays better that way.
Serving Suggestions
This rich German Chocolate Cheesecake dessert is incredible on its own, but here are some ideas to make it even better.
- With coffee: A strong cup of coffee or espresso cuts through the richness and brings out the chocolate flavor.
- Fresh whipped cream: A dollop of lightly sweetened whipped cream on the side adds a nice contrast to the dense filling.
- Vanilla ice cream: Serve a warm slice (yes, you can microwave it for 10 seconds) with a scoop of vanilla ice cream melting on top.
- Chocolate drizzle: Melt some extra dark chocolate and drizzle it over each slice for an even more decadent presentation.
Expert Tips
- Room temperature ingredients: Make sure your cream cheese, eggs, and sour cream are at room temperature before you start. Cold ingredients don't mix smoothly and can leave lumps in your filling.
- Don't overmix: Once you add the eggs, mix just until combined. Overmixing adds air bubbles that can cause cracks.
- Watch the frosting: The coconut pecan frosting can go from perfect to scrambled eggs fast if the heat's too high. Keep it on medium-low and stir constantly.
- Chill thoroughly: Don't skip the 8-hour chill time. The German Chocolate Cheesecake needs it to set properly and develop the right texture.
- Clean slices: Dip your knife in hot water and wipe it clean between each cut. You'll get beautiful, photo-worthy slices.
FAQ
What is a German Chocolate Cheesecake?
A German Chocolate Cheesecake, or Käsekuchen, is a traditional European dessert made with quark or cream cheese and usually has a lighter, fluffier texture than American cheesecake. It's often less sweet and sometimes includes raisins or a thin pastry crust. This recipe is more of an American-style cheesecake with German chocolate cake flavors.
Why is German chocolate cake different?
German chocolate cake isn't actually from Germany. It's named after Sam German, who created a type of sweet baking chocolate in the 1850s. The cake became famous for its signature coconut-pecan frosting, which sets it apart from regular chocolate cake. That same frosting is what makes this German Chocolate Cheesecake special.
What exactly is Käsekuchen?
Käsekuchen is the German word for cheesecake. Traditional Käsekuchen uses quark, a fresh dairy product, instead of cream cheese, and it has a breadier, less dense texture. Some versions have a yeast-based crust or a shortcrust pastry bottom. It's a totally different experience from American cheesecake, though both are delicious.
What makes a German chocolate cake German?
Despite the name, German chocolate cake is an American creation. It gets the "German" part from the type of chocolate used, which was developed by Sam German for Baker's Chocolate Company. The cake's defining feature is the sweet coconut-pecan frosting, not the cake itself. My cheesecake borrows that iconic topping and pairs it with a rich chocolate filling for the best of both worlds.
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Pairing
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German Chocolate Cheesecake
Ingredients
Method
- Blend the chocolate cookies until fine crumbs, then mix with the melted butter.
- Press the cookie mixture into the bottom and sides of a 9-inch springform pan.
- Chill the crust in the refrigerator while preparing the filling.
- Preheat the oven to 325°F (163°C).
- Whip the cream cheese in a large mixing bowl until smooth.
- Add the sour cream, eggs, egg yolk, sugar, vanilla extract, and melted dark chocolate chips to the bowl. Mix until fully combined.
- Pour the mixture into the prepared springform pan over the chilled crust.
- Bake for 55-65 minutes, or until the center is set and slightly jiggly.
- Allow the cheesecake to cool at room temperature for 1 hour.
- Refrigerate the cheesecake for at least 8 hours or overnight to fully set.
- In a medium pot, combine the egg yolks, butter, brown sugar, and evaporated milk over medium-low heat.
- Stir continuously until the mixture thickens.
- Remove from heat and stir in the vanilla extract.
- Allow the frosting to cool for 10 minutes, then mix in the chopped pecans and coconut flakes.
- Spread the cooled frosting over the chilled cheesecake.
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