Dessert

German Chocolate Cheesecake Recipe

ByElla Hart October 25, 2025October 25, 2025

Introduction

German Chocolate Cheesecake is a luscious dessert that combines rich chocolate, creamy cheesecake, and a delightfully chewy coconut-pecan topping. This recipe layers textures and flavors to create a truly indulgent treat perfect for special occasions or any time you crave something sweet and satisfying.

A three-layer round dessert placed on a white fluted cake stand, set on a white marbled surface. The bottom layer is crumbly and dark brown with rough edges, resembling a cookie or brownie crust. The middle layer is thick, smooth, and glossy chocolate brown, evenly spread over the crust. The top layer is creamy with a pale beige color, topped with a generous sprinkle of chopped nuts and pecan halves, giving it a textured look. Thin, dark chocolate lines are drizzled diagonally across the top layer, adding a decorative touch. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups Oreo crumbs
6 tablespoons unsalted butter, melted
24 ounces cream cheese, softened
8 ounces German chocolate, melted
½ cup sour cream
4 large eggs
1 cup sweetened shredded coconut
1 cup toasted pecans, chopped
1 cup evaporated milk
3 egg yolks
1 cup granulated sugar
½ cup unsalted butter
1 teaspoon vanilla extract
¼ cup cocoa powder

Instructions

Step 1: Prepare the coconut-pecan topping by whisking together egg yolks, evaporated milk, sugar, butter, and vanilla in a saucepan. Cook over medium heat, stirring constantly until thickened. Remove from heat and stir in shredded coconut and toasted pecans. Set aside to cool.
Step 2: Create the crust by mixing Oreo crumbs with melted butter until combined. Press this mixture firmly into the bottom of a springform pan. Bake at 325°F (163°C) for 10 minutes, then remove and let cool.
Step 3: Make the cheesecake filling by beating cream cheese, sugar, and cocoa powder until smooth. Gradually fold in the melted German chocolate, sour cream, and eggs until fully incorporated.
Step 4: Pour half of the cheesecake filling over the crust in the pan. Spread the cooled coconut-pecan topping evenly on top. Pour the remaining cheesecake filling over the topping to cover it completely.
Step 5: Place the springform pan inside a larger baking pan. Pour hot water into the larger pan to come halfway up the sides of the springform pan, creating a water bath. Bake at 325°F (163°C) for about 1 hour and 15 minutes, or until the center is almost set but still slightly jiggly.
Step 6: Remove the cheesecake from the oven and water bath. Allow it to cool gradually at room temperature, then refrigerate for at least 4 hours or overnight to set completely.

Tips & Variations

Use room temperature ingredients to ensure a smooth, crack-free cheesecake.
Baking with a water bath prevents cracks and creates a creamy texture.
For extra chocolate indulgence, drizzle chocolate ganache over the top before serving.
Substitute toasted walnuts or almonds for pecans if desired.

Storage

Store leftover cheesecake in an airtight container in the refrigerator for up to five days. For longer storage, wrap individual slices tightly in plastic wrap and place them in a freezer-safe container. Thaw frozen slices in the refrigerator overnight, and warm gently in the microwave before serving for the best texture.

How to Serve

A round, three-layer dessert on a white scalloped cake stand sits against a white marbled background. The bottom layer is a dark chocolate crumb base with a rough texture. The middle layer is a smooth, thick, dark brown chocolate filling. The top layer is a light cream color, creamy and even, sprinkled generously with chopped nuts including pecans and coconut flakes. Thin dark chocolate drizzles run diagonally across the top, adding a decorative finish. The overall look is rich, textured, and inviting. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular chocolate instead of German chocolate?

Yes, you can substitute regular milk chocolate if German chocolate isn’t available, but the flavor may be less sweet and lacking the characteristic coconut and caramel notes typical of German chocolate.

Why is a water bath used when baking cheesecake?

A water bath provides gentle, even heat that prevents the cheesecake from cracking and helps achieve a smooth, creamy texture by maintaining consistent moisture during baking.