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This German Chocolate Cheesecake is so delicious! It’s a gooey, rich and wonderful chocolate cheesecake with a chocolate crust and a coconut pecan topping!
German Chocolate Cheesecake
So this past weekend, it felt like a doggy daycare around these parts. Jessie had a lot of friends to play with! And both were last minute too – what are the odds?
On Friday, our neighbors didn’t get their dog to boarding in time, and it was only one night, so we kept her for them. She’s a little miniature pinscher with diabetes. I made the hubs do the shots. Too scary for me.
She went home Saturday morning and then some friends brought over their pomeranian. They had a weekend away planned to celebrate his birthday and because of a mix up with their boarding, they weren’t able to leave the dog for the night like they’d planned.
I couldn’t let his birthday weekend get ruined, so we volunteered. Jessie had a blast.
Both dogs were pretty chill, but we had Raleigh, the pomeranian, for a little bit longer. He loves tennis balls. A lot. So Jessie had fun running after balls with him. And despite being smaller, he still went for it.
Whenever we take care of another dog like that, who’s so much smaller than Jessie, I always think we must look so funny when we go on our walks. Me, a 90 lb black lab and a 15 lb pomeranian (aka big fluff ball 🙂 ).
Now Jessie’s back to being an only child. I think she likes having all of our attention to herself, but also likes company, so if she could talk she’d probably tell me she has mixed feels about that.
One thing’s for sure though, there’s no mixed feelings on the subject of this cheesecake. It is the jam.
I didn’t even realize how much I loved German Chocolate Cake (and it’s variations) until I made these German Chocolate Cookie Stacks. So darn good. I LOVE the coconut pecan filling. I could eat that straight up. It reminds me so much of the coconut-y goodness of a samoa.
So it was only inevitable that a cheesecake was coming.
I love cheesecake. Let’s be honest, I love all dessert, but cheesecake has been a fave since I was a kid and I love making them. They seem intimidating, but they really are easy to make. They just take a little time. And there are so many ways you can mix up the flavors too.
If you’ve made any of my other cheesecakes, this one shouldn’t be too unfamiliar. A similar process, but with melted german chocolate for the filling. I recommend making the coconut pecan topping first, then after that cools for a bit, make the crust and work on the cheesecake filling.
I added a little topping to the inside of the cheesecake too. You could totally add more to inside, or just put it all on top. You’re call. Either way, it’s terrific and a must make for german chocolate cake and coconut/chocolate lovers. YUM!
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German Chocolate Cookie Stacks
German Chocolate Cake
Outrageous Chocolate Coconut Cheesecake
No Bake Samoa Cheesecake
Samoa Cookie Cake
German Chocolate Cheesecake
- Prep Time: 30 minutes
- Cook Time: 1 hour 55 minutes
- Total Time: 2 hours 25 minutes
- Yield: 12-14 Servings
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
This German Chocolate Cheesecake is so delicious! It’s a gooey, rich and wonderful chocolate cheesecake with a chocolate crust and a coconut pecan topping!
Ingredients
COCONUT PECAN TOPPING
- 4 egg yolks
- 12 oz can evaporated milk
- 1 1/2 tsp vanilla
- 1 1/2 cups sugar
- 3/4 cup butter, cubed
- 2 2/3 cups sweetened shredded coconut
- 1 1/4 cups chopped pecans
CRUST
- 2 cups Oreo crumbs (leave filling in Oreos)
- 4 tbsp butter, melted
CHEESECAKE FILLING
- 24 ounces packages of cream cheese, room temperature (three 8 oz packages)
- 1 cup sugar
- 8 oz german chocolate, melted
- 1 tbsp flour
- 3 tbsp cocoa
- 4 eggs, room temperature
- 1 cup sour cream
- 1/2 tsp vanilla extract
Instructions
COCONUT PECAN TOPPING
CRUST
CHEESECAKE FILLING
Nutrition
- Serving Size: 1 Slice
- Calories: 1004
- Sugar: 73.9 g
- Sodium: 818 mg
- Fat: 47.9 g
- Carbohydrates: 117.1 g
- Protein: 31.6 g
- Cholesterol: 169.8 mg
Filed Under:
Enjoy!
Should the butter be salted or unsalted??
You can really use either. I typically use unsalted.
Love German Chocolate cake, love cheesecake.i got two in one.how great us that?and this cheesecake is delicious
I’m so glad you enjoyed it!
This recipe is easy to follow and turns out amazingly delicious. I am so glad I found this and tried it. Everyone raved over the finished cheesecake. Thank you so much for sharing the recipe.
I’m so glad it was a hit!
My topping is very thin and runny, any suggestions on how to fix it??
I’m sorry to hear that. I’m not really sure there’s a way to fix it. Cooking it more probably wouldn’t do much now that it’s cooled. I’m sorry!
Hi, I’m making this today and noticed at the end, there is chocolate sauce to drizzle over the cake. I do not see directions on how to make the chocolate sauce. I hope, after all this hard work, it’s not just Hersheys, lol!
Lol. I did use just a store-bought sauce back when I originally made it. But you could definitely drizzle chocolate ganache over the top instead.
I just made this and omg it is incredible! The recipe was well written and really easy to follow. Usually I will make something and then want to change something about it the next time around but this cheesecake is absolutely perfect!!!
So glad you enjoyed it!
Can I bake this without using a water bath? Would I just bake at a lower temperature for longer?
There’s a good chance that it would crack and fall in the middle without a water bath.
Love this receipt! I’ve made these as cupcakes every time and loves them every time! Thank you!!!
My question is how long do you think I could store the batter and frosting?
Did you mean to comment on the cake and not the cheesecake? Assuming you mean the cake, the frosting is fine in the fridge for up to a week or frozen for up to 3 months. For the batter, do you mean the unbaked cake batter? I would bake that right away.
Ooops, the cheesecake. I made them into cheesecake cupcakes
Gotcha. The coconut pecan topping can be stores in the fridge for up to a week. The batter should be baked immediately or they don’t bake the same way.
Love ❤️ 😍 💖 ❣️
To me, this is a deluxe gourmet German chocolate cheesecake. Not only is it to die for texture and mouthwatering taste it’s a gorgeous cake to look at when completed. I’ve made it time and time again, and I have people asked me to make it for them on special occasions. This cake recipe is definitely a keeper. Thank you Lindsay for sharing your masterpiece with us. It’s a pleasure to make and devour.
Awesome! I’m so glad it’s a hit!
What type of German chocolate should you use, Sweet or Unsweetened?
All German chocolate is sweetened, I believe. It’s normally in the form of chocolate bars and is a sweeter version of normal cocoa powder.
This looks so good! I’m planning to make this in the next couple of days! My question is could I make this into cupcakes instead of one big cheesecake?
Yes, that should be fine.
Mine turned out very sweet & rich and was actually dense like fudge , is this how it is supposed to be? I followed all the instructions, help lol
Cheesecake should be dense and this one is rich. Sounds ok.
The ingredients call for Cocoa and German Chocolate baking squares..but instructions don’t say anything about using the German Chocolate…I am confused
The melted chocolate and cocoa powder are both added in step two for the cheesecake filling.
Do I use the German sweet chocolate?
Yes
The best cheesecake recipe I’ve ever made! This was so good! I’ve made a lot of cheesecakes in my life, but this is so tasty. REALLY appreciate the tips to keep it from cracking — beat on low, slowly lower the temperature by turning the oven off and then opening the door. Worked like a charm! Will remember those tips for all future cheesecakes I make but def save this one as a go-to recipe. Thanks again!
I’m so glad you enjoyed it!
Do you wrap the foil on underside of pan also or just up the sides of pan
Up the sides of the pan as well. You can see pictures and a full tutorial on setting up a water bath, as well as my tips in this post.
Can you make this into mini cheesecakes? If so what would you change to make them mini?
I’ll jump in here as I have done it with many other cheesecakes- 1 tbsp of Oreo crust mix in each mini-cheesecake, bake for 5 minutes. Fill, then bake for 15 minutes. You don’t really need a water bath as they are small, but you can put a pan of water under them if you want.
Hi. Does the 8 ounces of melted German chocolate go in the cheesecake itself? If so, where do we get the melted chocolate to drizzle on top?
Yes, in the cheesecake. The chocolate on top is just a store-bought chocolate sauce that I drizzled on top.
Will it be ok to bake ahead and freeze the cheese cake?
Yes, you can. I’d freeze it without the topping and add the topping before you serve it.
Tonia, I have made many of these cheesecakes and I freeze them fully made. I put the cheesecake in the deep freezer WITHOUT any saran wrap or anything. The next day, I get my wrap ready, take the cheesecake out, wrap it and return it to the freezer. I do this with any cake I make and have never had an issue with frosting sticking to the wrap. My peeps also like this cheesecake slightly frozen (like soft ice cream).
Thanks for sharing, Cindy!
I made this cheesecake and shared it with some friends that we hadn’t seen in over a year because of Covid. It is one of the best cheesecakes I have ever made, and I make a lot of cheesecakes. The only change I will make next time is, instead of the cookie crust, I will make a brownie bottom…I think it will only enhance the whole German Chocolate cake theme. Thank you for sharing your recipe Lindsay, it truly is wonderful
So glad you enjoyed it!
To Die For !!!
Made this German Chocolate Cheesecake for my son, ( he requested a german chocolate cheesecake for his birthday). We all loved it, will be a keeper and new favorite.
Glad it was a hit!
Do you think this recipe could be made into mini cheesecakes in a cupcake pan.
Sure!
I am making this for a friend that is gluten free. Do you think it will still bake the same using gluten free oreos and corn starch instead of flour?
Yes, that should be fine.
Great recipe, but if this is your first cheesecake, a few tips: I do the crust and filling in the food processor to save on dishes. You already have it out to blitz the oreos. About 25 got me about 2 cups. Melt the butter and transfer to a liquid measuring cup. With the processor running, drizzle in the butter. Stop the machine and pulse a few times. Wipe out the bowl. Continue recipe as written, but combine ingredients in that order and just use the food processor, taking care not to over mix, which adds too much air.
Parchment and baking spray will keep the cheesecake from sticking. A tied-off slow cooker liner will keep the water out of the springform. No foil needed.
Chill at least 6 hours or overnight. Slice with your thinnest knife, heated with very hot water (I use my electric kettle and pour over the sink), rinsing the knife with each slice.
I made this once for a family gathering and it was delicious! My husband took some of the leftovers to his co-worker (who agreed it was scrumptious) so, I made one for his birthday. The office staff enjoyed it very much. For the chocolate sauce, I made a ganache drizzle with semi-sweet chocolate. This is a wonderful cheesecake recipe!
Thank you, Lindsay
So glad everyone enjoys it!
This cheesecake is delicious. Although I had a very hard time serving it, it was very soft and did not cut well. I had followed the recipe to the tee. Any suggestions?
It sound like it was just a little underbaked.
Have you tried using unflavored dental floss? As odd as it seems, it does wonders slicing through baked goods.
Do you have a special recipe for the chocolate sauce to drizzle over cake?
I just used a store bought sauce.
I have made the cheesecake and I think it is beautiful. I’m very nervous about it. It will be served tonight. Just praying it gets rave reviews. I know I am thrilled about the looks of it. Thank you soooooo much.
I hope it was well received!
I was reading a comment below. The writer stated they used a little less sugar in the condensed milk/coconut/…. It says evaporated milk in the recipe. She wasn’t corrected in the reply, so, now, I am wondering, is it condensed milk or evaporated milk like it says. Condensed milk is sweet and evaporated is not. Please reply if you can, as I plan to make this for a retirement party, on October 7, 2021.
I would recommend following the recipe as written and using evaporated milk.
This is the best cheesecake recipe I have ever made in my entire life!
I used a little less sugar in the condensed milk/ coconut/ butter mixture, like 1 cup instead of 11/2 …. And I also made ganache topping instead of putting the remaining coconut mixture on top. I then toasted some coconut and put that on top of the ganache …. It was divine !
So glad to hear that!
I am in the process of making this cheesecake but I don’t see what size springform pan to use.
9 inch
Water got inside the foil, do you think it is ruined? I took the springform off, and am chilling it before I check to see. Any tips?
I have made this cheesecake before and it is delicious. My question is can I cut the recipe in half and put it in a smaller springform pan and if so how long would I bake it for?
How many oreo cookies do you need for 2 cups?Are there any pictures of this cheesecake without the chocolate sauce on top?
About 24 Oreos. And no, these are the only photos.
Good recipe, amazing cheesecake. Wish you would have put in a tidbit about using parchment paper do the crust doesn’t stick to the pan though
Such a delicious cheesecake! It is one of my new favorites! I would opt to use a larger springform pan (10’ or 11’) as there was just too much filling and it cooked over and cracked. I would also try adding more pecan filling to the cheesecake before baking, the topping gets a bit thick.
100% will make again!!
Stunningly beautiful cake, Lindsay! Want to try it but confused about the chocolate. Recipe says German chocolate, but in a response to an earlier question about whether to use Baker’s sweetened or unsweetened, you stated unsweetened. The only German’s baking bar I’m aware of is sweet. If you would, please clarify. Also, would it be possible to make the coconut pecan topping and/or the crust a day ahead of time to stagger the workload? And one final question—how exactly do you spread the topping over the batter in step 5? Considering the thickness of the topping, that sounds rather daunting. I would imagine it would just get mixed up in the cheesecake batter. Any tips on that? Thanks so much!
I didn’t look back at that other comment, so I’m not sure about it, but this is the chocolate I used. And yes, making the filling a day ahead should be just fine. As for step 5, you can drop spoonfuls of the mixture over the filling and gently spread it around. I hope that helps!
Hey! I enjoyed a lot of your recipes! With this cheesecake can it be frozen?
Glad to hear it! It should freeze just fine.
Hello! I am planning to make this dessert for my dads birthday this Saturday, but he does not like things that are overly sweet or rich. Do you have any suggestions of things I could substitute or cut out in order to make it less rich? Thanks!
Not really, I’m sorry. It’s going to be best to make it as written – and maybe have smaller pieces?
I made this for my husband’s birthday cake early in case we get quarantined. Too rich for my waistline but those who ate it were doing some serious moaning and groaning. SCORE! MY FIRST in a springform pan. Very very yummy. I will check out more of your recipes. Thank you for a wonderful idea!!
Cindy
I’m so glad you enjoyed it!
Hi what can i use instead of german chocolate ?can you tell me in percentage
Thanks
You could just make a regular chocolate filling, like for this cheesecake, and then add the coconut and pecan topping to it. https://www.lifeloveandsugar.com/chocolate-lovers-cheesecake/
This cheesecake recipe looks incredible! I haven’t made it yet, but it gets 5 stars because every recipe you’ve posted that I’ve tried to make myself have been amazing. No doubt this will be any different! I am going to make this for a holiday dinner next week. I need to leave the pecans out of the filling though. Would I just need to replace with an equal amount of additional coconut?
I’m so glad to hear you’ve enjoyed everything! Yes, you could try adding more coconut. I might add a little less than double and then add more if it seems like it needs it.
Thanks again! I used slightly less than double the coconut. It was perfect. I just popped the cake out of the pan and can’t wait to cut into it later tonight. I may have reverted to my childhood years and used my finger to scrape the excess off the sides of the pan. Too bad 5 stars is the highest rating. Should get at least 10 🙂
LOL! I’m so glad you’re happy with it!
Hi Lindsay!
Just wondering..sweetened or unsweetened Baker’s Chocolate for this recipe?
I’ve tried many of your recipes, I live them all!
I’m so glad you enjoy the recipes! You’ll want to use unsweetened chocolate.
Hello! Would it be possible to make this recipe with a storebought oreo crust? Should I halve the recipe? How long should I bake it for? Thanks!
Yes, you can but I haven’t ever used that before so it’s hard for me to advise. Cutting it in half might not be quite enough better. And I’m sorry but I’m really not sure of the baking time at that size.
This was my first ever cheesecake and it was simply easy to make and even easier to eat 😆
However what I noticed is because it is so rich and chocolatey smaller slices were handed out
I loved this recipe but I’m looking to make something with key lime or white chocolate raspberry for my moms birthday in less than a week , do you have any suggestions (I’ve noticed that she loves pleasant looking ones such as the German chocolate cheesecake recipe) if you could answer that would be deeply appreciated as it’s a special birthday and she’s turning 40!😌
I’m so glad you enjoyed it! A few options for you – No Bake Key Lime Cheesecake, this Lemon Cheesecake that you could use key lime juice in instead of lemon and this Raspberry Goat Cheese Cheesecake, which is totally amazing if you like goat cheese. I don’t have a White Chocolate Raspberry Cheesecake at the moment, but hopefully will soon. Thanks!
Hi. I am making this for my husband for his birthday. This is my very first time baking a cheesecake and I am wondering when do I release it from the spring form pan? Before putting it in the fridge to chill or after? Thanks so much.
Remove the springform pan from the cheesecake once the cheesecake is completely cool. I hope you enjoy!
Hi Lindsay,
I’m excited about making this cheesecake to take to a group dinner party. I have a question and wanted to ask it before I made it. When reading the reviews one asked about adding the coconut pecan topping on top of the little bit of cheesecake filling that is added on top of the baked crust. Your answer was the coconut pecan topping is only added to the cheesecake after it’s baked. Could you please let me know if the recipe is correct in your directions when you are to add about 1 1/2 cups of the coconut pecan topping to the cheesecake before adding the cheesecake filling or is it only for the top of the finished cheesecake?
Thank you.
It’s both. 🙂 After putting a little bit of the cheesecake filling in the bottom of the crust (in step 5 of the cheesecake filling), you would then add about 1 1/2 cups of coconut pecan topping and spread evenly. You should have some remaining coconut pecan topping. After the cheesecake is baked and cooled, top the cheesecake with remaining coconut pecan topping. I hope that helps!
Thanks so much, Lindsay. I made the cheesecake yesterday. I just wanted to comment and see if anyone else had the same issue as I did when I added the melted German chocolate as stated in #2 with the cream cheese, flour, etc. I used my stand-up mixer so I could use the slow setting and stopped and scraped sides down and noticed that some of the chocolate had hardened on the sides of the bowl and even with a metal spoon couldn’t be scraped off. I’ve made many cheesecakes over the years and was surprised to see how the chocolate hardened. After assembling the cheesecake and started the cleanup, I had to taste the batter and all I can say is YUM!! Like you stated, the filling came up high and after the baking times and cooling, etc. it looks beautiful! I’m looking forward to put the finishing touches (coconut pecan topping) on today before taking it to the dinner party. It does take awhile to make but I’m sure it will be well worth the time. Thank you, again, for replying to my many questions. I look forward to making many more of your beautifully photographed recipes!!
Susan
I’m glad you enjoyed it! As for the little bits of hardened chocolate, it’s a temperature thing. If the melted chocolate hit the sides of the bowl (and it was likely a cool bowl), then that could make it harden a bit. Also, once it’s melted, it’s best to let it cool down just a bit before adding to a cooler batter for the same reason. I hope that helps!
Hi Lindsay: I have a question. Did you use the Baker’s German’s sweet chocolate baking bar that has the green label? I know you mentioned to a couple of other people that you used unsweetened (german) chocolate but the only version of Baker’s German’s chocolate that can be bought says sweetened on it so I am confused. There is no other german chocolate baking bar I can find other than this one. Can you clear this up? I really want to make your cheesecake. It looks so delicious but I don’t want to use the wrong thing.
Yes, it’s the green package German chocolate by Bakers.
Can you create an Instant pot recipe for the German Choc Cheesecake for a 7″ Pan…Please!
Very good. I’m making it for a dessert for Thanksgiving.
This looks delicious! I’m hoping to make it for a big dinner I’m planning and want to make it at least a week ahead of time. Is it possible to make ahead and then freeze it? What steps should I do before freezing and which steps should I do just before I serve it? Thanks so much 🙂
I haven’t really tried freezing my cheesecakes, but if you were going to freeze this, I’d do it without the topping and add that before serving.
I accidentally put 32oz of cream cheese in this, do I need to make adjustments
I don’t believe the recipe calls for any cream cheese, so where did you add it?
What? Are you replying to a different recipe comment?
No, sorry. I also have a German Chocolate Cake recipe and thought this comment was on that – which doesn’t have cream cheese. Thanks for bringing my attention to that!
This recipe is so fabulous but extremely rich! I used 4 blocks of cream cheese and upped everything else by 1/3; however, the next time I’ll consider cutting this entire recipe in half…then swirling it into vanilla cheesecake but using the topping and crust.
Nobody could get thru an entire slice without feeling like they were going into diabetic shock but loved it!
Hi Sherri, I clearly mis-read your comment in my last response. I also have a German Chocolate Cake recipe and missed that your comment was on the cheesecake. Sorry about that! You added 1/3 more cream cheese to the recipe, so you could also increase the other ingredients by 1/3, or just try baking it with the extra cream cheese and see how it turns out.
Hello! I can’t wait to try this recipe. I was wondering if there are any altitude adjustments that I would need to make?
I’m not really familiar with high altitude baking, I’m sorry.
How should I adjust baking time and method if I want to bake in a cupcake tin?
There are quite a few mini cheesecake recipes on the site that you could refer to. They are fairly similar. Baking time will be roughly 15-17 minutes, with the oven door closed an additional 15 and then cracked for 10.
Made this and didn’t want to use an Oreo crust- I can’t stand the artificial ingredients and taste of Oreos. Used a smitten kitchen recipe for crust (doubled as she suggests) to use 10oz of chocolate cookie crumbs. Could make your own or use nabisco chocolate wafers. It’s in the oven and seems to be a big winner. Filing is perfect. Freezing and thawing the day before my event and making the topping that day to add just to the top
I hope you enjoy it
It was amazing. The cheesecake base is one of the best I’ve had. The topping wasn’t my thing- I found it a bit gritty and too sweet. But I’d use the base recipe in the future for all chocolate cheesecakes.
I made the German Chocolate Cheesecake for the first time this Christmas for a friend. He told me he thought this was the best cake that I had ever made. He cut a large slice for my mother and she thought it was so delicious, she could hardly stop eating it. Thank you so much fot this delicious recipe. Unfortunately for ne I
haven’t tasted my slice. I was under the weather. I know it’s delicious.
This recipe is pure perfection. Made this cheesecake and the day before Thanksgiving and served it at Thanksgiving dinner for dessert. It stole the show! The scrumptious pecan pies and rich bread pudding got skipped over this year in favor of this cheesecake. I followed the recipe exactly with the only exception being that I had to cook the Coconut Pecan Topping about 10 minutes longer than the suggested time to get it to the right thickness. But that’s likely due to my mom’s old stovetop. But otherwise, no alterations were necessary. It tasted and looked phenomenal!!!
Hi!! Just pulled this beautiful thing out of the oven! And omg it looks and smells amazing. Your step 11 is to chill once it comes out of the oven after cooling inside…should I cool down on countertop or send it right to the fridge, even though it’s still quite warm? Thank you for the recipe!!! 🙂
You can put it right in the fridge, if you like. Although putting it on the counter for a bit won’t hurt it either.
Hi Lindsay, I want to make the German Chocolate Cheesecake recipe and would like to switch out the oreo crust for another. I have a stomach problem with way too much chocolate. The cheesecake recipe looks so very interesting but the crust looks way too rich for me. I wondered if you could suggest another crust that would go really well with the German Chocolate Cheesecake.
Do you think if I used a plain Graham cracker crust it would taste good?
I have a tip for ‘any’ frosting that might be too sweet? All you have to do is add one cup of whole milk with three tbsp of flour, a teeny pinch of salt, 1 1/2 tsp of sugar, together over medium heat until all is incorporated stirring constantly. As it thickens take it off the heat and add half a tsp of vanilla, cool completely. It will thicken a lot this is okay. If you think there are lumps run it through a sieve before it cools down. When you put your frosting together add the thickened completely cooled milk.
It cuts the sweetness and makes any frosting more like whipped cream no matter the flavor. I don’t make my frosting any other way.
YUM.
Is possible to tweak this into a no-bake version? My apartment doesn’t have an oven, so my baking days are on hold. Looks heavenly, though. ????
You could try making the filling with this no bake chocolate cheesecake (minus the cookies mixed in and with german chocolate instead of semi sweet). When you add the filling to the top though, you’ll want it completely cool.
This was a hit and came out so good. Very rich but that just means it needs more friends to share with 🙂 Thank you for sharing this recipe. I made it for one of my best friend’s grandma’s 63rd birthday. She said she hadn’t had it since college and it was exactly what she remembered. You helped make a birthday wish come true.
I am trying this recipe out right now for a friend’s grandma’s birthday this afternoon. So far it is looking good. I was wondering for the chocolate sauce, do I use Hershey syrup or a fudge topping I have to microwave?
I believe I used a fudge topping, but a sundae syrup would be good too.
I don’t have a big enough pan to put the water in. What else can I do? Can I up the oven temp and bake less time?
So first I’ll say that without a waterbath, cheesecakes tend to brown a bit on the edge and fall in the center while cooling. They still taste great, they just don’t have the same nice look. To bake without a waterbath, I’d reduce the bake time to 50-60 minutes, then follow the same cooling steps (steps 9 and 10).
How is the chocolate sauce made?
I actually use a store-bought sauce.
Gasp!
Hi there, what kind of pan did you use to place the springform pan in and fill with water? Just a larger cake pan? Is the foil just to prevent leaking?
I use a 12 inch cake pan, but some people use roasting pans or other types of pans. The foil prevents the water from the waterbath getting into the cheesecake, yes.
Forgot to ask before.. Do you use sweetened condensed milk or unsweetened?
Haha I’m so sorry for the many never ending questions. But when it is done, and I am supposed to take it out of the oven to chill in room temperature am I supposed to take the springform pan out of the larger pan that has water in it or is it supposed to cool down in the larger pan?
xx
It’s sweetened.
whoa hold on…your recipe says evaporated milk. That is way different than sweetened condensed milk which is it?
I think you are confused. The “sweetened” that I’m referring to in this comment is the coconut, not the milk. The recipe calls for evaporated milk and sweetened shredded coconut.
Hi Lindsay,
I’m making this for my mothers birthday this weekend and just have a few questions I would love if you could answer.
About the pecan topping, it just says vanilla in the ingredients. Do you mean vanilla extract? And how do I shred the coconut? Also how small/big should the pecans get chopped into? And is the filling in the Oreo cake supposed to stay? Do you use a food processor or just mix it by hand when crushing them? And what kind of chocolate did you use? Bittersweet, semi sweet or milk? And does it have to be German? (don’t know where to find German chocolate in my country.) and do you just melt it by itself before putting it with the rest of the Cheesecake ingredients?
How much is a little bit when pouring a little bit of the cheesecake filling in the bottom of the crust? And its not supposed to have the pecan topping layer on top when going into the oven right? I put that on before serving? So where do you store it, do you cover it so it won’t “dry” or anything while the cake is in the oven? Do you keep it in room temperature or in the fridge? And how do you make your chocolate sauce? And last but not least.. How long will it take for it to cool completely?
Hope you can answer my 101 questions haha.. really want to make this, but I am a perfectionist and need to have all the answers first. But seriously, it is such a lovely looking cake that probably tastes like chocolate heaven!
xx
Yes, vanilla extract. Shredded coconut should be able to be purchased already shredded. Chopped pecans will likely vary in size – and can also be bought already chopped. The filling does stay in the Oreos and I use a food processor to crush them. I usually use German chocolate in this recipe, but if you can’t find it semi-sweet will work fine. Yes, the chocolate is melted by itself, then added.
You should add just enough filling to thinly cover the crust. No, the topping is added to the top before serving. I’d cover and refrigerate it until ready to use. I buy chocolate sauce at the store. It will likely take 4-5 hours to cool completely.
I hope that helps! 🙂
Thank you for answering my 1000 questions! Here is ofc another one. After taking it out of the oven is it supposed to chill in room temperature to cool down until ready to serve? And did you cover yours while doing so?
xx
This is now my husbands absolute favorite…..along with my inlaws, kids, neighbors….. a definite winner and keeper! Awesome and Thanks!
I’m so glad you all enjoyed it! 🙂
What kind of butter do you use? Salted, unsalted? Is there a preferred brand? I know some are higher in oil and not good for some recipes.
I typically use salted butter. Any brand should be fine.
Wow! Not only does this look amazing (I came very close to licking the screen!) but your post was about your dog-child. I think I’ll be staying awhile, this is my kinda blog! 🙂
Thanks Erin! 🙂 So glad to have you!
how many Oreos do I need to make 2 cups of crumbs? German Chocolate is hubby’s fave cake
It should be about 20 Oreos.
This looks SO good! I love German chocolate cake. Now to come up with a reason to make this…
Lindsay, this cheesecake looks out-of-this-world delicious! I could eat that coconut pecan topping with a spoon! Your cheesecakes are beautiful, as always. 🙂
Your cheesecakes are always so perfect! I love all the chocolate and am totally dying for a slice. It look so rich and decadent!
I am drooling, this cheesecake looks so rich and delicious
Wow, this looks incredible! Your cheesecakes are always such show-stoppers! This looks delicious. I normally don’t like coconut, but I’ll have to give this a try anyway!
I love that you love German chocolate and your recipes are so creative!
You are the cheesecake queen. This one just takes the prize with that luscious, caramely lid. Good one!
Man, this would’ve come in handy for Father’s Day! My dad has had German Chocolate Cake every year for his birthday since I can remember. I will definitely be pinning this to make for him next year. 🙂
Wow! I could easily polish of several slices of this!
Hi! I just love your blog – you just post the most delicious things and I love you bake them myself! But I have a question – can I use another thing than evaporated milk? Hope you’ll answer as fast as possible, because I’m thinking of making it as soon as possible.
~ Hümeyra 🙂
I’m not sure. I haven’t tried replacing it before.
Cheesecake and German chocolate sounds absolutely divine. And, dude, you totally put a bottom layer of the coconut filling so I’m sold!
I would like to dive head first into this cake. Seriously amazing.
This Cheesecake looks amazing. What type of coconut do you put in it please? Here in the UK it’s hard to get hold of sweetened shredded coconut (we have hideous dessicated coconut instead v dry). Also love the cake stand, totally makes the photos. Sammie x https://www.feastingisfun.com
Thanks Sammie! It does actually use sweetened shredded coconut. Do you know of a good substitute for that there?
Wow what a cheesecake! German chocolate cake is always good, so I’m sure this creamy cheese version is too 🙂
Pomeranians are like giant puffballs with eyes. It’s hard to believe they’re real sometimes. I expect them to be pillows and then they move and bark.
This cheesecake is amazing. How do you make it so dang tall?!
Ha! That made me laugh out loud. 🙂
Dear Lindsay, my brother would absolutely adore this dessert. His two favorites are German Chocolate Cake and Cheesecake, Pinning for later. xo, Catherine