German Chocolate Cheesecake

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 on a wooden cake stand

German Chocolate Cheesecake slice on a plate

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.

Close-up of a whole German Chocolate Cheesecake on a wooden stand
German Chocolate Cheesecake slice on a plate

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.

German Chocolate Cheesecake with a slice removed
German Chocolate Cheesecake slice on a plate with a bite on a fork

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!

German Chocolate Cheesecake on a wooden stand
German Chocolate Cheesecake slice on a plate in front of a whole cake on a wooden stand

You might also like

German Chocolate Cookie Stacks
German Chocolate Cake
Outrageous Chocolate Coconut Cheesecake
No Bake Samoa Cheesecake
Samoa Cookie Cake

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon
A whole German Chocolate Cheesecake on a wooden stand
Recipe

German Chocolate Cheesecake

  • Author: Lindsay
  • 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 

1. In a large saucepan, combine the egg yolks, milk and vanilla and whisk until well combined.
2. Add sugar and butter and cook on medium heat for 12-15 minutes, or until thickened (almost pudding-like) and golden brown, stirring constantly.
3. Remove from heat and add coconut and pecans. Mix well.
4. Allow to cool completely.

CRUST

1. Heat oven to 325 degrees.
2. In a small bowl, combine crust ingredients and mix well.
3. Press mixture into the bottom and up the sides of a 9-inch springform pan.
4. Bake crust for 10 minutes then remove and set aside.
5. Cover the outsides of the pan with aluminum foil and set aside.

CHEESECAKE FILLING

1. Reduce oven to 300 degrees.
2. In a large bowl, blend the cream cheese, sugar, chocolate, flour and cocoa with an electric mixer until combined (Use low speed to keep less air from getting into the batter, which can cause cracks). Scrape down the sides of the bowl.
3. Add eggs one at a time, beating slowly and scraping the sides of the bowl after each addition.
4. Add the sour cream and vanilla extract. Beat on low speed until well combined.
5. Put a little bit of the cheesecake filling in the bottom of the crust. Then add about 1 1/2 cups of coconut pecan topping and spread evenly.
6. Pour remaining cheesecake filling into the springform pan and spread evenly. The pan will be very full.
7. Place springform pan inside another pan. Fill outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
8. Bake for 1 hour and 30 minutes.
9. Turn off heat and leave cheesecake in oven with door closed for 20 minutes.
10. Crack oven door and leave the cheesecake in the oven for another 20 minutes or until set. This cooling process helps the cheesecake cool slowly to prevent cracks.
11. Remove cheesecake from oven and chill.
12. Once the cheesecake is completely cool, remove springform pan sides from cheesecake and place cheesecake on a serving plate.
13. Top cheesecake with remaining coconut pecan topping and drizzle with chocolate sauce.

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

Keywords: german chocolate cheesecake, chocolate cheesecake recipe, chocolate swirl cheesecake, homemade cheesecake, homemade cheesecake recipe, german chocolate cake recipe, best german chocolate cake recipe, best cheesecake recipe, homemade german chocolate cake

Enjoy!

This post may contain affiliate sales links. Please read my disclosure policy.

Share a Comment

Have a question? Use the form below to submit your question or comment. I love hearing from you and seeing what you made!

Recipe rating

129 Comments
  1. Glory J Hines

    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

  2. Denise

    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.

  3. Cassie

    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?

  4. CE

    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.

  5. Jordan

    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

  6. Marcy

    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?

Lindsay
About Lindsay

I'm a wife and mom to twin boys, a baby girl and a sweet black lab with a serious sweets addiction! Bring on the sugar!

Scripture I’m Loving

“Be joyful in hope, patient in affliction, faithful in prayer.” Romans 12:12