German Chocolate Cheesecake

Decadent, Creamy, and Topped with Classic Coconut–Pecan Frosting

This German Chocolate Cheesecake is the ultimate dessert for chocolate lovers. It combines the richness of a creamy chocolate cheesecake with the iconic coconut–pecan topping that defines a classic German chocolate cake. Every slice delivers smooth chocolate filling, buttery cookie crust, and a sweet, gooey, caramel-like topping packed with toasted pecans and shredded coconut. This is the kind of showstopper dessert perfect for holidays, celebrations, or anytime you want something unforgettable.

Ingredients

For the Crust

2 cups crushed chocolate cookies (Oreos or chocolate graham crackers)
4 tablespoons unsalted butter, melted
1 tablespoon sugar (optional, for extra sweetness)
A pinch of salt

For the Cheesecake Filling

24 oz (680 g) cream cheese, softened to room temperature
1 cup granulated sugar
1 cup semi-sweet chocolate chips, melted and slightly cooled
3 large eggs, room temperature
1 cup sour cream
1 teaspoon vanilla extract
2 tablespoons cocoa powder
¼ teaspoon salt

For the Coconut–Pecan Topping

1 cup evaporated milk
1 cup granulated sugar
3 large egg yolks
½ cup unsalted butter
1 teaspoon vanilla extract
1 ¼ cups sweetened shredded coconut
1 cup chopped pecans, lightly toasted
A pinch of salt

Instructions (Long, Detailed Version)

1. Prepare the Crust

Preheat the oven to 325°F (165°C).
In a mixing bowl, stir together the crushed chocolate cookies, melted butter, sugar, and a pinch of salt.
Press the mixture firmly into the bottom of a 9-inch springform pan.
Bake for 8–10 minutes, then let it cool while preparing the filling.

2. Make the Chocolate Cheesecake Filling

In a large mixing bowl, beat the cream cheese until smooth and fluffy — about 2–3 minutes.
Add the sugar and continue beating until well combined.
Pour in the melted chocolate and mix until fully incorporated.
Add the eggs one at a time, mixing on low speed after each addition (don’t overmix).
Add the sour cream, vanilla, cocoa powder, and salt. Mix until the batter is smooth and creamy.
Pour the filling over the cooled crust.

3. Bake the Cheesecake

Wrap the outside of your springform pan with aluminum foil to prevent water from seeping in.
Place the cheesecake pan in a larger roasting pan and fill the roasting pan halfway with hot water — this creates a gentle water bath (important for a crack-free cheesecake).
Bake at 325°F (165°C) for 60–70 minutes.
The center should still jiggle slightly when you move the pan.
Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
Remove from the oven and water bath, then chill in the refrigerator for at least 4–6 hours, ideally overnight.

4. Make the Coconut–Pecan Topping

In a medium saucepan, whisk together the evaporated milk, sugar, and egg yolks.
Add the butter and cook over medium heat, stirring constantly until the mixture thickens — about 8–10 minutes.
When thick and pudding-like, remove from heat.
Stir in the vanilla, shredded coconut, pecans, and a pinch of salt.
Let cool to room temperature (it thickens more as it cools).

5. Assemble the Cheesecake

Spoon the cooled coconut–pecan topping evenly over the chilled cheesecake.
Spread gently with an offset spatula to create a smooth, even layer.
Chill again for 30 minutes before slicing.

How to Serve

This cheesecake is rich, so small slices go a long way.
Serve with:

A drizzle of melted chocolate
A dollop of whipped cream
Extra toasted pecans on top
Fresh berries for contrast

Tips for Best Results

Make sure all dairy ingredients are room temperature for the smoothest batter.
Do NOT overmix the eggs — this causes cracks.
Let the cheesecake rest in the oven after baking for a creamy, crack-free finish.
Toast the pecans slightly before adding them — it boosts the flavor dramatically.

Timing

Prep Time: 25 minutes
Bake Time: 65 minutes
Cooling + Chilling: 5–8 hours
Total Time: About 7 hours (mostly chilling)