A rich, indulgent cheesecake that combines deep chocolate flavor with the classic coconut‑pecan topping of German chocolate cake. The result is creamy, decadent, and a real showstopper for any gathering.

German Chocolate Cheesecake

Why You’ll Love This Recipe

I love this recipe because it marries two favorites — cheesecake and German chocolate cake — into one unforgettable dessert. The texture is luxuriously smooth, and the swirl of coconut and pecans brings crunch, sweetness, and a hint of toasted flavor. It feels special, yet it’s manageable with patience and care.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the crust

2 cups crushed chocolate cookies
4 tablespoons unsalted butter, melted

For the cheesecake filling

24 oz (about 680 g) cream cheese, room temperature
1 cup granulated sugar
1 tablespoon all‑purpose flour
3 tablespoons unsweetened cocoa powder
1 cup sour cream
½ teaspoon vanilla extract
8 oz (≈225 g) German chocolate, chopped and melted
4 large eggs, room temperature

For the coconut‑pecan topping

4 large egg yolks
1 (12 oz) can evaporated milk
1½ teaspoons vanilla extract
1½ cups sugar
¾ cup (about 168 g) unsalted butter, cubed
2⅔ cups sweetened shredded coconut
1¼ cups chopped pecans, toasted
(Optional) chocolate ganache or sauce for drizzling

Directions

1. Prepare the topping

In a saucepan over medium heat, whisk together egg yolks, evaporated milk, and vanilla. Add sugar and butter, stirring constantly until the mixture thickens (about 12–15 minutes). Remove from heat and stir in coconut and pecans. Transfer to a bowl and refrigerate to cool fully.

2. Make the crust

Preheat oven to 325°F (163°C). Line the bottom of a 9‑inch springform pan with parchment paper and grease the sides. Combine the crushed cookies and melted butter; press firmly into the bottom and a little up the sides of the pan. Bake the crust for 8–10 minutes. Let it cool. Wrap the exterior of the pan in foil to protect against water infiltration during baking.

3. Make the filling

Reduce oven temperature to 300°F (148°C). In a mixing bowl, beat cream cheese, sugar, flour, and cocoa powder on low speed until smooth. Add sour cream and vanilla, mixing to combine. Gradually stir in the melted chocolate (in two parts) until fully incorporated. Add eggs one at a time, mixing gently after each. Scrape down the bowl to ensure even mixing.

4. Assemble

Spread about 1 cup of the cheesecake filling evenly over the cooled crust.
Spoon or spread about 1½ cups of the cooled coconut‑pecan topping over that filling layer.
Carefully pour the remaining filling over the topping, smoothing top.

5. Bake in a water bath

Place the foil‑wrapped springform pan into a larger pan. Pour warm water into the outer pan until it reaches about halfway up the sides of the springform (but not over the foil). Bake for about 1 hour and 25–30 minutes, until the center is set but still slightly jiggly.

After baking, turn off the oven and leave the cheesecake in with the door closed for 30 minutes. Then crack the door and keep it in for another 30 minutes to cool gradually. Remove from oven and water bath. Refrigerate for 5–6 hours or overnight.

6. Finish and serve

Remove the springform ring and place the cheesecake on a serving plate. Spread remaining coconut‑pecan topping over the top layer. Optionally drizzle with chocolate ganache or sauce before slicing.

Servings and timing

Makes about 12–14 slices
Prep time: ~1 hour (plus cooling for topping)
Bake time: 1 hour 25–30 minutes
Cooling/Chill time: ~5–6 hours or overnight

Variations

Nut choice: Use walnuts instead of pecans if needed.
Sugar adjustments: Reduce sugar slightly in topping if you prefer less sweet.
Chocolate substitutions: If German chocolate isn’t available, use a mix of semisweet chocolate and a little extra sugar to balance.
Mini cheesecakes: Use smaller springform pans and reduce bake time accordingly, keeping the same layering ideas.

Storage / Reheating

Refrigerator: Store in an airtight cake carrier or wrapped carefully for up to 4–5 days.
Freezer: Freeze whole or in slices. Wrap tightly in plastic wrap and an outer layer of foil. Keeps up to 3 months. Thaw in refrigerator before serving.
Reheating: For best texture, serve chilled. If you prefer it slightly warmed, heat slices in a microwave for just a few seconds—but be careful not to melt the topping.

FAQs

What if my cheesecake cracks on top?

That’s normal. Cracks often form because of too much mixing or rapid temperature changes. Baking in a water bath and cooling slowly (leaving it in oven, then cracking the door) helps minimize cracks.

Can I skip the water bath?

You can, but it increases risk of overbaking edges or having the center sink or crack. The water bath provides gentle, even heat and moisture which helps the cheesecake bake evenly.

German Chocolate Cheesecake

Can I make this ahead?

Yes — making it the day before serving improves flavor and gives it time to fully set. Just keep it refrigerated.

How do I toast the pecans and coconut?

Spread them on a baking sheet and toast in a 325°F (163°C) oven for 5–8 minutes, stirring once, until lightly golden and fragrant. Watch closely to avoid burning.

Can I omit the ganache drizzle?

Absolutely. The cheesecake and topping are delicious on their own. The ganache is optional and purely decorative or extra indulgence.

Conclusion

I find this German Chocolate Cheesecake to be one of my favorite desserts to serve when I want to impress. The creamy, chocolatey cheesecake and the sweet, nutty coconut‑pecan topping make each bite complex and satisfying. With patience in layers and careful baking, the result shines. Let me know if you’d like a printable recipe card or a scaled version!