German Chocolate Cheesecake – A Decadent Showstopper

By: Rabia

Recipe Card

Servings & Timing

  • Prep Time: 25 minutes

  • Bake Time: 1 hour 10 minutes

  • Chill Time: 4+ hours

  • Total Time: ~6 hours

  • Yield: 12 servings

Dietary Badges:
✔ Indulgent Dessert
✔ Crowd-Pleaser
✔ Special Occasion

🛒 Ingredients

For the Crust:

  • 2 cups crushed chocolate cookies (Oreos or chocolate wafers)

  • 4 tablespoons unsalted butter, melted

For the Cheesecake Filling:

  • 3 (8-ounce) packages cream cheese, softened

  • 1 cup granulated sugar

  • 1 cup sour cream

  • 8 ounces semi-sweet chocolate, melted and cooled

  • 3 large eggs

  • 1 teaspoon vanilla extract

  • Pinch of salt

For the Coconut-Pecan Topping:

  • 1 cup evaporated milk

  • 1 cup granulated sugar

  • 3 large egg yolks, beaten

  • ½ cup unsalted butter

  • 1 teaspoon vanilla extract

  • 1 ½ cups sweetened shredded coconut

  • 1 cup chopped pecans

👩‍🍳 Instructions

  1. Make the crust: Mix cookie crumbs and melted butter. Press into the bottom of a 9-inch springform pan. Bake at 350°F (175°C) for 8–10 minutes. Cool.

  2. Prepare the filling: Beat cream cheese and sugar until smooth. Mix in sour cream, melted chocolate, vanilla, and salt. Add eggs one at a time, mixing gently.

  3. Bake the cheesecake: Pour filling into crust. Bake at 325°F (163°C) for 55–65 minutes, until edges are set and center is slightly jiggly. Cool completely, then chill at least 4 hours (overnight best).

  4. Make the topping: In a saucepan, combine evaporated milk, sugar, egg yolks, and butter. Cook over medium heat, stirring constantly, until thickened (10–12 minutes). Remove from heat, stir in vanilla, coconut, and pecans. Cool to room temp.

  5. Assemble: Spread topping over chilled cheesecake. Garnish with extra chocolate shavings or pecans if desired.

Notes:

  • Use a water bath when baking to prevent cracks.

  • Topping can be made a day ahead and chilled.

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Introduction

This German Chocolate Cheesecake combines two beloved desserts into one indulgent masterpiece. The creamy, chocolate-rich cheesecake base pairs perfectly with the classic coconut-pecan topping, making it a showstopper for holidays, birthdays, or any special occasion.

Step-by-Step Guide

Step 1 – Crust prep: Chocolate cookies form the perfect base—press firmly for a neat slice.
Step 2 – Filling: Melt chocolate slowly and let it cool before mixing in to keep batter smooth.
Step 3 – Baking: Low and slow prevents cracking; don’t overbake.
Step 4 – Topping: Stir constantly while thickening to avoid scrambled eggs. The mixture should coat the back of a spoon before adding coconut and pecans.
Step 5 – Assembly: Chill cheesecake fully before adding topping, so it sets cleanly.

Ingredient Details & Substitutions

  • Cookies: Use Oreos (filling removed) or any chocolate wafer-style cookie.

  • Chocolate: Semi-sweet keeps it balanced; use dark chocolate for deeper flavor.

  • Dairy: Full-fat cream cheese and sour cream = the creamiest texture.

  • Nuts: Pecans are traditional, but walnuts can be substituted.

  • Coconut: Sweetened shredded works best; unsweetened makes it less rich.

Variations & Serving Suggestions

  • Mini Cheesecakes: Make in muffin tins for party-ready desserts.

  • Extra Chocolate Drizzle: Drizzle melted chocolate over topping for a bakery-style finish.

  • Layered Style: Bake half the cheesecake batter, spread half the topping, then add remaining batter for a surprise middle layer.

  • Serving Ideas: Slice with a hot knife for clean cuts. Serve chilled with coffee or vanilla ice cream.

Storage & Make-Ahead

  • Refrigeration: Keeps up to 5 days in airtight container.

  • Freezing: Wrap slices tightly and freeze up to 2 months. Thaw overnight in fridge.

  • Make-Ahead: Bake cheesecake a day before and chill; prepare topping separately and assemble before serving.

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FAQs

Q: Can I make this without a springform pan?
A: Yes—use a deep 9-inch cake pan lined with parchment for easier removal.

Q: How do I prevent cracks?
A: Use a water bath, don’t overmix the batter, and let it cool gradually.

Q: Can I use boxed brownie mix as the crust?
A: Yes! Bake a thin brownie layer in the pan as the base for a fudgier version.

Personal Note

This cheesecake is a family favorite—it’s rich, indulgent, and always sparks “wow” reactions at the table. The coconut-pecan topping is so good, I usually make extra to spread on toast or spoon over ice cream the next day.

Rabia
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