The Best German Chocolate Cheesecake Recipe (Rich & Decadent)

I stumbled upon this German Chocolate Cheesecake recipe last summer when I was looking for a show-stopping dessert for my daughter’s birthday. The combination of creamy chocolate cheesecake with that classic coconut-pecan topping creates a dessert that tastes like it came from a high-end bakery.

After one bite, my husband (who normally saves room for seconds of the main course) ate two slices before anyone else could claim them! There’s something magical about the way the smooth, rich chocolate filling contrasts with the sweet, nutty topping – a match made in heaven. I’ve made this German Chocolate Cheesecake for everything from casual family gatherings to holiday celebrations, and it never fails to impress.

The first time I made this, I was worried about getting that perfect cheesecake texture, but I’ve perfected the technique over several attempts. Now it’s one of my most requested desserts when friends come over for dinner. Sometimes the simplest flavor combinations create the most memorable impressions.

Ready to create a dessert that will have everyone asking for the recipe? Let’s get baking!

Why You’ll Love This Chocolate Coconut Dream Cheesecake

I’ve always had a soft spot for traditional German chocolate cake, but transforming those flavors into a cheesecake takes the experience to a whole new level. My mother-in-law (who considers herself a cheesecake connoisseur) declared this the best dessert I’ve ever made!

• Perfect texture contrast – The creamy chocolate cheesecake base pairs beautifully with the crunchy coconut-pecan topping, creating a delightful mix of smooth and textured elements in every bite.
• Make-ahead friendly – I love that I can prepare this cheesecake a day or two before serving, which makes it perfect for entertaining or holiday planning.
• Impressive presentation – There’s something about the layered look of this dessert that makes guests think you spent hours in the kitchen (even though the hands-on time is actually quite manageable).
• Rich without being overwhelming – The chocolate intensity is balanced perfectly by the sweet coconut-pecan topping, creating a dessert that satisfies without being too heavy.
• Freezes beautifully – I often make an extra one to freeze for unexpected company or dessert emergencies!

This German Chocolate Cheesecake is more than just a dessert—it’s a celebration on a plate. The slight tanginess of the cream cheese base complements the sweet coconut-pecan topping in a way that makes you want to savor every single bite.

Important Ingredients

Chocolate Cookie Crumbs: I always recommend using Oreo cookies with the filling removed for the crust because they create that perfect chocolatey foundation that complements the filling so beautifully.

Cream Cheese: Make sure you’re using full-fat cream cheese that’s properly softened at room temperature for at least an hour – I’ve learned the hard way that cold cream cheese leads to a lumpy filling.

Semi-Sweet Chocolate: I prefer using high-quality chocolate bars rather than chocolate chips for melting, as they create a silkier texture in the finished cheesecake.

Sour Cream: This ingredient might seem unexpected, but I’ve found it adds a subtle tanginess that balances the sweetness and helps create that classic cheesecake texture.

Heavy Cream: Using heavy cream in both the filling and topping creates richness that makes this German Chocolate Cheesecake taste truly indulgent.

Shredded Coconut: I use sweetened coconut for the topping because the slight chew and sweetness it provides is essential to authentic German chocolate flavor.

Pecans: Toasting the pecans before chopping them intensifies their flavor – a little tip my grandmother taught me that makes a noticeable difference in the final taste.

Brown Sugar: The molasses notes in brown sugar give the topping that caramel-like quality that’s characteristic of traditional German chocolate cake frosting.

How to Make German Chocolate Cheesecake

Step 1. I always start by preparing my springform pan – wrapping the outside with aluminum foil is essential to prevent water from seeping in during baking in the water bath.

Step 2. For the crust, I’ve found that mixing the chocolate cookie crumbs with melted butter until they resemble wet sand creates the perfect texture that holds together when sliced.

Step 3. My grandmother always said to press the crust firmly into the pan using the bottom of a measuring cup, and she was right – it creates an even layer that bakes up perfectly.

Step 4. When mixing the cream cheese filling, I always make sure to beat the cream cheese until completely smooth before adding any other ingredients – patience here prevents those dreaded lumps!

Step 5. I’ve learned to add the eggs one at a time, mixing on low speed just until each is incorporated – overmixing at this stage can introduce too much air and cause cracks.

Step 6. For the melted chocolate, I let it cool just until it’s no longer hot to the touch but still fluid – adding it too hot can cause the filling to separate.

Step 7. My fail-proof method for baking the cheesecake is in a water bath, with the water coming halfway up the sides of the pan – this gentle, moist heat prevents cracks and ensures even baking.

How to Store & Reheat

I usually store any leftovers of this German Chocolate Cheesecake in the refrigerator, where it stays fresh and delicious for up to 5 days. Make sure to cover it with plastic wrap or place it in an airtight container to prevent it from absorbing any refrigerator odors.

For longer storage, I’ve found that this cheesecake freezes beautifully for up to 3 months. I like to slice it first, then wrap each piece individually in plastic wrap followed by aluminum foil. This method makes it easy to thaw just what you need later on.

When it comes to serving after refrigeration, I recommend taking the cheesecake out about 30 minutes before serving – the flavors and texture are at their best when it’s slightly softened. If you’re working with frozen slices, thaw them overnight in the refrigerator for the best results.

In my experience, this isn’t a dessert that needs reheating, but if you prefer your cheesecake slightly warm, a 10-second microwave zap (no more!) can take the chill off without melting the filling.

What to Serve with German Chocolate Cheesecake

Fresh Whipped Cream: A dollop of lightly sweetened whipped cream provides a wonderful temperature and texture contrast to the rich cheesecake – I often add a tiny splash of vanilla to mine for extra flavor.

Strong Coffee: My husband always says that a cup of dark, strong coffee is the perfect companion to this cheesecake, as the slight bitterness balances the sweetness of the dessert.

Fresh Berries: A small side of fresh raspberries or sliced strawberries adds a bright, acidic note that cuts through the richness of the cheesecake – I’ve found this particularly refreshing in summer months.

Vanilla Bean Ice Cream: For an over-the-top dessert experience, I sometimes serve a small scoop of high-quality vanilla ice cream alongside a slightly smaller slice of cheesecake – the hot/cold combination is absolutely divine.

Chocolate Sauce: For the ultimate chocolate lover’s experience, a drizzle of warm chocolate ganache takes this already decadent dessert to new heights – my chocolate-obsessed daughter always requests this addition.

FAQs

Can I make this cheesecake without a springform pan?

I don’t recommend it – the springform is essential for achieving that perfect release and presentation that makes this dessert so special.

Why did my cheesecake crack?

In my experience, cracks usually happen from overmixing the batter or sudden temperature changes – try using a water bath and cooling in the oven with the door ajar.

Can I use unsweetened coconut for the topping?

I’ve tried it both ways, and sweetened coconut definitely gives the authentic German chocolate flavor and texture that makes this dessert special.

How do I know when the cheesecake is done baking?

The center should still have a slight jiggle when you gently shake the pan – it will continue to set as it cools.

Can I make this without the coconut-pecan topping?

Absolutely! The chocolate cheesecake base is delicious on its own, or you could top it with chocolate ganache for a different but equally delicious dessert.

German Chocolate Cheesecake

A rich and decadent dessert that combines creamy cheesecake with classic German chocolate flavors.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr

Total Time 5 hours hrs 30 minutes mins

Course Dessert

Cuisine German

Servings 12 slices

Calories 450 kcal

Equipment

• mixing bowl
• 9-inch springform pan
• saucepan
• oven

Ingredients

  

For the Crust

• 1 1/2 cups Chocolate cookie crumbs Provides a rich chocolate base.
• 1/4 cup Granulated sugar Sweetens the crust.
• 1/2 cup Unsalted butter Melted, binds the crust ingredients together.

For the Cheesecake Filling

• 24 oz Cream cheese Softened, forms the base of the cheesecake.
• 1 cup Granulated sugar Sweetens the filling.
• 1 teaspoon Vanilla extract Adds flavor to the filling.
• 3 large Eggs Provides structure and richness.
• 1/2 cup Sour cream Adds creaminess and tang.
• 1/2 cup Heavy cream Adds richness to the filling.
• 4 oz Semi-sweet chocolate Melted and slightly cooled, adds chocolate flavor.

For the Topping

• 1 cup Shredded coconut Adds texture and flavor.
• 1 cup Chopped pecans Provides crunch and nutty flavor.
• 1/2 cup Brown sugar Adds sweetness and depth of flavor.
• 1/4 cup Unsalted butter Melted, helps bind the topping.
• 1/4 cup Heavy cream Adds richness to the topping.
• 1 teaspoon Vanilla extract Enhances the flavor of the topping.

Instructions

 

• In a mixing bowl, combine chocolate cookie crumbs, granulated sugar, and melted butter. Mix until well combined.
• Press the mixture firmly into the bottom of a 9-inch springform pan. Bake in a preheated oven at 350°F (175°C) for 10 minutes. Remove from the oven and let cool.
• In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add granulated sugar and continue to beat until well combined.
• Add the vanilla extract and eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
• Mix in the sour cream and heavy cream until smooth. Finally, add the melted chocolate and mix until fully incorporated.
• Pour the cheesecake filling over the cooled crust in the springform pan.
• Bake in the preheated oven at 325°F (160°C) for 55-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for about 1 hour.
• In a saucepan over medium heat, combine shredded coconut, chopped pecans, brown sugar, butter, heavy cream, and vanilla extract. Cook for about 5-7 minutes, stirring frequently until the mixture is bubbly and slightly thickened.
• Remove from heat and let cool slightly.
• Once the cheesecake has cooled completely, spread the coconut-pecan topping evenly over the top.
• Refrigerate the cheesecake for at least 4 hours, or preferably overnight, before serving.

Notes

Enjoy your German Chocolate Cheesecake, a delightful fusion of creamy cheesecake and classic German chocolate flavors!

Keyword Cheesecake, Decadent Dessert, German Chocolate