If you love the idea of combining the rich, creamy texture of cheesecake with the decadent flavors of German chocolate cake, then this German Chocolate Cheesecake Recipe is going to be your new best friend. It’s one of those desserts that feels both fancy and comforting, perfect for celebrations or a cozy weekend treat. I remember making it for a family gathering, and seeing how everyone couldn’t get enough was pretty rewarding!

What makes this German Chocolate Cheesecake Recipe stand out is the luscious coconut pecan topping layered over a chocolate graham cracker crust, wrapped up with a chocolate-infused cheesecake filling that’s just the right balance of sweet and smooth. Trust me, this recipe is worth the effort, especially if you want to impress friends or just indulge yourself with something truly special.

Ingredients You’ll Need

Each part of this German Chocolate Cheesecake Recipe works together beautifully—from the crunchy, buttery crust to the gooey coconut-pecan topping. When shopping, aim for quality chocolate and fresh pecans to really bring out those deep flavors.

Chocolate graham cracker sheets: Finely ground to create a flavorful, sturdy crust that holds it all together.
Unsalted butter: Softened to blend easily into your crust and filling for smooth texture.
Sugar (granulated and brown): The combo adds depth – brown sugar especially enriches the coconut pecan topping.
Sweetened shredded coconut: Adds that classic German chocolate cake flair with chewy texture.
Pecans: Toast them lightly beforehand for even better crunch and aroma.
Egg yolks and eggs: Room temperature eggs mix better for the creamiest cheesecake consistency.
Evaporated milk: Thick and creamy, it helps create that gooey coconut pecan filling.
Vanilla extract: Enhances all the flavors with a warm, inviting note.
German Chocolate bar and semi-sweet baking chocolate: Both types bring richness and a little bittersweet balance.
Cream cheese (full fat): Absolutely essential for a silky cheesecake – don’t skimp here!
Cocoa powder and ground cinnamon: Add depth and a hint of spice to the cheesecake filling.
Sour cream (full fat): Makes the filling extra smooth and a little tangy, balancing sweetness.
Shortening (optional): Helps keep chocolate drizzle glossy and smooth when melted.

Variations

I like to tweak this German Chocolate Cheesecake Recipe depending on the occasion or mood. It’s flexible enough to take your personal touch, so don’t hesitate to make it yours.

Nut-free variation: I’ve swapped pecans for toasted coconut only when serving guests with nut allergies, and it still has that great texture and flavor.
Healthier swap: Using reduced-fat cream cheese and substituting brown sugar with coconut sugar can lighten things up without losing the essence of the cheesecake.
Bold chocolate twist: Occasionally, I sneak in a handful of dark chocolate chunks into the filling for surprise bites of intense chocolate goodness.
Seasonal flair: For holidays, adding a pinch of espresso powder to the filling really amps up the chocolate flavor and pairs beautifully with the coconut pecan topping.

How to Make German Chocolate Cheesecake Recipe

Step 1: Prepare the Chocolate Crust

Start by finely grinding 9 chocolate graham cracker sheets—this is your crust base, so get it as fine as possible for a smooth texture. Mix the crumbs with 6 tablespoons of softened unsalted butter, 2 tablespoons sugar, and 1/4 teaspoon salt until it’s blended and holds together when pressed. Press this mixture firmly into the bottom of a springform pan to create an even layer. A handy tip: refrigerate the crust for about 10 minutes to set before adding your cheesecake filling. It helps prevent sogginess later on.

Step 2: Make the Coconut Pecan Filling

For the topping, you’ll whisk together 1 1/2 cups pecans (lightly toasted for extra flavor), 2 cups sweetened shredded coconut, 4 egg yolks, 1 1/4 cups packed light brown sugar, 1 can evaporated milk, 12 tablespoons softened unsalted butter, 1/4 teaspoon salt, and 2 teaspoons vanilla extract. Cook this mixture over medium heat, stirring constantly, until it thickens—this usually takes about 12-15 minutes. Don’t rush this step or walk away; it can burn quickly. Once thickened, set it aside while you focus on the cheesecake filling.

Step 3: Make the Cheesecake Filling

Next up is the creamy cheesecake filling. Combine 3 packages (24 ounces total) of full-fat cream cheese at room temperature with 1 cup granulated sugar and 1/4 cup unsweetened cocoa powder. Add 4 ounces each of Bakers German Chocolate and semi-sweet baking chocolate, both chopped finely. I usually melt the chocolates gently beforehand to avoid lumps, but folding in small chopped pieces works too! Then mix in 1/2 teaspoon ground cinnamon, 1 cup full-fat sour cream, 1 1/2 teaspoons vanilla extract, 3 large eggs, and 1 egg yolk (all room temperature). Beat everything just until smooth—overmixing can add air and cause cracking.

Step 4: Assemble and Bake

Pour the cheesecake filling over your chilled crust, smoothing it out evenly. Then spoon the coconut pecan filling gently over the cheesecake layer—don’t mix it—just spread it. To bake, I like to place the springform pan inside a roasting pan, cover both with heavy-duty aluminum foil, and add a bit of hot water to the roasting pan to create a water bath. This keeps the cheesecake moist and helps with even baking. Bake at 325°F (160°C) for about 1 hour 15 minutes or until the center is almost set but still slightly jiggly. Let it cool at room temperature before chilling for at least 4 hours, preferably overnight.

Step 5: Optional Chocolate Drizzle

If you want to add that extra chocolate wow factor, melt 4 ounces of semi-sweet baking chocolate with 1/2 teaspoon shortening and drizzle over the top just before serving. I love how this gives a glossy finish and looks stunning on the coconut topping.

How to Serve German Chocolate Cheesecake Recipe

German Chocolate Cheesecake Recipe - Recipe Image

Garnishes

When I serve this cheesecake, I keep it simple—sometimes just a few toasted pecan halves sprinkled on top. It adds a fresh crunch and highlights the nutty flavors. Fresh whipped cream on the side is my go-to for a light contrast to the rich cheesecake.

Side Dishes

This German Chocolate Cheesecake pairs beautifully with fresh berries like raspberries or blackberries. Their tartness cuts through the richness perfectly. I’ve also served it alongside a cup of strong coffee or a glass of dessert wine, both of which complement the chocolate and coconut flavors.

Creative Ways to Present

For holiday dinners, I’ve topped individual slices with a tiny piece of gold leaf or edible glitter for that festive sparkle. Another fun idea I tried was creating mini cheesecakes in muffin tins using the same ingredients for a bite-sized treat that’s perfect for parties.

Make Ahead and Storage

Storing Leftovers

I usually keep leftover German Chocolate Cheesecake covered tightly in plastic wrap or in an airtight container in the fridge. It stays fresh and creamy for up to 5 days, so it’s perfect if you want to prep ahead or just enjoy a little slice daily.

Freezing

If you’re thinking of freezing leftovers, wrap the cheesecake tightly in plastic wrap and then foil to protect it from freezer burn. From my experience, it freezes well for up to 2 months. Thaw it overnight in the fridge before serving to keep the texture creamy and smooth.

Reheating

I don’t usually reheat cheesecake, but if you prefer it slightly warmed, I recommend leaving it out at room temperature for about 20 minutes before serving to soften it up without losing that luscious texture. Microwaving can cause it to become greasy or change texture, so I avoid that.

FAQs

Can I make this German Chocolate Cheesecake Recipe without a water bath?

Yes, you can, but I highly recommend using the water bath method described in the recipe. It helps prevent cracks and keeps the cheesecake moist, resulting in a smoother texture. If you don’t have a roasting pan, you can wrap your springform pan tightly in foil and place a pan filled with hot water on the oven rack below it.
What’s the best way to prevent cracks on my cheesecake?

Apart from the water bath, make sure your cream cheese and eggs are at room temperature before mixing. Avoid overbeating the batter to reduce air bubbles, and don’t open the oven door during baking. Letting the cheesecake cool gradually by cracking the oven door slightly after baking helps too.
Can I use regular shredded coconut instead of sweetened?

You can use unsweetened shredded coconut if you prefer, but keep in mind the topping might be less sweet and chewy. Adjust the sugar slightly in the topping to compensate if you go this route.
Is it necessary to use both German chocolate and semi-sweet baking chocolate?

Using both types balances the sweetness and adds complexity to the flavor profile. However, if you can only find one, you can substitute, but the flavor may be a bit different—more sweet or more bitter depending on the chocolate.
How long does this German Chocolate Cheesecake Recipe take to set properly?

After baking, I recommend chilling the cheesecake for at least 4 hours, but overnight is best. This allows the flavors to meld and the texture to firm up perfectly.

Final Thoughts

This German Chocolate Cheesecake Recipe holds a special place in my heart because it combines my love for rich chocolate, creamy cheesecake, and the classic German chocolate cake flavors all in one. I hope you find joy in making it as much as I do. Trust me, once you try it, you’ll want to keep this recipe on hand for birthdays, holidays, or anytime you need a delicious pick-me-up.