I still remember the first time I tasted German chocolate cake at my best friend’s potluck—the combination of rich chocolate, toasted pecans, and that irresistible coconut-caramel topping had me sneaking back for thirds. Fast forward a few years, and I thought: what if I could take those same incredible flavors and transform them into a German chocolate cheesecake? Honestly, I’ve messed this up more times than I care to admit before finally nailing it, but trust me on this one—this German chocolate cheesecake recipe is absolutely worth every minute you spend on it.
The beauty of this dessert is that you’re getting two classics in one show-stopping slice. It’s got the creamy, tangy richness of New York-style cheesecake paired with that signature coconut-pecan topping that makes German chocolate cake so addictive. And the best part? You don’t need to be a pastry chef to pull this off.
Why This German Chocolate Cheesecake Recipe Works
What makes this German chocolate cheesecake recipe different from your standard chocolate cheesecake is all about the layers. We’re building flavor and texture here—a crispy Oreo crust (because honestly, why use anything else?), a velvety chocolate cheesecake filling that’s not overly sweet, and then that gooey, nutty coconut-pecan topping that brings everything together. The trick is balancing richness with texture, and making sure each component shines without overwhelming the others.
I learned pretty quickly that the coconut-pecan topping needs to be made ahead and cooled completely. My first attempt at making German chocolate cheesecake involved spreading warm topping over the cheesecake, which… let’s just say it turned into a melted mess. Live and learn, right?
The Secret to Perfect Texture
Here’s where most people get nervous: the water bath. I know it sounds intimidating, but it’s actually the easiest way to guarantee a crack-free, ultra-creamy cheesecake. All you’re doing is placing your springform pan inside a larger roasting pan and filling it with hot water about halfway up the sides. This creates gentle, even heat that prevents the edges from overcooking while the center sets.
Pro tip I picked up after my third failed attempt: wrap your springform pan in aluminum foil before placing it in the water bath. Nothing ruins your day faster than discovering water has seeped into your beautiful cheesecake. (Ask me how I know.)
Building the Coconut-Pecan Topping
This is where the magic happens. You’ll cook egg yolks, evaporated milk, sugar, and butter over medium heat, stirring constantly until it thickens to a caramel-like consistency. Then you fold in shredded coconut and chopped pecans. Your kitchen will smell absolutely incredible during this step—like a bakery and a candy shop had a delicious baby.
I always toast my pecans first in a dry skillet for about 5 minutes. It brings out their natural oils and adds this deep, nutty flavor that takes the topping to the next level. Don’t skip this step. Seriously.
Ingredient Swaps and Variations
One thing I love about this German chocolate cheesecake recipe is how adaptable it is. If you’re gluten-free, swap the Oreos for gluten-free chocolate cookies—the rest of the cheesecake is naturally gluten-free anyway. Not a fan of pecans? Walnuts work beautifully too. And if you want to go even more decadent, drizzle some melted chocolate or chocolate ganache over the finished cheesecake right before serving.
For a lighter version (and I use that term loosely because, let’s be real, this is still a decadent dessert), you can substitute half the cream cheese with Greek yogurt. It adds tang and a slightly lighter texture while keeping everything creamy. And if you’re feeling creative, you could even add a drizzle of my homemade Chick-fil-A sauce—just kidding! But seriously, a chocolate or caramel drizzle works beautifully.
Ingredients
For the Oreo Crust:
- 24 Oreo cookies (about 2 cups crumbs, with filling)
- 5 tablespoons unsalted butter, melted
- Pinch of salt
For the Chocolate Cheesecake Filling:
- 32 oz (4 blocks) cream cheese, softened to room temperature
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 6 oz semi-sweet chocolate, melted and cooled
- 4 large eggs, room temperature
For the Coconut-Pecan Topping:
- 3 large egg yolks
- 1 cup evaporated milk
- 1 cup granulated sugar
- 1/2 cup (1 stick) unsalted butter
- 1 teaspoon vanilla extract
- 1 1/2 cups sweetened shredded coconut
- 1 1/2 cups pecans, toasted and chopped
- Pinch of salt
Optional Chocolate Drizzle:
- 4 oz semi-sweet chocolate chips
- 1/2 teaspoon vegetable shortening
Instructions
Make the Coconut-Pecan Topping (Do This First):
- In a dry skillet over medium heat, toast the chopped pecans for about 5 minutes, stirring frequently until fragrant. Set aside to cool.
- In a medium saucepan, whisk together egg yolks, evaporated milk, sugar, and vanilla.
- Add the butter and cook over medium heat, stirring constantly, for 12-15 minutes until the mixture thickens and coats the back of a spoon.
- Remove from heat and stir in the toasted pecans, shredded coconut, and a pinch of salt.
- Transfer to a bowl and refrigerate while you make the cheesecake (it needs to be completely cooled).
Make the Oreo Crust:
- Preheat your oven to 350°F.
- In a food processor, pulse the Oreo cookies (filling and all) until they’re fine crumbs.
- Add melted butter and a pinch of salt, pulsing until the mixture looks like wet sand.
- Press the crumb mixture firmly into the bottom and about 1 inch up the sides of a 9-inch springform pan. Use the bottom of a glass to pack it down evenly.
- Bake for 8-10 minutes, then remove and let cool. Reduce oven temperature to 325°F.
Prepare the Cheesecake Filling:
- Wrap the outside of your springform pan with 2 large sheets of heavy-duty aluminum foil to prevent water from seeping in during the water bath.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until completely smooth and fluffy, about 2-3 minutes.
- Add the sugar and vanilla, beating for another 2 minutes until well combined.
- Mix in the cocoa powder until fully incorporated.
- Add the melted and cooled chocolate, beating until smooth.
- Add eggs one at a time, beating on low speed just until each egg is incorporated. Don’t overmix—this can cause cracks.
Assemble and Bake:
- Pour half of the chocolate cheesecake batter over the cooled Oreo crust.
- Spoon about 1 to 1 1/2 cups of the cooled coconut-pecan topping over the batter, spreading it gently (save the rest for the top).
- Carefully pour the remaining cheesecake batter over the coconut layer.
- Place the springform pan into a large roasting pan. Fill the roasting pan with hot water until it comes about halfway up the sides of the springform pan.
- Bake at 325°F for 70-75 minutes, or until the edges are set but the center still has a slight jiggle (like Jell-O).
- Turn off the oven, crack the door open slightly, and let the cheesecake cool inside for 1 hour.
- Remove from the oven and water bath, take off the foil, and let cool to room temperature on a wire rack.
- Refrigerate for at least 4 hours or overnight.
Finish and Serve:
- Once completely chilled, carefully remove the sides of the springform pan.
- Spread the remaining coconut-pecan topping over the top of the cheesecake.
- If desired, melt the chocolate chips with shortening and drizzle over the top for extra flair.
- Slice with a sharp knife (wipe clean between cuts for neat slices) and serve chilled.
Timing and Make-Ahead Tips
This German chocolate cheesecake recipe is one of those recipes where patience really pays off. The cheesecake needs to bake for about 70-75 minutes, then cool gradually in the oven with the door cracked for another hour. After that, it goes into the fridge for at least 4 hours—but honestly, overnight is even better. The flavors meld together, and the texture becomes impossibly silky.
I usually make this a day ahead when I’m serving it for holidays or special occasions. It takes the pressure off and actually tastes better after sitting in the fridge. Plus, the coconut-pecan topping firms up slightly when chilled, making it easier to slice clean pieces. This make-ahead German chocolate cheesecake is perfect for entertaining.
Serving Suggestions
A little goes a long way with this one—the richness means small slices are plenty satisfying. I like to serve it chilled, straight from the fridge, maybe with a dollop of fresh whipped cream on the side if I’m feeling fancy. It pairs beautifully with coffee, especially a dark roast that can stand up to all that chocolate.
If you’re serving this at a gathering, prepare for requests for the recipe. It happens every single time I bring this to a party. People cannot believe it’s homemade. And if you’re planning a dessert spread, this pairs wonderfully with lighter options like my red velvet cupcakes with cream cheese frosting—having a variety of flavors keeps everyone happy.
Storage and Leftovers
Store any leftovers (if you’re lucky enough to have any) covered in the refrigerator for up to 5 days. I find that the cheesecake actually stays pretty fresh for almost a week, though the crust can soften slightly over time. You can also freeze individual slices wrapped tightly in plastic wrap and foil for up to 2 months. Just thaw in the fridge overnight before serving.
Final Thoughts
Look, I’m not going to lie—this isn’t a last-minute weeknight dessert. It takes time and a bit of patience. But if you’re looking for something truly special, something that makes people stop mid-conversation to ask what they’re eating, this German chocolate cheesecake recipe is it. The combination of creamy chocolate cheesecake with that sweet, nutty, coconutty topping is pure dessert heaven.
And if you love rich, chocolate-forward desserts like this, you might also enjoy my chocolate lava cake. It’s got that same indulgent, can’t-stop-eating vibe but comes together in about 30 minutes. Or if you’re craving something with that classic chocolate-coconut combo but want individual portions, check out my Mounds cake recipe—it’s another crowd-pleaser that disappears fast.
Trust me, once you nail this German chocolate cheesecake, it’ll become your go-to showstopper dessert. And hey, if your first attempt isn’t perfect, don’t worry—mine definitely wasn’t. That’s what makes the success even sweeter
Enjoy every rich, creamy, coconut-pecan-loaded bite!
German Chocolate Cheesecake
Ingredients
Method
- In a dry skillet over medium heat, toast the chopped pecans for about 5 minutes, stirring frequently until fragrant. Set aside to cool.
- In a medium saucepan, whisk together egg yolks, evaporated milk, sugar, and vanilla.
- Add the butter and cook over medium heat, stirring constantly, for 12-15 minutes until the mixture thickens and coats the back of a spoon.
- Remove from heat and stir in the toasted pecans, shredded coconut, and a pinch of salt.
- Transfer to a bowl and refrigerate while you make the cheesecake (it needs to be completely cooled).
- Preheat your oven to 350°F.
- In a food processor, pulse the Oreo cookies (filling and all) until they’re fine crumbs.
- Add melted butter and a pinch of salt, pulsing until the mixture looks like wet sand.
- Press the crumb mixture firmly into the bottom and about 1 inch up the sides of a 9-inch springform pan. Use the bottom of a glass to pack it down evenly.
- Bake for 8-10 minutes, then remove and let cool. Reduce oven temperature to 325°F.
- Wrap the outside of your springform pan with 2 large sheets of heavy-duty aluminum foil to prevent water from seeping in during the water bath.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until completely smooth and fluffy, about 2-3 minutes.
- Add the sugar and vanilla, beating for another 2 minutes until well combined.
- Mix in the cocoa powder until fully incorporated.
- Add the melted and cooled chocolate, beating until smooth.
- Add eggs one at a time, beating on low speed just until each egg is incorporated. Don’t overmix—this can cause cracks.
- Pour half of the chocolate cheesecake batter over the cooled Oreo crust.
- Spoon about 1 to 1 1/2 cups of the cooled coconut-pecan topping over the batter, spreading it gently (save the rest for the top).
- Carefully pour the remaining cheesecake batter over the coconut layer.
- Place the springform pan into a large roasting pan. Fill the roasting pan with hot water until it comes about halfway up the sides of the springform pan.
- Bake at 325°F for 70-75 minutes, or until the edges are set but the center still has a slight jiggle (like Jell-O).
- Turn off the oven, crack the door open slightly, and let the cheesecake cool inside for 1 hour.
- Remove from the oven and water bath, take off the foil, and let cool to room temperature on a wire rack.
- Refrigerate for at least 4 hours or overnight.
- Once completely chilled, carefully remove the sides of the springform pan.
- Spread the remaining coconut-pecan topping over the top of the cheesecake.
- If desired, melt the chocolate chips with shortening and drizzle over the top for extra flair.
- Slice with a sharp knife (wipe clean between cuts for neat slices) and serve chilled.
Notes
- Room temperature matters: Make sure your cream cheese and eggs are at room temperature before starting. This helps everything blend smoothly without overmixing.
- Don’t skip the water bath: It keeps the cheesecake moist and prevents cracks. The gentle, even heat is key.
- Let it cool gradually: Rapid temperature changes cause cracks. The slow cool-down in the oven is essential.
- Make it ahead: This cheesecake tastes even better the next day after the flavors have had time to meld.
- Storing: Keep covered in the refrigerator for up to 5 days, or freeze individual slices for up to 2 months.
Frequently Asked Questions
Can I make German chocolate cheesecake without a water bath?
Honestly? You could, but I really don’t recommend it. The water bath creates gentle, even heat that prevents cracks and keeps the texture incredibly creamy. Without it, you risk a dry, cracked cheesecake. If you’re nervous about water seeping in, just wrap that springform pan really well with heavy-duty foil—I promise it’s worth the extra step.
How do I know when my German chocolate cheesecake is done baking?
The edges should be set and slightly puffed, but the center should still have a slight jiggle—kind of like Jell-O. It’ll look a bit underdone, but that’s exactly what you want. The cheesecake continues cooking as it cools, and this prevents that dreaded over-baked, grainy texture. When you gently shake the pan, the center should wobble about 2-3 inches.
Can I freeze German chocolate cheesecake?
Absolutely! This cheesecake freezes beautifully. I usually freeze individual slices wrapped tightly in plastic wrap, then aluminum foil, for up to 2 months. When you’re ready to eat, just thaw slices in the refrigerator overnight. The texture stays perfectly creamy. I’ve even frozen the whole cheesecake (without the topping), then added fresh coconut-pecan topping after thawing—works like a charm.
Why did my cheesecake crack?
There are a few common culprits: overmixing the batter (which incorporates too much air), baking at too high a temperature, skipping the water bath, or cooling too quickly. The gradual cool-down in the oven with the door cracked is crucial—it prevents sudden temperature changes that cause cracks. And remember, even if it cracks, that coconut-pecan topping covers everything beautifully!
Can I use a different crust for this recipe?
Sure! While I’m obsessed with the Oreo crust (it adds extra chocolate flavor), you could use graham crackers, chocolate graham crackers, or even crushed vanilla wafers. Just stick to about 2 cups of crumbs mixed with 5 tablespoons of melted butter. The baking time stays the same.
How long does German chocolate cheesecake last in the fridge?
Stored covered in the refrigerator, this cheesecake stays fresh for up to 5 days. I find it actually tastes better on day 2 or 3 after the flavors have really melded together. Just make sure to cover it well so it doesn’t absorb any fridge odors.
Can I make the coconut-pecan topping ahead of time?
Yes, and I actually recommend it! You can make the topping up to 3 days in advance and store it covered in the refrigerator. Just let it come to room temperature before spreading it on the cheesecake—it’ll be easier to work with and spread more smoothly.
What if I don’t have a springform pan?
A springform pan really is best for this recipe because it makes removing the cheesecake so much easier. But if you absolutely don’t have one, you could use a regular 9-inch cake pan lined with parchment paper with long overhangs on two sides (like handles). You’ll need to lift the whole cheesecake out using the parchment after it’s chilled, which is trickier but doable.
Can I make mini German chocolate cheesecakes instead?
Definitely! Use a muffin tin lined with cupcake liners. Reduce the baking time to about 20-25 minutes at 325°F. You’ll get around 18-20 mini cheesecakes. Top each one with a spoonful of the coconut-pecan topping. They’re perfect for parties and portion control (though let’s be honest, you’ll probably eat two).