This German Chocolate Cheesecake is the show-stopping dessert I turn to when I want to impress—and indulge. It brings together two dessert icons: rich, creamy chocolate cheesecake and the legendary coconut-pecan topping of a German chocolate cake. Every slice is layered with decadent textures and bold flavors that make this the kind of dessert people remember. Whether it’s a holiday, birthday, or just a moment that calls for chocolate, this cheesecake always earns center stage on my table.

Why You’ll Love This Recipe

I love how this recipe transforms simple ingredients into a multi-layered masterpiece. The deep, smooth chocolate cheesecake base is rich but balanced, and the chewy, nutty coconut topping adds that classic German chocolate flair. It’s the kind of dessert that feels extravagant without being overly complicated to make. With each bite, I get creamy, crunchy, sweet, and chocolatey all at once—what more could I want in a single dessert?

Ingredients

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

For the crust:

• 2 cups chocolate cookie crumbs

• 2 tablespoons granulated sugar

• 4 tablespoons unsalted butter, melted

For the cheesecake filling:

• 24 oz cream cheese, softened

• 3/4 cup granulated sugar

• 1/3 cup unsweetened cocoa powder

• 1/2 cup sour cream

• 3 large eggs

• 1 teaspoon vanilla extract

• 1 cup semisweet chocolate chips, melted and slightly cooled

For the coconut-pecan topping:

• 1 cup evaporated milk

• 2/3 cup brown sugar

• 3 large egg yolks

• 6 tablespoons unsalted butter

• 1 teaspoon vanilla extract

• 1 1/4 cups sweetened shredded coconut

• 3/4 cup chopped pecans

Optional for serving:

• Extra pecans or melted chocolate drizzle

• Whipped cream or chocolate shavings

Directions

1. Preheat the oven and prepare the pan
   I start by preheating the oven to 325°F (160°C). I grease a 9-inch springform pan and wrap the outside with foil to catch any leaks.

2. Make the crust
   In a bowl, I combine the chocolate cookie crumbs, sugar, and melted butter. I press the mixture into the bottom of the springform pan and bake for 10 minutes. I let it cool while preparing the filling.

3. Prepare the chocolate cheesecake filling
   Using a mixer, I beat the softened cream cheese and sugar until smooth and creamy. I add in the cocoa powder, then mix in the sour cream, eggs (one at a time), vanilla, and finally the melted chocolate. I mix just until combined to avoid overbeating.

4. Bake the cheesecake
   I pour the filling over the crust and smooth the top. I bake it for 55 to 65 minutes, until the edges are set but the center still jiggles slightly. I turn off the oven, crack the door, and let it sit inside for 1 hour before removing.

5. Chill the cheesecake
   After cooling at room temperature, I transfer the cheesecake to the fridge for at least 4 hours—or overnight—to set completely.

6. Make the coconut-pecan topping
   In a saucepan over medium heat, I cook the evaporated milk, brown sugar, egg yolks, and butter, stirring constantly until thickened (about 8–10 minutes). I remove it from the heat and stir in the vanilla, shredded coconut, and chopped pecans. I let it cool to room temperature.

7. Assemble and finish
   I spoon the cooled topping over the chilled cheesecake and spread it evenly. Sometimes I garnish with extra pecans or a drizzle of melted chocolate for a decorative finish.

Servings and timing

This recipe makes 12 servings.
Prep time: 30 minutes
Cook time: 1 hour
Chill time: At least 4 hours (overnight preferred)
Total time: Approximately 6 hours (including cooling and chilling)

Variations

• I’ve used Oreo cookies for the crust instead of plain chocolate wafers—delicious and a little sweeter.

• Sometimes I add a bit of espresso powder to the cheesecake filling to deepen the chocolate flavor.

• I’ve swapped pecans for toasted walnuts when needed—they work just as well.

• For a gluten-free version, I use gluten-free chocolate cookies in the crust.

• I occasionally serve it with a side of chocolate ganache or caramel sauce for an extra indulgent touch.

Storage/Reheating

I store the cheesecake tightly covered in the fridge for up to 5 days.
It also freezes beautifully—I slice it, wrap the slices in plastic wrap and foil, and store in a freezer-safe container for up to 2 months. To serve, I thaw it overnight in the fridge. I don’t reheat it, as it’s best enjoyed chilled or at room temperature.

FAQs

Can I make this cheesecake ahead of time?

Yes, I always make it the day before serving. It needs time to chill and set, and it actually tastes better the next day.

What kind of chocolate cookies should I use for the crust?

I usually go for chocolate wafer cookies or chocolate graham crackers. Oreos (without the filling) also work great.

Do I need a water bath?

No water bath is necessary for this recipe, especially with the foil-wrapped pan and gentle cooling. I get a creamy texture without cracks every time.

Can I skip the topping and just serve the cheesecake plain?

You can, but I highly recommend the topping. It’s what makes this a German Chocolate Cheesecake. That said, it’s still a fantastic chocolate cheesecake on its own.

How do I know when the cheesecake is done?

I look for edges that are set and a center that jiggles slightly when I gently shake the pan. It will firm up as it chills.

Conclusion

This German Chocolate Cheesecake is a dessert I reach for when I want something truly special. With its rich chocolate filling and that irresistible coconut-pecan topping, it’s a recipe that feels both nostalgic and indulgent. Whether I’m making it for a celebration or just treating myself, it never fails to impress—and always disappears fast.