Easy German Chocolate Cheesecake

There are days when all I want is German chocolate cake and cheesecake at the same time, and my brain is like, “Okay, wild child—pick one.” This is me not picking. It’s a creamy, chocolate-laced cheesecake on a chocolate cookie crust, chilled until silky, and blanketed with that caramel-y coconut-pecan topping that makes German chocolate cake famous. It’s indulgent but not fussy, and it’s the kind of dessert that makes you feel like you’ve got your life together… even if you’re frosting it in pajamas at 10 p.m.

My husband calls this “birthday cake forever,” which is adorable since he also eats it straight from the fridge with a fork like a raccoon. The first time I made it, I left it on the counter to cool and our little one walked by and whispered “hi, cake” like it was a pet. Now it’s our celebration dessert: job wins, rainy Sundays, random Tuesdays I need a hug. I’ve learned to make the topping while the cheesecake chills and then we all hover, counting down the minutes until it sets enough to slice.

How to Make It

Heat the oven to 325°F and line the bottom of a 9-inch springform with parchment. I like a chocolate cookie crust for this—2 cups crumbs, 6 tablespoons melted butter, pinch of salt—press it in there and pre-bake for 10 minutes so it doesn’t go soggy.

Melt 8 ounces of German sweet baking chocolate (the Baker’s bars) and let it cool a bit so it doesn’t shock the cream cheese. For the filling, beat 24 ounces of room-temp cream cheese with 1 cup sugar and a teaspoon of vanilla until it’s glossy and smooth. No lumps, no overbeating. Add 3 eggs one at a time (slow and steady), then 1/2 cup sour cream and a splash (1/4 cup) heavy cream. Stream in the melted chocolate and try not to eat it with a spoon. Pour over the crust.

For easy cheesecake life, put a roasting pan of hot water on the lower rack—no wrapping the pan, no leaks—then set your cheesecake on the middle rack above it. Bake 55–65 minutes until the edges are set and the center still jiggles like your favorite ’90s Jell-O ad. Turn the oven off, crack the door, and let it hang out for 1 hour. Cool on the counter another hour, then chill at least 6 hours or (best) overnight.

The topping is the German chocolate soul. In a saucepan, whisk 1 cup evaporated milk, 3 egg yolks, 3/4 cup sugar (brown sugar if you like deeper caramel notes), 6 tablespoons butter, and a pinch of salt. Cook over medium-low, stirring constantly, until thickened and custardy—about 8–10 minutes. Off heat, stir in 1 teaspoon vanilla, 1 1/4 cups sweetened shredded coconut, and 1 cup chopped toasted pecans. Cool to spreadable. Spoon it over the chilled cheesecake, coax it to the edges, and let it set 20–30 minutes. If you’re feeling extra, drizzle with a little melted chocolate.

✔Ingredient Notes

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– Cream Cheese: Full-fat blocks only. The tubs are too soft and will mess with the set.
– German Sweet Chocolate: The classic Baker’s bars—sweeter than semisweet and gives that signature flavor. If you swap semisweet, add 1–2 tablespoons sugar to the filling.
– Chocolate Cookie Crumbs: Oreo crumbs (no filling) or chocolate grahams. Pre-bake for 10 minutes so it doesn’t turn moody and soggy.
– Sour Cream: Adds tang and silk. I once skipped it and the cheesecake felt… flat. Don’t skip.
– Eggs: Room temp so your batter doesn’t get lumpy. Cold eggs = overmixing = cracks.
– Evaporated Milk: For the coconut-pecan topping custard. Don’t sub regular milk unless you reduce it—too thin.
– Pecans + Coconut: Toast the pecans if you can—5–7 minutes at 350°F. Makes the topping taste like it’s from a fancy bakery.
– Butter: In both crust and topping. Salted works; just hold the extra pinch of salt elsewhere.
– Sugar: Granulated in the filling; brown sugar in the topping if you want deeper caramel vibes. I’ve done half-and-half when the pantry looked tragic.
– Vanilla: A splash in both filling and topping ties it all together. Real extract if you’ve got it.

✔Recipe Steps

1. Heat oven to 325°F; line and grease a 9-inch springform.
2. Mix 2 cups chocolate cookie crumbs with 6 tbsp melted butter and a pinch of salt; press into pan and bake 10 minutes.
3. Melt 8 oz German chocolate; cool slightly.
4. Beat 24 oz cream cheese with 1 cup sugar and 1 tsp vanilla until smooth; add 3 eggs one at a time, then 1/2 cup sour cream and 1/4 cup heavy cream; mix in chocolate.
5. Set a pan of hot water on lower oven rack; bake cheesecake 55–65 minutes until edges set and center jiggles; rest in oven 1 hour, then cool 1 hour and chill 6 hours or overnight.
6. Cook topping: simmer 1 cup evaporated milk, 3 egg yolks, 3/4 cup sugar, 6 tbsp butter, pinch salt until thick; stir in 1 tsp vanilla, 1 1/4 cups coconut, 1 cup pecans; cool, spread on chilled cheesecake, set 20–30 minutes.

What to Serve It With

– Strong coffee or espresso (balances the sweet like a champ).
– Fresh berries or a few pitted cherries.
– A cloud of lightly sweetened whipped cream.
– Tiny sprinkle of flaky salt if you’re into sweet-salty magic.

✔Tips & Mistakes

– Room-temp everything. Cold cream cheese equals lumpy batter and overbeating temptation.
– Don’t overbake. When it’s jiggly in the middle, it’s perfect. It sets in the fridge.
– Skip the leaky foil bath and use the “steam on the lower rack” trick.
– Run a knife around the edge after baking to prevent cracks as it cools.
– Let the topping cool before spreading or it’ll slide off like lava.
– For clean slices, warm your knife under hot water and wipe between cuts.

✔Storage Tips

Pop leftovers in the fridge, covered, for up to 5 days. The chill turns the texture ultra-silky and the chocolate tastes deeper—also makes an outrageous breakfast with coffee, zero shame. For longer storage, freeze slices (tightly wrapped) up to 2–3 months; thaw overnight in the fridge. The topping holds up surprisingly well.

✔Variations and Substitutions

– Crust swap: Chocolate grahams or gluten-free chocolate cookies both work.
– Chocolate swap: Semi-sweet is fine; add a little extra sugar to the filling if you want it sweeter.
– Nut-free: Skip pecans; add extra coconut and a handful of toasted oats for crunch.
– Boozy: Stir 1 tablespoon bourbon into the cooled topping. Not traditional, very delicious.
– Lighter sugar: Use coconut sugar or cut the topping sugar by 2–3 tablespoons. Honey or maple also work in the topping—start with 1/2 cup and cook a touch longer to thicken.
– Mini cheesecakes: Use a muffin tin with liners; bake 18–22 minutes and top after chilling.

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Frequently Asked Questions

Easy German Chocolate Cheesecake

Ultra-creamy chocolate cheesecake topped with a classic coconut-pecan frosting. All the rich, nostalgic flavors of German chocolate cake in an easy, make-ahead cheesecake.

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Prep Time: 40 minutes minutes

Cook Time: 1 hour hour 25 minutes minutes

Total Time: 2 hours hours 5 minutes minutes

Servings: 12

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.5 cups chocolate wafer cookie crumbs (or Oreo crumbs)
• ▢ 0.25 cups granulated sugar for the crust
• ▢ 0.33 cups finely chopped pecans optional, for the crust
• ▢ 5 tbsp unsalted butter, melted for the crust
• ▢ 24 oz cream cheese, softened
• ▢ 1 cups granulated sugar for the filling
• ▢ 0.25 cups unsweetened cocoa powder
• ▢ 8 oz German sweet baking chocolate, melted and cooled such as Baker's brand
• ▢ 1 cups sour cream, room temperature
• ▢ 2 tsp pure vanilla extract divided between filling and topping
• ▢ 0.25 tsp fine salt
• ▢ 4 large eggs, room temperature
• ▢ 0.5 tsp espresso powder optional, boosts chocolate flavor
• ▢ 0.75 cups evaporated milk for coconut-pecan topping
• ▢ 0.75 cups granulated sugar for coconut-pecan topping
• ▢ 3 large egg yolks for coconut-pecan topping
• ▢ 0.5 cups unsalted butter for coconut-pecan topping
• ▢ 1 tsp pure vanilla extract for coconut-pecan topping
• ▢ 1.5 cups sweetened shredded coconut
• ▢ 1 cups chopped pecans, toasted
• ▢ 0.5 cups heavy cream optional ganache drizzle
• ▢ 0.75 cups semisweet chocolate chips optional ganache drizzle

Instructions

Preparation Steps

• Preheat oven to 325°F. Wrap the outside of a 9-inch springform pan with two layers of heavy-duty foil and lightly grease the inside.
• Make the crust: In a bowl, mix cookie crumbs, 0.25 cup sugar, and pecans. Stir in melted butter until evenly moistened, then press firmly into the bottom and 1 inch up the sides of the pan.
• Bake the crust for 8 minutes. Set aside to cool slightly while you prepare the filling.
• Melt the German chocolate gently in the microwave or over a double boiler; cool until just warm to the touch.
• Beat cream cheese and 1 cup sugar on medium speed until very smooth and fluffy, about 2 minutes, scraping the bowl as needed.
• Mix in cocoa powder, sour cream, 1 teaspoon vanilla, salt, and espresso powder (if using) until combined.
• Blend in the melted chocolate. Add eggs one at a time on low speed, mixing just until incorporated. Do not overmix.
• Pour the filling over the crust and smooth the top. Place the pan in a large roasting pan and pour hot water around it to reach about halfway up the sides (water bath).
• Bake at 325°F for 60 to 70 minutes, until the edges are set and the center still jiggles slightly.
• Turn off the oven, crack the door, and let the cheesecake rest inside for 1 hour. Remove from the water bath, run a thin knife around the edge, and cool to room temperature. Chill at least 6 hours or overnight.
• Make the coconut-pecan topping: In a saucepan, combine evaporated milk, 0.75 cup sugar, egg yolks, and butter. Cook over medium heat, stirring constantly, until thickened and bubbly, 8 to 10 minutes. Remove from heat; stir in 1 teaspoon vanilla, coconut, and pecans. Cool to room temperature.
• Spread the topping over the chilled cheesecake. Chill 30 minutes to set.
• Optional ganache: Heat cream to a simmer, pour over chocolate chips, let sit 2 minutes, then whisk smooth. Drizzle over the cheesecake.
• Slice with a hot knife, wiping between cuts, and serve.

Notes

For best texture, avoid overmixing once you add the eggs and bake the cheesecake in a water bath. If you can't find German sweet baking chocolate, use a blend of 0.5 milk chocolate and 0.5 semisweet chocolate by weight. Cheesecake can be made 2 days ahead; add topping the day of serving.