The Most Decadent & Creamy German Chocolate Cheesecake

If you're a chocolate lover, prepare to be very happy. This Decadent & Creamy German Chocolate Cheesecake is the ultimate indulgence—rich, creamy, and loaded with two kinds of chocolate for maximum flavor. The luscious, creamy cheesecake filling sits atop a thin layer of coconut pecan topping and a chocolate cookie crust and is topped with even more decadent coconut pecan topping. Every bite is pure bliss!  This is my heaven.

My favorite cake—the one I want for my birthday every year—is German Chocolate Cake. My grandmother (and I know I mention her a lot, but she is the foundation of my love for cooking, so it's impossible not to when I’m reimagining my favorite recipes) made the most beautiful and unbelievably delicious German Chocolate Cakes. In fact, I have her handwritten recipe hanging in my kitchen, thanks to some lovely artists on Etsy. German chocolate cake carries more sentimental value for me than a dessert probably should.

When I discovered a Samoa Girl Scout cookie cheesecake at The Cheesecake Factory years ago, I decided I needed to transform my favorite cake into a cheesecake, too.

Let me tell you—this thing is rich, creamy, and insanely decadent. The chocolate flavor is deep, the texture is so velvety, and then there’s that coconut pecan frosting. In my opinion, there is nothing better. Nothing. It’s happiness in frosting form. And when I’m on my deathbed? Please, bring me a bowl of this frosting.

Why You'll Love This Rich Chocolate Cheesecake

• Combines the best of German chocolate cake and cheesecake in one show-stopping dessert.
• Features a velvety, creamy chocolate cheesecake filling with just the right balance of sweetness.
• Topped with an irresistible homemade coconut pecan topping.
• A guaranteed crowd-pleaser for birthdays, holidays, or any special occasion.

What is German Chocolate Cake?

German Chocolate Cake isn’t actually from Germany—it’s named after Samuel German, an American baker who created a sweet dark chocolate for Baker’s Chocolate in 1852. The cake itself became famous in 1957 when a Texas homemaker submitted her recipe using German’s Sweet Chocolate to a newspaper. It took off, and over time, the apostrophe in "German’s" was dropped, making people think it had European roots. So, my eternal thanks to that lady in Texas who gave us this rich, chocolatey, coconut-pecan masterpiece—and now, a cheesecake version to love too!

Ingredient Highlights

• Cream Cheese: Always use full-fat, brick-style cream cheese for the richest and creamiest texture. Avoid spreadable tubs, as they contain more moisture and can affect the structure of the cheesecake. Room temperature cream cheese blends more smoothly and prevents a lumpy batter.
• Best Chocolate Bars or Chips: Though I have a lot of love and respect for Sam German and the amount of joy his chocolate creation has brought to me, I think there are better chocolate options out there today.  A bittersweet chocolate provides a deeper, more balanced flavor, preventing the cheesecake from becoming overly sweet. Brands like Ghirardelli and Guittard are excellent choices. This provides a better flavor profile than traditional German Baker’s Chocolate, which is milder and sweeter.
• Dutch Process Cocoa Powder: This type of cocoa powder has been alkalized to neutralize its acidity, resulting in a smoother, deeper chocolate flavor compared to natural cocoa powder. It enhances the color and richness of the cheesecake, making it intensely chocolatey. Brands like Rodelle, Valrhona, and Droste are excellent choices.
• Heavy Cream: Used in both the cheesecake batter and melted chocolate, heavy cream (at least 36% fat content) contributes to a silky texture and prevents a grainy consistency.
• Evaporated Milk: The key to a thick, caramel-like consistency in the coconut pecan topping, evaporated milk provides richness without excess sweetness.  Do not mistake sweetened condensed milk for evaporated milk.  They are not the same thing.
• Chocolate Sandwich Cookies:  You have a few options for chocolate sandwich cookies but my family wouldn't speak to me again if I didn't use Oreos.
• Gluten-Free Version: Replace the Oreo crust with gluten-free chocolate cookie crumbs or graham crackers.  Replace the all-purpose flour in the cheesecake batter with cornstarch. Ensure all other ingredients are certified gluten-free.

See the recipe card below for quantities.

Step-by-Step Instructions for German Chocolate Cheesecake

1. Step 1: Preheat oven to 325°F (preheated oven). In a food processor, pulse chocolate sandwich cookies into fine crumbs. Mix with melted butter, then press into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let cool.
2. Step 2: In a medium saucepan, combine evaporated milk, brown sugar, butter, and egg yolks over medium-low heat. Cook, stirring constantly, until thickened (about 5–7 minutes).  You'll know it's thick enough when it coats the back of a metal spoon.
3. Step 3: Remove from heat and stir in vanilla extract, salt, shredded coconut, and pecans. Let cool slightly.
4. Step 4: Spread ¼ to ⅓ of the coconut pecan topping evenly over the crust.  Cover the remaining and refrigerate until ready to frost the cheesecake.

For Cheesecake Filling:

5. Step 5: Melt chopped bittersweet chocolate and a portion of the heavy cream in the microwave at a low power for 30 seconds to 1 minute, stopping the microwave to stir every 20 seconds until just fully melted.
6. Step 6: In a large bowl, beat the cream cheese and sugar on low speed until smooth.  It's important to scrape down the sides of the bowl after every step of this process.
7. Step 7: Mix in Dutch process cocoa powder, vanilla extract, and salt.
8. Step 8: Mix in sour cream and heavy cream until fully combined.

9. Step 9: Add eggs one at a time, beating briefly after each addition.
10. Step 10: Mix in melted chocolate until fully combined.
11. Step 11: Pour the cheesecake filling over the prepared crust and topping layer. Place the pan, wrapped in aluminum foil to prevent water from seeping into the pan, in a water bath and bake at 325°F for 1 hour 15 minutes to 1 hour 30 minutes, or until the center 2-3 inches still has a slight jiggle. Turn off the oven and let the cheesecake cool inside for 1 hour with the door slightly ajar before transferring it to a wire rack. Once at room temperature, cover the cheesecake in plastic wrap and refrigerate it for a minimum of 4 hours, preferably overnight.
12. Step 12: Once the cheesecake has chilled for at least 4 hours, spread the remaining coconut pecan topping evenly over the top. For an extra touch, drizzle with chocolate ganache or chocolate sauce and extra coconut flakes before serving! Slice and enjoy!

Understanding Cheesecake Cracks: Prevention and Science

Cheesecake cracks are the bane of every baker's existence, but understanding why they happen can help you create the perfect, smooth dessert. Cracks typically occur due to sudden temperature changes, overmixing, or overbaking. When cheesecake batter is overbeaten, it incorporates too much air, which expands during baking and then collapses, causing cracks. Additionally, when a cheesecake is baked at too high a temperature or experiences rapid cooling, the proteins in the eggs and cream cheese contract quickly, leading to surface fissures. To prevent cracking, use room-temperature ingredients, mix gently, bake in a water bath, and allow the cheesecake to cool gradually in the oven door slightly ajar.

• Turn Off the Oven: Once the cheesecake has finished baking (about 1 hour 15 minutes to 1 hour 30 minutes), turn off the oven, but leave the cheesecake inside.
• Crack the Oven Door: Open the oven door slightly (about 1–2 inches) to allow heat to escape gradually. This step prevents a sudden temperature change that could cause the cheesecake to contract too quickly and crack.
• Let the Cheesecake Rest: Leave the cheesecake in the oven with the door cracked for 1 hour. This slow cooling process allows the residual heat to gently finish setting the cheesecake while minimizing structural stress.
• Transfer to a Wire Rack: After an hour, carefully remove the cheesecake from the water bath and place it on a wire rack at room temperature. Let it continue to cool completely before refrigerating.
• Chill in the Refrigerator: Cover the cheesecake loosely and refrigerate it for at least 4 hours (preferably overnight) to fully set. This step enhances the creamy texture and makes slicing easier.

Looking for more delicious desserts? Try Chocolate Cinnamon Bundt Cake, Snickerdoodle Bars with Chai Spice Frosting, Red Velvet Loaf Cake with Cream Cheese Frosting, or Lemon Lush Dessert.

Important German Chocolate Cheesecake Tips

• Temperature Matters: Always use room-temperature ingredients. This ensures smooth mixing and prevents lumpy batter that can lead to cracks. If the cream cheese isn't at room temperature, the batter will be lumpy.
• The Water Bath Technique: Wrap your springform pan in two layers of heavy-duty aluminum foil to prevent water from seeping in. Place the pan in a larger roasting pan filled with hot water that reaches an inch or two up the sides of the springform pan.
• Chill Thoroughly: chill for a minimum of 4 hours, but chilling overnight is ideal before slicing for clean, sharp edges.
• Knife Cutting Hack: For perfectly clean slices, run a sharp knife under hot water and wipe dry between each cut. This helps create smooth, precise pieces.
• Chocolate Selection: Don't skimp on chocolate quality. A good 60% chocolate bar will make a significant difference in the depth of flavor.
• Topping Timing: Allow the coconut pecan topping to cool completely before spreading it on the cheesecake. This prevents melting and ensures a beautiful, structured topping
• Don’t overmix the batter to prevent too much air from getting trapped.

Equipment

• Food processor – for crushing the Oreos into fine crumbs.  Alternatively, you can use a rolling pin and a plastic storage bag to crumble the cookies into a fine crumb.  
• 9-inch Springform pan – a must for cheesecake baking.
• Large mixing bowl – for preparing the cheesecake batter.
• Medium saucepan – for making the coconut pecan topping.  Use a heavy-bottomed saucepan when making the coconut pecan topping to ensure even heat distribution and prevent scorching. A thin pan can cause the mixture to heat unevenly, leading to burnt sugar or curdled eggs. Use a heavy saucepan and stir constantly over medium-low heat for a smooth, creamy consistency.
• Wire rack – to cool the cheesecake gradually.
• Roasting pan or sheet pan – to hold the water bath for even baking.
• 18-inch pieces of aluminum foil (2) – to wrap around the springform pan and prevent water from seeping in.

Storage

• Refrigerator: Store covered for up to 5 days.
• Freezer: Freeze individual slices for up to 3 months; thaw in the fridge overnight before serving.
• Make Ahead: Cheesecake can be made 1–2 days in advance and stored in the fridge.

FAQ for German Chocolate Cheesecake

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