German Chocolate Cheesecake
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If you love the classic German chocolate cake, just wait until you meet its ultra-decadent cousin: German Chocolate Cheesecake. This rich, creamy dessert takes everything you adore—gooey coconut, toasted pecans, caramelized brown sugar—and layers it over a velvety chocolate cheesecake base. It’s indulgence in every bite.
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✨ Why It Works
- The topping: That iconic coconut-pecan frosting becomes both a baked-in filling and a crowning layer, with chewy coconut, buttery crunch, and deep caramel notes.
- The base: Instead of cake, you get a thick, creamy cheesecake speckled with melted German chocolate—fudgy, tangy, and perfectly balanced.
- The crust: A crisp Oreo cookie shell adds contrast and crunch, giving you that satisfying crack with every slice.
Despite its layered look, this dessert is surprisingly approachable. The coconut-pecan topping is a quick stovetop mixture, and the cheesecake filling follows a classic method with a chocolatey twist. The result? A luxurious dessert that’s perfect for holidays, celebrations, or any time you crave something truly special.
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🛒 Ingredients
| Coconut-Pecan Topping | |
|---|---|
| Egg yolks | 4 large |
| Evaporated milk | 12 oz can |
| Vanilla extract | 1½ tsp |
| Granulated sugar | 1½ cups |
| Unsalted butter (cubed) | ¾ cup |
| Sweetened shredded coconut | 2⅔ cups |
| Pecans (toasted, chopped) | 1¼ cups |
| Crust | |
|---|---|
| Oreo cookie crumbs | 2½ cups |
| Unsalted butter (melted) | ¼ cup |
| Cheesecake Filling | |
|---|---|
| Cream cheese (room temp) | 24 oz |
| Granulated sugar | 1 cup |
| All-purpose flour | 1 tbsp |
| Unsweetened cocoa powder | 3 tbsp |
| Sour cream | 1 cup |
| Vanilla extract | ½ tsp |
| German chocolate (melted) | 8 oz |
| Eggs (room temp) | 4 large |
| Optional Garnish | |
|---|---|
| Chocolate ganache or sauce | As desired |
| Extra pecans or chocolate shavings | For topping |
👨🍳 Instructions
- Make the coconut-pecan topping
In a saucepan, whisk together egg yolks, evaporated milk, and vanilla. Add sugar and butter.
Cook over medium heat, stirring constantly, for 12–15 minutes until thick and pudding-like.
Remove from heat, stir in coconut and pecans. Chill until fully cooled. - Prepare the crust
Preheat oven to 325°F (163°C).
Mix Oreo crumbs and melted butter. Press into bottom and sides of a 9-inch springform pan.
Bake for 8–10 minutes. Cool completely. - Make the filling
Reduce oven to 300°F (149°C).
Beat cream cheese, sugar, flour, and cocoa powder until smooth.
Add sour cream and vanilla. Mix in melted German chocolate.
Add eggs one at a time, mixing just until combined. - Layer and bake
Pour 1 cup of cheesecake batter into crust. Spread evenly.
Top with 1½ cups of cooled coconut-pecan mixture.
Pour remaining cheesecake batter over top, gently smoothing without disturbing the filling.
Wrap pan in foil and place in a larger pan filled with 1 inch of hot water.
Bake for 1 hour 25–30 minutes until center is set but slightly jiggly.
Turn off oven, let sit 30 minutes. Crack oven door and cool another 30 minutes.
Remove from water bath and refrigerate 5–6 hours or overnight. - Finish and serve
Top with remaining coconut-pecan mixture and drizzle with chocolate ganache or sauce.
Garnish with extra pecans or chocolate shavings if desired.
Store covered in the fridge for up to 5 days.
🍽️ Tips & Variations
- Make ahead: This cheesecake sets beautifully overnight—perfect for prepping ahead.
- Flavor twist: Add a splash of bourbon to the topping for extra depth.
- Serving idea: Add a dollop of whipped cream to each slice for next-level indulgence.
One forkful and you’ll be in coconut-pecan cheesecake bliss. Lavish, creamy, and unforgettable—this dessert is a love letter to German chocolate fans everywhere.
