This rich, creamy cheesecake combines the deep flavor of chocolate with the classic warmth of German chocolate — a perfect balance of velvety cheesecake filling, a crunchy chocolate cookie crust, and a gooey coconut-pecan topping. It’s indulgent without being overly heavy, making it ideal for celebrations or a cozy dessert night. German Chocolate Cheesecake

Why You’ll Love This Recipe

I love how this cheesecake brings together multiple textures and flavors: the crisp cookie crust gives way to a smooth, dense chocolate-cheesecake base, topped off with a sweet, nutty coconut-pecan layer that melts in the mouth. It’s decadent but not cloying, so one slice feels like a true treat. Also, I appreciate that it’s make-ahead friendly — I can bake the day before and let it chill overnight, so it’s ready to serve when guests arrive.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

1 ½ cups chocolate cookie crumbs (such as crushed chocolate sandwich cookies)
¼ cup granulated sugar
5 tablespoons unsalted butter, melted
24 oz (about 680 g) cream cheese, softened to room temperature
¾ cup granulated sugar
3 large eggs, at room temperature
1 teaspoon pure vanilla extract
8 oz (about 225 g) semisweet or dark chocolate, melted and slightly cooled
½ cup sour cream
For the topping: ½ cup evaporated milk
½ cup sweetened shredded coconut
½ cup chopped pecans (or walnuts)
3 tablespoons unsalted butter
¼ cup packed light brown sugar

Directions

Preheat oven to 325 °F (163 °C). Grease a 9-inch (23 cm) springform pan and wrap the outside bottom—and about 1 inch up the sides—in aluminum foil (this helps prevent water leaking in if using a water bath).
In a bowl, combine chocolate cookie crumbs, ¼ cup granulated sugar, and melted butter. Press the mixture firmly into the bottom of the prepared pan to form an even crust. Set aside.
In a large bowl, beat the softened cream cheese with ¾ cup sugar until smooth and creamy. Add the eggs one at a time, mixing just until each is incorporated. Stir in vanilla.
Gently fold in the melted chocolate until just combined, then fold in the sour cream. Pour the filling over the cookie crust and smooth the top.
Place the springform pan into a larger roasting pan. Add hot water to the roasting pan to come about halfway up the sides of the springform pan — this water bath helps the cheesecake bake evenly and reduces cracking.
Bake for about 55–65 minutes, or until the edges are set and the center slightly jiggles when gently shaken. Turn off the oven, crack the oven door, and let the cheesecake cool inside for 1 hour. This helps prevent sudden temperature change that could crack the top.
While the cheesecake cools, prepare the topping: in a small saucepan over medium heat, combine evaporated milk, coconut, chopped pecans, butter, and brown sugar. Stir until butter melts and mixture is warmed through, then remove from heat. Cool slightly.
After the cheesecake has cooled in the oven for 1 hour, remove it and pour the topping over the cheesecake, spreading evenly. Chill the cheesecake in the refrigerator at least 6 hours — ideally overnight — before removing the springform ring and slicing.

Servings And Timing

Makes about 12 slices
Active prep: 25 minutes
Baking + cooling: about 2 hours (with water bath and oven cooldown)
Chilling: at least 6 hours (preferably overnight)
Total time before serving: roughly 8–10 hours

Variations

Coconut-only topping: Skip the pecans for a nut-free option, leaving just coconut and sweetened milk mixture.
White chocolate swirl: Replace half of the semisweet chocolate with white chocolate for a two-tone cheesecake.
Mini cheesecakes: Divide filling into lined muffin tins, shorten baking time to about 25–30 minutes, and adjust portion size.
Salted caramel twist: Drizzle salted caramel sauce over the top instead of the traditional coconut-pecan topping.
Dark chocolate lovers: Use bittersweet or even 70% cocoa chocolate in the filling for a richer, more intense chocolate flavor.

Storage/Reheating

I store leftover cheesecake tightly covered with plastic wrap or in an airtight container in the refrigerator. It keeps well for up to 5 days. For best texture, I let slices come to room temperature for about 15–20 minutes before serving. I don’t recommend freezing after topping — the coconut-pecan layer can lose its texture. If I freeze cheesecake (without topping), I wrap it tightly and freeze up to 2 months. Thaw overnight in the fridge before topping and serving.

FAQs

How can I prevent the cheesecake from cracking on top?

Cooling the cheesecake slowly helps a lot. I bake it in a water bath, then let it cool in the oven with the door cracked for an hour before removing. Also, I avoid over-mixing the batter once I add the eggs, and I don’t open the oven during baking.

Can I use a regular oven pan instead of a water bath?

Yes — the cheesecake will still bake through. However, you might get a firmer crust and the edges may cook quicker than the center, and there’s a higher chance of cracking. A water bath helps regulate temperature and moisture for a smoother, creamier cheesecake.

Is there a non-dairy way to make this cheesecake?

You could try using vegan cream cheese and a dairy-free butter substitute, and swap the evaporated milk in the topping for a coconut milk concentrate. The texture and flavor will change somewhat, but it can still yield a tasty cheesecake.

Can I make the crust with graham crackers instead of chocolate cookies?

Yes — graham-cracker crumbs work fine. The cheesecake will have a different, milder flavor, and the contrast with the rich chocolate filling will be more subtle, but it’s still delicious.

How do I serve leftover cheesecake for best taste?

I usually remove the cheesecake from the fridge about 15–20 minutes before serving so it warms slightly — this brings out the chocolate flavors and softens the texture just right.

Conclusion

I find that this German Chocolate Cheesecake always wins compliments — its creamy chocolate base, crisp cookie crust, and buttery coconut-pecan topping make it feel like a special-occasion dessert. It’s a bit of work and requires time for cooling and chilling, but the result is worth it. I enjoy how versatile it is too — easy to tweak for different dietary needs or flavor preferences. If I want an indulgent, crowd-pleasing dessert that looks impressive but tastes even better, this cheesecake is my go-to.