Creamy German Chocolate Cheesecake – Easy Dessert Recipes

Looking for the ultimate rich and creamy dessert to impress your family or guests? This Creamy German Chocolate Cheesecake combines the best of both dessert worlds: smooth, velvety baked chocolate cheesecake and a gooey, nutty coconut pecan topping reminiscent of classic German chocolate cake.

This homemade cheesecake is the perfect holiday dessert, birthday centerpiece, or weekend baking project. Whether you’re searching for a showstopping chocolate dessert, a make-ahead party recipe, or the best German chocolate cheesecake, this easy recipe has you covered.

Why You’ll Love This German Chocolate Cheesecake

• Easy step-by-step instructions perfect for beginners
• Ultra-creamy texture with rich chocolate flavor
• Topped with homemade coconut-pecan frosting
• Finished with a smooth chocolate ganache glaze
• Ideal for holidays, birthdays, and special occasions

“What is the best cheesecake recipe with German chocolate?” This one has all the layers of flavor and texture you could want!

Ingredients: What You Need to Make German Chocolate Cheesecake

Chocolate Cookie Crust:

• 2 cups chocolate cookie crumbs (e.g., Oreos or chocolate graham crackers)
• 1/3 cup unsalted butter, melted

Cheesecake Filling:

• 2 (8-ounce) blocks cream cheese, softened
• 1 1/4 cups granulated sugar
• 1/2 cup sour cream
• 2 teaspoons vanilla extract
• 5 large eggs
• 4 ounces German chocolate, melted and slightly cooled

Coconut-Pecan Frosting (German Chocolate Topping):

• 1 cup granulated sugar
• 1 cup evaporated milk
• 1/2 cup unsalted butter
• 3 egg yolks
• 1 teaspoon vanilla extract
• 1 1/3 cups sweetened shredded coconut
• 1 cup chopped pecans

Chocolate Ganache:

• 1/2 cup heavy cream
• 8 ounces semi-sweet chocolate, chopped

Step-by-Step Instructions: How to Make Creamy German Chocolate Cheesecake

1. Prepare the Crust

1. Preheat oven to 350°F (175°C).
2. Mix cookie crumbs with melted butter until fully combined.
3. Press firmly into the bottom of a 9-inch springform pan.
4. Bake for 10 minutes, then remove from oven and let cool.

2. Make the Cheesecake Filling

1. Lower oven temperature to 325°F (165°C).
2. Beat cream cheese in a large mixing bowl until fluffy.
3. Add sugar, then mix in sour cream and vanilla.
4. Add eggs one at a time, beating slowly to avoid air bubbles.
5. Fold in melted German chocolate until smooth.
6. Pour over the crust and tap the pan to release bubbles.

3. Bake the Cheesecake

1. Place pan in a water bath (wrap pan with foil to prevent leaks).
2. Bake for 55–60 minutes or until the center is just set.
3. Turn off oven, crack the door, and let the cheesecake cool for 1 hour.
4. Transfer to refrigerator for at least 4 hours or overnight.

4. Make the Coconut-Pecan Frosting

1. In a medium saucepan, whisk together sugar, evaporated milk, butter, and egg yolks.
2. Cook over medium heat, stirring constantly for 10–12 minutes or until thickened.
3. Remove from heat and stir in vanilla, coconut, and pecans.
4. Let cool completely before spreading on cheesecake.

5. Make the Ganache

1. Heat heavy cream in a saucepan until simmering (not boiling).
2. Pour over chopped chocolate in a heat-safe bowl.
3. Let sit for 5 minutes, then stir until smooth and glossy.
4. Pour or drizzle over coconut-pecan layer.

Pro Tips for Perfect Cheesecake Every Time

• Use full-fat cream cheese and sour cream for the best texture.
• Let your ingredients come to room temperature before mixing.
• Bake low and slow for a crack-free cheesecake.
• Always chill thoroughly before serving for best flavor and sliceability.
• Make it gluten-free by using almond flour or GF chocolate cookies.

Storage Tips: How to Store & Freeze German Chocolate Cheesecake

How to Store:

• Store in an airtight container in the refrigerator for up to 5 days.
• Keep toppings separate until ready to serve if prepping ahead.

How to Freeze:

• Freeze cheesecake without toppings.
• Wrap tightly in plastic wrap and aluminum foil.
• Freeze for up to 2 months.
• Thaw overnight in the refrigerator before frosting and serving.

How long does German chocolate cheesecake last in the fridge?
Up to 5 days, covered and refrigerated.

Serving Suggestions & Pairings

• Serve slices with whipped cream, chocolate shavings, or toasted coconut.
• Pair with hot coffee, espresso, or chocolate liqueur.
• Add fresh raspberries or strawberries for a pop of tartness.

Nutritional Information (Per Slice – Approx. 12 servings)

Nutrient	Amount
Calories	720 kcal
Total Fat	48g
Saturated Fat	29g
Carbohydrates	58g
Sugar	43g
Protein	9g

Looking for a lower sugar cheesecake? Use erythritol or monk fruit as a sweetener alternative.

FAQs : German chocolate cheesecake

Can I make German chocolate cheesecake in advance?

Yes! This is a perfect make-ahead dessert. Chill overnight for best results.

Can I use a store-bought crust?

You can, but a homemade chocolate cookie crust is more flavorful and customizable.

Can I use dark chocolate instead of German chocolate?

Yes, but you may need to add 1–2 tablespoons of sugar to balance the bitterness.

How do I prevent cracks in cheesecake?

Use a water bath, avoid overbeating the eggs, and cool gradually.

What is the difference between German chocolate and regular chocolate?

German chocolate is sweeter and often used in baking, especially in German chocolate cake.

Related Recipes You’ll Love

• Peach Cobbler Poke Cake – Easy Creamy Dessert Recipe
• Salted Caramel Chocolate Chip Cheesecake Recipe

Final Thoughts

This Creamy German Chocolate Cheesecake recipe blends rich chocolate, a creamy center, and a gooey coconut-pecan topping to create the ultimate dessert for any occasion.

It’s easy to make.
It’s crowd-pleasing.
It’s unforgettable.

If you loved this recipe, please rate it below, leave a comment with your twist, and share your creation

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