Creamy, dreamy, and utterly indulgent, this German Chocolate Cheesecake brings together the best of two iconic desserts. With a chocolate cookie crust, velvety cheesecake infused with coconut, pecans, and chocolate chips, and a luscious caramel-like topping, every bite is layered with deep, nutty sweetness and rich cocoa flavor. Whether for a celebration or a luxurious treat, this dessert is guaranteed to impress.
Why You’ll Love This Recipe
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Inspired by the classic German chocolate cake, but in luscious cheesecake form
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Creamy, chocolatey, and loaded with sweet coconut-pecan goodness
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Perfect for birthdays, holidays, or special celebrations
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Eye-catching presentation and rich flavor profile
Ingredients Breakdown
For the Crust:
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Chocolate cookie crumbs (1½ cups) – Provides a crunchy, cocoa-rich base that pairs perfectly with the creamy filling.
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Unsalted butter (¼ cup, melted) – Binds the crumbs together and adds richness to the crust.
For the Cheesecake Filling:
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Cream cheese (24 oz, softened) – The creamy core of the cheesecake; make sure it’s softened for a smooth texture.
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Granulated sugar (1 cup) – Sweetens the cheesecake and balances the tanginess of the cream cheese.
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Eggs (3 large) – Give the cheesecake structure and help it set during baking.
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Vanilla extract (1 tsp) – Enhances the overall flavor with warm, aromatic notes.
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Coconut flakes (1 cup) – Adds texture and a tropical sweetness reminiscent of traditional German chocolate cake.
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Chopped pecans (1 cup) – Brings a buttery, nutty crunch to the filling.
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Semisweet chocolate chips (½ cup) – Melts slightly into the batter, adding bursts of chocolate goodness.
For the Topping:
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Sweetened condensed milk (½ cup) – Creates a rich, sticky-sweet caramel base for the topping.
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Unsalted butter (¼ cup) – Adds smoothness and depth to the topping mixture.
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Vanilla extract (1 tsp) – Infuses the topping with aromatic warmth.
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Coconut flakes (½ cup) – Enhances the texture and classic flavor of the topping.
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Chopped pecans (½ cup) – Completes the topping with a signature nutty finish.
Tips and Tricks
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Use room temperature cream cheese for a smooth, lump-free filling.
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Line the bottom of your pan with parchment for easy release.
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Let the cheesecake rest in the oven after baking to prevent cracking.
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Toast the pecans for extra flavor in the topping.
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For clean slices, dip a knife in hot water and wipe between cuts.
Variations and Customizations
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Gluten-free option: Use gluten-free chocolate cookie crumbs for the crust.
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Dark chocolate upgrade: Swap semisweet chips for dark chocolate chunks.
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Bourbon twist: Add a splash of bourbon to the topping for a boozy flair.
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Nut-free version: Replace pecans with toasted oats or coconut chips.
Pairing Suggestions
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A cup of strong espresso or cappuccino
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Fresh berries or a drizzle of chocolate ganache on each slice
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Serve with a vanilla or coconut ice cream scoop on the side
Storage Instructions
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Refrigerator: Store covered for up to 5 days
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Freezer: Freeze slices individually wrapped for up to 2 months
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To Serve from Frozen: Thaw overnight in the fridge
Popular Questions
Can I make this cheesecake ahead of time?
Yes! It’s actually best when made the day before to allow the flavors to meld and the topping to set perfectly.
Do I need a water bath for baking?
This recipe is forgiving and doesn’t require one. However, using a water bath can help prevent cracking and ensure even baking.
Can I use sweetened coconut instead of unsweetened?
Absolutely! If you prefer sweeter toppings, sweetened coconut works well—just reduce the added sugar slightly if needed.