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

Inspired by the classic German chocolate cake, but in luscious cheesecake form
Creamy, chocolatey, and loaded with sweet coconut-pecan goodness
Perfect for birthdays, holidays, or special celebrations
Eye-catching presentation and rich flavor profile

Ingredients Breakdown

For the Crust:

Chocolate cookie crumbs (1½ cups) – Provides a crunchy, cocoa-rich base that pairs perfectly with the creamy filling.
Unsalted butter (¼ cup, melted) – Binds the crumbs together and adds richness to the crust.

For the Cheesecake Filling:

Cream cheese (24 oz, softened) – The creamy core of the cheesecake; make sure it’s softened for a smooth texture.
Granulated sugar (1 cup) – Sweetens the cheesecake and balances the tanginess of the cream cheese.
Eggs (3 large) – Give the cheesecake structure and help it set during baking.
Vanilla extract (1 tsp) – Enhances the overall flavor with warm, aromatic notes.
Coconut flakes (1 cup) – Adds texture and a tropical sweetness reminiscent of traditional German chocolate cake.
Chopped pecans (1 cup) – Brings a buttery, nutty crunch to the filling.
Semisweet chocolate chips (½ cup) – Melts slightly into the batter, adding bursts of chocolate goodness.

For the Topping:

Sweetened condensed milk (½ cup) – Creates a rich, sticky-sweet caramel base for the topping.
Unsalted butter (¼ cup) – Adds smoothness and depth to the topping mixture.
Vanilla extract (1 tsp) – Infuses the topping with aromatic warmth.
Coconut flakes (½ cup) – Enhances the texture and classic flavor of the topping.
Chopped pecans (½ cup) – Completes the topping with a signature nutty finish.

Tips and Tricks

Use room temperature cream cheese for a smooth, lump-free filling.
Line the bottom of your pan with parchment for easy release.
Let the cheesecake rest in the oven after baking to prevent cracking.
Toast the pecans for extra flavor in the topping.
For clean slices, dip a knife in hot water and wipe between cuts.

Variations and Customizations

Gluten-free option: Use gluten-free chocolate cookie crumbs for the crust.
Dark chocolate upgrade: Swap semisweet chips for dark chocolate chunks.
Bourbon twist: Add a splash of bourbon to the topping for a boozy flair.
Nut-free version: Replace pecans with toasted oats or coconut chips.

Pairing Suggestions

A cup of strong espresso or cappuccino
Fresh berries or a drizzle of chocolate ganache on each slice
Serve with a vanilla or coconut ice cream scoop on the side

Storage Instructions

Refrigerator: Store covered for up to 5 days
Freezer: Freeze slices individually wrapped for up to 2 months
To Serve from Frozen: Thaw overnight in the fridge

German Chocolate Cheesecake

Author: easysweetmeal
Total Time: 1 hour 20 minutes
Yield: 12 servings

Print Recipe

Description

A decadent fusion of rich chocolate cheesecake, toasted coconut, pecans, and gooey caramel topping—all nestled on a chocolate cookie crust. Pure indulgence for any occasion!

Ingredients

1 ½ cups chocolate cookie crumbs
¼ cup unsalted butter, melted
24 oz cream cheese, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 cup coconut flakes
1 cup chopped pecans
½ cup semisweet chocolate chips
½ cup sweetened condensed milk
¼ cup unsalted butter
1 teaspoon vanilla extract
½ cup coconut flakes
½ cup chopped pecans

Instructions

1. Prepare the Crust

Preheat your oven to 325°F (163°C).
Mix chocolate cookie crumbs with melted butter until evenly combined.
Press the mixture into the bottom of a 9-inch springform pan.
Set aside while you prepare the filling.

2. Make the Cheesecake Filling

In a large mixing bowl, beat cream cheese and sugar until smooth and fluffy.
Add eggs one at a time, mixing well after each. Stir in vanilla extract.
Fold in coconut flakes, pecans, and chocolate chips.
Pour the batter over the prepared crust and smooth the top.

3. Bake the Cheesecake

Bake in preheated oven for 55–60 minutes, or until the center is set and the top appears slightly dry.
Turn off oven, crack the door slightly, and let cheesecake cool for 1 hour.
Remove from oven and let it finish cooling on a wire rack.

4. Prepare the Topping

In a medium saucepan, combine sweetened condensed milk, butter, and vanilla over medium heat.
Stir in coconut flakes and chopped pecans.
Cook, stirring constantly, until thickened and golden (about 5 minutes).
Let it cool slightly, then spread over the cheesecake.

5. Chill and Serve

Refrigerate the cheesecake for at least 4 hours, or overnight for best results.
Before serving, release the springform pan sides and transfer cheesecake to a serving platter.
Slice and enjoy!

Notes

This German Chocolate Cheesecake delivers all the beloved flavors of traditional German chocolate cake—coconut, pecans, and rich chocolate—in a creamy cheesecake format. It’s a dessert showstopper that’s sure to impress guests and generate high user engagement on food blogs and recipe websites.

Prep Time: 20 minutes
Cook Time: 1 hour
Category: Dessert
Method: Baking
Cuisine: American