German Chocolate Cheesecake is a rich and impressive dessert! It has an Oreo cookie crust, a chocolate cheesecake filling, and a classic German chocolate topping to finish it off! The gooey coconut pecan topping takes this cheesecake to the next level!
Recipe Tip
- Rich and Decadent Recipe: If you love German chocolate, this cheesecake is for you! It’s rich and decadent, and you’ll love every bite—especially the topping!
- Step-by-Step Instructions: Homemade cheesecake requires some extra time, but the result is SO worth it! My instructions and photos are easy to follow, so your cheesecake will turn out perfectly.
- Great For Special Occasions: This dessert is a special treat from holidays to birthday celebrations! Impress your guests with this delicious beauty!
Ingredients to Make German Chocolate Cheesecake
There are quite a few ingredients, so make sure you have your shopping list ready. Every ingredient makes every layer taste incredible! There is nothing better than homemade cheesecake, and this one is a show-stopper!
Crust
- Regular Oreos: Oreo crust is easy to make! Grab your Oreos to crush.
- Butter: Melt to butter to combine the cookie crumbs.
- Salt: Balances the flavors and enhances the sweetness of the crust.
Cheesecake Filling
- Cream Cheese: Room temperature cheesecake mixes the best!
- Granulated Sugar: Sweetens the cheesecake filling.
- Sour Cream: Adds a tangy and creamy texture to the filling.
- Eggs: Use large eggs at room temperature. Remove them from the fridge ahead of time!
- Vanilla Extract: Adds a sweet vanilla flavor to the filling.
- Unsweetened Cocoa Powder: Gives the filling its chocolate flavor.
- Semi-Sweet Chocolate: Deepen the chocolate flavor with melted chocolate.
German Topping
- Evaporated Milk: A rich and creamy milk to help create the topping.
- Granulated Sugar: Sweetens the topping.
- Egg Yolk: Binds the topping ingredients together.
- Unsalted Butter: Adds richness and flavor.
- Vanilla Extract: A hint of sweetness.
- Sweetened Shredded Coconut: Coconut add a delicious texture and flavor in German chocolate desserts.
- Chopped Pecans: German chocolate is known for having pecans!
German Chocolate Cheesecake Recipe
Nothing says love like the time you put into making this incredible German chocolate cheesecake! Follow these instructions and you’ll have a decadent cheesecake to impress everyone! I’ve broken the recipe up into a few parts to help simplify the process.
Crust
- Pulse the Oreos: Preheat oven to 325 degrees Fahrenheit. Spray a 9-inch springform pan with pan spray and set aside. Pulse the Oreos in a food processor until the cookies have become a fine crumb.
- Add the Melted Butter: Pour in the melted butter and salt and blend until combined.
- Press and Bake: Pour the crumb mixture into the prepared springform pan and press evenly into the bottom of the pan and up the sides of the pan. You can use the bottom of a flat glass or a flat measuring cup to get a nice, even crust. Bake for 10 minutes. Allow it to cool completely. Keep the oven to bake the cheesecake.
Cheesecake Filling
- Beat the Cream Cheese: Add the softened cream cheese to the mixing bowl of a stand mixer and beat with the paddle at medium-high speed for about 1 minute.
- Add the Sugar, Sour Cream, Eggs, and Vanilla: Add the granulated sugar and sour cream and mix at medium/low speed until just combined. Add eggs and vanilla and beat on low speed until fully combined, about 30 seconds-1 minute.
- Mix in the Cocoa Powder and Melted Chocolate: Add the cocoa powder and melted chocolate. Beat until just combined. If you have scraped down the bottom and sides of the bowl throughout the mixing process, the filling will be smooth and fairly runny.
- Pour Into Foil-Wrapped Springform Pan: Use 18-inch heavy-duty aluminum foil to wrap the outside of the springform pan with 3-4 sheets of foil that are large enough to go all the way up the sides of the pan. Place the wrapped pan in a deep roasting pan. Add your cheesecake batter to the springform pan.
- Prepare Roasting Pan and Water/ Bake/ Cool: Add hot water to the roasting pan until the water reaches about 1 ½ inches up the side of the springform pan. Bake at 325 degrees Fahrenheit for 1-1 ½ hours. After about an hour of baking, check the cheesecake’s consistency. A slight jiggle of the pan (while still in the oven) should tell you if it’s ready or needs more time. The cheesecake should be a little bit jiggly in the center, but not liquid. Once the cheesecake is set around the edges, it will still have a bit of a wobble in the center when you shake it. Turn the oven off and leave the cheesecake in it for an hour or so, until the oven has cooled down. Remove the German chocolate cheesecake from the oven and take off the foil lining from the pan. Cover the cheesecake with plastic wrap then refrigerate it for at least 6 hours.
German Topping
- Combine the Evaporated Milk, Sugar, Egg Yolk, and Butter: In a small saucepan whisk together the evaporated milk, sugar, egg yolk, and butter.
- Boil: Heat over medium-high heat until boiling and continue to cook for 10-15 minutes, until it is thickened and turning a golden brown. Whisk constantly to avoid curdling or burning.
- Stir in Pecans and Coconut: Once thickened, remove from the heat and stir in the pecans, coconut, and vanilla. Set aside for 10-15 minutes to cool and finish thickening. If the sauce doesn’t seem to be setting up very thick, you can cook it for 5 or so minutes longer over medium-low heat.
- Cool the Topping/ Top the Cheesecake: Let the topping cool completely and store in an airtight container in the refrigerator until the cheesecake is ready to be served. Before serving, run a knife around the edge of the pan to ensure an easy release when the springform is removed. Top the cheesecake with the German topping and enjoy your German chocolate cheesecake!
German Chocolate Cheesecake Tips
I want you to have the best success making this German chocolate cheesecake! Here are my tips to help you!
- Use Full Fat: For the best consistency and richness in your cheesecake, use full-fat cream cheese and sour cream.
- Room-Temperature Ingredients: To create a all your ingredients (cream cheese, sour cream, eggs, etc.) need to be at room temperature. If your ingredients are too cold, they can cause lumps. Take your ingredients out of the fridge and let them sit on the counter for up to 2 hours before you begin making the batter.
- Do Not Overbeat: Overbeating your batter will introduce too much air into the mixture, which can cause it to split or rise and fall drastically. Beat with a paddle on low to medium speed and stop as soon as it is all mixed. Scrape down the sides and bottom of the bowl multiple times to ensure everything is evenly incorporated.
- Keeping it Moist: A water bath is the only way to guarantee the creamiest, most evenly baked cheesecake. If you do not want to place the cheesecake in the water bath, you can achieve similar results by putting the pan of water on the rack directly beneath it.
- No Peeking: Resist the urge to open the oven and peek at your cheesecake. You will release all that hard-earned steam, which could cause it to crack. Exposing the cake to extreme temperature changes is not ideal.
Baking Tips For Cheesecake
You will know your cheesecake is done when there is a slight wobble in the center. Do not stick a knife or a thermometer inside it or it will crack. Once it is done, turn off the oven then let it come to room temperature inside the oven. This takes about an hour but helps prevent it from cracking. Remove from the oven and place in the fridge for 6-8 hours or overnight.
Storing German Chocolate Cheesecake
Leftover cheesecake is the BEST because it’s even better the next day! Here are my tips for storing German chocolate cheesecake.
- In the Refrigerator: Store for up to 7 days in an airtight container or wrapped tightly in plastic wrap.
- In the Freezer: Store in an airtight container or wrap with 2-3 layers of plastic wrap followed by a layer of heavy-duty aluminum foil. Store for up to 3 months. The night before you plan to serve it, let it sit in the refrigerator overnight. Top with fresh German filling before serving.
- Make in Advance: The German topping can be prepared up to 3 days in advance. Store in an airtight container in the refrigerator. Let the topping sit out for 20-30 minutes before topping the cheesecake.
More Cheesecakes to LOVE!
German Chocolate Cheesecake
German Chocolate Cheesecake is a rich and impressive dessert! It has an Oreo cookie crust, a chocolate cheesecake filling, and a classic German chocolate topping to finish it off! The gooey coconut pecan textures take this cheesecake to the next level!
Servings 12 servings
Calories 806kcal
Ingredients
Cheesecake Filling
- 4 (8-ounce) packages cream cheese, room temperature
- 1 ¼ cup granulated sugar
- 1 cup sour cream
- 5 large eggs, room temperature
- 1 tablespoon vanilla extract
- ¼ cup unsweetened cocoa powder
- 1 cup semi-sweet chocolate, melted
German Topping
- ½ cup evaporated milk
- ½ cup granulated sugar
- 1 egg yolk
- ¼ cup unsalted butter
- ½ teaspoon vanilla extract
- ⅔ cup sweetened shredded coconut
- ½ cup chopped pecans
Instructions
Crust
-
Preheat oven to 325 degrees Fahrenheit. Spray a 9-inch springform pan with pan spray and set aside.
-
Pulse the Oreos in a food processor until the cookies have become a fine crumb. Pour in the melted butter and salt and blend until combined.
-
Pour the crumb mixture into the prepared springform pan and press evenly into the bottom of the pan and up the sides of the pan. You can use the bottom of a flat glass or a flat measuring cup to really press it in well and get a nice, even crust.
-
Bake for 10 minutes. Allow it to cool completely. Keep the oven to bake the cheesecake.
Cheesecake Filling
-
Add the softened cream cheese to the mixing bowl of a stand mixer and beat with the paddle at medium-high speed for about 1 minute. Scrape down the sides and bottom of the bowl and beat for 30 more seconds.
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Add the sugar and sour cream and mix at medium/low speed until just combined. Scrape the bottom and sides of the bowl again and mix for 20-30 seconds.
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Add eggs and vanilla and beat on low speed until fully combined, about 30 seconds-1 minute. Scrape the sides and bottom of the bowl again.
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Add the cocoa powder and melted chocolate. Beat until just combined. If you have scraped down the bottom and sides of the bowl throughout the mixing process, the filling should be smooth and fairly runny.
Prepare the Pan
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Use 18-inch heavy-duty aluminum foil to wrap the outside of the springform pan with 3-4 sheets of foil that are large enough to go all the way up the sides of the pan. Be careful not to break the crust while you wrap the pan!
-
Place the wrapped pan in a deep roasting pan. Add your cheesecake batter to the springform pan.
Bake
-
Add hot water to the roasting pan until the water reaches about 1 ½ inches up the side of the springform pan. Carefully move the pan into the oven on a rack in the lower 3rd of the oven.
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Bake at 325 degrees Fahrenheit for 1-1 ½ hours. After about an hour of baking, check the cheesecake’s consistency. A slight jiggle of the pan (while still in the oven) should tell you if it’s ready or needs more time. The cheesecake should be a little bit jiggly in the center, but not liquid. If it seems very liquid still, give it 15 more minutes before you recheck it.
-
Once the cheesecake is set around the edges, but still has a bit of a wobble in the center when you shake it, turn the oven off and leave the cheesecake in it for an hour or so, until the oven has cooled down. Resist the temptation to open the oven during this time!
-
Once the oven and the cheesecake are cooled, remove the cheesecake from the oven and carefully remove the foil lining from the pan. Cover the cheesecake with plastic wrap and refrigerate it for at least 6 hours.
German Topping
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In a small saucepan whisk together the evaporated milk, sugar, egg yolk, and butter.
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Heat over medium-high heat until boiling and continue to cook for 10-15 minutes, until it is thickened and turning a golden brown. Whisk constantly to avoid curdling or burning.
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Once thickened, remove from the heat and stir in the pecans, coconut, and vanilla. Set aside for 10-15 minutes to cool and finish thickening. If the sauce doesn’t seem to be setting up very thick, you can cook it for 5 or so minutes longer over medium-low heat, being sure to stir constantly.
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Let the topping cool completely and store in an airtight container in the refrigerator until the cheesecake is ready to be served. Before serving, run a knife around the edge of the pan to ensure an easy release when the springform is removed. Top the cheesecake with the German topping and enjoy!
Nutrition
Calories: 806kcal | Carbohydrates: 67g | Protein: 12g | Fat: 57g | Saturated Fat: 30g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 0.3g | Cholesterol: 196mg | Sodium: 439mg | Potassium: 398mg | Fiber: 3g | Sugar: 53g | Vitamin A: 1526IU | Vitamin C: 0.5mg | Calcium: 156mg | Iron: 5mg
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