If you adore classic German chocolate cake, prepare to meet its richer, creamier cousin: German Chocolate Cheesecake. This decadent dessert combines all the flavors you love—sweet coconut, toasted pecans, and caramelized brown sugar—layered over a luscious chocolate cheesecake base. Every bite is pure indulgence.
✨ Why It Works
- Topping: The iconic coconut-pecan frosting doubles as a baked filling and a crowning layer, offering chewy coconut, buttery crunch, and rich caramel notes.
- Filling: A thick, creamy chocolate cheesecake replaces the cake layer, blending fudgy chocolate with tangy cream cheese for perfect balance.
- Crust: A crisp Oreo cookie shell adds contrast and texture, giving each slice a satisfying snap.
Despite its elegant appearance, this cheesecake is surprisingly approachable. The coconut-pecan topping is a simple stovetop mixture, and the cheesecake filling follows a classic method with a chocolate twist. The result is a show-stopping dessert ideal for holidays, celebrations, or any time you want something truly decadent.
🛒 Ingredients
Coconut-Pecan Topping
- 4 large egg yolks
- 12 oz evaporated milk
- 1½ tsp vanilla extract
- 1½ cups granulated sugar
- ¾ cup unsalted butter, cubed
- 2⅔ cups sweetened shredded coconut
- 1¼ cups toasted, chopped pecans
Crust
- 2½ cups Oreo cookie crumbs
- ¼ cup melted unsalted butter
Cheesecake Filling
- 24 oz cream cheese, room temperature
- 1 cup granulated sugar
- 1 tbsp all-purpose flour
- 3 tbsp unsweetened cocoa powder
- 1 cup sour cream
- ½ tsp vanilla extract
- 8 oz melted German chocolate
- 4 large eggs, room temperature
Optional Garnish
- Chocolate ganache or sauce, as desired
- Extra pecans or chocolate shavings
👨🍳 Instructions
1. Make the coconut-pecan topping
- In a saucepan, whisk together egg yolks, evaporated milk, and vanilla. Add sugar and butter.
- Cook over medium heat, stirring constantly, 12–15 minutes until thick and pudding-like.
- Stir in coconut and pecans, then chill until fully cooled.
2. Prepare the crust
- Preheat oven to 325°F (163°C).
- Mix Oreo crumbs with melted butter. Press into the bottom and sides of a 9-inch springform pan.
- Bake 8–10 minutes. Cool completely.
3. Make the filling
- Reduce oven to 300°F (149°C).
- Beat cream cheese, sugar, flour, and cocoa powder until smooth.
- Add sour cream and vanilla, then fold in melted German chocolate.
- Add eggs one at a time, mixing just until combined.
4. Layer and bake
- Pour 1 cup of cheesecake batter into crust and spread evenly.
- Top with 1½ cups of cooled coconut-pecan mixture.
- Pour remaining cheesecake batter over top, smoothing gently.
- Wrap pan in foil and place in a larger pan with 1 inch of hot water.
- Bake 1 hour 25–30 minutes, until center is set but slightly jiggly.
- Turn off oven and let sit 30 minutes. Crack oven door and cool another 30 minutes.
- Remove from water bath and refrigerate 5–6 hours or overnight.
5. Finish and serve
- Top with remaining coconut-pecan mixture and drizzle with chocolate ganache or sauce.
- Garnish with extra pecans or chocolate shavings if desired.
- Store covered in the fridge for up to 5 days.
🍽️ Tips & Variations
- Make ahead: Sets beautifully overnight, ideal for prepping early.
- Flavor twist: Add a splash of bourbon to the topping for added depth.
- Serving idea: Top each slice with whipped cream for extra indulgence.
One bite of this cheesecake, and you’ll be enveloped in coconut-pecan bliss. Creamy, decadent, and utterly unforgettable—a true homage to German chocolate lovers everywhere.
