German Chocolate Cheesecake is a sumptuous baked chocolate cheesecake with a buttery graham-cracker crust, finished with a classic coconut-pecan topping and extra drizzles of chocolate. Rich and indulgent, it’s an elegant dessert for birthdays, holidays, or any special occasion.
This German Chocolate Cheesecake combines the deep flavor of melted chocolate with a smooth cream-cheese filling and a crunchy, nutty topping. The coconut and pecans give the cheesecake texture and a traditional flavor profile associated with German chocolate desserts, while the chocolate in the filling makes it satisfyingly decadent.
The recipe is straightforward and organized in three stages: prepare the crust, make the cheesecake filling, and finish with the coconut-pecan topping. The quantities in this version produce two 8–10″ cheesecakes; you can halve the ingredients if you prefer a single cheesecake. The method is forgiving and ideal for entertaining—make the cheesecakes a day ahead to allow them to chill and set fully.
Recipe by Sally Hall.
Prep Time
30 minutes
Cook Time
1 hour
Serves
2 cheesecakes
Ingredients
For the Crust
1 box (three packages) chocolate graham crackers, crushed
12 tablespoons sugar
12 tablespoons butter or margarine, melted
For the Cheesecake
6 packages (8 oz each) cream cheese, at room temperature
8 tablespoons flour
2 cups sugar
8 eggs, at room temperature
2 teaspoons vanilla extract
4 oz semi-sweet baking chocolate
4 oz unsweetened baking chocolate
4 oz German chocolate baking bar
For the Topping
2 tablespoons butter or margarine
1 1/2 cups coconut
1 1/2 cups pecan pieces
1 container coconut-pecan icing
3–4 tablespoons reserved melted chocolate from the filling
Instructions
1. Preheat the oven to 325°F (160°C).
Make the Crust
2. Crush the chocolate graham crackers finely, then combine with the sugar and melted butter until evenly moistened.
3. Line the bottoms of two 8–10″ springform pans with parchment paper and spray or grease the sides.
4. Divide the crust mixture between the pans. Press the mixture firmly across the bottoms and slightly up the sides to form an even crust. Bake for 10 minutes, then remove from the oven and let cool.
5. Increase the oven temperature to 400°F (200°C).
Make the Cheesecake Filling
6. On very low heat, gently melt the three chocolate bars (about 12 ounces total). Add a splash of milk or half-and-half if needed to make the chocolate smooth and pourable. Reserve 3–4 tablespoons of the melted chocolate for the topping.
7. In a large mixing bowl, beat the room-temperature cream cheese on low speed until smooth, scraping down the bowl with a rubber spatula as needed to remove lumps.
8. Add the sugar and vanilla and mix until combined. Add the flour and mix again. Add the eggs two at a time, beating well after each addition until the mixture is smooth. Slowly pour in the melted chocolate while stirring to incorporate it fully.
9. Pour the filling into the prepared crusts and bake for 10 minutes at 400°F, then immediately reduce the oven temperature to 250°F (120°C) and continue baking for 50 minutes. The centers should be set but still slightly jiggly.
10. When baking is complete, turn off the oven and leave the cheesecakes inside with the oven door closed for at least 30 minutes and up to two hours to cool gradually. This helps prevent cracking and improves texture.
Make the Topping
11. Over medium heat, melt the butter and add the chopped pecans. Stir frequently until the butter begins to caramelize faintly and the pecans smell toasted.
12. Stir in the coconut-pecan icing until well combined, then remove the pan from heat.
13. In a separate dry pan, toast the coconut over medium heat for 5–10 minutes, stirring occasionally until golden and fragrant. Watch carefully to avoid burning.
14. Transfer the cooled cheesecakes to serving plates. Spread the pecan-icing mixture evenly over each cake, then sprinkle the toasted coconut on top to cover the pecans. Spoon the reserved melted chocolate into a small bag or piping tool, snip a tiny corner, and drizzle the chocolate in parallel lines across the top, then rotate and repeat to create a crosshatch or grid pattern—or decorate as you prefer.
15. Refrigerate for several hours or overnight to allow the cheesecakes to firm up before slicing. Chilling overnight improves flavor and texture.
Tips: Use room-temperature cream cheese and eggs for the smoothest filling. Melt chocolate slowly over low heat or in a double boiler to prevent scorching. Cool cheesecakes gradually in the oven after baking to minimize cracks. The topping can be prepared while the cakes rest and cooled before assembling.
We’d love to hear from you: If you try this recipe, let us know how it turned out and any variations you made. Happy baking!
Recipe Summary
German Chocolate Cheesecake — Yield: 2 cheesecakes. Prep time: 30 minutes. Cook time: 1 hour. Total time including cooling and chilling: allow at least 4–6 hours, ideally overnight.