German Chocolate Cheesecake is the ultimate dessert fusion—combining the creamy texture of classic cheesecake with the deep, rich flavor of German chocolate cake. Whether you’re celebrating a special event or simply craving something decadent, this dessert is guaranteed to impress.
Ingredients You’ll Need
To prepare this indulgent cheesecake, gather the following ingredients:
- 24 oz (675g) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 6 oz (170g) German chocolate, melted and slightly cooled
- ½ cup shredded sweetened coconut
- ½ cup chopped pecans
- 1½ cups graham cracker crumbs
- ¼ cup melted butter
How to Make German Chocolate Cheesecake
Step 1: Prepare the Crust
In a medium bowl, combine the graham cracker crumbs and melted butter. Mix until the crumbs are evenly coated. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Set aside.
Step 2: Make the Cheesecake Filling
In a large bowl, beat the softened cream cheese and sugar on medium speed until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Pour in the melted German chocolate and gently fold it into the mixture. Stir in the coconut and chopped pecans.
Step 3: Bake
Preheat your oven to 325°F (160°C). Pour the cheesecake filling over the crust in the prepared pan, smoothing the top. Bake for 55 to 60 minutes, or until the edges are set and the center is slightly jiggly. Remove from the oven and allow to cool at room temperature for 1 hour.
Step 4: Chill
Transfer the cheesecake to the refrigerator and chill for at least 4 hours, preferably overnight. This helps the texture become perfectly firm and creamy.
Storage and Reheating Tips
Store your German Chocolate Cheesecake in the refrigerator, covered tightly, for up to 5 days. You can also freeze it for longer storage—wrap slices in plastic wrap and aluminum foil, then freeze for up to 2 months. To enjoy again, thaw in the refrigerator overnight.
Expert Tips for Perfect Results
- Use room-temperature cream cheese for a smoother batter.
- Avoid overmixing after adding the eggs to prevent cracking.
- For extra flair, garnish with more coconut and pecans before serving.
- To prevent the crust from becoming soggy, line the bottom of your springform pan with parchment paper.
Frequently Asked Questions (FAQs)
Can I use a different type of chocolate?
Yes, you can substitute German chocolate with semi-sweet chocolate if needed, though it may slightly alter the flavor.
What’s the best way to melt German chocolate?
Use a double boiler or microwave it in 20-second intervals, stirring between each, until fully melted.
Can I make this ahead of time?
Absolutely. This cheesecake actually tastes better the next day, making it ideal for prepping in advance.
Final Thoughts
This German Chocolate Cheesecake offers everything you could want in a dessert—smooth, chocolatey richness, a delightful crunch from pecans, and the sweet chew of coconut all wrapped in one creamy bite. It’s a perfect treat for holidays, birthdays, or any day you want to indulge. For more recipes like this, baking tips, and desserts that impress, visit our website and start creating sweet memories in your kitchen today.