On a quiet Friday afternoon in late spring, I stopped by the community center where a few of us retirees volunteer to teach kids cooking basics. That day, one of the teenage boys shyly asked if we could make something that “tastes like my granddad’s favorite cake, but with more chocolate.”
He remembered a German chocolate cake from birthdays long ago, rich with coconut and pecans. That conversation stirred something in me. Back home, I dusted off an old recipe card my sister had mailed me nearly two decades ago — a version of German chocolate cake turned cheesecake.
Later that weekend, my neighbor Margaret came by after her walk, bringing me rhubarb from her garden. I offered her a slice of that cheesecake still cooling on my windowsill. She closed her eyes after the first bite, nodded slowly, and said, “That’s not just dessert, that’s a memory.”
It’s that kind of cake. Not fussy, but rich with layers, both in flavor and in sentiment. This cheesecake brings together that classic chocolate-coconut-pecan charm and adds the silky decadence of baked cream cheese. I’ve made it since for our Sunday potlucks, and once, for my grandson’s graduation dinner.
It holds up beautifully, slices clean, and tastes even better the next day. The recipe hasn’t changed much because it doesn’t need to. Just a little time, a warm oven, and people to share it with.
Short Description
This German Chocolate Cheesecake blends the velvety richness of chocolate cheesecake with a sweet coconut-pecan topping, offering a decadent twist on a beloved classic cake.
Key Ingredients
For the Crust:
- 1 ½ cups chocolate cookie crumbs
- ¼ cup granulated sugar
- ⅓ cup unsalted butter, melted
For the Filling:
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- ¼ cup unsweetened cocoa powder
- ½ cup sour cream
- 4 large eggs
- 1 teaspoon vanilla extract
- ½ cup semisweet chocolate chips, melted and slightly cooled
For the Topping:
- ½ cup evaporated milk
- ½ cup brown sugar
- 2 large egg yolks
- ¼ cup unsalted butter
- 1 teaspoon vanilla extract
- ¾ cup sweetened shredded coconut
- ½ cup chopped pecans
Tools Needed
- 9-inch springform pan
- Mixing bowls
- Electric hand mixer or stand mixer
- Rubber spatula
- Saucepan
- Whisk
- Measuring cups and spoons
- Foil (to wrap the pan base)
- Cooling rack
Cooking Instructions
Step 1: Prep the Oven and Pan
Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan and wrap the outside with foil to catch any leaks during baking. This also helps with even cooking.
Step 2: Make the Crust
In a bowl, combine chocolate cookie crumbs, sugar, and melted butter. Stir until the mixture resembles wet sand. Press firmly into the bottom of the springform pan using a flat-bottomed glass. Bake for 10 minutes, then set aside to cool.
Step 3: Prepare the Cheesecake Filling
Beat softened cream cheese and sugar until smooth and creamy. Mix in the cocoa powder. Add sour cream and blend well. Beat in the eggs one at a time, scraping down the sides of the bowl. Add vanilla and the melted chocolate. Mix just until combined—don’t overbeat.
Step 4: Bake the Cheesecake
Pour the filling over the baked crust and smooth the top. Bake in the center of the oven for 55–65 minutes. The edges should be set, but the center will jiggle slightly. Turn off the oven, crack the door open, and let it rest inside for 1 hour. Then, remove and chill for at least 4 hours or overnight.
Step 5: Make the Topping
In a medium saucepan, combine evaporated milk, brown sugar, egg yolks, and butter over medium heat. Whisk constantly until thickened, about 8–10 minutes. Remove from heat and stir in vanilla, coconut, and pecans. Let it cool completely before using.
Step 6: Assemble and Serve
Once the cheesecake is chilled and set, gently spread the cooled topping over the surface. Slice with a clean, warm knife for neat servings.
Why You’ll Love This Recipe
Rich and Decadent: Deep chocolate cheesecake with layers of creamy, crunchy, and sweet topping.
Nostalgic Flavors: Brings the classic German chocolate cake vibe in a more indulgent cheesecake form.
Perfect for Celebrations: Makes a stunning centerpiece for holidays, birthdays, or potlucks.
Make-Ahead Friendly: Even better the next day, which makes it ideal for prepping in advance.
Balanced Texture: Silky-smooth cheesecake contrasted with chewy coconut and crunchy pecans.
Mistakes to Avoid & Solutions
Overbaking the Cheesecake:
Mistake: The center is firm like cake.
Solution: Remove when edges are set but the center still jiggles slightly. It finishes setting while cooling.
Lumpy Cheesecake Batter:
Mistake: Cold cream cheese won’t blend properly.
Solution: Ensure all ingredients, especially cream cheese and eggs, are room temperature before mixing.
Cracked Cheesecake Top:
Mistake: Sudden temperature changes.
Solution: Cool gradually inside the oven with the door cracked open.
Topping Too Runny:
Mistake: Undercooked topping.
Solution: Cook the mixture until thick enough to coat the back of a spoon.
Soggy Crust:
Mistake: Pan leaks during baking.
Solution: Wrap the pan tightly in foil before baking to prevent moisture intrusion.
Serving and Pairing Suggestions
Serve slices slightly chilled or at room temperature.
Pairs beautifully with black coffee, a glass of dessert wine, or hot herbal tea.
Ideal for family-style dessert spreads, holiday buffets, or plated for dinner parties.
Top each slice with a dollop of whipped cream or a drizzle of chocolate sauce for added flair.
Storage and Reheating Tips
Storage:
Refrigerate leftovers in an airtight container for up to 5 days.
Do not store at room temperature longer than 2 hours.
Freezing:
Freeze cheesecake (without topping) wrapped in plastic and foil for up to 1 month.
Thaw in the fridge overnight, then add topping before serving.
Reheating:
Serve cold or let sit at room temperature for 20–30 minutes.
Avoid microwaving, cheesecake texture suffers.
FAQs
1. Can I make the cheesecake ahead of time?
Yes, in fact, it’s better that way. Make it a day ahead and chill overnight for best texture.
2. What kind of chocolate cookies work best for the crust?
Chocolate wafer cookies or chocolate graham crackers work well. Avoid sandwich cookies unless cream is removed.
3. Can I use store-bought German chocolate cake frosting for the topping?
You could, but the homemade version here is fresher, richer, and much less sweet.
4. What if I don’t have a springform pan?
You can use a deep 9-inch cake pan, but removing the cheesecake will be more difficult. Line with parchment if needed.
5. Can I use dark chocolate instead of semisweet?
Yes. If you prefer a more intense chocolate flavor, swap semisweet with an equal amount of melted dark chocolate.
Tips & Tricks
Use a hot knife (dip in hot water and wipe dry) for clean, tidy slices.
Don’t skip the chilling time, it’s essential for the cheesecake to firm up and the flavors to meld.
Add a pinch of sea salt to the topping for a balanced sweet-savory note.
Toast the pecans for deeper nutty flavor.
Line your pan base with parchment before adding crust for even easier serving.
Recipe Variations
1. Gluten-Free Version:
Use gluten-free chocolate cookies for the crust. All other ingredients are naturally gluten-free.
2. Mini Cheesecakes:
Use a muffin tin with liners. Press crust into bottoms, fill with batter, and bake at 300°F for 18–22 minutes. Top once cooled.
3. Mocha Twist:
Add 1 teaspoon of instant espresso powder to the cheesecake batter for a coffee-chocolate fusion.
4. Caramel Swirl:
Swirl ⅓ cup of caramel sauce into the batter before baking for an extra indulgent version.
5. Nut-Free Option:
Omit pecans and increase coconut to 1 cup, or swap in sunflower seeds for crunch.
Final Thoughts
That afternoon at the community center stayed with me. Who would’ve thought a teenager’s memory of his granddad’s birthday cake would lead me back to a forgotten family favorite? This cheesecake has made its way into our lives, quietly and consistently. I’ve watched it bring smiles to quiet gatherings and laughter to rowdy reunions.
Sometimes, the best recipes aren’t just made, they’re remembered, shared, and revived. This one feels like that. I’ll keep baking it not just for flavor, but for all the stories it brings back and the new ones it helps create. Keep the oven warm and the people close. That’s all a good cake ever really asks.
German Chocolate Cheesecake
Print ThisIngredients
- For the Crust:
- 1 ½ cups chocolate cookie crumbs
- ¼ cup granulated sugar
- ⅓ cup unsalted butter, melted
- For the Filling:
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- ¼ cup unsweetened cocoa powder
- ½ cup sour cream
- 4 large eggs
- 1 teaspoon vanilla extract
- ½ cup semisweet chocolate chips, melted and slightly cooled
- For the Topping:
- ½ cup evaporated milk
- ½ cup brown sugar
- 2 large egg yolks
- ¼ cup unsalted butter
- 1 teaspoon vanilla extract
- ¾ cup sweetened shredded coconut
- ½ cup chopped pecans
Instructions
Step 1: Prep Oven & Pan
Preheat oven to 325°F (160°C). Grease a 9-inch springform pan and wrap the outside with foil.
Step 2: Make Crust
Mix cookie crumbs, sugar, and melted butter until combined. Press into the pan. Bake for 10 minutes, then cool.
Step 3: Cheesecake Filling
Beat cream cheese and sugar until smooth. Add cocoa, then sour cream. Mix in eggs one at a time, then vanilla and melted chocolate. Don’t overmix.
Step 4: Bake Cheesecake
Pour filling over crust. Bake 55–65 minutes until edges are set and center jiggles slightly. Turn off oven, crack the door, and let rest for 1 hour. Chill at least 4 hours or overnight.
Step 5: Make Topping
In a saucepan, cook evaporated milk, brown sugar, egg yolks, and butter over medium heat for 8–10 minutes, stirring constantly. Remove from heat, stir in vanilla, coconut, and pecans. Cool completely.
Step 6: Assemble & Serve
Spread topping over chilled cheesecake. Slice with a warm knife for clean cuts.
