A rich fusion of creamy chocolate cheesecake and classic coconut-pecan topping—perfect for special occasions or indulgent weekends.

Why You’ll Love This Recipe

• A luscious twist on traditional German chocolate cake

• Ultra-creamy chocolate cheesecake base

• Classic coconut-pecan topping for texture and sweetness

• Make-ahead friendly and perfect for entertaining

• Guaranteed to impress any crowd

Ingredients

→ Crust

• 1½ cups chocolate cookie crumbs

• ¼ cup granulated sugar

• ⅓ cup unsalted butter, melted

→ Filling

• 24 oz cream cheese, softened

• 1 cup granulated sugar

• ¼ cup unsweetened cocoa powder

• ½ cup sour cream

• 4 large eggs

• 1 tsp vanilla extract

• ½ cup semisweet chocolate chips, melted

→ Topping

• ½ cup evaporated milk

• ½ cup brown sugar

• 2 large egg yolks

• ¼ cup unsalted butter

• 1 tsp vanilla extract

• ¾ cup sweetened shredded coconut

• ½ cup chopped pecans

Prep Time: 25 minutes
Bake Time: 65 minutes
Chill Time: 5+ hours
Total Time: About 7 hours
Yield: 12 slices

Directions

Step 1: Prepare the Pan

Preheat oven to 325°F. Grease a 9-inch springform pan and wrap the outside with foil.

Step 2: Make the Crust

Mix cookie crumbs, sugar, and melted butter. Press into the pan and bake for 10 minutes. Cool slightly.

Step 3: Make the Filling

Beat cream cheese and sugar until smooth. Add cocoa powder and sour cream. Beat in eggs one at a time. Mix in vanilla and melted chocolate until just combined.

Step 4: Bake the Cheesecake

Pour filling over crust. Bake for 55–65 minutes until center is set. Turn off oven, crack door open, and cool for 1 hour inside. Chill for at least 4 hours or overnight.

Step 5: Prepare the Topping

In a saucepan, whisk evaporated milk, brown sugar, yolks, and butter over medium heat for 8–10 minutes until thick. Remove from heat and stir in vanilla, coconut, and pecans. Let cool.

Step 6: Assemble and Serve

Spread topping over chilled cheesecake. Slice and serve.

Tips & Variations

• Swap chocolate cookie crust with Oreo crumbs for extra decadence

• Use toasted pecans and coconut for deeper flavor

• Add a layer of ganache under the topping for a richer finish

• To prevent cracking, use a water bath and don’t overmix

Frequently Asked Questions

Can I make this ahead of time?
Yes, it’s actually better the next day. Chill overnight for best texture and flavor.

Do I need a water bath?
It’s optional but helps prevent cracks. Just wrap the pan tightly in foil and place in a water-filled roasting pan.

Can I freeze this cheesecake?
Yes. Wrap tightly and freeze for up to 1 month. Thaw overnight in the fridge.

What kind of chocolate should I use?
Use semisweet baking chips or a quality bar for melting. Avoid milk chocolate as it may be too sweet.

Final Thoughts

This German Chocolate Cheesecake is a show-stopping dessert that brings together creamy chocolate, crunchy coconut-pecan topping, and a buttery cookie crust. Whether you’re celebrating or just craving something special, this cheesecake delivers every time.