This German Chocolate Cheesecake is insanely decadent chocolate cheesecake with crunchy Oreo crust and gooey coconut pecan topping. It’s so delicious! Bursting with chocolate flavor, smooth as silk, rich chocolate cheesecake paired with insanely delicious coconut pecan topping is such a treat!
German Chocolate Cheesecake featuring, creamy chocolate cheesecake filling, and coconut and pecan topping is a showstopper! Bonus: You have two delicious desserts packed in an awesome recipe.
This recipe was inspired by my Triple Chocolate Cheesecake recipe and it’s by far one of the tastiest chocolate cheesecakes I’ve shared. And the topping was inspired by my German Chocolate Brownie Pie. Combo of these two made dessert heaven.
How to Make Oreo Crust for Cheesecake
- Ground whole Oreo cookies with the filling n a food processor. If you don’t have a food processor, place Oreo cookies in a zip-lock bag and crush the cookies with a rolling pin. I prefer to use the food processor because you can make the fine crumbs and the crust turned out more compact.
- Next, melt the butter and whisk it into the crumbs until all crumbs are evenly moistened. Press the crumbs into the bottom of a springform pan, using the bottom of a measuring cup to make it flat and smooth.
You don’t need to prebake the crust, just place it in the freezer to firm while preparing the cheesecake filling.
How to Make Chocolate Cheesecake
- Chop the chocolate into small pieces. The finer you chop it, the faster it will melt and become smooth and silky without the chance to burn it. Melt the chocolate over a double boiler or microwave, then set aside while beating the cream cheese.
- Beat softened cream cheese with sugar and vanilla until creamy. Next mix in cocoa powder.
- Add the eggs one at a time, mixing at low speed, and do not overbeat it.
- Add melted chocolate and mix at low speed to combine.
- Pour the filling over the crust and smooth the top.
- Bake for about 1 hour and 15 minutes or until the center has set. Turn off the oven, crack the door and leave the cake in the oven for an additional hour then place it on the counter and cool to room temperature. After that chill in the fridge for 4 hours or preferably overnight.
How to Make Coconut Pecan Toping
Spread coconut and pecans out on a large baking sheet. Place in oven for 10 minutes to toast. Set aside.
In a medium saucepan, bring butter, evaporated milk, sugar, and egg yolks to a boil. Boil for 10 minutes until thicken (almost pudding-like), stirring frequently. Remove from heat and stir in vanilla extract, coconut and pecans. Set aside and allow to cool completely.
How to Assemble the Cake
After the cake has chilled in the fridge, remove the ring from a springform pan and transfer the cake onto serving plate. Spread the topping almost to the edges and place te cak back on the fridge for additional hour to chill the topping.
Next make the chocolate ganache for decoration. Melt chopped chocolate with 1 teaspoon of coconut oil, stir in 1 Tablespoon of maple syrup. Next whisk in cold heavy cream. Whisk until it’s thick and smooth. Set aside to cool and reach piping consistency.
Transfer the ganache in piping bag with a star tip and make the swirls around the topping.
German Chocolate Cheesecake
Prep Time: 1 hour- Cook Time: 1 hour and 15 minutes
- Total Time: 6 hours
Category: Dessert
Method: Bake
Cuisine: American
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Description
This German Chocolate Cheesecake is insanely decadent chocolate cheesecake with crunchy Oreo crust and gooey coconut pecan topping.
Ingredients
For Oreo Crust:
- 14.3 oz. Oreo Cookies-ground
- 4 oz. unsalted butter-melted
Chocolate Cheesecake:
- 2 lb. cream cheese-softened
- 1 and 1/4 cup sugar
- 2 Tablespoon cocoa powder
- 8 oz. semi-sweet chocolate-melted
- 2 teaspoon vanilla
- 3 eggs-slightly beaten with the fork
Coconut Pecan Topping:
- 1/3 cup unsalted butter
- 1 cup evaporated milk
- 3 egg yolks
- 1 teaspoon vanilla
- 3/4 cup light brown sugar
- 4 oz. sweetened shredded coconut
- 3/4 cups chopped toasted pecans
Ganache for Swirls:
- 4 oz. chocolate-chopped
- 1 teaspoon coconut oil
- 1 Tablespoons cocoa powder
- 2/3 cup heavy cream
- 1 Tablespoon maple syrup
Instructions
Oreo Crust:
- Line the bottom of the 9-inch springform pan with parchment paper and wrap the pan in heavy-duty aluminum foil and set aside.
- Preheat the oven to 325F.
- Whisk together Oreo crumbs with melted butter, then press the mixture into the bottom and 1 inch up the sides of springform pan. Place in the freezer to firm.
Chocolate Cheesecake:
- Melt the chocolate and set it aside.
- Beat softened cream cheese, sugar, and vanilla. Mix in the cocoa and melted chocolate.
- Add eggs and beat just to combine.
- Spread the mixture over the crust and smooth the top. Place in the preheated oven, then place a small pot filled with water under the pan.
- Bake about 1 hour and 15 minutes or until the center has set. Turn off the oven and crack the door open for additional hour, then place the cake on the counter to cool to room temperature, then chill in the fridge for 4 hour.
- When it’s cooled remove the ring from the springform pan and transfer the cake onto the serving plate.
Coconut Pecan Topping:
- In a sauce pan stir together evaporated milk, butter, light brown sugar, and egg yolks. Stirring constantly simmer for 10 minutes until thicken (it should be pudding-like).
- Remove from heat and stir in vanilla.
- Next, stir in coconut and pecans. Set aside to cool to room temperature, then spread over the chilled cake.
Chocolate Ganache Swirls:
- Melt the chocolate and coconut oil, then stir in maple syrup.
- Whisk in cold heavy cream until smooth and creamy. Then whisk in cocoa powder. Set aside to cool and reach piping consistency.
- Transfer to a piping bag and make the swirls.
65 comments
Ganache for Swirls:
4 oz. chocolate-chopped
1 teaspoon coconut oil
1 Tablespoons cocoa powder
2/3 cup heavy cream
1 Tablespoon maple syrup
Melt the chocolate and coconut oil, then stir in corn syrup.
How much corn syrup goes into the ganache?
Good morning! This recipe looks fabulous- I look forward to making it for friends this weekend. May I please confirm the amount of cream cheese = 4 x 8 oz blocks for 2 lbs? That will be a large cheesecake :). Thanks for the help.
I made this for my husband’s birthday and he requested it for our family anniversary gathering. It is worth every moment of the time it takes to make it. Absolutely decadent and delicious! Thanks for a new family favorite.
How many cream cheeses? 4?
Hi Heather, yes it is 4 8 oz. blocks.
Happy baking!
Elizabeth, I am super curious why you bothered to post that comment. Hope your days get better and prayers for you. Ok now for the good… This is an excellent recipe. So easy to prepare and a joy to create. Thank you for posting the recipe. I made it for my adult son’s birthday. Everyone was absolutely ecstatic to indulge in this delicious German Chocolate Cheesecake.
What makes this a German Chocolate cheesecake? There is no German Chocolate in your recipe. This is nothing more than a Chocolate cheesecake with a coconut pecan topping. Please educate yourself on what makes an item German Chocolate.
It looks beautiful. Can’t wait to try!
Made it & it’s delicious. Wish I could post the picture.
The term German Chocolate in this recipe is referring to a regional Pennsylvania Dutch favorite. We also have Shoo Fly Pie that has nothing to do with flies. It’s an ethnic/regional/cultural thing. Do some research before you mouth off about stuff you know nothing about.
Helping someone else educate themselves.
German chocolate cake, originally German’s chocolate cake, is a layered chocolate cake filled and topped with a coconut-pecan frosting. Originating in the United States, it owes its name to an English-American chocolate maker named Samuel German, who developed a formulation of dark baking chocolate that came to be used in the cake recipe. It is not really German! Sweet baking chocolate is traditionally used for the cake’s flavor, but few recipes call for it today. The filling and/or topping is a custard made with egg yolks and evaporated milk; once the custard is cooked, coconut and pecans are stirred in. 🤔
This is going to be amazing can’t wait to try it!
Lmao I totally just posted this same thing
Elizabeth sounds like you need to educate yourself with some type of therapy! Very uncalled for as a comment on this recipe! 🙄 I just tried this recipe for my daughters birthday and it was nothing short of amazing!! If I could give this 6 stars I most Def would! As for as the comment that made me want to make my first Pinterest review….. you should see yourself out👩🦯👩🦯👩🦯.
Kudos to those that shared positive vibes here!!
Sense German Chocolate cake was named after its creator, Samuel German, not the type of chocolate used in the recipe, There is nothing wrong with making it by this recipe.
Thanks.
‘Since’
This is pretty labor-intensive, but the actual steps aren’t difficult. I tucked this little beauty away when I first saw it. When I presented my in-laws with some options for a Thanksgiving dessert, they chose this, and we were FLOORED by how good it was. They requested I make it again at Christmas. Once again, everyone ate it up. A friend saw my pics of it on social media and requested one. He got it a few hours ago, and now he’s sending texts raving about it. Needless to say, this is a hit! Thank you!
I never understand why some readers have to be so mean and snipey. From what i read Vera, your recipes are fabulous. It’s just so easy to tread through, if you don’t agree, move on. This isn’t politics. It’s chocolate!
Thanks Scott!
This looks amazing, thanks for sharing!
I have made this cheesecake several times and everyone raves about it. I just finished making another one for a brother in our congregation. He heard about it from another brother and now he just has to have one. Thanks for sharing your recipe!!
I think this looks FABULOUS! Will be making today! Who cares what kind of chocolate!?!? Ignore that negative energy of the first reviewer! Your recipes are amazing, and I’m grateful to have them! Keep up the great work!
You are so nice. Thanks
I love German chocolate cake. This looks amazing!
Oh Elizabeth, just take and replace the semi sweet with your ‘German Chocolate’. There your problem is solved. OR build your own website and put your recipes up
This looks divine!!! My husband saw this and requested it as soon as possible!!!
German chocolate cake does not get it’s name because it uses German chocolate! It is name for the original baker Samuel German. The cake is usually made with baking chocolate.
I was wondering if you had tried making this in the tradition of the New York styled Cheese Cake, with no crust?
Hi James, I haven’t tried it.
Can you use something other than maple syrup?
You can use another sweetener.
This recipe is simply amazing!! Debbie downer with the rude comment must not know how to pick up German Chocolate from the baking aisle. I did just that and used it in this and let me tell you how delicious this was!!! My husband absolutely loved it for his birthday and it was a show stopper in presentation. Thank you so much for this amazing recipe 😊
Thank you for a such a nice comment.
There is a chocolate made by Baker’s called German’s sweet chocolate. I found several mistakes in the recipe. The printed version does not tell you to toast the coconut. Also the chocolate ganache swirls calls for maple syrup but the printed version says maple syrup. In your instructions above you don’t mention when to put the cocoa powder in but the printed version does. Very confusing if you didn’t take the time to read both sets of instructions.
Also the printed version does not tell you when to add the light brown sugar for the coconut pecan topping.
Looking forward to trying this recipe for my husband’s birthday in November. I think I’ll practice making it maybe today. 😉
Thank you for sharing Vera!
Ummm..the recipe says Maple syrup but the directions say corn syrup???
Currently making this recipe as I’m typing this and I’m confused. In the ingredient list for the ganache it says “maple syrup”. But in the directions it says “corn syrup”. Which is it?
For the ganache: The recipe states Maple Syrup. The Instructions say corn syrup??
Baking this as I type for a neighborhood happy hour tomorrow. Can’t wait to try it!
I made this for my son for his birthday will let you know how it tastes on Monday 10/18/21
Please clarify cream cheese amt. I am aiming to make this tomorrow
I’m making for the second time but can’t seem to find or remember what size pan
Spread the mixture over the crust and smooth the top. Place in the preheated oven, then place a small pot filled with water under the pan.
– I might be a bit unknowledgeable since I haven’t had much experience making cheesecakes, but is this implying a pot of water on a rack level below the pan or is the pan supposed to be in the pot of water as I’ve seen in some videos for cheesecakes? This recipe sounds delicious and I intend to make it this weekend for my uncle’s birthday.
Hi Karsen, don’t need to put the pan in the water, just place the pot with water on the bottom of the oven.
The October 5th question was never answered and I wondered the same thing……….the cream cheese amount is actually FOUR 8 oz. blocks?? Seems too much to me, so would like it clarified?
It turned out great I substituted german chocolate for the cocoa to make it a real german chocolate cheesecake
Won’t the cold heavy whipping cream cause the melted chocolate for the ganache to seize?
This is pretty labor-intensive, but the actual steps aren’t difficult. I tucked this little beauty away when I first saw it. When I presented my in-laws with some options for a Thanksgiving dessert, they chose this, and we were FLOORED by how good it was. They requested I make it again at Christmas. Once again, everyone ate it up. A friend saw my pics of it on social media and requested one. He got it a few hours ago, and now he’s sending texts raving about it. Needless to say, this is a hit! Thank you!
Thanks so much Cheri!
Making this recipe right now for my dad’s 63rd birthday. The steps are easy to follow and this cake is promising to be pretty good (even if I overbaked it and it sunk a little). I’m not sure why some people find it hard to simply google pounds to ounces conversions, but yes, 2 lbs cream cheese = 4 bricks (8 oz each). Anyways, I am very excited to present it to my dad tomorrow!
I think people were inquiring to the amount of 4-8oz. blocks of cream cheese cheese as most cheesecake recipes use 3-8oz. blocks. At least that was my first thought when reading the recipe.
Wow, My wife and I love to cook and her and the grandkids love chocolate this recipe looks amazing I can’t wait to make it for them their going to be in a chocolate comatose, thanks for the recipe!
Can you please verify that I need 2 POUNDS of cream cheese? Could you possibly have meant two 8 oz packages? 2 pounds is going to be 4 packages, which seems excessive for a 9 inch cheesecake. I was about to make it but now I’m scared. Please help.
Thank you!
Wanda
For those who have questions about the amount of cream cheese, I’ve made cheesecakes calling for 2 pounds (4 8oz packages) of cream cheese and they turned out amazing!
I made this cheesecake this week and it was even better than I’d imagined it would be!! The people I shared it with also loved it!!
Made it today & it’s delicious. Wish I could share the picture I took of it.
The best. Made this German chocolate cheesecake twice. Everyone I shared it with A loved it. Delicious
I made six 1-2 serving cheesecakes using 4 inch springform pans. They looked and tasted wonderful – great for sharing and freezing. I didn’t make the ganache because we froze 5 of them for later and the swirls would get mashed. If doing mini cakes, I would recommend cutting the oreos down to 12 oz or less. We ended up with a lot of extra crumbs since I just did a bottom layer (not up the sides). We thought the coconut frosting needed more caramel sauce. So either cut down the coconut or try a different recipe. I rated it 4 starts since the frosting was too dry.
This was the most amazing cheesecake I have ever made!!! It is now my brother’s requested birthday cake from now on. My whole family thanks you!
Made this today for my birthday and oh my goodness it was amazing!!! Very rich and decadent! Thank you so much for a great recipe, it was super easy to follow ! I will definitely be making it again. ❤️
My brother in law loves German Chocolate Cake and cheesecake so when I saw your recipe I knew I had to make it.
Took it to him yesterday for Christmas.
To say he went crazy for it is an understatement! 😂🤣
I will definitely be making this for him again and again. It is a winner!
Thank you so much from both of us
I have made MANY cheesecakes and won awards for a couple I have entered into contests. I usually have my base recipe, that I tweak to make the desired flavor. I tried this recipe and followed it to a tee, except for the chocolate Ganache, which I left out. It was not as thick as my recipe, I was a bit worried. This was simply amazing and perfect, it had such a rich licious chocolate flavor, with a scrumptious coconut pecan topping. Everyone raved about it. I will be making it again for my family who love German chocolate cake. I followed baking instructions, I chose to do a water bath method but used the temperature and time as the directions stated. This is a wonderful recipe! Definitely a keeper!!
I made this cheesecake yesterday and served it at a family event today. Everyone loved it! Great texture, amazing flavor, and easy to make. Thanks for a great recipe.
Quick question…can I freeze the completed cheesecake and serve it later? Trying to plan ahead for Thanksgiving.