German Chocolate Cheesecake is a decadent fusion of two beloved desserts: German Chocolate Cake and classic cheesecake. This dessert features a rich, chocolatey cheesecake filling, often paired with a crunchy crust, such as chocolate cookies or a pecan base, and topped with a signature coconut-pecan frosting. The combination of smooth, creamy cheesecake and the sweet, nutty topping creates a dessert that appeals to fans of both traditional cheesecake and German Chocolate Cake.

Interestingly, German Chocolate Cake is not actually from Germany. It is named after Samuel German, an American chocolatier who developed a mild, sweet baking chocolate in the 19th century. The cake gained popularity in the U.S. after a recipe using German’s chocolate was published in the 1950s. Over time, bakers started incorporating the flavors of this iconic cake into other desserts, including cheesecake, creating what we now know as German Chocolate Cheesecake. This dessert has become a staple for special occasions due to its luxurious texture and rich flavors.

History and Origins of German Chocolate

German Chocolate Cake, the inspiration for this cheesecake, was developed when Samuel German, an American baker, created a new kind of dark baking chocolate for the Baker’s Chocolate Company in 1852. The cake itself rose to prominence in 1957, when a recipe for “German’s Chocolate Cake” was published in a Texas newspaper. The cake is distinct for its coconut-pecan frosting, which contrasts with the sweet chocolate layers.

Over time, this cake’s ingredients inspired variations, including the German Chocolate Cheesecake. By pairing the creamy texture of cheesecake with the traditional coconut and pecan topping, this fusion dessert provides the same beloved flavors of the original cake with a richer, more indulgent bite. Its popularity continues to grow, especially during holidays and celebrations.

Ingredients Overview

To make the perfect German Chocolate Cheesecake, it’s important to use high-quality ingredients. The base of the cheesecake is made with cream cheese, which gives it a smooth and creamy texture. Sugar and eggs are added to create a rich filling, while chocolate—often dark or German’s sweet chocolate—provides the dessert’s deep chocolate flavor.

For the topping, evaporated milk, butter, egg yolks, and brown sugar are cooked together to form a custard-like consistency. Shredded sweetened coconut and chopped pecans are then stirred in to complete the topping. This combination adds a delightful sweetness and crunch, balancing out the richness of the chocolate cheesecake.

The Recipe

Step-by-Step Guide to Making German Chocolate Cheesecake

Crust Preparation
Start by preparing the crust, which can be made from crushed chocolate cookies or a mixture of finely chopped pecans and melted butter. Press this mixture into the bottom of a springform pan to form an even layer. Bake the crust for about 10 minutes to set it before adding the cheesecake filling.
Filling
The filling is made by whipping together cream cheese, sugar, eggs, and melted chocolate. Dark chocolate or German’s sweet chocolate works best for this, as it gives the cheesecake a rich flavor. Some recipes also call for sour cream to enhance the creamy texture. Once all ingredients are combined, pour the filling over the cooled crust.

Coconut-Pecan Topping
To make the coconut-pecan topping, combine evaporated milk, butter, egg yolks, and brown sugar in a saucepan and cook until thickened. After removing from heat, stir in sweetened shredded coconut and chopped pecans. Let the mixture cool before spreading it over the baked and chilled cheesecake.
Baking Techniques
When baking the cheesecake, it’s crucial to use a water bath, which helps the cheesecake bake evenly and prevents cracks from forming. This involves placing the cheesecake pan in a larger pan filled with hot water, creating steam that ensures a smooth top. Bake the cheesecake at 325°F for about 70 minutes, or until the edges are set but the center still jiggles slightly.
Cooling and Chilling
After baking, allow the cheesecake to cool gradually in the oven with the door slightly open. Then transfer it to a wire rack to cool completely. For best results, refrigerate the cheesecake for at least 4 hours, or overnight, before adding the topping.

Final Assembly and Decorating
Once the cheesecake is fully chilled, spread the coconut-pecan topping evenly over the top. For extra indulgence, drizzle melted chocolate or chocolate ganache over the frosting. This adds a beautiful finishing touch and makes the dessert even more decadent.

Tips for Perfect German Chocolate Cheesecake

Preventing Cracks
To avoid cracks in your cheesecake, mix the ingredients at a low speed to prevent air bubbles from forming. Over-mixing can also cause the cheesecake to crack during baking. Additionally, always use a water bath when baking the cheesecake, as this helps regulate the temperature and prevents the edges from baking too quickly.
Proper Cooling
Cooling the cheesecake gradually is key to maintaining its texture. Remove the cheesecake from the oven and allow it to cool in stages—first in the oven with the door open, then on a wire rack, and finally in the refrigerator. This gradual cooling helps prevent the cheesecake from sinking or cracking.

Room Temperature Ingredients
Make sure all ingredients, especially cream cheese and eggs, are at room temperature before mixing. This ensures a smooth, lump-free batter and helps the cheesecake bake evenly.

Common Variations & Substitutions

Dairy-Free Version
For a dairy-free German Chocolate Cheesecake, you can substitute dairy-free cream cheese, butter, and milk alternatives like coconut milk. Ensure that any chocolate used is dairy-free as well.
Alternative Crusts
Instead of a chocolate cookie crust, you can use graham crackers, digestive biscuits, or even a gluten-free alternative for a different texture and flavor.

Flavor Additions
To add extra layers of flavor, consider swirling caramel or white chocolate into the cheesecake batter. You can also add a hint of espresso powder for a mocha twist, or top the cheesecake with fresh berries for a fruity contrast.

Storage, Serving & FAQs

How to Store German Chocolate Cheesecake

To store German Chocolate Cheesecake, wrap it tightly in plastic wrap or place it in an airtight container. It will keep in the refrigerator for up to 5 days. If you plan to store it longer, you can freeze the cheesecake for up to 2-3 months. When freezing, make sure the cheesecake is well wrapped to prevent freezer burn. To serve, let the frozen cheesecake thaw in the refrigerator overnight.

Serving Suggestions

For a beautiful presentation, slice the cheesecake using a warm knife to achieve clean cuts. Serve each slice with an extra drizzle of chocolate syrup, or garnish with a dollop of whipped cream. For added elegance, sprinkle some toasted coconut or extra pecans over the top. This cheesecake pairs wonderfully with coffee, dessert wines, or a scoop of vanilla ice cream.

FAQs

Can I freeze German Chocolate Cheesecake?
Yes, you can freeze it for up to 2-3 months. Wrap it tightly in plastic wrap and place it in a freezer-safe container.
Do I have to use a springform pan?
While a springform pan is ideal for easy removal, you can use a pie dish or any deep dish. However, you may need to adjust the crust thickness.
How do I know when my cheesecake is done?
The cheesecake is done when the edges are set but the center still has a slight jiggle. It will continue to set as it cools.

Can I make it gluten-free?
Yes, simply use gluten-free cookies or nuts for the crust.

German Chocolate Cheesecake

Author: Munil

Print Recipe

Description

German Chocolate Cheesecake is a decadent dessert that combines the richness of a chocolate cheesecake with the classic flavors of German Chocolate Cake. This indulgent treat features a creamy, chocolate-flavored cheesecake base, topped with a luscious coconut-pecan frosting. The cheesecake is set on a crunchy chocolate cookie or nut-based crust, adding texture to every bite. It’s a perfect blend of creamy, sweet, and nutty flavors, making it an irresistible option for special occasions or whenever you’re craving something luxurious.

Instructions

Preheat oven to 325°F (165°C). Combine crushed chocolate cookies and melted butter. Press into the bottom of a 9-inch springform pan. Set aside.

Beat cream cheese and 1 cup sugar until smooth. Add eggs, one at a time, fully incorporating after each addition. Mix in sour cream and vanilla extract. Fold in melted chocolate. Pour over crust in springform pan.

Bake for 55-60 minutes, or until set and slightly jiggly in the center. Cool on a wire rack for 10 minutes, then run a knife around the edge of the pan to loosen; cool 1 hour longer. Refrigerate overnight.

For the topping, combine evaporated milk, 1 cup sugar, beaten egg yolks, and butter in a saucepan. Cook over medium heat until thickened, about 12 minutes. Remove from heat; stir in vanilla, coconut, and pecans. Cool until thick enough to spread.

Spread topping over cheesecake before serving. Refrigerate leftovers.

Notes

Crust Options: You can use crushed chocolate cookies or a combination of pecans and butter for the base. Both options provide a contrasting crunch to the creamy filling.
Filling Tips: Use room-temperature cream cheese and eggs to avoid lumps and achieve a smooth filling. Dark chocolate or sweet German’s chocolate works best for a rich flavor.
Water Bath: A water bath helps prevent cracks in the cheesecake by creating a gentle, even heat. Be sure to wrap your springform pan in aluminum foil to avoid leaks.

Cooling: Cool the cheesecake gradually in the oven with the door slightly ajar, then let it rest on a wire rack before refrigerating it overnight. This helps prevent the cheesecake from sinking or cracking.
Coconut-Pecan Topping: The topping is made by cooking evaporated milk, butter, egg yolks, and sugar until thickened, then adding shredded coconut and chopped pecans. Allow it to cool before spreading it over the cheesecake.