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This German chocolate cheesecake was such a fun and meaningful recipe to create!

My grandparents were visiting for my grandma's 81st birthday, and I asked her what her favorite cake was.

Without missing a beat, she said, "German chocolate!" And I thought... what if we turned that into a cheesecake?

I hadn’t seen a German chocolate cheesecake before, but the idea immediately felt exciting.

I love combining two desserts I adore, and this one turned out even better than I expected rich, chocolatey, creamy, and that coconut-pecan topping just gets better each day in the fridge.

It might even give my husband's birthday favorite my German Chocolate Sheet Cake a run for its money.

Now it's a new favorite in our house and I think you'll love it too!

The first time I tested this recipe, I made the mistake of halving the topping.

Never again.

That sweet, sticky layer on top makes the whole thing feel like a celebration.

Whether you’re celebrating a holiday, a birthday, or just a Tuesday, this easy German chocolate cheesecake recipe is guaranteed to impress and it’s way less fussy to make than you’d think.

CHEESECAKE ESSENTIALS

What Makes This Cheesecake So Good?

If you're looking for an easy German chocolate cheesecake recipe that delivers maximum flavor with minimal fuss, this is it. It's rich, indulgent, and layered with all the cozy, nutty goodness of a German chocolate cake, without the cake.

This isn’t a German chocolate cheesecake cake with multiple layers. It’s a true cheesecake with:

A toasted coconut chocolate crust
A creamy chocolate cheesecake base
And a thick layer of homemade coconut-pecan topping

I learned the baking method from Cooking Con Claudia on YouTube, and it’s honestly changed how I bake cheesecake, it turns out smooth and perfect every time!

Tips for Success

Use room temperature ingredients: This helps everything blend smoothly and prevents lumps.
Add instant coffee: Just 1 tablespoon deepens the chocolate flavor beautifully without making it taste like coffee.
Use a hand mixer: It makes it easier to mix the batter gently without overbeating.
Cool gradually: Letting the cheesecake cool in the oven with the door cracked helps prevent cracking.
Use the steam-bake method: Set your cheesecake pan on a trivet in a water-filled baking pan. No foil-wrapping needed!
Don’t overmix: Mix just until ingredients are combined to keep the cheesecake texture ultra creamy.
Chill fully before topping: Let the cheesecake chill at least 4 hours (overnight is best) before adding the coconut-pecan layer.
This cheesecake is thick! Be sure your pan is deep enough or scale down the batter slightly.

Do I Need a Springform Pan?

Nope! I used one because it’s what I had, but if you don’t, you can bake this in:

A 9x13-inch glass or ceramic dish for bars
A deep pie dish (just half the cheesecake batter)

Note: This cheesecake bakes up thick and tall! If your pan isn’t extra deep or you prefer a thinner layer, you can halve the cheesecake filling. It still bakes beautifully — and is a great option if you’re using a 9x13 pan or pie dish.

Yield: 8-10

Author: Kassandra

German Chocolate Cheesecake

A rich and creamy chocolate cheesecake topped with the classic coconut-pecan frosting you know and love—no cake layers needed!

Ingredients

Chocolate Coconut Crust

2 1/4 cups chocolate cookie crumbs (Oreos with filling removed, or chocolate graham crackers)
1/4 to 1/2 cup finely shredded unsweetened coconut
4 tbsp brown sugar (optional, depending on sweetness of cookies)
10 tbsp unsalted butter, melted
Pinch of salt

Chocolate Cheesecake Batter

32 oz (4 blocks) cream cheese, softened
1 can (14 oz) sweetened condensed milk
1/4 cup granulated sugar
1/2 cup sour cream
2 tsp vanilla extract
1 tbsp instant coffee (optional, but highly recommended)
1/4 cup all-purpose flour
4 eggs, room temperature
Pinch of salt
1/2 to 3/4 cup melted semi-sweet chocolate, cooled slightly

Coconut-Pecan Topping

1 cup evaporated milk or heavy cream
1 cup brown sugar
3 egg yolks, beaten
1/2 cup unsalted butter
1 tsp vanilla extract
1 1/3 cups sweetened shredded coconut
1 cup chopped pecans

Instructions

Make the Crust

Preheat oven to 325°F.
Combine cookie crumbs, coconut, brown sugar, melted butter, and salt in a bowl. Mix until evenly combined.
Press mixture firmly into the bottom of a greased 9-inch springform pan or deep baking dish. Bake for 8–10 minutes, then set aside to cool slightly.

Make the Cheesecake Batter

In a large mixing bowl, beat the cream cheese until smooth.
Add sweetened condensed milk, sugar, sour cream, vanilla, instant coffee (if using), flour, and salt. Mix just until combined.
Stir in the melted chocolate.
Add eggs one at a time, mixing gently after each.
Pour the batter over the crust.

Bake

Preheat your oven to 325°F.
Set a large baking pan or sheet on the center rack and place a trivet or rack inside (the kind that comes with an Instant Pot works perfectly).
Carefully pour hot water into the baking pan so it surrounds the trivet, creating a gentle steamy environment.
Set your filled cheesecake pan directly on top of the trivet.
Carefully slide the whole setup into the oven and bake for 60 minutes.
Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
Transfer to the counter to cool completely, then chill in the fridge at least 4 hours or overnight.

Make the Coconut-Pecan Topping

In a saucepan, combine evaporated milk, brown sugar, egg yolks, and butter.
Cook over medium heat, stirring constantly, until thickened (about 10–12 minutes).
Remove from heat and stir in vanilla, coconut, and pecans.
Let topping cool to room temp, then spread over chilled cheesecake.

Notes

I halved the topping the first time I made it and totally regretted it — go all in! This cheesecake is rich, tall, and decadent. If your pan isn’t deep, half the batter! Cook time is the same!

Storage

Store the cheesecake covered in the fridge for up to 5 days. Or freeze individual slices tightly wrapped for up to 2 months.

Cheesecake Decoration Ideas

The coconut-pecan topping will steal the show for sure, but a few extra touches can make this cheesecake look as amazing as it tastes. Here are some ideas I had to dress it up:

Drizzle with ganache or melted chocolate
A little sprinkle of cocoa powder or chocolate curls
Pipe chocolate buttercream around the edges for a full-on bakery vibe. It’s rich, it’s pretty, and it pairs so well with the topping.
Whipped cream rosettes? Always a yes. Especially with a sprinkle of cocoa powder and chocolate curls!

♡ PIN IT FOR LATER ♡

Creating this German chocolate cheesecake for my grandma’s birthday was such a sweet memory. It started as a fun little idea and turned into one of the best desserts I’ve made all year. Now it's become a favorite in our house and might even beat out my husband's usual birthday pick (sorry, cake!).

I hope it brings a little joy to your kitchen too. Whether you’re making it for a special celebration or just because you love cheesecake as much as we do! Happy Baking + Hugs!