If you’ve ever found yourself torn between indulging in a rich cheesecake or a decadent German chocolate cake, then this recipe is your ultimate solution! Imagine the creamy, velvety texture of a cheesecake, combined with the irresistible flavors of chocolate, coconut, and pecans. It’s like a slice of heaven on a plate, and trust me, you’re going to fall in love with it the moment you take that first bite.
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Why You’ll Love German Chocolate Cheesecake
This recipe isn’t just about dessert—it’s about creating that perfect moment of indulgence. Whether you’re celebrating a special occasion or simply treating yourself (because you deserve it), this cheesecake is your go-to. Here’s why:
Unbeatable Flavor: With a creamy, tangy cheesecake filling and the rich, sweet topping of German chocolate cake elements, every bite is a sweet, chocolaty dream.
Showstopper Dessert: If you’ve got a gathering coming up, this dessert is sure to be the star of the show. It looks impressive, tastes even better, and will have everyone asking for the recipe!
Comforting and Decadent: This dessert has that perfect balance of comforting flavors, with the rich chocolate and the crunch of pecans—just the right kind of indulgence.
Make-Ahead Magic: It’s actually even better when made ahead! This cheesecake needs a little chill time, so it’s perfect for prepping the night before your event. Less stress, more time to enjoy.
Ingredients
Now, let’s talk about the magic ingredients that come together to create this showstopper:
Cream Cheese: This is the base of the cheesecake filling, giving it that creamy, smooth texture we all love.
Sour Cream: Adds just the right amount of tang to balance out the sweetness of the rest of the ingredients.
Sugar: We’re using sugar to sweeten the filling and the topping. You can also opt for a little bit of brown sugar for that extra richness.
Eggs: These are crucial for holding everything together, giving the cheesecake that perfect texture.
Chocolate: The melted German chocolate is mixed into the filling, providing a deep, rich chocolate flavor that takes this cheesecake to another level.
Coconut Flakes: A key ingredient in the signature German chocolate topping, adding a chewy, sweet texture.
Pecans: These give the topping that delightful crunch, rounding out the flavors perfectly.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Ready to make some cheesecake magic? Let’s go through the steps together:
Preheat Your Oven: Start by preheating your oven to 325°F (163°C). This ensures that your cheesecake bakes evenly.
Prepare the Crust: Crush your graham crackers and combine them with melted butter and a little sugar. Press this mixture into the bottom of your springform pan to form the crust. Bake it for 10 minutes to set.
Make the Cheesecake Filling: Beat together the cream cheese, sugar, and eggs until smooth. Add in the sour cream, melted German chocolate, and a bit of vanilla extract. Mix until everything is well incorporated.
Assemble the Cheesecake: Pour the filling over the crust in the springform pan, smoothing the top with a spatula. Bake for about 55 minutes, or until the center is just set. Let it cool to room temperature.
Prepare the Topping: While your cheesecake cools, make the German chocolate topping. In a saucepan, melt some butter and chocolate, then stir in the coconut, pecans, and a little vanilla. Cook for a few minutes until it’s all gooey and delicious.
Chill and Serve: Once the cheesecake has cooled, spread the topping over the cheesecake. Let it chill in the fridge for at least 4 hours (overnight is best). Slice, serve, and watch everyone fall in love with your creation.
How to Serve German Chocolate Cheesecake
This cheesecake is perfect on its own, but if you want to elevate it even more, here are a few ideas:
Fresh Berries: A handful of fresh raspberries or strawberries adds a tart contrast to the rich cheesecake.
Whipped Cream: A light swirl of freshly whipped cream on top makes it even more indulgent.
Coffee or Tea: Pair your cheesecake with a nice cup of coffee or a smooth dessert tea for a truly luxurious experience.
Additional Tips
Here are some extra tips to make this recipe even easier:
Chill Time: Make sure to let the cheesecake chill for a few hours before serving—it helps the flavors set and gives it that perfect cheesecake texture.
Storage Tips: Store leftovers in the fridge for up to 4 days. You can even freeze slices for a few weeks if you want to save them for later.
Make It Ahead: This cheesecake can easily be made the day before. Just let it chill overnight and add the topping right before serving.
FAQ Section
Q1: Can I use a different type of chocolate?
A1: You can! But for an authentic German chocolate flavor, I recommend sticking with German chocolate, as it gives a distinct flavor.
Q2: Can I make this without the coconut?
A2: Absolutely! If you’re not a fan of coconut, you can leave it out and add more pecans for extra crunch.
Q3: How do I store leftovers?
A3: Store any leftover cheesecake in an airtight container in the fridge for up to 4 days.
Q4: Can I freeze this cheesecake?
A4: Yes, it freezes wonderfully! Just be sure to wrap it tightly and store it in a freezer-safe container. Let it thaw in the fridge before serving.
Q5: Can I make this cheesecake without a springform pan?
A5: You can, but a springform pan helps give the cheesecake a smooth, clean release. If you use a regular pan, just line it well with parchment paper.
Q6: Can I add a different topping instead of the German chocolate topping?
A6: Yes! You can experiment with different toppings, like a fruit compote or a classic chocolate ganache.
Q7: How do I prevent cracks in the cheesecake?
A7: Avoid overmixing the batter, and bake at a lower temperature to prevent cracks from forming on the surface.
Q8: How can I make this cheesecake lighter?
A8: You can swap some of the cream cheese for Greek yogurt and reduce the sugar for a slightly lighter version.
Q9: Can I double the recipe for a bigger crowd?
A9: Yes, you can! Just adjust your cooking time and use a larger pan to accommodate the extra batter.
Q10: Can I serve this cheesecake at room temperature?
A10: You can, but I recommend serving it chilled for the best flavor and texture.
Conclusion
If you’re looking for a dessert that’s rich, indulgent, and guaranteed to wow everyone at your next gathering, this German Chocolate Cheesecake is your answer. Creamy, chocolatey, and topped with that signature coconut-pecan topping, it’s a dessert that blends two classics into one unforgettable treat. So, grab your ingredients and get ready to make something magical! Enjoy every creamy, dreamy bite.
Print
German Chocolate Cheesecake
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 20 minutes
- Yield: 10–12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This indulgent cake features a rich cheesecake center nestled between two layers of moist white German chocolate cake, topped with a creamy frosting and garnished with coconut and pecans. A sweet and decadent dessert that’s perfect for any occasion!
Ingredients
For the Cheesecake Layer:
- 8 oz cream cheese, softened
- 1/3 cup granulated sugar
- 1 large egg
- 1/2 tsp vanilla extract
For the Cake Layers:
- 1 box white cake mix
- 3 large eggs
- 1/2 cup vegetable oil
- 1 cup water
- 1 cup shredded coconut
- 1 cup chopped pecans
For the Frosting:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 1/4 cup heavy cream
- 1 tsp vanilla extract
For Garnish:
- Extra shredded coconut
- Extra chopped pecans
Instructions
- Prepare the Cheesecake Layer:
- Preheat oven to 325°F (165°C). Grease and line a springform pan.
- In a mixing bowl, beat cream cheese and sugar until smooth. Add the egg and vanilla, mixing until combined.
- Pour the mixture into the prepared pan and bake for 25 minutes, or until set. Let cool completely.
- Bake the Cake Layers:
- Increase the oven temperature to 350°F (175°C). Grease and flour two 9-inch cake pans.
- In a large bowl, combine cake mix, eggs, oil, and water, and mix until smooth.
- Fold in the shredded coconut and chopped pecans.
- Pour batter into the prepared pans and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Cool the cakes completely.
- Assemble the Cake:
- Place one cake layer on a serving plate and spread a thin layer of frosting over it.
- Place the cooled cheesecake layer on top, followed by the second cake layer.
- Frost the entire cake with the remaining frosting, then garnish with additional coconut and pecans.
Notes
- Ensure the cheesecake layer is fully cooled before assembling the cake.
- This cake can be made in advance and stored in the fridge for a few days.
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 35g
- Sodium: 220mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 75 mg