German Chocolate Cheesecake

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Indulge in the rich, creamy, and utterly delicious German Chocolate Cheesecake – a dessert that marries the luxurious taste of chocolate with a delectable coconut-pecan topping. This cheesecake is not just a treat; it’s an experience, offering a blend of textures and flavors that will delight any dessert aficionado.

Why You’ll Love German Chocolate Cheesecake

  1. Customization: These options allow you to tailor the recipe to your specific taste preferences. Whether you’re a fan of classic flavors or enjoy experimenting with new combinations, there’s something for everyone.
  2. Dietary Flexibility: With substitutions like dairy-free and gluten-free options, this recipe becomes accessible to those with dietary restrictions. It means you can enjoy a delicious dessert without compromising your dietary needs.
  3. Flavor Exploration: The variations offer a chance to explore different flavors. Adding a caramel layer, using white chocolate, or infusing coffee into the batter can transform the traditional cheesecake into a completely new dessert experience.
  4. Texture Contrast: The addition of elements like toasted coconut or fresh fruit toppings not only adds new flavors but also introduces contrasting textures, making each bite interesting and enjoyable.
  5. Nutritional Control: Adjustments like reducing sugar or substituting ingredients give you more control over the nutritional content, allowing for a healthier version without sacrificing taste.
  6. Creativity in Baking: These variations encourage creativity in the kitchen. It’s not just about following a recipe; it’s about making it your own, which can be a fun and rewarding process.

Ingredients Needed To Make German Chocolate Cheesecake

For the Crust:

  • Chocolate Cookies (Oreo cookies are a great choice)
  • Melted Butter

For the Filling:

  • Cream Cheese (room temperature)
  • Sour Cream
  • Eggs and an additional Egg Yolk
  • Sugar
  • High-Quality Vanilla Extract
  • Dark Chocolate Chips (melted)

For the Frosting:

  • Evaporated Milk
  • Brown Sugar
  • Vanilla
  • Unsalted Butter
  • Egg Yolks
  • Chopped Pecans
  • Coconut Flakes

How To Make German Chocolate Cheesecake

Crust Preparation: Blend cookies into fine crumbs, mix with butter, press onto the pan, and chill.

Filling Creation: Whip cream cheese, mix in sour cream, eggs, yolk, sugar, vanilla, and chocolate. Bake in the preheated oven, then cool and refrigerate.

Frosting Magic: Cook egg yolks, butter, sugar, and milk; thicken and add vanilla, pecans, and coconut. Top the chilled cheesecake with this luscious frosting.

Variations & Substitutions


  1. Caramel Layer: Adding a layer of caramel sauce between the crust and filling brings an extra level of sweetness and a gooey texture.
  2. White Chocolate Twist: Use white chocolate in the cheesecake batter for a lighter chocolate flavor.
  3. Fruit Topping: Top the cheesecake with fresh fruit such as raspberries, strawberries, or cherries for a fruity contrast.
  4. Nut Varieties: Swap out pecans in the frosting for walnuts or almonds for a different nutty flavor.
  5. Toasted Coconut: Toast the coconut flakes before adding them to the frosting for a deeper, nuttier flavor.
  6. Coffee Infusion: Mix a little espresso powder into the chocolate batter for a mocha flavor.
  7. Spice It Up: Add a pinch of cinnamon or nutmeg to the cheesecake batter for a warm spice note.


  1. Cookie Crust Alternatives: Swap out the chocolate cookies with graham crackers, digestive biscuits, or ginger snaps for a different crust flavor.
  2. Dairy-Free Options: Use dairy-free cream cheese and sour cream, and a butter alternative like margarine or coconut oil for a dairy-free version.
  3. Sugar Adjustments: If you want to reduce the sugar content, use a sugar substitute or reduce the amount of sugar. Keep in mind this might slightly change the texture.
  4. Egg-Free Cheesecake: For an egg-free version, consider using silken tofu or a commercial egg replacer.
  5. Gluten-Free Flour: If you don’t need a gluten-free option, regular all-purpose flour can be used in the same quantity.
  6. Chocolate Variants: Instead of dark chocolate, try using milk chocolate or bittersweet chocolate depending on your preference.
  7. Different Milk for Frosting: If evaporated milk isn’t available, you can use heavy cream or a thick dairy-free milk alternative.

Commonly Asked Questions

Alternative Crust Options?

Absolutely! Feel free to use different cookies for a unique crust flavor.

Can I Freeze This Cheesecake?

Yes, it freezes wonderfully. Just ensure it’s well-wrapped for freshness.

No Springform Pan?

A pie dish can work, though you might need to adjust the crust thickness.

Let’s Talk About Dairy Free Cheesecake Jiggles

I’ve attached a video that showcases the ideal amount of jiggle you should look for when it’s time to pull your cheesecake out of the oven. When you see your cheesecake jiggling just like in the video, it’s time to take that cheesecake out! Be patient; the residual heat will continue to set the center as it cools and sets in the refrigerator. Also, ensure the top isn’t overly shiny; the edges should be perfectly set with a slight golden appearance. Note that this advice is specific to dairy-free cheesecakes, and while all recipes can be made with full dairy, the full dairy version won’t exhibit as much jiggle.   

German Chocolate Cheesecake

German Chocolate Cheesecake bring a blend of creamy texture, rich chocolate and an addictingly good coconut pecan topping
Print Pin Rate
Prep Time: 20 minutes
Cook Time: 1 hour 5 minutes
Cooling Time: 9 hours
Servings: 8 slices
Calories: 1395kcal


  • Measuring cups/spoons
  • Blender
  • 9" springform pan
  • Pot (for frosting)
  • Whisk
  • Refrigerator
  • Oven



  • 2 1/2 cups chocolate cookies Oreo cookies work well
  • 8 tbsp melted butter


  • 24 oz cream cheese room temp
  • 8 oz sour cream
  • 2 eggs
  • 1 egg yolk
  • 1 1/4 cup sugar
  • 1 tbsp vanilla extract high-quality for strong flavor
  • 1 ½ cups dark chocolate chips melted


  • 1 cup evaporated milk
  • 1 cup brown sugar
  • 1 tsp vanilla
  • 1/2 cup unsalted butter
  • 3 egg yolks
  • 2 cups chopped pecans
  • 1 cup coconut flakes



  • Blend cookies until fine crumbs, then mix with melted butter.
  • Press the crust mixture onto sides and bottom of a 9″ springform pan.
  • Chill in the refrigerator while preparing the filling.


  • Preheat oven to 325 degrees.
  • Whip cream cheese until smooth; add sour cream and remaining filling ingredients.
  • Pour into the springform pan and bake for 55-65 mins.
  • Let it sit out for 1 hr, then refrigerate for 8 hrs.


  • In a pot, mix egg yolks, butter, sugar, and milk over med/low heat.
  • Stir continuously until thickened; add vanilla.
  • Set aside to cool, then mix in pecans and coconut.
  • Top the chilled cheesecake with frosting.



After refrigeration, trimming the top bubbled-up portion for easier decoration is optional.


Serving: 1slice | Calories: 1395kcal | Carbohydrates: 118g | Protein: 18g | Fat: 99g | Saturated Fat: 52g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 28g | Trans Fat: 1g | Cholesterol: 291mg | Sodium: 587mg | Potassium: 752mg | Fiber: 7g | Sugar: 91g | Vitamin A: 2018IU | Vitamin C: 2mg | Calcium: 363mg | Iron: 4mg
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