German Chocolate Cheesecake

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.

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
  • Mixing Bowl
  • 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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