German Chocolate Cheesecake
Take German chocolate cake to the next level with this sinfully creamy German Chocolate Cheesecake with a gooey coconut pecan frosting! If you love your desserts decadent and creamy, this cheesecake recipe is for you.
I decided I’m going to start a fan club – the I Love German Chocolate Cake Everything fan club.
Based on recipes I’ve made in the past, I’m on a mission to make German chocolate everything.
In addition to having a traditional German chocolate cake, I have German chocolate pecan pie, German chocolate cheese ball, German chocolate cookies, mini German chocolate cake, German chocolate cupcakes, and (my personal favorite) German chocolate cake ice cream.
Of course being the cheesecake fanatic that I am, it was only natural to make a German Chocolate Cheesecake complete with German chocolate frosting on top.
It’s similar to my chocolate cheesecake but made with German chocolate and a gooey coconut pecan frosting on top.
I’m not sure what it is about that coconut, pecan, and chocolate combination, but I’m hooked. Probably because I have the world’s biggest sweet tooth.
I’m not the other one who feels this way either.
When I took leftover German chocolate cake cheesecake to my coworking space, one person described it as having a chocolate mousse texture – ultra creamy and decadent.
Slices didn’t last long once everyone got word that there was German chocolate cheesecake in the kitchen.
Why You’ll Love This German Chocolate Cheesecake Recipe
- No water bath required! – That’s right – no need to mess with a water bath! Promise your cheesecake won’t crack (as long as you don’t overbake it).
- Makes a 6 or 9 inch cheesecake! – Whether you want a small or large cheesecake, I provide recipes for both.
- Doesn’t use evaporated milk! – Traditionally German chocolate frosting uses evaporated milk. My recipe doesn’t so you don’t need to worry about wasting the can.
Ingredients For German Chocolate Cheesecake
Here are the ingredients you need to make this German chocolate cheesecake recipe:
- Cookie crumbs: To keep with the chocolate theme, I used a traditional Oreo cookie crust.
- Butter: Used to bind the crust
- Salt: Needed to balance the unsalted butter
- Cream cheese: Can’t have cheesecake without cream cheese! Make sure you’re using full-fat cream cheese because the low fat and fat free versions have more water in them and may be too watery after baking.
- Granulated sugar: Sweetness to balance the tanginess of the cream cheese
- Eggs: Adds structure so the cheesecake rises
- German’s chocolate: Look for the green box that’s labeled German chocolate, which is 48 percent cacao. However if you can’t find any, you can easily substitute semisweet chocolate, which is 56 percent cacao.
- Vanilla: Makes the chocolate taste more chocolatey
What is German chocolate?
Despite its name, German chocolate is not German.
The name comes from a guy named Sam German who discovered a new type of chocolate to use. It’s purely coincidental his name happened to be the word German and not in any relation to Germany.
The name of the cake started out as German’s chocolate cake, which meant the cake belonged to Sam German. However, along the way the ‘s was dropped, making it seem like the cake came from Germany.
This is why grammar matters.
How To Make German Chocolate Cheesecake
Here’s what you need to do to make German chocolate cake cheesecake:
- Mix together cookie crumbs, butter, and salt then pat into the bottom and sides of your springform pan.
- Beat together cream cheese and sugar until smooth and creamy.
- Add eggs, melted chocolate, and vanilla then transfer to your pan.
- Bake at 350F for 35-40 minutes or until internal temperature reaches 150F. There will still be a slight wiggle in the middle.
- Cool 1 hour then refrigerate at least 4 hours or overnight.
Refrigerate leftover cheesecake in an airtight container for up to 1 week.
How To Make A Small Cheesecake
To make a small German chocolate cheesecake, follow my recipe for small chocolate cheesecake recipe using German’s chocolate then make one batch of the frosting for the top.
More Cheesecake Recipes
If you enjoyed this German chocolate cheesecake recipe, you’ll also like these other cheesecake recipes:
- Classic Cheesecake
- Instant Pot Cheesecake
- Pecan Pie Cheesecake
- Pumpkin Cheesecake
- Caramel Apple Cheesecake
- Carrot Cake Cheesecake
- Peppermint Cheesecake
- Gingerbread Cheesecake
German Chocolate Cheesecake
Take German chocolate cake to the next level with this sinfully creamy German Chocolate Cheesecake with a gooey coconut pecan frosting!.
Ingredients
- 4 ounces German's chocolate, finely chopped (can substitute semisweet)
- 2 1/2 cups chocolate sandwich cookie crumbs (such as Oreo)
- 1/4 cup (2 ounces or 4 tablespoons) unsalted butter, melted
- 1/8 teaspoon table salt
- 24 ounces (three 8-ounce packages) full-fat cream cheese, softened and not cold to the touch (do not use fat free or whipped)
- 1 cup granulated sugar
- 3 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- Double batch of German Chocolate Frosting (get recipe here)
Instructions
- Preheat oven to 350°F. Lightly grease the inside of a 9 inch springform pan.
- Add about an inch of water to a saucepan and bring to a simmer on the stove. Turn off the heat and place a heatproof bowl over top (do not let the bottom touch the water). Add the chocolate and melt until smooth. Remove from the heat and cool about 10 minutes while you make the crust and filling.
- In a large bowl, mix together the cookie crumbs, melted butter, and salt. Pat into the bottom and roughly 2 inches up the side of the pan.
- In a large mixing bowl on medium-high speed (using the paddle attachment if using a stand mixer), beat together the cream cheese and sugar until smooth, about 1-2 minutes.
- Scrape down the bowl then beat in the eggs, one at a time then beat in melted chocolate and vanilla.
- Transfer the batter to the crust then bake 35-40 minutes or until the center is almost set and internal temperature reaches 150F degrees (it'll wiggle when shaken but top should be firm).
- Cool 1 hour in the pan at room temperature then cover and refrigerate for at least 4 hours or overnight then garnish with frosting before serving (get directions here)
Refrigerate leftovers in an airtight container for up to 1 week.
Notes
- To make a 6 inch cheesecake: Follow my Small Chocolate Cheesecake recipe using German's chocolate instead of semisweet then make one batch of the frosting for the top.
- Loved this recipe? Check out my Small German Chocolate Cake and German Chocolate Cake Ice Cream.
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First published February 18, 2016
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Dear Carla, I am saving this recipe for my brother because cheesecake and German chocolate are two of his favorite desserts. This just looks absolutely marvelous…so decadent! xoxo, Catherine
I’m pretty sure you would win sister of the year with this cheesecake ;)
I want to join your I love German chocolate cake fan club! You basically just blew my mind with this cheesecake, I could easily polish off a couple pieces right now!
Great news – I’m now taking memberships ;) :D
What about a plain chcolate cookie for the crust I do not care for graham crackers
Absolutely! Cookies work too.