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Cooking. Creating. Sharing

GERMAN CHOCOLATE CHEESECAKE

May.posted by Paula 23 Comments

This post may contain affiliate links which won’t change your price but will share some commission.

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German Chocolate Cheesecake has a rich chocolate crust, decadent chocolate cheesecake, and is topped with a pecan coconut frosting. It’s rich, moist, and so yummy. 

The traditionally popular cake recipe is turned into a luscious cheesecake and I love the cheesecake version more!

slice of German Chocolate Cheesecake

GERMAN CHOCOLATE CHEESECAKE

This is an intoxicating combination of chocolate, cream cheese, crispy graham crackers, coconut, and pecans. I’m confident that this is the best chocolate cheesecake you’ll ever have.

German Chocolate Cheesecake

WHAT YOU’LL NEED

  • Cream cheese. Use full-fat and have it at room temperature.
  • Chocolate. Be sure to use baking chocolate (Ghirardelli brand, Baker’s brand, or Lindt)
  • Brown sugar.
  • Cocoa.
  • Eggs. Large eggs or the equivalent.
  • Flavoring. Pure vanilla and almond extract.
  • Coconut. You can use coconut flakes as I did or shredded coconut.
  • Pecans. Whole pecans are prettier but harder to cut cleanly. Chopped pecans are cheaper.
  • Heavy cream. 
  • Butter.

German Chocolate Cheesecake

GERMAN CHOCOLATE CHEESECAKE METHOD

  1. First, prepare your 9-inch spring-release pan. Prepare the water bath and set it in the oven.
  2. Crush the graham crackers. Melt the bittersweet and semisweet chocolate together and cool.
  3. Next, combine brown sugar and cracker crumbs and press in the bottom of your pan. Bake for 10 minutes and cool.
  4. Beat cream cheese until smooth.
  5. Add cooled chocolate, brown sugar, and cocoa.
  6. Next, add eggs, almond extract, and vanilla extract.
  7. Pour into your prepared crust and bake.
  8. When the cheesecake is done, carefully remove it and allow it to cool on a wire rack for 10 minutes. After 10 minutes, very carefully run a thin knife around the edge to loosen the cheesecake from the pan. Cool for an hour on the countertop before refrigerating for at least 4 hours before slicing.
  9. You can make the Coconut Pecan Frosting now or wait until the cheesecake has chilled. 
  10. Remove the cheesecake from the pan.
  11. Add all the frosting ingredients to a saucepan, bring to a boil and boil for 3 to 5 minutes. Allow the mixture to cool before topping the cheesecake.
  12. Finally, frost the cheesecake and store it in the refrigerator until you serve.
  13. Serve and enjoy!

German Chocolate Cheesecake

TIPS FOR THE BEST GERMAN CHOCOLATE CHEESECAKE

  • For the chocolate, you need to use baking chocolate like this Ghirardelli brand or this Baker’s brand. Lindt is another great baking chocolate. I like the combination of bittersweet and semi-sweet chocolate. However, you can use all bittersweet or all semi-sweet depending on what you like.
  • After you melt the chocolate, you’ll need to cool it before adding it to the batter.
  • I don’t recommend using chocolate chips for this recipe. Chocolate chips are designed to hold their shape. For cheesecake, you don’t want them to hold their shape, you want a melty, smooth, creamy chocolate.
  • I recommend using a springform pan. Cheesecakes a finicky and a springform pan makes it much easier to get out without breaking it. I like this Calphalon 9-inch springform pan for my cheesecakes.
  • As well, cream cheese does not blend smoothly if it’s cold. Therefore, allow it to set out on the counter for at least 2 hours before you begin making your cheesecake. (Actually, your eggs and any other refrigerated ingredient need to be at room temperature before you begin mixing.)
  • I have seen people make cheesecake mixing them in a blender or food processor. I prefer my stand mixer. You can also use a hand-mixer. (KitchenAid mixers have been hard to find lately. Hamilton Beach and Aucma make a very good, comparable to KitchenAid mixer.
  • Plan enough time for your cheesecake to cool completely before you put it in the refrigerator. Then, it needs to chill in the fridge at least 4 hours or overnight until it’s cold throughout. Otherwise, it’ll be messy to slice.
  • Actually, I think a cheesecake gets better after it sits for 1 or 2 days. That’s why cheesecakes are a great make-ahead dessert.
  • Hop over and read How to Bake the Perfect Cheesecake for more tips.

German Chocolate Cheesecake

DO I HAVE TO MAKE A WATER BATH FOR CHEESECAKE?

A water bath helps delicate cheesecakes bake more gently by insulating them from direct heat. You can either submerge the springform pan directly into the water bath. Be sure to wrap it securely first with a couple of layers of foil. As well, you can place a pan with water in it directly below the cheesecake in the oven. I have found the latter method to be just as effective in preventing cheesecakes from cracking.

Furthermore, if your cheesecake cracks on top, it really isn’t a big deal. You can always top it with glaze or frosting and cover up the cracks. With this recipe, you’re already going to top it with Coconut Pecan Frosting.

dessert

CAN I FREEZE CHEESECAKE?

Yes, they freeze beautifully. Just allow it enough time to thaw in the refrigerator. Don’t attempt to speed the thawing process by microwaving it.

I updated this post from an earlier version dated October 6, 2012. I made new photos and simplified the recipe instructions.

dessert

German Chocolate Cheesecake

German Chocolate Cheesecake

German Chocolate Cheesecake, the crowd-pleasing cake is turned into a luscious cheesecake topped with pecan coconut frosting.
Author: Paula
5 from 6 votes
Print Pin Rate

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Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 14 servings

Ingredients

Crust:

  • 1 and ½ cup chocolate graham crackers crushed
  • 2 Tablespoons brown sugar
  • ¼ cup butter melted

Filling:

  • 2 8 ounces pkg cream cheese softened
  • 4 ounces semisweet chocolate melted and cooled
  • 4 ounces bittersweet chocolate melted and cooled
  • ⅔ cup brown sugar packed
  • 2 Tablespoons cocoa
  • 5 large eggs lightly beaten, room temp
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla extract

Topping:

  • ¾ cup coconut flaked or shredded
  • ¾ cup pecans whole or chopped
  • ⅓ cup brown sugar packed
  • ⅓ cup heavy cream at room temperature
  • 5 Tablespoons butter

Instructions

  • Gather your ingredients. Preheat the oven to 350°F. Wrap heavy-duty aluminum foil tightly around the bottom of a 9-inch springform pan. Spray inside of the pan with non-stick vegetable spray or Wilton cake release
    German Chocolate Cheesecake
  • Crush the graham crackers. Melt the bittersweet and semisweet chocolate together and cool.
  • In a small bowl, combine graham cracker crumbs and brown sugar.
    German chocolate cheesecake
  • Stir in butter. Press crumb mixture in the bottom of the pan and 1 inch up the sides. Bake crust at 350°F for 10 minutes. Cool.
    German chocolate cheesecake
  • In the bowl of your electric stand mixer (or hand mixer), beat cream cheese until smooth. Beat in cooled chocolate, brown sugar, and cocoa. Add eggs, one at a time. Beat on low speed until just combined. Stir in almond and vanilla extract.
    German Chocolate Cheesecake
  • Pour into crust.
    German Chocolate Cheesecake
  • Place 1-inch water in a large pan, I use a 9x13 cake pan. Place it on the bottom rack. Place springform pan on the rack directly above the water.
    German Chocolate Cheesecake
  • Bake at 350°F for 50 to 55 minutes or until the center is just set and the top appears matte not shiny. Remove the cheesecake and cool on a wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen; cool 1 hour longer. Refrigerate a minimum of 4 hours or overnight before cutting.
    German Chocolate Cheesecake
  • Remove sides of the springform pan and gently remove the cheesecake.
  • In a large saucepan, combine all the topping ingredients. Bring to a boil over medium heat; cook and stir 3 - 5 minutes. Cool.
    German Chocolate Cheesecake
  • Spread topping over the cheesecake. Refrigerate until ready to serve.
    German Chocolate Cheesecake

Nutrition

Calories: 386kcal | Carbohydrates: 35g | Protein: 5g | Fat: 26g | Saturated Fat: 13g | Cholesterol: 104mg | Sodium: 137mg | Potassium: 202mg | Fiber: 3g | Sugar: 26g | Vitamin A: 427IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 2mg
Tried this recipe?Please take a moment to comment letting me know how you liked it & consider giving it a 5 star rating. I love hearing from you!
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Paula
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Comments

  1. Wendy says

    11.03.22 at 9:59 am

    5 stars
    I love cheesecake, and I love german chocolate cake, so it is no surprise that this is a new favorite. Thanks for bringing deliciousness to my house again.

    Reply
  2. Journa Liz Ramirez says

    11.03.22 at 8:33 am

    5 stars
    German chocolate cheesecake is so addicting! They are to rich and tasty. I love the pecan coconut frosting on top. I’ll surely have this again!

    Reply
  3. Lisa says

    11.02.22 at 9:38 am

    5 stars
    I’m a big fan of cheesecake and German chocolate cake. So glad to get both flavors in one delicious dessert!

    Reply
  4. Korri Wojack says

    11.20.21 at 3:22 pm

    THANK YOU FOR SAVING US PAULA

    Reply
  5. samantha says

    01.11.15 at 8:18 pm

    I am going to try this with a twist and do a no bake verison

    Reply
    • Paula says

      01.11.15 at 8:22 pm

      That sounds really good, let me know how it turns out

      Reply
  6. Lynn Huntley says

    03.10.13 at 12:39 am

    Boy! Does that look delicious! Stopping by from Saturday Dishes:) Lynn @ Turnips 2 Tangerines

    Reply
  7. Sara Harvey says

    10.16.12 at 8:16 pm

    Pinning this and it looks great! Can't wait to give it a try! Sara

    Reply
  8. Meg says

    10.16.12 at 8:03 pm

    Hi Paula! I'm featuring your cheesecake on this weeks All Star Block Party!

    Reply
  9. Slice of Southern says

    10.14.12 at 3:27 am

    Congrats! Your yummy dish is being featured on today's Southern Sunday! Hope to see you again soon!

    Reply
  10. Paula Jones says

    10.08.12 at 9:00 pm

    And now you know why I run! 🙂 thanks, it was yummy!

    Reply
  11. House on the Way says

    10.08.12 at 8:55 pm

    Yummy Yummy! I wish I lived at your house!
    Leslie
    House on the Way

    Reply
  12. Paula Jones says

    10.08.12 at 5:05 pm

    thank you. It was very rich!

    Reply
  13. Winnie says

    10.08.12 at 4:58 pm

    Great looking cake, and as per the recipe – must be delicious

    Reply
  14. Self Sagacity says

    10.08.12 at 11:10 am

    So delicious looking. I am afraid to look. It's a reminder that I shouldn't eat my chocolate cookies .

    Reply
  15. Meghan says

    10.07.12 at 7:58 pm

    My mouth is watering and my mind is blown!

    Mainlymeghan.Blogspot.Com

    Reply
  16. Kaylee says

    10.07.12 at 6:22 pm

    That looks amazing! I have never seen German Chocolate Cheesecake.

    I would love for you to share it with my readers at Mealtime Monday!

    Kaylee
    http://www.couponingncooking.com

    Reply
  17. PJ @ Planned in Pencil says

    10.07.12 at 4:01 pm

    i just drooled on my keyboard!!!

    Reply
  18. With A Blast says

    10.07.12 at 12:25 am

    I want some NOW! and it is just after 7am .. lol Great jokes from the boys! Tell them, I had a good laugh 😀

    Reply
  19. Cranberry Morning says

    10.06.12 at 8:49 pm

    Decadent! I'm hoping I won't make it for a while, but I have no faith in my ability to resist cheesecake!

    Reply
  20. Julie says

    10.06.12 at 8:31 pm

    Nice to see this yummy cheesecake again! 🙂

    Reply

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profile picHi, I'm Paula. I'm a blogger, a baker, a runner, a writer, a recipe developer, & a cookie dough eater. I love creating great recipes & sharing them with you! You'll find healthy recipes, comfort food and my favorite, indulgent desserts!
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