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German Chocolate Cheesecake

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German Chocolate Cheesecake is a showstopper! With it’s luscious chocolate center and ooey-gooey coconut pecan topping, it truly is a decadent dessert. People will think it was made by a gourmet baker!

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German Chocolate Cheesecake 7German Chocolate Cheesecake is perfect for anyone who loves the flavors of a German chocolate cake. It’s just the right blend of chocolate, coconut, and pecans

This recipe starts by making a chocolate graham cracker crust which is filled with a luscious chocolate cream cheese mixture. When finished baking, it’s covered with a scrumptious mixture. 

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The stove-top coconut pecan topping is a yummy combination of butter, coconut, pecans, brown sugar, and half-and-half. 

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The coconut pecan mixture will slowly start to thicken as it cooks. Yummy!  

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The cooling German Chocolate Cheesecake before adding the coconut pecan topping.

You could certainly enjoy this chocolaty cheesecake without the addition of the topping, however, the topping is what turns this into a German Chocolate Cheesecake and into something extra special.

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This cheesecake is made using a 9-inch springform pan. Depending on how small you cut the slices, this particular recipe can easily serve 8 people.

Need a tasty DIY gift? For those who love cheesecake + the flavors of German chocolate cake, look no further! Simply purchase several mini springform pans,and divide the recipe between mini pans. When finished, you can give the entire thing (springform pan and all) or just the cheesecake as a gift. Wrap it up in cellophane gift bag and a curly ribbon or place it in a gift box.

Add a nice card and Ta Da! A personalize, a delicious homemade treat to help someone feel special! **
(A very nice alternative to serving a regular ole’ birthday cake too! Just add a few colorful birthday candles to the packing!)

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German Chocolate Cheesecake

25 minPrep Time

1 hrCook Time

1 hr, 25 Total Time

Save RecipeSave Recipe


  • CRUST:
  • 1 1/2 cups chocolate graham cracker crumbs
  • 2 tablespoons brown sugar
  • 1/4 cup butter, melted
  • 2 packages (8 ounce each) cream cheese, softened
  • 1 cup  (6 ounces) semisweet chocolate chips, melted and cooled
  • 2/3 cup packed brown sugar
  • 2 tablespoons baking cocoa
  • 5 eggs, lightly beaten
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • 3/4 cup flaked coconut
  • 3/4 cup chopped walnuts
  • 1/3 cup packed brown sugar
  • 1/3 cup half-and-half cream
  • 5 tablespoons butter


  1. CRUST:
  2. In a small bowl, combine graham cracker crumbs and brown sugar; stir in butter.
  3. Press onto the bottom and 1 inch up the sides of springform pan, place pan on a baking sheet.
  4. Bake in a preheated 350 degrees F oven for 10 minutes, remove from oven and cool.
  6. In a large bowl, beat cream cheese until smooth.
  7. Beat in the chocolate, brown sugar and cocoa.
  8. Add eggs; beat on low speed just until combined.
  9. Stir in extracts.
  10. Pour into crust.
  11. Bake at 350 degrees F for 50 - 55 minutes or until center is just set and top appears dull.
  12. Remove from oven, cool on a wire rack for 10 minutes.
  13. Carefully run a knife around edge of pan to loosen.
  14. Cool 1 hour longer.
  15. Refrigerate for 4 hours or overnight.
  16. TOPPING:
  17. In a large saucepan, combine topping ingredients.
  18. Bring to a boil over medium heat; cook and stir for 3 minutes.
  19. Cool.
  20. Spread topping over cheesecake.
  21. Serve.
  22. Refrigerate leftovers.




More great cheesecake recipes:

Cheesecake Cupcakes

gluten free cheesecake

Health Bits Cheesecake


Pumpkin-Chai Cheesecake with Caramel-Rum SaucePumpkin-Chai Cheesecake


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