If you’re a fan of traditional German chocolate cake, prepare to fall in love with its even more indulgent counterpart: German Chocolate Cheesecake. This ultra-rich dessert brings together all the classic flavors—sweet coconut, toasted pecans, and caramelized brown sugar—layered over a smooth, chocolatey cheesecake base. It’s pure decadence in every bite.
✨ Why You’ll Love This Dessert
The Coconut-Pecan Topping: A twist on the traditional frosting, this version doubles as a baked-in filling and final topping—offering chewy coconut, toasted pecans, and deep caramel flavor in every layer.
The Chocolate Cheesecake Base: Instead of cake, you get a dense, velvety cheesecake swirled with melted German chocolate—rich, tangy, and perfectly balanced.
The Crust: A buttery Oreo cookie crust adds texture and contrast with every slice, offering that satisfying snap under the creamy filling.
Though it looks impressive, this layered beauty is surprisingly doable. The coconut-pecan filling is made on the stovetop, and the cheesecake itself follows a simple method with a chocolate twist. The result? A showstopping dessert perfect for holidays, special occasions, or whenever you’re craving something truly luxurious.
🛒 Ingredients
Coconut-Pecan Filling & Topping
4 large egg yolks
1 (12 oz) can evaporated milk
1½ teaspoons vanilla extract
1½ cups granulated sugar
¾ cup unsalted butter, cubed
2⅔ cups sweetened shredded coconut
1¼ cups chopped, toasted pecans
Oreo Crust
2½ cups Oreo cookie crumbs
¼ cup unsalted butter, melted
Chocolate Cheesecake Filling
24 oz cream cheese, softened
1 cup granulated sugar
1 tablespoon all-purpose flour
3 tablespoons unsweetened cocoa powder
1 cup sour cream
½ teaspoon vanilla extract
8 oz German chocolate, melted
4 large eggs, at room temperature
Optional Garnishes
Chocolate ganache or drizzle
Extra chopped pecans or chocolate curls
👨🍳 How to Make It
1. Make the Coconut-Pecan Mixture
In a saucepan, whisk together egg yolks, evaporated milk, and vanilla.
Add sugar and butter; cook over medium heat, stirring constantly, for 12–15 minutes until thick and pudding-like.
Remove from heat, stir in coconut and pecans, and set aside to cool completely.
2. Prepare the Crust
Preheat oven to 325°F (163°C).
Mix Oreo crumbs and melted butter in a bowl until evenly combined.
Press mixture into the bottom and slightly up the sides of a 9-inch springform pan.
Bake for 8–10 minutes, then allow to cool fully.
3. Make the Cheesecake Batter
Reduce oven temperature to 300°F (149°C).
Beat cream cheese, sugar, flour, and cocoa until smooth and creamy.
Mix in sour cream and vanilla, followed by the melted German chocolate.
Add eggs one at a time, mixing on low just until incorporated—don’t overbeat.
4. Assemble & Bake
Spread 1 cup of cheesecake batter over the cooled crust.
Gently layer 1½ cups of the cooled coconut-pecan mixture on top.
Pour in the remaining cheesecake batter, smoothing the top.
Wrap the pan in foil and place it in a larger pan filled with 1 inch of hot water.
Bake for 1 hour 25–30 minutes, until edges are set but center is slightly jiggly.
5. Cool & Chill
Turn off the oven and let the cheesecake sit inside for 30 minutes.
Crack the oven door and let it cool another 30 minutes.
Remove from water bath, then refrigerate for 5–6 hours or overnight.
6. Finish & Serve
Spread the remaining coconut-pecan mixture on top.
Drizzle with ganache or chocolate sauce if using.
Garnish with extra pecans or chocolate shavings.
Keep covered and refrigerated for up to 5 days.
🍽️ Tips & Variations
Prep Ahead: This cheesecake sets beautifully overnight, making it perfect for make-ahead desserts.
Flavor Boost: Add a splash of bourbon or dark rum to the coconut topping for extra depth.
Serving Suggestion: A dollop of whipped cream elevates each slice even more.
One bite and you’re in coconut-pecan bliss. Rich, silky, and unforgettable—this cheesecake is a chocolate lover’s dream and a fitting tribute to the beloved German chocolate cake.