German Chocolate Cheesecake

Dive into this indulgent German Chocolate Cheesecake recipe—creamy chocolate cheesecake, Oreo crust, coconut pecan topping, and luscious ganache.

this Recipe

Let me tell you a little story. It was one of those rainy Saturdays—you know the type. No plans, nowhere to go, and that itch to bake something extra. I was rifling through my pantry, spotted a half-eaten pack of Oreos, and thought, “Why not turn this into something magical?”

The idea? Mashing up two of my all-time favorites: German Chocolate Cake and creamy cheesecake. Sounds like a lot? Oh, it is—but in the best way. I remember calling my sister halfway through baking, bragging about my “genius idea,” only for her to ask, “You sure that’s gonna work?” Spoiler: It did. And it was epic.

By the time it was done, the house smelled like a chocolate shop and a bakery had a baby. And when my husband (the ultimate cheesecake snob) took a bite and just nodded without saying a word? I knew I had something special.

Why You’ll Love This German Chocolate Cheesecake Recipe?

• Two Desserts in One: It’s cheesecake. It’s German chocolate cake. It’s basically the best of both worlds.
• Texture Galore: Silky cheesecake, crunchy pecans, chewy coconut, and a crisp Oreo crust—every bite’s a party.
• Rich but Balanced: It’s sweet but not tooth-achingly so. The tangy cheesecake balances out the nutty, caramel-like topping.
• Perfect for Special Occasions: Holidays, birthdays, or “just because” days—this cheesecake steals the show.
• Oreo Crust FTW: Because regular crusts are great… but Oreo crusts? Chef’s kiss.

Ingredient Notes:

Oreo Crust:

• Oreo Cookies: Use the whole cookie, cream and all. It’s what gives the crust its fudgy flavor.
• Unsalted Butter: Because buttery crusts are non-negotiable.

Chocolate Cheesecake:

• Cream Cheese: Softened, because nobody wants a lumpy cheesecake.
• Sugar: Just enough to sweeten, but not enough to overpower the cocoa.
• Cocoa Powder & Semi-Sweet Chocolate: Layers of deep chocolatey goodness.
• Eggs: They give the cheesecake its dreamy, creamy texture.
• Vanilla Extract: Always vanilla—it rounds out the flavors.

Coconut Pecan Topping:

• Evaporated Milk: Helps create that custard-like richness.
• Egg Yolks: The secret to the topping’s velvety thickness.
• Shredded Coconut & Toasted Pecans: Adds texture and that signature flavor.
• Light Brown Sugar: Sweet, but with that molasses depth.

Ganache Swirls:

• Chocolate & Heavy Cream: Ganache 101.
• Coconut Oil: For that glossy finish.
• Maple Syrup: Adds a subtle, earthy sweetness.

How To Make German Chocolate Cheesecake?

Step 1. The Oreo Crust:

Preheat your oven to 325°F (163°C). Grab a 9-inch springform pan, line it with parchment paper, and wrap the outside with heavy-duty foil (water bath incoming).

Crush the Oreos—cream filling and all—until they’re fine crumbs. I used a food processor, but if you’ve had a bad day, smashing them in a ziplock works too. Mix in melted butter until the texture feels like wet sand.

Press into the pan and freeze while you get the filling ready. Easy, right?

Step 2. Chocolate Cheesecake Filling:

Melt the semi-sweet chocolate—just until smooth—and let it cool slightly. (Tip: Use a double boiler if you’re scared of burning it.)

In a large bowl, beat the softened cream cheese, sugar, and vanilla until velvety. Stir in the cocoa powder and cooled melted chocolate.

Gently mix in the eggs—just until combined. Overbeating can make the cheesecake crack. And nobody wants that drama.

Pour the batter over your Oreo crust.

Step 3. Bake It Right:

Water bath time! Place your cheesecake pan into a bigger roasting pan and fill with hot water until it’s halfway up the sides. This keeps the cheesecake super creamy and prevents cracks.

Bake for 1 hour and 15 minutes or until the edges are set but the middle’s still a little jiggly (like Jell-O, but fancy).

Turn off the oven, crack the door, and let it sit inside for another hour. This gentle cool-down helps avoid those dreaded cracks. Then refrigerate for at least 4 hours—overnight is even better.

Step 4. Coconut Pecan Topping:

While the cheesecake chills, make the topping. In a saucepan, combine butter, evaporated milk, egg yolks, brown sugar, and vanilla over medium heat. Stir constantly until the mixture thickens, about 10 minutes.

Stir in shredded coconut and toasted pecans. Let it cool completely before spreading it over the chilled cheesecake. (Hot topping on cold cheesecake = melty mess.)

Step 5. Ganache Swirls:

Melt the chocolate and coconut oil together until silky. Stir in maple syrup and heavy cream until smooth, then whisk in the cocoa powder.

Let it cool until thick enough to pipe. Load into a piping bag and swirl away. Or just drizzle it all over—there’s no wrong way.

Storage Options:

• Fridge: Keeps fresh for up to 5 days—just cover it well.
• Freezer: Slice, wrap, and freeze for up to 3 months. Defrost in the fridge overnight.

Pro Tip: Don’t freeze with the ganache. Add it after thawing for a flawless finish.

Variations and Substitutions:

• Gluten-Free: Use gluten-free Oreos for the crust.
• Nut-Free: Skip the pecans and double the coconut.
• Extra Chocolaty: Add a drizzle of dark chocolate over the ganache.
• Mini Cheesecakes: Bake in muffin tins for adorable, single-serve versions.

What to Serve with German Chocolate Cheesecake?

• Espresso: Cuts through the richness like a dream.
• Fresh Berries: Strawberries or raspberries add a fruity contrast.
• Whipped Cream: Because why not?
• A Glass of Red Wine: Rich flavors love company.

Frequently Asked Questions:

Can I skip the water bath?
Technically, yes. But the texture? So much better with it.

How do I prevent the cheesecake from cracking?
Room temp ingredients, water bath, and patience when cooling. Trust me.

Can I make this ahead for a party?
Absolutely. Cheesecake’s even better the next day. Just hold off on the ganache until right before serving.

So there you have it—German Chocolate Cheesecake in all its indulgent glory. It’s a showstopper, a crowd-pleaser, and hands down one of my most requested desserts. If you give it a try, let me know how it went. And hey, if you tweak it or add your own spin, I’d love to hear about it!

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5 from 1 vote

German Chocolate Cheesecake

Treat yourself to a masterpiece, with this German Chocolate Cheesecake, where elegance and indulgence come together in perfect harmony. Each layer of this dessert has its unique tale to tell. It all begins with an Oreo crust that sets the stage for what's to follow. At the core a velvety chocolate cheesecake awaits, infused with sweet chocolate, cocoa powder and just a hint of vanilla offering a truly delightful experience for your taste buds. If that wasn't already enough the cake is beautifully adorned with a coconut pecan topping that adds an incredible combination of textures and a sweet nutty flavor profile. To top it all off delicate swirls of chocolate ganache bring a touch of sophistication to this cheesecake masterpiece making it not only pleasing, to the eye but also nourishing for the soul.

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Servings

Ingredients

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For the Oreo Crust:

• 14.3 ounces Oreo Cookies ground
• 4 ounces unsalted butter melted

For the Chocolate Cheesecake:

• 2 pounds cream cheese softened
• 1 and 1/4 c sugar
• 2 tbsp cocoa powder
• 8 ounces semi-sweet chocolate melted
• 2 tsp vanilla
• 3 eggs slightly beaten with a fork

For the Coconut Pecan Topping:

• 1/3 c unsalted butter
• 1 c evaporated milk
• 3 egg yolks
• 1 tsp vanilla
• 3/4 c light brown sugar
• 4 ounces sweetened shredded coconut
• 3/4 c chopped toasted pecans

For the Ganache Swirls:

• 4 ounces chocolate chopped
• 1 tsp coconut oil
• 1 tbsp cocoa powder
• 2/3 c heavy cream
• 1 tbsp maple syrup

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Instructions

 

To make the Oreo crust:

1. Preheat your oven to 325°F (163°C). Prepare a 9-inch springform pan by lining the bottom with parchment paper. Also, wrap the outside of the pan with heavy-duty aluminum foil.
2. Crush the Oreo cookies until they become fine crumbs. Mix these crumbs with melted butter until well combined.
3. Firmly press this mixture into the bottom and slightly, up the sides of your pan. Place it in the freezer to set it while you move on to the steps.

To make the Chocolate Cheesecake:

1. Melt sweet chocolate and let it cool down a bit.
2. In a mixing bowl beat softened cream cheese with sugar and vanilla until smooth and creamy.
3. Add cocoa powder and melted chocolate to this mixture ensuring they are well combined.
4. Gently fold in beaten eggs being careful not to overmix.
5. Remove your crust from the freezer. Pour the cream cheese mixture over it smoothing out the top evenly.
6. Place your cheesecake pan in a pan filled with water (for a water bath). Bake in your preheated oven, for approximately 1 hour and 15 minutes or until the center is fully set.
7. Once you're finished baking turn off the oven. Open the door slightly. Let the cheesecake cool, inside the oven for an hour before moving it to a wire rack to cool down completely at room temperature. Once cooled place it in the refrigerator for 4 hours.

For the Coconut Pecan Topping:

1. In a saucepan over medium heat combine butter, evaporated milk, egg yolks, vanilla extract and brown sugar. Stir continuously. Cook until the mixture thickens up.
2. Remove from heat and mix in coconut and toasted pecans.
3. Allow the mixture to cool down completely at room temperature then evenly spread it over your chilled cheesecake.

For the Chocolate Ganache Swirls:

1. Melt chocolate with coconut oil and stir, in maple syrup until smooth.
2. Gradually whisk in cream until you achieve a creamy consistency. Then add cocoa powder.
3. Let it cool until it thickens enough for piping. Transfer it to a piping bag.
4. Create swirls or other decorative patterns on top of your cheesecake.
5. Now your German Chocolate Cheesecake is ready to be served and enjoyed!

Notes

Experience the indulgence of our German Chocolate Cheesecake without any concerns! Just replace the Oreo crust with your gluten-free chocolate cookies and you'll be, on your way to enjoying a truly decadent delight. Each layer of this dessert from the chocolate cheesecake to the luscious coconut pecan topping is naturally gluten-free. So go ahead. Savor this treat that's perfectly suited, for your gluten-free lifestyle.

Audrey

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Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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