GERMAN CHOCOLATE CHEESECAKE

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!

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.

We also love this Chocolate Cherry Cobbler Cake for celebrations.

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 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!

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.

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.

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.

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

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Prep Time: 20 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 20 minutes minutes

Servings: 14 servings

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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 unsweetened cocoa powder
• 5 large eggs lightly beaten, room temp
• 1 teaspoon almond extract
• 1 teaspoon pure vanilla extract

Topping:

• ¾ cup sweetened coconut flakes flaked or shredded
• ¾ cup pecans whole or chopped
• ⅓ cup brown sugar packed
• ⅓ cup heavy whipping 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
  
• Crush the graham crackers. Melt the bittersweet and semisweet chocolate together and cool.
• In a small bowl, combine graham cracker crumbs and brown sugar.
  
• 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.
  
• 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.
  
• Pour into crust.
  
• 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.
  
• 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.
  
• 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.
  
• Spread topping over the cheesecake. Refrigerate until ready to serve.
  

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

Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.

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