German Chocolate Cheesecake

German Chocolate Cheesecake is a rich and impressive dessert! It has an Oreo cookie crust, a chocolate cheesecake filling, and a classic German chocolate topping to finish it off! The gooey coconut pecan topping takes this cheesecake to the next level!

Ingredients to Make German Chocolate Cheesecake

There are quite a few ingredients, so make sure you have your shopping list ready. Every ingredient makes every layer taste incredible! There is nothing better than homemade cheesecake, and this one is a show-stopper!

Crust

Regular Oreos: Oreo crust is easy to make! Grab your Oreos to crush.

Butter: Melt to butter to combine the cookie crumbs.

Salt: Balances the flavors and enhances the sweetness of the crust.

Cheesecake Filling

Cream Cheese: Room temperature cheesecake mixes the best!

Granulated Sugar: Sweetens the cheesecake filling.

Sour Cream: Adds a tangy and creamy texture to the filling.

Eggs: Use large eggs at room temperature. Remove them from the fridge ahead of time!

Vanilla Extract: Adds a sweet vanilla flavor to the filling.

Unsweetened Cocoa Powder: Gives the filling its chocolate flavor.

Semi-Sweet Chocolate: Deepen the chocolate flavor with melted chocolate.

German Topping

Evaporated Milk: A rich and creamy milk to help create the topping.

Granulated Sugar: Sweetens the topping.

Egg Yolk: Binds the topping ingredients together.

Unsalted Butter: Adds richness and flavor.

Vanilla Extract: A hint of sweetness.

Sweetened Shredded Coconut: Coconut add a delicious texture and flavor in German chocolate desserts.

Chopped Pecans: German chocolate is known for having pecans!

German Chocolate Cheesecake Recipe

Nothing says love like the time you put into making this incredible German chocolate cheesecake! Follow these instructions and you’ll have a decadent cheesecake to impress everyone! I’ve broken the recipe up into a few parts to help simplify the process.

Crust

Pulse the Oreos: Preheat oven to 325 degrees Fahrenheit. Spray a 9-inch springform pan with pan spray and set aside. Pulse the Oreos in a food processor until the cookies have become a fine crumb.

Add the Melted Butter: Pour in the melted butter and salt and blend until combined.

Press and Bake: Pour the crumb mixture into the prepared springform pan and press evenly into the bottom of the pan and up the sides of the pan. You can use the bottom of a flat glass or a flat measuring cup to get a nice, even crust. Bake for 10 minutes. Allow it to cool completely. Keep the oven to bake the cheesecake.

Cheesecake Filling

Beat the Cream Cheese: Add the softened cream cheese to the mixing bowl of a stand mixer and beat with the paddle at medium-high speed for about 1 minute.

Add the Sugar, Sour Cream, Eggs, and Vanilla: Add the granulated sugar and sour cream and mix at medium/low speed until just combined. Add eggs and vanilla and beat on low speed until fully combined, about 30 seconds-1 minute.

Mix in the Cocoa Powder and Melted Chocolate: Add the cocoa powder and melted chocolate. Beat until just combined. If you have scraped down the bottom and sides of the bowl throughout the mixing process, the filling will be smooth and fairly runny.

Pour Into Foil-Wrapped Springform Pan: Use 18-inch heavy-duty aluminum foil to wrap the outside of the springform pan with 3-4 sheets of foil that are large enough to go all the way up the sides of the pan. Place the wrapped pan in a deep roasting pan. Add your cheesecake batter to the springform pan.

Prepare Roasting Pan and Water/ Bake/ Cool: Add hot water to the roasting pan until the water reaches about 1 ½ inches up the side of the springform pan. Bake at 325 degrees Fahrenheit for 1-1 ½ hours. After about an hour of baking, check the cheesecake’s consistency. A slight jiggle of the pan (while still in the oven) should tell you if it’s ready or needs more time. The cheesecake should be a little bit jiggly in the center, but not liquid. Once the cheesecake is set around the edges, it will still have a bit of a wobble in the center when you shake it. Turn the oven off and leave the cheesecake in it for an hour or so, until the oven has cooled down. Remove the German chocolate cheesecake from the oven and take off the foil lining from the pan. Cover the cheesecake with plastic wrap then refrigerate it for at least 6 hours.

German Topping

Combine the Evaporated Milk, Sugar, Egg Yolk, and Butter: In a small saucepan whisk together the evaporated milk, sugar, egg yolk, and butter.

Boil: Heat over medium-high heat until boiling and continue to cook for 10-15 minutes, until it is thickened and turning a golden brown. Whisk constantly to avoid curdling or burning.

Stir in Pecans and Coconut: Once thickened, remove from the heat and stir in the pecans, coconut, and vanilla. Set aside for 10-15 minutes to cool and finish thickening. If the sauce doesn’t seem to be setting up very thick, you can cook it for 5 or so minutes longer over medium-low heat.

Cool the Topping/ Top the Cheesecake: Let the topping cool completely and store in an airtight container in the refrigerator until the cheesecake is ready to be served. Before serving, run a knife around the edge of the pan to ensure an easy release when the springform is removed. Top the cheesecake with the German topping and enjoy your German chocolate cheesecake!