German Chocolate Cheesecake

If you’ve ever wished your favorite German chocolate cake could marry a rich, velvety cheesecake, this dessert is exactly that dream come true. It layers silky chocolate cheesecake with a gooey coconut–pecan filling, all wrapped up in a classic Oreo crust. Every bite is indulgent, nostalgic, and downright irresistible.

Ingredients

Coconut–Pecan Topping

• 4 large egg yolks
• 1 (12 oz) can evaporated milk
• 1 ½ teaspoons vanilla extract
• 1 ½ cups (310g) sugar
• ¾ cup (168g) unsalted butter, cut into cubes
• 2 ⅔ cups (227g) sweetened shredded coconut
• 1 ¼ cups (133g) chopped pecans, toasted
• Chocolate ganache* (optional, for garnish)

Crust

• 2 ½ cups (335g) Oreo cookie crumbs (about 30 whole cookies)
• ¼ cup (56g) melted unsalted butter

Filling

• 24 oz (678g) cream cheese, room temperature
• 1 cup (207g) sugar
• 1 tablespoon (8g) all-purpose flour
• 3 tablespoons (21g) natural unsweetened cocoa powder
• 1 cup (230g) sour cream
• ½ teaspoon vanilla extract
• 8 oz German chocolate, melted and chopped
• 4 large eggs, at room temperature

Instructions

Prepare the Coconut–Pecan Topping

1. In a medium-to-large saucepan, whisk together the egg yolks, evaporated milk, and vanilla until smooth.
2. Add in the sugar and cubed butter. Cook over medium heat, stirring constantly, for 12–15 minutes, or until thickened to a soft pudding consistency.
3. Remove from the heat and fold in the shredded coconut and toasted pecans.
4. Transfer the mixture to a heat-safe bowl and chill in the refrigerator until completely cooled.

Make the Crust

1. Preheat the oven to 325°F (163°C). Line the bottom of a 9-inch (23cm) springform pan with parchment paper and lightly grease the sides.
2. Stir together the Oreo crumbs and melted butter until evenly moistened.
3. Press the mixture firmly into the bottom and slightly up the sides of the pan.
4. Bake for 8–10 minutes, then let it cool.
5. Wrap the outside of the pan with aluminum foil to protect it from the water bath later.

Make the Filling

1. Lower the oven temperature to 300°F (148°C).
2. In a large bowl, mix the cream cheese, sugar, flour, and cocoa powder on low speed until the texture is smooth and combined. Scrape down the bowl as needed.
3. Add the sour cream and vanilla, again mixing on low just until incorporated.
4. Pour in the melted German chocolate in two batches, stirring gently after each to keep it smooth and even. Scrape the sides and bottom to be sure nothing sticks.
5. Add the eggs one at a time, mixing slowly after each addition just until blended.

Layer and Bake

1. Pour about 1 cup of the cheesecake batter into the crust and spread it evenly.
2. Spoon about 1 ½ cups of the cooled coconut–pecan mixture over the batter in small dollops, creating an even layer.
3. Carefully pour the rest of the cheesecake filling over top, trying not to disturb the topping layer. The pan will be nearly full—that’s okay.
4. Set the springform pan inside a larger pan. Add warm water to the outer pan so it comes halfway up the sides of the springform pan. Keep the water below the foil line.
5. Bake for 1 hour and 25–30 minutes. The center should be set but still have a slight jiggle.

Cool Slowly

1. Turn off the oven and leave the cheesecake inside with the door closed for 30 minutes.
2. After that, crack the oven door open and let it sit another 30 minutes. This gentle cooling helps avoid cracks.
3. Remove the pan from the water bath, take off the foil, and refrigerate the cheesecake for at least 5–6 hours or overnight until fully chilled and firm.

Finish and Serve

1. Once chilled, release the springform pan and move the cheesecake to a serving plate.
2. Spread the remaining coconut–pecan topping over the top.
3. Drizzle with chocolate ganache or chocolate sauce if you’d like an extra flourish.
4. Store covered or in an airtight container in the refrigerator. Best enjoyed within 4–5 days.