German Chocolate Cheesecake

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German Chocolate Cheesecake


Want a special chocolate treat for Valentine’s Day or another special occasion?

How about a creamy chocolate cheesecake with not only a gooey coconut pecan frosting on top, but a layer in the middle of the cheesecake for double the coconut and pecan goodness. This German Chocolate Cheesecake is pure dessert heaven.

German Chocolate Cheesecake with coconut-pecan frosting.


German Chocolate anything is A-OK in my book. I’ve even made German Chocolate Pancakes before.

P.S. Β They’re incredible.

German Chocolate Cheesecake with a gooey coconut-pecan frosting


This is a totally decadent cheesecake.

German Chocolate CHeesecake with a gooey coconut-pecan frosting.



German Chocolate Cheesecake with a gooey coconut-pecan frosting


I mean, a plain chocolate cheesecake is already completely irresistible right?

But throw in a gooey frosting loaded with toasted coconut and pecans and you have a totally over the top dessert that you won’t soon forget.

I love the contrast between the creamy, smooth cheesecake and the crunch of the coconut and pecans.

German Chocolate Cheesecake with a gooey coconut-pecan frosting.

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German Chocolate Cheesecake

German Chocolate Cheesecake

Course: Dessert
Cuisine: Southern
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 16 servings
Author: Christin Mahrlig
German Chocolate Cheesecake has a layer of coconut and pecan frosting on top and in the middle for double the coconut and pecan goodness.
Print Recipe



  • 1 1/2 cups finely crushed oreo cookies, about 20 cookies
  • 3 tablespoons melted butter

Coconut-Pecan Frosting

  • 1 (7-ounce) package shredded sweetened coconut
  • 1 1/2 cups chopped pecans
  • 10 tablespoons butter
  • 1 (12-ounce) can evaporated milk
  • 1 1/4 cups packed light brown sugar
  • 4 egg yolks
  • 1 teaspoon vanilla


  • 6 ounces semi-sweet chocolate, chopped
  • 3 (8-ounce) packages cream cheese, softened
  • 1 cup sugar
  • 2 tablespoons flour
  • 2 tablespoons unsweetened cocoa powder
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 2/3 cup heavy cream


  • Preheat oven to 350 degrees.
  • In a medium bowl, stir together cookie crumbs and butter. Transfer to a 9-inch springform pan. Press firmly onto the bottom and 1/4-inch up the sides. Place in oven for 10 minutes. Let cool.
  • Spread coconut and pecans out on a large baking sheet. Place in oven for 10 minutes to toast. Set aside.
  • In a medium saucepan, bring butter, evaporated milk, brown sugar, and egg yolks to a boil. Boil for 10 minutes, stirring frequently. Remove from heat and stir in vanilla extract, coconut and pecans. Set aside.
  • Melt chocolate and let cool slightly.
  • Using an electric mixer, beat cream cheese until smooth.
  • Beat in sugar and then flour and cocoa powder.
  • Beat in eggs one at a time, stopping to scrape down sides of bowl.
  • Beat in chocolate, vanilla, and heavy cream just until incorporated.
  • Spread half of cheesecake mixture on top of oreo crust. Cover with a little over half of the Coconut-Pecan Frosting. It's easiest if you use a spoon to drop spoonfuls of frosting all over the cheesecake layer and then gently smooth them to form an even layer of frosting.
  • Pour remaining cheesecake mixture on top and smooth with a spatula.
  • Place on a baking sheet and bake in a 325 degree oven for 60 minutes. Turn oven off, crack door open and leave cheesecake in oven for 60 more minutes.
  • Set cheesecake on counter, run a knife around the edges, and remove sides of springform pan.
  • Spread remaining frosting on top. Refrigerate until ready to serve.

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Disclosure: This post contains affiliate links.

18 thoughts on “German Chocolate Cheesecake

  1. Usually you leave the cheesecake out to cool before placing in the fridge. Does this one go straight in the fridge?

  2. I was super surprised you didn’t need to have the cheese cake in water. It’s in the oven, wish me luck, I’m super excited!


  3. My husband made this for my adult son’s birthday! Oh My! Sooo good! Ovens are so different and he had to bake this a little bit longer but that was fine. Rich & decadent….just how we like it πŸ˜‰ Pecan pie cheesecake next.
    Thank you for posting, Carol

  4. You know I love your German chocolate recipes, and this one looks like the most decadent ever! I would never have thought to make a cheesecake — this looks so delicious!

  5. So, no lie, pretty much every time I’m on your site I want to stop what I’m doing immediately, go and make whatever you’ve just posted, and then binge eat the WHOLE DARN THING. Lol. This looks SO good — German chocolate is just the BEST way to eat chocolate!

  6. I want to declare every day a special occasion just so I have an excuse to devour this cake! Loooove the coconut pecan frosting! And I adore that you used in in the middle and not just on top!! Heavenly decadence going on here! Pinned! Cheers!

  7. Sometimes there isn’t such a thing as “too much of a good thing”, and there isn’t such a thing as too much coconut pecan frosting in my book! I love that there are two layers of it in this marvelous chocolate cheesecake!! So good, Christin!

    1. You can usually find it in the baking isle with the sweetened condensed milk and pie fillings. Here’s a link so you can see what it looks like -

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