German Chocolate Cheesecake
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5 from 1 vote

German Chocolate Cheesecake

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



  • 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.