Delish German Chocolate Cheesecake

I made this Delish German Chocolate Cheesecake because I needed dessert that screams “fancy” but allows for a dramatic kitchen meltdown when the timer fails me. It’s that glorious mashup of rich chocolate, coconut, and a nutty, gooey topping that makes people forget you burned the toast this morning. Also, it gives you permission to wear stretchy pants and call it “elevated eating.”

Once, I proudly brought this cake to a family dinner and—because I enjoy living dangerously—I carried it on a tiny plate while balancing a toddler on my hip. The toddler announced a sudden need to hug everyone, which translated to a slow-motion cheesecake avalanche. My husband tried to be heroic and catch the plate and instead created a modern art splatter of chocolate and pecans across our dining table. We ate it anyway (off the floor? no, off a paper towel), and my kid now thinks cheesecake is a valid condiment. I still love them. Mostly.

Time-Saving Hacks

– Use an instant-read thermometer instead of pretending you know what “set but slightly jiggly” looks like.
– Buy a good store-bought crust. Yes, I said it. Sometimes life demands fewer crumbs on the counter.
– Make the coconut-pecan topping while the oven’s preheating and count that as “multi-tasking” (code for “I left the sink full”).
– If your mixer died in the great kitchen purge of last month, a sturdy whisk and stubborn optimism work fine. Mess level: slightly higher.
– Pro tip: Line the springform with foil if you’re doing a water bath. Trust me—nobody wants soggy cheesecake or a leaking pan fiasco.

Serving Ideas

– Serve with a big glass of coffee for daytime sinning, or with sweet dessert wine if the kids drove you nuts.
– Add a dollop of lightly whipped cream and call it couture. Or fling on extra coconut and pretend you planned it.
– Keep it simple: a slice, a fork, and a quiet corner. Sometimes minimalism is a lifestyle and sometimes it’s survival.
– For dramatic effect, sprinkle flaky sea salt on top. Instantly worth the Instagram shot and your smug grin.

What to Serve It With

– Classic: espresso or cold brew—because caffeine makes everything better.
– Boozy: tawny port or a late-harvest wine for an adult-only crowd.
– Casual: vanilla ice cream if you want to be everyone’s favorite person for five minutes.
– Kid-friendly: a glass of milk and a nap after sugar crash. You’re welcome.

✔Tips & Mistakes

– Don’t overmix the batter. Air = cracks. Cracks = crying into the sink. I’ve cried. Lessons learned.
– Let it cool slowly. Rapid temperature changes are the cheesecake’s version of a breakup.
– If it cracks, cover it with the topping and call it intentional rustic texture. Nobody needs to know.
– Yes, the pan is too small—if it fits, you’re doing it wrong. No, I won’t wash fewer dishes to make more room.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh. Also: wrap it tightly or keep it in an airtight container unless you want your cheesecake to taste like whatever’s in the top shelf of your fridge.

✔Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts. Want a gluten-free crust? Go nuts (literally). Want less sugar? Cut it down and pretend you’re being virtuous. Want more chocolate? I don’t judge—only applaud.

Frequently Asked Questions

Delish German Chocolate Cheesecake

A rich and creamy German chocolate cheesecake topped with coconut and pecans.

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Prep Time: 30 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 30 minutes minutes

Servings: 12

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2 cups Graham cracker crumbs For crust
• ▢ 0.5 cups Granulated sugar
• ▢ 0.5 cups Unsalted butter Melted
• ▢ 24 oz Cream cheese Softened
• ▢ 1 cup Sour cream
• ▢ 5 large Eggs
• ▢ 1 cups Dark chocolate Melted
• ▢ 0.5 cups Coconut flakes
• ▢ 0.5 cups Chopped pecans

Instructions

Preparation Steps

• Preheat the oven to 325°F (163°C).
• In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
• Press the mixture into the bottom of a springform pan.
• In a large bowl, beat cream cheese until smooth, then add sugar and mix well.
• Add eggs one at a time, mixing well after each addition. Stir in sour cream and melted chocolate.
• Pour the cheesecake batter over the crust in the pan.
• Bake for 60 minutes or until set. Let it cool, then refrigerate for at least 4 hours before serving.
• Top with coconut flakes and chopped pecans before serving.

Notes

This cheesecake can be made a day in advance for better flavor.