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This German Chocolate Pecan Cheesecake is the perfect fusion of creamy cheesecake, rich chocolate, sweet coconut, and crunchy pecans. With its velvety chocolate filling and glossy ganache topping, this dessert is guaranteed to impress family, guests, or anyone craving a luxurious homemade treat. Whether you’re preparing it for a holiday celebration or a special occasion, this cheesecake delivers bakery-quality results right from your kitchen.

Ingredients

Crust

• 1 1/2 cups chocolate cookie crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

Cheesecake Filling

• 24 oz cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1 cup sour cream
• 1 cup sweetened shredded coconut
• 8 oz semi-sweet chocolate, melted and cooled

Chocolate Ganache

• 1 cup heavy cream
• 8 oz semi-sweet chocolate, chopped

Topping

• 1 cup pecans, chopped
• 1/2 cup sweetened shredded coconut
• 1/4 cup caramel sauce

Instructions

Step 1: Prepare the Crust

1. Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan.
2. In a bowl, combine chocolate cookie crumbs, sugar, and melted butter.
3. Press the mixture firmly into the bottom of the pan.
4. Bake for 10 minutes, then remove and allow to cool.

Step 2: Make the Cheesecake Filling

1. In a large bowl, beat cream cheese and sugar until smooth and creamy.
2. Add the eggs one at a time, mixing well after each addition.
3. Mix in vanilla extract and sour cream.
4. Fold in melted chocolate and shredded coconut until fully combined.
5. Pour the filling over the cooled crust.

Step 3: Bake the Cheesecake

1. Bake for 50–60 minutes, or until the center is set but slightly jiggly.
2. Turn off the oven and let the cheesecake sit inside for 1 hour to prevent cracking.
3. Refrigerate for at least 3 hours or overnight for best results.

Step 4: Prepare the Ganache

1. Heat heavy cream in a saucepan until it begins to simmer.
2. Pour over chopped chocolate and let sit for 5 minutes.
3. Stir until smooth and glossy.
4. Allow the ganache to cool before spreading it over the chilled cheesecake.

Step 5: Add the Toppings

1. Sprinkle chopped pecans and shredded coconut over the ganache.
2. Drizzle caramel sauce on top.
3. Refrigerate until ready to serve.

Pro Tips

• Use room temperature cream cheese to ensure a silky smooth filling.
• To prevent cracking, avoid opening the oven door during baking.
• For a perfectly even bake, place a pan of hot water on the lower oven rack.
• Chill the cheesecake overnight for the best flavor and texture.

Why This Recipe Works

• Combines the nostalgic flavors of German chocolate cake with the richness of classic cheesecake.
• Layered textures—creamy, crunchy, gooey—make every bite memorable.
• Perfect for holidays, celebrations, birthdays, and gatherings.
• Impressively elegant but surprisingly easy to make at home.

Substitutions & Variations

• Crust: Use graham crackers, vanilla wafers, or Oreo crumbs.
• Chocolate: Substitute milk chocolate or dark chocolate based on preference.
• Pecans: Swap with walnuts or almonds.
• Coconut-Free: Omit coconut entirely for a classic chocolate cheesecake.
• Caramel-Free: Replace caramel with chocolate drizzle or whipped cream.

Make-Ahead, Storage & Reheating Guide

Make-Ahead

• Make the cheesecake 2–3 days ahead; flavors improve over time.
• Toppings can be added right before serving.

Storage

• Refrigerate tightly covered for up to 5 days.
• Freeze (without toppings) for up to 3 months. Wrap in plastic + foil.

Reheating

• Cheesecake is served chilled.
• If frozen, thaw overnight in the refrigerator.

Serving Ideas

• Add a scoop of vanilla ice cream.
• Serve with fresh berries for contrast.
• Pair with hot coffee, espresso, or a cold glass of milk.
• Add extra caramel or chocolate drizzle for presentation.

Nutrition (Per Serving Estimate)

• Calories: 450
• Carbs: 32g
• Protein: 6g
• Fat: 34g
• Fiber: 2g
• Sugar: 28g

(Values are approximate and vary by ingredients.)

Frequently Asked Questions

1. Can I make this without a springform pan?

A springform pan is best, but a deep dish pie pan can work—just expect shorter layers.

2. Why did my cheesecake crack?

Cracking often happens from overmixing, high oven heat, or quick temperature changes.

3. Can I use low-fat cream cheese?

Regular cream cheese provides the best texture. Low-fat versions may affect firmness.

4. How do I know when the cheesecake is done?

The edges should be set and the center slightly wobbly—similar to gelatin.

5. Can I make it gluten-free?

Yes! Use gluten-free chocolate cookie crumbs.

This German Chocolate Pecan Cheesecake is a show-stopping dessert that brings together deep chocolate flavor, creamy cheesecake richness, and irresistible coconut–pecan crunch. Perfect for gatherings or special events, it’s a dessert that elevates any table and leaves everyone wanting another slice.

Rich German Chocolate Pecan Cheesecake

A decadent German Chocolate Pecan Cheesecake with creamy chocolate filling, coconut, pecans, and silky ganache. Perfect for celebrations and holidays.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 1 hour hr

Cooling Time = Chilling Time 4 minutes mins

Total Time 5 hours hrs 25 minutes mins

Course Dessert

Cuisine American

Servings 12

Calories 450 kcal

Ingredients

  

Crust

• 1 1/2 cup chocolate cookie crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

Cheesecake Filling

• 24 oz cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1 cup sour cream
• 1 cup sweetened shredded coconut
• 8 oz semi-sweet chocolate, melted and cooled

Chocolate Ganache

• 1 cup heavy cream
• 8 oz semi-sweet chocolate, chopped

Topping

• 1 cup pecans, chopped
• 1/2 cup sweetened shredded coconut
• 1/4 cup caramel sauce

Instructions

 

• Prepare the Crust

  Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan.

  In a bowl, combine chocolate cookie crumbs, sugar, and melted butter.

  Press the mixture firmly into the bottom of the pan.

  Bake for 10 minutes, then remove and allow to cool.
• Make the Cheesecake Filling

  In a large bowl, beat cream cheese and sugar until smooth and creamy.

  Add the eggs one at a time, mixing well after each addition.

  Mix in vanilla extract and sour cream.

  Fold in melted chocolate and shredded coconut until fully combined.

  Pour the filling over the cooled crust.
• Bake the Cheesecake

  Bake for 50–60 minutes, or until the center is set but slightly jiggly.

  Turn off the oven and let the cheesecake sit inside for 1 hour to prevent cracking.

  Refrigerate for at least 3 hours or overnight for best results.
• Prepare the Ganache

  Heat heavy cream in a saucepan until it begins to simmer.

  Pour over chopped chocolate and let sit for 5 minutes.

  Stir until smooth and glossy.

  Allow the ganache to cool before spreading it over the chilled cheesecake.
• Add the Toppings

  Sprinkle chopped pecans and shredded coconut over the ganache.

  Drizzle caramel sauce on top.

  Refrigerate until ready to serve.

Notes

• For clean slices, dip the knife in hot water between each cut.
• Allow the ganache to cool slightly to prevent melting the cheesecake surface.
• Add toppings just before serving for the freshest texture.

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