German Chocolate Cheesecake Recipe

German Chocolate Cheesecake with a slice cut out

Growing up, I was never a fan of cheesecake. Actually, I wasn’t a fan of any recipe that included cream cheese (If you are a fan, check out my cream cheese vanilla frosting recipe). The texture, taste, smell all turned my stomach. That is until I had this cheesecake! My friend’s mother had made it for a party, and in fear of being rude, I caved and tried it. Holy cow was I blown away! The smooth and silky texture, the perfect amount of chocolate, and the fabulous crunchy and creamy topping blew my mind! Ever since I have asked for this cheesecake for every holiday. My friend graciously has shared her recipe, and with the addition of our Madagascar Bourbon Vanilla, this cheesecake is truly the one to beat. Best of all, this recipe can be whipped up in under an hour, which makes it perfect for a last-minute dinner party or game night with friends. I can’t wait for you all to experience the magic!

Looking for a healthier recipe? Check out our Oatmeal Poppy Seed Snack Cookies Recipe.

German Chocolate Cheesecake Recipe

Banner with German Chocolate Cheesecake

INGREDIENTS:

  • 3 (8oz) pkg. cream cheese, softened
  • 1 ¼ cup sugar
  • ¼ tsp salt
  • 4 eggs plus 2-3 yolks
  • 6oz sweet baking chocolate, melted

Instructions:

  1. Preheat the oven to 350 degrees and set out a 9-inch springform pan. 
  2. Use an electric or stand mixer to beat the softened cream cheese in a medium/large bowl until light and fluffy, about 5 minutes.
  3. Scrape the sides of the bowl and slowly add in the sugar and salt. Mix well until the mixture is whipped and sugar has been incorporated fully. 
  4. Add in the eggs one at a time, beating well after each. 
  5. On a cutting board, roughly chop the chocolate and add it to a microwave-safe bowl. Melt the chocolate in the microwave until smooth. *I suggest microwaving in 30-second intervals to ensure you don’t scorch the chocolate.*
  6. Once the chocolate has been melted, add it along with the vanilla to the main bowl. Mix the batter until the chocolate has been equally dispersed and the batter is smooth. 
  7. Pour the batter into the springform pan, filling it ¾ of the way full. Bake for 45 minutes to an hour. I suggest checking the cheesecake at the 45-minute mark initially. If the cheesecake’s center still shakes when you tap on the side lightly, let it bake an additional 15 minutes. The cheesecake is done when the internal temperature reaches at least 165 degrees. Once the top is set and the internal temperature has been reached, turn off the oven and allow the cheesecake to cool down in the oven. Once cooled, remove the cheesecake from the oven. Cover the pan with saran wrap and place it in the fridge to cool.
Shaving chocolate on top of the cheesecake

Filling:

  • 2 Tbsp cornstarch
  • ¼ cup sugar
  • ⅔ cup evaporated milk
  • ¼ cup butter, melted
  • ¾ cup chopped pecans
  • ¾ cup shredded coconut
  • 1 vanilla bean, scraped (we suggest our Madagascar Bourbon Vanilla Bean)

Instructions:

  1. In a small saucepan, melt the butter on medium heat.
  2. While the butter is melting, use a sharp paring knife to slice and scrape the vanilla caviar from the bean.
  3. Add in the evaporated milk, vanilla, and sugar. Mix well until the sugar is dissolved, then add in the cornstarch. Continuously stir until the mixture starts to thicken.
  4. Finally, add in the pecans and coconut. Incorporate fully and remove from heat.
  5. Let the topping cool slightly before spreading on top of the cheesecake.

Slice and serve the cheesecake. Refrigerate the remaining cheesecake for up to a week. Enjoy!

German Chocolate Cheesecake cut and on a plate

Check out our popular and easy cinnamon chocolate chip cookies for a quicker recipe!

German Chocolate Cheesecake with a slice cut out

German Chocolate Cheesecake

This German Chocolate Cheesecake Recipe has a smooth and silky texture, the perfect amount of chocolate, & a fabulous crunchy creamy topping.
5 from 1 vote
Prep Time 10 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 20 minutes
Course Dessert
Cuisine German
Servings 8 people

Equipment

  • 1 Oven
  • 1 Electric or Stand Mixer
  • 1 9" Springform Pan
  • 1 Medium/Large Mixing Bowl
  • 1 Cutting Board
  • 1 Microwave-Safe Bowl
  • Saran Wrap – Or something to cover while in fridge
  • 1 Small Saucepan
  • 1 Paring knife
  • 1 Mixing Spoon

Ingredients
  

Cake

  • 3 8 oz Pack Cream Cheese – softened
  • cups Sugar
  • ¼ tsp Salt
  • 6 oz Sweet Baking Chocolate

Filling

  • 2 tbsp Cornstarch
  • ¼ cup Sugar
  • cup Evaporated Milk
  • ¼ cup Butter – melted
  • ¾ cup Chopped Pecans
  • ¾ cup Shredded Coconut
  • 1 Vanilla Bean – scraped

Instructions
 

Cake

  • Preheat the oven to 350 degrees and set out a 9-inch springform pan. 
  • Use an electric or stand mixer to beat the softened cream cheese until light and fluffy, about 5 minutes.
  • Scrape the sides of the bowl and slowly add in the sugar and salt. Mix well until the mixture is whipped and sugar has been incorporated fully. 
  • Add in the eggs one at a time, beating well after each. 
  • On a cutting board, roughly chop the chocolate and add it to a microwave-safe bowl. Melt the chocolate in the microwave until smooth.*
  • Once the chocolate has been melted, add it along with the vanilla to the main bowl. Mix the batter until the chocolate has been equally dispersed and the batter is smooth. 
  • Pour the batter into the springform pan, filling it ¾ of the way full. Bake for 45 minutes to an hour. I suggest checking the cheesecake at the 45-minute mark initially. If the cheesecake’s center still shakes when you tap on the side lightly, let it bake an additional 15 minutes. The cheesecake is done when the internal temperature reaches at least 165 degrees. Once the top is set and the internal temperature has been reached, turn off the oven and allow the cheesecake to cool down in the oven. Once cooled, remove the cheesecake from the oven. Cover the pan with saran wrap and place it in the fridge to cool.

Filling

  • In a small saucepan, melt the butter on medium heat.
  • While the butter is melting, use a sharp paring knife to slice and scrape the vanilla caviar from the bean.
  • Add in the evaporated milk, vanilla, and sugar. Mix well until the sugar is dissolved, then add in the cornstarch. Continuously stir until the mixture starts to thicken.
  • Finally, add in the pecans and coconut. Incorporate fully and remove from heat.
  • Let the topping cool slightly before spreading on top of the cheesecake.
  • Slice and serve the cheesecake. Refrigerate the remaining cheesecake for up to a week. Enjoy!

Notes

*I suggest microwaving in 30-second intervals to ensure you don’t scorch the chocolate.*
Keyword Cake, Chocolate, Vanilla

2 Comments

  1. Grace C. on January 3, 2024 at 6:59 am

    5 stars
    Not the easiest but definitely worth the effort!

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