German Chocolate Cheesecake Recipe

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

This was one of the first cheesecake recipes that we added, and it always brings back fond memories. Now, we’ve gone on a cheesecake journey that includes other fruitier options like our Easy Raspberry Cheesecake Recipe and our popular Strawberry Cheesecake with Strawberry Topping. While those options are great for the spring/summer time period, this German Chocolate Cheesecake recipe is a great fit year round; it’s very versatile. Now, let’s get started…

INGREDIENTS:

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

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!

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