The German chocolate cheesecake recipe is extensive, but it's also very scrumptious. Surely to be the cheesecake of special occasions and dinners and guaranteed to be a crowd pleaser. This version of cheesecake has been a feature at the famous Cheesecake Factory and can be made at home with this recipe. It features a coconut-pecan graham crust, a cream cheese and chocolate filling and is topped with a coconut-pecan filling! It's as if a German chocolate layer cake and a cheesecake collided.

German Chocolate Cheesecake

Prepare the Coconut-Pecan Graham Crust:


  • 1 cup of graham cracker crumbs
  • 2 tablespoons of granulated sugar
  • 1/3 cup of butter or margarine, melted (for best results use butter)
  • 1/4 cup of sweetened, flaked coconut
  • 1/4 cup of finely copped pecans
  1. Turn on the oven to preheat at 350 degrees.
  2. Mix the graham cracker crumbs and sugar together in a small mixing bowl.
  3. Stir in the butter, then the coconut and pecans. Blend well.
  4. Press the crust mixture into a 9-inch spring form pan. Cover the bottom and 1/2 way up the sides as evenly as possible.
  5. Bake it until lightly browned, 8 to 10 minutes.
  6. Remove from the oven and set aside to cool for later use.

Prepare the German Chocolate Cheesecake Filling:


  • 4-ounces of semi-sweet baking chocolate
  • 24-ounces of cream cheese, softened
  • 3/4 cup of granulated sugar
  • 1/2 cup of sour cream
  • 2 teaspoons of vanilla extract
  • 2 tablespoons of all-purpose flour
  • 3 eggs
  1. Turn the oven up to 450 degrees.
  2. Break the semi-sweet baking chocolate into smaller pieces and melt it. Use either a double boiler or the microwave.
  3. In a large mixing bowl, cream the cream cheese, sugar, sour cream and vanilla on medium speed with an electric mixer. Cream until smooth.
  4. Mix in the flour next and then continue to beat in the eggs and melted chocolate.
  5. Once the mixture is combined and smooth, pour it into the prepared crust.
  6. Place it into the oven and bake in the center of the oven for 10 minutes.
  7. Reduce the heat to 250 degrees and continue to bake for 35 minutes.* It is very important to avoid opening the oven door during the baking time!
  8. Remove from the oven and place on top of a wire rack.
  9. Loosen the edges of the cheesecake immediately with a blunt knife.
  10. Cool completely and remove the sides of the pan.

Prepare the Coconut-Pecan Topping:


  • 1 stick of butter or margarine or 1/2 cup
  • 1/4 cup of packed light brown sugar
  • 2 tablespoons of light cream
  • 2 tablespoons of corn syrup
  • 1 cup of sweetened flaked coconut
  • 1/2 cup of finely chopped pecans
  • 1 teaspoon of vanilla
  1. Melt the butter in a small saucepan on low heat.
  2. Mix in the brown sugar, cream and corn syrup.
  3. Increase the heat to medium and cook until smooth and bubbling. Stir constantly.
  4. Remove for the heat and stir in the vanilla, coconut and pecans.
  5. Cool the topping partially and spread evenly over the top of the German chocolate cheese cake.

Garnishing, Serving and Storing:

Garnish the top with drizzled chocolate or pecan halves. It also looks nice with shaved or grated chocolate. Use a cake decorating bag and tip to apply a bordered with chocolate flavored icing or whipped topping. The border can go around the top and/or bottom edges. For an extra fancy dish, garnish with chocolate dipped pecans or strawberries. For something simple, sprinkle the top with mini chocolate chips. Of course, this recipe fancy enough to stand alone. Refrigerate the cheesecake for at least 6 hours before serving covered. This recipe will make 8 to 10 slices, depending on size. Store any remaining German chocolate cheesecake in the refrigerator after storing.