Decadent German Chocolate Cheesecake with Irresistible Homemade Coconut Pecan Frosting

Prepare yourself for an extraordinary dessert experience that takes a beloved classic and elevates it to new heights of indulgence. This isn’t just any cheesecake; it’s a rich, creamy German Chocolate Cheesecake, crowned with a truly sinful homemade coconut pecan frosting. If your dessert philosophy leans towards the decadent, the smooth, and the utterly irresistible, then you’ve just discovered your next baking obsession.

My passion for German Chocolate Cake knows no bounds. In fact, I’m convinced it deserves its own fan club – an “I Love German Chocolate Everything” fan club! Over the years, I’ve embarked on a delicious mission to infuse the iconic flavors of German chocolate into a variety of treats. From the moment I tasted that unique combination of rich chocolate, sweet coconut, and crunchy pecans, I was completely hooked. It’s a flavor profile that resonates deeply with anyone who appreciates a truly satisfying dessert, and frankly, my sweet tooth demands it.

My culinary journey has led me to create an array of delightful German chocolate-inspired recipes. I’ve crafted everything from a comforting German Chocolate Pecan Pie, to a festive cheese ball, charming cupcakes, delightful sandwich cookies, a miniature cake for those smaller cravings, and even (my personal favorite) a luxurious ice cream. Each creation aims to capture the essence of German chocolate in a new and exciting format, proving that these flavors are incredibly versatile and endlessly enjoyable.

Given my deep-seated affection for cheesecake – a dessert I consider nothing short of perfection – it was only a matter of time before I combined these two culinary loves. The result is this magnificent German Chocolate Cheesecake, complete with an unbelievably delicious homemade coconut pecan frosting. This cheesecake is a testament to the fact that some flavor combinations are simply meant to be, and the harmonious blend of chocolate, coconut, and pecan in a creamy cheesecake format is a match made in dessert heaven.

There’s something magical about how the distinct textures and flavors come together in this recipe. The smooth, dense chocolate cheesecake provides the perfect canvas, while the robust, sweet, and nutty frosting adds a layer of complexity and pure joy. When I shared a slice of this leftover cheesecake with colleagues, one person perfectly described its texture as akin to a “chocolate mousse” – ultra-creamy, profoundly decadent, and utterly melt-in-your-mouth. It quickly became the most sought-after treat in the kitchen, proving its universal appeal.

Unraveling the Mystery of German Chocolate Cake

Here’s a fun fact that often surprises people: German chocolate cake did not actually originate from Germany. The name is a nod to an American baker named Sam German, who developed a specific type of dark baking chocolate for the Baker’s Chocolate Company in 1852. This chocolate, aptly named “German’s Sweet Chocolate,” became the signature ingredient in the recipe for German chocolate cake, first published in 1957. So, while the cake carries a German name, its roots are firmly planted in American culinary history.

For the most authentic flavor in your cheesecake, ideally, you’d want to use German’s Sweet Chocolate, which typically has a cacao percentage around 48 percent. This gives the cake its characteristic mild, sweet chocolate flavor. However, if German’s chocolate isn’t readily available, don’t fret! Semisweet chocolate, with its slightly higher cacao content (around 56 percent), makes for an excellent substitute. It will lend a similar rich chocolate flavor to the cheesecake, ensuring your dessert is still incredibly delicious and satisfying.

Crafting the Perfect Crust

A great cheesecake starts with a solid foundation, and for this German Chocolate Cheesecake, a chocolatey crust is essential. I opted for chocolate graham cracker crumbs, which provide a delightful crunch and a subtle chocolate base that complements the rich cheesecake filling beautifully. The crumbs, mixed with melted butter, press easily into the springform pan, forming a sturdy and flavorful crust. If you’re looking for an alternative or simply prefer a different texture, feel free to substitute chocolate sandwich cookies (like Oreos, with the cream filling removed) for the graham crackers. Both options yield a delicious crust that will hold up perfectly to the creamy filling.

The Star Topping: Homemade Coconut Pecan Frosting

The crown jewel of this German Chocolate Cheesecake is undoubtedly the homemade coconut pecan frosting. This iconic topping is what truly distinguishes German chocolate desserts, offering a symphony of textures and flavors. Have you ever noticed that traditional German chocolate cake frosting recipes often call for evaporated milk? While effective, it can be a minor inconvenience to open a large can for only a small amount, often leaving you with leftovers you might not use.

Fortunately, there’s a fantastic workaround for the evaporated milk conundrum. You can use heavy whipping cream in its place! This is a particularly convenient substitution for me, as I consistently keep a large carton of whipping cream in my fridge for making homemade whipped cream and various ice cream recipes. Using heavy cream yields a similarly rich and creamy frosting texture, ensuring your topping is just as luxurious and authentic. For the precise measurements and method, be sure to check out my dedicated recipe for Small Batch German Chocolate Frosting, which you’ll double for this cheesecake.

Essential Baking Tool: The Springform Pan

When it comes to baking cheesecakes, a springform pan is an absolute must-have. These special pans are designed with a removable side that unlatches, allowing you to easily release the delicate cheesecake without having to invert it. Cheesecakes are simply too fragile and tall to be flipped out of a standard cake pan, which would inevitably lead to damage. The springform pan makes the process of removing, slicing, and serving your beautiful German Chocolate Cheesecake effortless, preserving its perfect form.

Tips for a Flawless German Chocolate Cheesecake

• Room Temperature Ingredients: For the smoothest, creamiest cheesecake batter, ensure your cream cheese and eggs are at room temperature. Cold ingredients can lead to a lumpy batter and an overmixed cheesecake, which can result in cracks.
• Don’t Overmix: Once you add the eggs, beat them in one at a time, just until incorporated. Overmixing introduces too much air into the batter, causing the cheesecake to puff up in the oven and then fall and crack as it cools.
• Water Bath (Optional but Recommended): While not explicitly stated in the simplified recipe card, a water bath (baking the springform pan in a larger pan filled with hot water) provides a moist baking environment. This helps the cheesecake bake evenly and prevents cracks, yielding an even creamier texture. If you choose not to use one, baking at a slightly lower temperature for a bit longer can also help.
• Monitor for Doneness: The cheesecake is done when the edges are set, but the center 2-3 inches still have a slight wobble. It will continue to set as it cools. Overbaking can lead to a dry, cracked cheesecake.
• Gradual Cooling is Key: After baking, turn off the oven and leave the cheesecake inside with the door ajar for about an hour. This gradual cooling prevents drastic temperature changes that can cause cracking. Then, cool on a wire rack before refrigerating.
• Chill Time is Non-Negotiable: The most crucial step for a perfectly set cheesecake is adequate chilling time. Refrigerate for at least 4 hours, or ideally, overnight. This allows the cheesecake to firm up completely, making it easier to slice and ensuring that rich, dense texture.

Serving and Storing Your Decadent Creation

Once your German Chocolate Cheesecake is thoroughly chilled and topped with its glorious coconut pecan frosting, it’s ready to be admired and devoured. For the cleanest slices, use a sharp knife warmed under hot water and wiped clean between each cut. This will ensure beautiful, pristine portions. Serve your cheesecake chilled, perhaps with a dollop of extra whipped cream, a scoop of vanilla bean ice cream, or a side of fresh berries for a touch of brightness. It also pairs wonderfully with a hot cup of coffee or a rich espresso.

To store any leftovers, place them in an airtight container in the refrigerator. The cheesecake will maintain its freshness and deliciousness for up to one week, making it a perfect dessert to prepare in advance for parties or to savor over several days. Its rich flavors tend to deepen even further after a day or two in the fridge.

German Chocolate Cheesecake

Yield:
8-10 servings

Prep Time:
30 minutes

Cook Time:
40 minutes

Chill Time:
4 hours

Total Time:
5 hours 10 minutes

Take traditional German chocolate cake to the next level with this sinful German Chocolate Cheesecake topped with a homemade coconut pecan frosting.

Ingredients

• 2 1/2 cups chocolate graham cracker crumbs
• 6 tablespoons unsalted butter, melted
• 24 ounces cream cheese, room temperature
• 1 cup granulated sugar
• 3 eggs, room temperature
• 4 ounces semisweet chocolate, melted
• 1 teaspoon pure vanilla extract
• Doubled batch of Small Batch German Chocolate Frosting (get recipe here)

Instructions

1. Preheat oven to 350°F. Have an 8.5 inch or 9 inch springform pan ready.
2. In a large bowl, mix together the graham cracker crumbs and melted butter. Pat into the bottom and roughly 2 inches up the side of the pan.
3. In a large mixing bowl, beat together the cream cheese and sugar until light and fluffy, about 3-4 minutes. Beat in the eggs, one at a time, for 1 minute each. Add the melted chocolate and vanilla then beat for an additional 1-2 minutes.
4. Pour the batter into the crust then bake 35-40 minutes or until the center is almost set (it’ll move when the pan is shaken, but the top should be firm when you touch it). Remove from the oven and cool 1 hour in the pan.
5. Carefully run a knife along the edge to loosen the cheesecake. Cover and refrigerate for at least 4 hours or overnight.
6. While the cheesecake is baking, make a double batch of Small Batch German Chocolate Frosting (get the instructions here).
7. Remove the pan side from the cheesecake. Spread the frosting on top then cut and serve. Store leftovers in an airtight container in the refrigerator for up to 1 week.

Notes

Want to make a smaller cheesecake? Use my 6 Inch Chocolate Cheesecake recipe then make one batch of German chocolate frosting for the top.

Did you make this recipe?

Let me know what you think! Rate the recipe above, leave a comment below, and/or share a photo on Instagram using #HITKrecipes

Source: Adapted from Taste Of Home