German Chocolate Cheesecake

Why You’ll Love This German Chocolate Cheesecake Recipe

• Supremely decadent. Between the layer of cheesecake, rich chocolate cake, and gooey, nutty, coconut-filled frosting, it doesn’t get much more decadent than this German chocolate cheesecake. Prepare to be wowed!
• A crowd-pleaser. First: this cake definitely feeds a crowd because a thin slice is plenty. And you can also be assured that your crowd will flip for this dessert. (Be ready to share the recipe.)
• Satisfying to make. Now, some bakers are all about the end result. Others enjoy the process as well. If you’re a baker who truly enjoys the art of baking, you’ll appreciate this recipe. All that’s to say: it’s a bit of a project, but it’s worth it.

What You’ll Need

Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

For the Cheesecake:

• Cream cheese – Let this come to room temperature so it mixes easily.
• Granulated sugar
• Cornstarch
• Vanilla extract – I like to use my homemade vanilla extract when baking.
• Eggs
• Heavy cream – I don’t recommend substituting a lighter dairy product like half-and-half or milk. We’re making cheesecake, so you might as well go all out!

For the Cake:

• Cake flour – Learn more: How to Measure Flour
• Baking powder and baking soda
• Salt
• German’s sweet chocolate – German chocolate doesn’t refer to the country—it refers to the inventor of the chocolate, whose last name was German. German chocolate is sweeter than typical baking chocolate.
• Water
• Unsalted butter – Soften the butter before you get started.
• Granulated sugar
• Eggs – Separate the yolks and whites; this is best done when the eggs are cold, so take them out of the fridge just before you’re ready to use them.
• Vanilla extract
• Buttermilk – You can use a buttermilk substitute if you don’t want to buy a bottle.
• Cream of tartar

For the Frosting:

• Nuts – I use a blend of coarsely chopped pecans, sliced almonds, and chopped hazelnuts.
• Flaked coconut – Not to be confused with shredded coconut, which is much finer.
• Granulated sugar
• All-purpose flour
• Heavy cream
• Milk
• Unsalted butter – Let this butter soften to room temperature as well.
• Vanilla extract

How to Make German Chocolate Cheesecake

Make the Cheesecake:

• Make the batter. Beat 8 ounces of cream cheese with 1/3 cup of sugar and the cornstarch. Once creamy, add the remaining cream cheese 8 ounces at a time, followed by the remaining sugar and vanilla. Beat in the eggs one at a time, then the cream.
• Assemble. Add the batter to a buttered springform pan wrapped in foil, then place the pan in a shallow pan of hot water.
• Bake. Place the pans in a 350ºF oven and bake for about 1 hour and 15 minutes.
• Cool and chill. Set the springform pan on a wire rack to cool for 2 hours, then cover with plastic wrap and refrigerate for 4 hours. After this, freeze the cheesecake. 

Make the Cake:

• Mix the dry ingredients. Sift the flour, baking powder, baking soda, and salt into a bowl.
• Melt the chocolate. Combine the chocolate with water in a bowl and melt the mixture in the microwave.
• Start the cake batter. Beat the butter and sugar on medium speed, then beat in the egg yolks one at a time, followed by the chocolate mixture and vanilla. Stir in the flour, alternating with the buttermilk.

• Whip the egg whites. Beat the egg whites and cream of tartar on high speed. Once stiff peaks form, fold a third of the whites into the batter, then fold in the remaining whites.
• Bake. Divide the batter between two round cake pans greased with butter and lined with parchment. Bake in a 350ºF oven for 30 minutes.
• Cool. Let the cakes cool in the pans on a wire rack for 15 minutes, then turn them out onto the cooling racks to cool completely. Once cool, cover with plastic wrap and refrigerate. 

Make the frosting:

• Toast the nuts and coconut. Spread the nuts on a large baking sheet and toast in a 350ºF oven until golden and fragrant. Repeat with 1/4 cup of coconut.
• Heat the frosting ingredients. Whisk the sugar and flour in a large saucepan, then stir in the cream, milk, butter, and vanilla. Cook over medium heat for about 12 minutes, stirring constantly, until thickened.
• Finish. Remove from the heat and fold in the nuts and untoasted coconut. Chill for 30 minutes.

Assemble:

• Thaw the cheesecake (a bit). Let the cheesecake sit at room temperature for about 10 minutes.
• Make the first layer. Set one chocolate cake layer on a cake plate and spread about a third of the frosting on top.
• Add the second layer. Remove the springform ring from the cheesecake. Place the cheesecake on the first cake layer. Spread half of the remaining frosting on top.
• Finish. Top with the remaining cake layer and add the rest of the frosting. Sprinkle with toasted coconut, then refrigerate for at least two hours before serving.

How to Store

• Refrigerator: Leftover German chocolate cheesecake can be covered and refrigerated for up to 5 days. Smaller portions of leftovers can be stored in an airtight container. I recommend letting the cake sit at room temperature for a few minutes before serving for the best flavor and texture.
• Freezer: You can also wrap the cake tightly and store it in the freezer for up to a month. Let it thaw in the refrigerator before serving.

More Decadent Cheesecake Recipes

• Snickerdoodle Cheesecake
• Lemon Cheesecake
• Brownie Bottom Chocolate Cheesecake
• White Chocolate Raspberry Cheesecake
• Chocolate Kahlua Cheesecake