German Chocolate Cheesecake Coconut

This German Chocolate Cheesecake is what I make whenever I want a showstopper for birthdays or holidays. A velvety, chocolate-rich cheesecake filling gets a generous swirl of coconut and crunchy pecans over a crisp graham crust. Each slice is creamy and decadent with layers of texture in every bite.

Whenever my family smells this baking they are drawn to the kitchen. It was a hit the first time I baked it for Thanksgiving and now it is a tradition nobody lets me skip

Ingredients

• Chocolate graham cracker crumbs: bring a chocolaty foundation choose a brand with deep cocoa flavor and a crunchy texture
• Unsalted butter melted: holds the crust together and allows the chocolate taste to shine through make sure it is fresh and creamy
• Sugar: sweetens both crust and filling use white sugar for classic results select fine granulated for better blending
• Unsweetened cocoa powder: builds deep chocolate taste in the cheesecake choose a Dutch-processed style for maximum smoothness
• Cream cheese softened to room temperature: creates that signature velvety texture always pick blocks over tubs for best thickness
• Vanilla extract: lifts the chocolate flavor and adds warmth opt for pure vanilla when possible
• Large eggs: bind the cheesecake and give it structure egg size does matter for consistency so use true large
• Semisweet chocolate chips melted: add a layer of richness choose a brand that melts smoothly and tastes rich on its own
• Heavy cream: thins the batter slightly for perfect creaminess select one with high butterfat for lush texture
• Sweetened shredded coconut: provides chewy texture and that distinct German chocolate finish toast for extra flavor if desired
• Chopped pecans: add crunch and buttery notes always toast for the best aroma and flavor pick pecan halves for easier chopping

Step-by-Step Instructions

Prepare the Oven:

Preheat your oven to 325 degrees Fahrenheit to ensure a gentle even bake

Make and Press the Crust:

Mix the chocolate graham cracker crumbs with melted butter in a medium bowl until all crumbs appear moistened and resemble damp sand
Press the mixture into the bottom of a nine inch springform pan using a glass bottom or your hands to form a tight even layer set aside

Blend the Cream Cheese Base:

Combine sugar cocoa powder and cream cheese in a large bowl
Use an electric mixer on medium speed and beat until the mixture is smooth creamy and free of lumps
This step is crucial for the signature silky slice

Add Flavors and Eggs:

Incorporate vanilla extract then blend in eggs one at a time mixing thoroughly after each to avoid streaks or clumps

Add the Chocolate and Cream:

Pour in melted cooled semisweet chocolate chips along with heavy cream
Blend until the batter turns smooth chocolatey and thick

Stir in Coconut and Pecans:

Fold in sweetened shredded coconut and chopped pecans gently to keep the batter airy and evenly distribute the mix ins

Pour and Smooth the Batter:

Scrape the cheesecake batter onto your prepared crust and smooth the top using a spatula for a beautiful finish

Create a Water Bath:

Wrap your springform pan tightly with aluminum foil to shield from leaks
Place it into a larger baking pan then pour hot water into the outer pan reaching halfway up the sides to prevent the edges from overbaking and maintain a creamy center

Bake the Cheesecake:

Place the pans in the oven and bake for fifty five to sixty minutes until the center no longer jiggles and the top looks dry yet shiny

Cool and Chill:

Remove the cheesecake carefully from the oven allow it to reach room temperature then chill in the refrigerator for at least four hours or overnight to fully set

Unmold and Serve:

Remove from the springform pan with care before slicing and serving for neat pieces and beautiful presentation

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Toasted pecans are my non negotiable for this recipe because I love their fragrant crunch against the creamy filling. My family still talks about the year the cheesecake vanished before anyone even touched pumpkin pie

Storage Tips

Cool the cheesecake to room temperature before covering tightly and placing in the fridge. It stays fresh for up to five days when refrigerated. For longer storage slice and wrap pieces in plastic wrap followed by aluminum foil and freeze for up to three months. Thaw overnight in the fridge before serving and the texture remains wonderfully creamy

Ingredient Substitutions

If you do not have chocolate graham crackers swap with regular graham crumbs and a tablespoon of extra cocoa powder. Walnuts can be used in place of pecans though the flavor will be less buttery. Full fat Greek yogurt can substitute for heavy cream if needed but expect a slightly tangier result. Dairy free cream cheese and coconut cream can work for those avoiding dairy though the texture will change

Serving Suggestions

Serve each slice with a drizzle of caramel sauce or melted chocolate for a bakery worthy look. Add a dollop of whipped cream and sprinkle extra toasted coconut and chopped nuts for crunch and color. This cheesecake pairs well with strong coffee for a classic dessert or next to fresh berries for a lighter finish

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A Slice of German Chocolate Tradition

This cheesecake is inspired by classic German chocolate cake but skips the cake layers for a lush custard center. The combination of chocolate coconut and pecan is beloved across generations and always brings back memories of birthdays and holiday gatherings in my house

Recipe FAQs

→ What sets this cheesecake apart from classic versions?

This cheesecake features a chocolate base and a pecan-coconut crust, inspired by German chocolate cake.

→ Can I make this dessert ahead of time?

Yes, chilling for several hours or overnight allows flavors to develop and ensures easy slicing.

→ How do I toast the coconut for extra flavor?

Spread shredded coconut on a baking sheet and toast at 325°F for 5–8 minutes, stirring occasionally, until golden.

→ How do I prevent cracks on top?

Bake in a water bath and avoid overbaking. Let the cheesecake cool gradually before refrigeration.

→ Can I freeze leftovers?

Wrap tightly in plastic and foil before freezing for up to 3 months. Thaw overnight in the refrigerator before serving.