Growing up, German chocolate cake was my birthday staple—rich, gooey, and unforgettable. But one year, I experimented by combining it with my favorite dessert: cheesecake. The result?
This luscious German Chocolate Cheesecake Bliss Recipe, It’s become a family favorite, and every time I bake it, I’m transported back to that kitchen experiment that turned into pure dessert magic.
I’ve added a buttery pecan crust and a coconut caramel topping to give it a unique twist.
What Makes This Recipe Special
This German Chocolate Cheesecake Bliss Recipe merges two classic desserts into one unforgettable treat. A creamy cheesecake base meets German chocolate richness, layered with a decadent coconut-pecan topping.
Equipment List
- 9-inch springform pan
- Mixing bowls
- Electric mixer or stand mixer
- Saucepan
- Rubber spatula
- Measuring cups and spoons
- Parchment paper
- Cooling rack
- Oven
Ingredients List
For the Crust:
- 1 ½ cups crushed chocolate graham crackers (or use gluten-free chocolate cookies)
- ¼ cup granulated sugar
- 6 tablespoons melted butter
For the Cheesecake Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- ½ cup sour cream
- 1 teaspoon vanilla extract
- 3 large eggs
- ½ cup melted German chocolate or semisweet chocolate
For the Coconut-Pecan Topping:
- 1 cup evaporated milk
- 1 cup brown sugar
- 3 egg yolks
- ½ cup butter
- 1 teaspoon vanilla extract
- 1 ½ cups shredded sweetened coconut
- 1 cup chopped pecans
Step-by-Step Guide
Step 1:
Preheat oven to 325°F (163°C). Combine crushed chocolate crackers, sugar, and melted butter. Press firmly into the bottom of a parchment-lined springform pan. Bake for 10 minutes and let it cool.
Step 2:
Beat cream cheese and sugar until smooth. Add sour cream and vanilla. One at a time, beat in the eggs. Then slowly blend in the melted German chocolate. Pour mixture over cooled crust.
Step 3:
Wrap the pan in foil and place in a water bath. Bake for 60–70 minutes until the center slightly jiggles. Turn off oven, leave the door slightly open, and let it rest inside for 1 hour. Then chill in the fridge for at least 4 hours, preferably overnight.
Step 4:
In a saucepan over medium heat, whisk together evaporated milk, brown sugar, egg yolks, and butter. Stir constantly for 10–12 minutes until thickened. Remove from heat and add vanilla, coconut, and pecans. Cool completely.
Step 5:
Spread the cooled coconut-pecan topping over the chilled cheesecake. Slice and serve this German Chocolate Cheesecake Bliss Recipe masterpiece with a smile!
Chef’s Tips
- Always use room-temperature cream cheese for a silky texture.
- Wrap your pan tightly in foil to prevent leaks in the water bath.
- Cool the cheesecake slowly to avoid cracks on top.
- Use a sharp knife dipped in hot water to cut clean slices.
- Toast the pecans for deeper flavor in the topping.
Sides & Pairings Suggestions
This decadent cheesecake pairs beautifully with lighter dishes or beverages that balance its richness. Serve it at celebrations or casual get-togethers with the following sides:
- Enhances the deep chocolate flavors in the cheesecake.
- A cool, creamy complement that adds extra indulgence.
- Adds tartness that balances the sweet and nutty topping.
- Cuts through the richness with its crisp, bubbly texture.
- Adds crunch and visual flair for presentation.
Store & Leftovers
Wrap leftover cheesecake slices tightly in plastic wrap or place them in airtight containers.
Refrigerate for up to 5 days. For longer storage, freeze individual slices for up to 2 months, just thaw in the fridge overnight.
Leftovers can also be transformed into mini cheesecake parfaits layered with whipped cream and fruit.
Nutritional Breakdown
- Calories: ~480 per slice
- Fat: 34g
- Carbohydrates: 38g
- Protein: 6g
- Sugar: 30g
- Cholesterol: 130mg
- Sodium: 260mg
Note: Nutritional values are estimates and may vary based on exact ingredients used.
Encouragement to Share
If this German Chocolate Cheesecake Bliss Recipe brought joy to your table, don’t keep it a secret! Share it on social media, tag my blog, and let the world know about this divine dessert. I’d love to hear your experience, see your photos, or read your twists in the comments!
German Chocolate Cheesecake Bliss Recipe
Equipment
- 9-inch springform pan
- Mixing bowls
- Electric mixer or stand mixer
- Saucepan
- Rubber spatula
- Measuring cups and spoons
- Parchment paper
- Cooling rack
- Oven
Ingredients
For the Crust:
- Crushed chocolate graham crackers or use gluten-free chocolate cookies 1 ½ cups
- Granulated sugar ¼ cup
- Melted butter 6 tablespoons
For the Cheesecake Filling:
- 8 oz packages cream cheese, softened 3
- Granulated sugar 1 cup
- Sour cream ½ cup
- Vanilla extract 1 teaspoon
- Large eggs 3
- Melted German chocolate or semisweet chocolate ½ cup
For the Coconut-Pecan Topping:
- Evaporated milk 1 cup
- Brown sugar 1 cup
- Egg yolks 3
- Butter ½ cup
- Vanilla extract 1 teaspoon
- Shredded sweetened coconut 1 ½ cups
- Chopped pecans 1 cup
Instructions
- Preheat oven to 325°F (163°C). Combine crushed chocolate crackers, sugar, and melted butter. Press firmly into the bottom of a parchment-lined springform pan. Bake for 10 minutes and let it cool.
- Beat cream cheese and sugar until smooth. Add sour cream and vanilla. One at a time, beat in the eggs. Then slowly blend in the melted German chocolate. Pour mixture over cooled crust.
- Wrap the pan in foil and place in a water bath. Bake for 60–70 minutes until the center slightly jiggles. Turn off oven, leave the door slightly open, and let it rest inside for 1 hour. Then chill in the fridge for at least 4 hours, preferably overnight.
- In a saucepan over medium heat, whisk together evaporated milk, brown sugar, egg yolks, and butter. Stir constantly for 10–12 minutes until thickened. Remove from heat and add vanilla, coconut, and pecans. Cool completely.
- Spread the cooled coconut-pecan topping over the chilled cheesecake. Slice and serve this German Chocolate Cheesecake Bliss Recipe masterpiece with a smile!
