This German Chocolate Cheesecake is a decadent dessert that combines the rich flavors of chocolate and coconut. The creamy cheesecake filling is topped with a layer of caramel, pecans, and coconut, making it a perfect treat for any special occasion.

Preparation time: 30 minutes | Cooking Time: 1 hour | Total Time: 1 hour 30 minutes | Serves: 8-10


  • 1 1/2 cups chocolate graham cracker crumbs
  • 1/4 cup sugar
  • 1/2 cup butter, melted
  • 24 oz cream cheese, softened
  • 1 cup sugar
  • 3 eggs
  • 1 tsp vanilla extract
  • 1 cup sweetened shredded coconut
  • 1/2 cup chopped pecans
  • 1/2 cup caramel sauce


  1. Preheat the oven to 350°F and grease a 9-inch springform pan.
  2. In a mixing bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter. Press into the bottom of the prepared pan.
  3. In a separate bowl, beat the cream cheese and 1 cup sugar until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. Pour the cream cheese mixture over the crust and sprinkle the coconut and pecans on top.
  5. Bake for 45-50 minutes, or until the center is almost set. Cool on a wire rack for 10 minutes.
  6. Drizzle the caramel sauce over the top of the cheesecake. Refrigerate for at least 4 hours before serving.

Nutrition Information:

Calories: 450 || Fat: 29g || Carbohydrates: 40g || Protein: 7g

What I Love About This Recipe?

  1. The combination of chocolate, coconut, caramel, and pecans creates a delicious and indulgent flavor profile.
  2. The creamy cheesecake filling is perfectly balanced with the crunchy crust and topping.
  3. This dessert is impressive and perfect for special occasions or holiday celebrations.
  4. It can be made ahead of time and refrigerated until ready to serve.
  5. The flavors and textures in this German Chocolate Cheesecake are sure to please any crowd.

What To Avoid While Making this Recipe?

  1. Avoid overmixing the cheesecake batter, as this can lead to a dense and heavy texture.
  2. Make sure to let the cheesecake cool completely before adding the caramel sauce, as it can melt and become too runny if added too soon.
  3. Be careful not to overbake the cheesecake, as it can cause the edges to crack and the center to become too firm.
  4. Do not skip chilling the cheesecake in the refrigerator, as this allows it to set up and develop the best flavor and texture.
  5. Avoid using low-fat or light cream cheese in this recipe, as it can affect the richness and creaminess of the cheesecake.


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