German Chocolate & Caramel Cheesecake

This gorgeous German Chocolate and Caramel Cheesecake is rich, indulgent, and genuinely heavenly. A chocolate cookie crust, a chocolate cheesecake center, and a caramel-pecan-coconut topping that makes it a real special-occasion showstopper.

Why you'll love this cheesecake

• German chocolate cake flavours in creamy cheesecake form.
• A hidden caramel-pecan layer in the middle, and more on top.
• Chocolate cookie crust — no rolling, just press in.
• Make-ahead — it's best after a night in the fridge.

Ingredients (one 9-inch cheesecake, serves 12–14)

Crust

• 300g (10½ oz) chocolate cookies (Oreos work great)
• 6 tbsp (85g) unsalted butter, room temperature
• 3 tbsp sugar
• Pinch of salt

Topping

• 200g (2 cups) sweetened shredded coconut
• 200g (2 cups) pecans
• 200g (¾ cup + 2 tbsp) unsalted butter
• 4 large egg yolks
• 250g (1¼ cups) sugar
• 1 can (12 oz / 354 ml) evaporated milk
• 1 tbsp vanilla extract
• Pinch of salt

Cheesecake

• 250g (9 oz) dark chocolate, chopped
• 675g (24 oz / 3 packages) cream cheese, room temperature
• 200g (1 cup) sugar
• 3 large eggs
• 1 tsp vanilla extract
• 80g (¾ cup) cocoa powder
• 200g (¾ cup + 1 tbsp) sour cream

Directions

1. Preheat oven to 180°C/350°F. Wrap the outside of a 9-inch springform pan with foil.
2. Pulse chocolate cookies, butter, sugar, and salt in a food processor into fine, moist crumbs. Press into the base and up the sides of the pan. Bake 15 minutes, then cool.
3. Toast coconut and pecans separately on lined baking sheets for 12-15 minutes. Chop the pecans coarsely once cooled.
4. Combine butter, egg yolks, sugar, evaporated milk, and vanilla in a saucepan. Simmer over medium heat, stirring constantly, until caramelized and reduced, about 10 minutes. Stir in chopped pecans and half the coconut (reserve the rest for topping). Cool.
5. Melt the chocolate in the microwave in 30-second bursts.
6. Beat cream cheese, sugar, eggs, and cocoa powder together, then add melted chocolate, sour cream, and vanilla, mixing until smooth.
7. Fill a roasting pan halfway with water and place on the lower oven rack.
8. Pour half the cheesecake batter into the crust, spoon two-thirds of the caramel mixture over it, then top with the remaining batter.
9. Bake on the middle rack (directly above the water pan) for 1 hour to 1 hour 15 minutes, until set at the edges with a slight jiggle in the center.
10. Cool to room temperature, then refrigerate at least 12 hours or overnight.
11. Release from the pan, warm the remaining caramel briefly, and spread over the top. Finish with reserved coconut and pecans.

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Alla's tips

• Room-temperature cream cheese means no lumps.
• Beat on low after adding the eggs to avoid cracks.
• Stir the caramel constantly so the egg yolks don't scramble.
• Toast the coconut and pecans — it brings out so much more flavour.
• Don't skip the overnight chill. It firms up the cheesecake for clean slices.
• Use a hot knife, wiped clean between cuts.

Storage

Keep covered in the fridge for up to 5 days. Freeze slices (without the top layer) for up to 2 months.

Frequently asked questions

What is German chocolate?
German chocolate cake is an American classic named after Samuel German, who created a sweet baking chocolate. Its signature is the coconut-pecan caramel frosting.

Can I skip the water bath?
You can, but the water bath keeps the cheesecake creamy and helps prevent cracks.

Can I make it without pecans?
Yes — use walnuts, or leave the nuts out and add more coconut.

Why did my cheesecake crack?
Overmixing, overbaking or cooling too quickly. Cracks get hidden under the topping anyway!

How far ahead can I make it?
Up to 2 days ahead — add the final caramel topping on the day.

More cheesecakes to try

• Cinnamon Roll Cheesecake
• Red Velvet Cheesecake
• Japanese Cotton Cheesecake
• Basque Burnt Cheesecake

Hugs, Alla xox

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