Indulge in the heavenly delight of German Chocolate Cheesecake, crafted with a rich chocolate cake mix and luscious sour cream. Crowned with a decadent frosting of sweet pecans and coconut, this blissful dessert promises to melt in your mouth and leave you craving more.
German Chocolate Cheesecake
Updated on Oct. 18, 2024
German chocolate cheesecake is truly a decadent dessert. It’s made with fresh, fluffy cream cheese and German chocolate cake mix. Then it is topped with a perfectly creamy layer of frosting studded with shredded coconut and chopped pecans. We love that the flavors in this cheesecake are subtle yet sweet and chocolatey but not too rich. Learn how to make the perfect German chocolate cheesecake here.
Ingredients for German Chocolate Cheesecake
- German chocolate cake mix: You could also make your own cake if you’d prefer.
- Cream cheese: Go for full-fat cream cheese to ensure your cheesecake is as creamy as possible.
- Sugar: Use granulated white sugar so your cake doesn’t have a grainy texture.
- Eggs: Your eggs should be room temperature; room temp ingredients blend more smoothly.
- Evaporated milk: Evaporated milk helps give German cheesecake its distinct creaminess.
- Butter: Use softened (not melted) butter.
- Egg yolks: Egg yolks add richness to the frosting.
- Vanilla extract: Vanilla extract helps to enhance all the flavors.
- Sweetened shredded coconut: Don’t use fresh coconut; it’ll be too soggy.
- Pecans: Be sure to finely chop the pecans so you don’t get big chunks in the frosting.
Directions
Step 1: Prepare the batter
Prepare the cake batter according to the package directions and set aside. In a small bowl, beat the cream cheese and sugar until smooth. Add the eggs and beat on low speed until just combined.
Step 2: Pour the batter into the pan
Pour 1/2 the cake batter into a greased 13×9-inch baking dish. Gently pour the cream cheese mixture over the batter. Spoon the remaining batter over the top; spread to the edge of the pan.
Editor’s Tip: Yes. You should grease the pan even if it’s nonstick. A light spritz of cooking spray works well.
Step 3: Bake
Bake at 325°F for 70 to 75 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for one hour.
Step 4: Make the frosting
In a heavy saucepan, combine the sugar, milk, butter and egg yolks. Cook and stir over medium-low heat until thickened and a thermometer reads 160° or is thick enough to coat the back of a metal spoon.
Step 5: Frost the cake
Remove from the heat. Stir in the vanilla and fold in the coconut and pecans. Cool it until the frosting can spread. Frost the cooled cake. Refrigerate the leftovers.
How to Store German Chocolate Cheesecake
The cheesecake can’t sit for too long at room temperature and has to be refrigerated. To store your German chocolate cheesecake, wrap it tightly with plastic wrap and put it in the fridge.
How long does German chocolate cheesecake last?
German chocolate cheesecake will last at least five days when stored properly.
German Chocolate Cheesecake Recipe Tips
Do I have to use a springform pan for German chocolate cheesecake?
No, you can use virtually any type of baking pan to make cheesecake.
How do I make sure this cheesecake is done?
You’ll know your German chocolate cheesecake is done when the edges are slightly puffed and the center wobbles slightly when you tap the side of the pan. (For other tips on how to make the perfect cheesecake, see here.)
How do I prevent cracks during cooling?
To prevent cracks, loosen the cheesecake from the sides of the pan after baking it. First, let it cool, then run a small knife in between the cheesecake and the pan. Let it cool for another hour longer.
German Chocolate Cheesecake
Prep Time
15 min
Cook Time
1 hour 15 min
Yield
16 servings
Ingredients
- 1 package German Chocolate cake mix (regular size)
- 2 packages (8 ounces each) cream cheese, softened
- 1-1/2 cups sugar
- 4 large eggs, lightly beaten
- FROSTING:
- 1 cup sugar
- 1 cup evaporated milk
- 1/2 cup butter, cubed
- 3 large egg yolks, lightly beaten
- 1 teaspoon vanilla extract
- 1-1/2 cups sweetened shredded coconut
- 1 cup chopped pecans
Directions
- Prepare cake batter according to package directions; set aside. In a small bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined.
- Pour half of the cake batter into a greased 13x9-in. baking dish. Gently pour cream cheese mixture over batter. Gently spoon remaining batter over top; spread to edge of pan.
- Bake at 325° for 70-75 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 1 hour.
- For frosting, in a heavy saucepan, combine the sugar, milk, butter and egg yolks. Cook and stir over medium-low heat until thickened and a thermometer reads 160° or is thick enough to coat the back of a metal spoon.
- Remove from the heat. Stir in vanilla; fold in coconut and pecans. Cool until frosting reaches spreading consistency. Frost cooled cake. Refrigerate leftovers.
Nutrition Facts
1 piece: 615 calories, 37g fat (16g saturated fat), 165mg cholesterol, 461mg sodium, 66g carbohydrate (52g sugars, 2g fiber), 8g protein.
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"My daughter requests this as her birthday cake, and I take it to potlucks, church dinners or any time the dessert is my responsibility," says Kathy Johnson of Lake City, South Dakota.
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