German Chocolate Cheesecake Recipe

Ingredients to Make German Chocolate Cheesecake

There are quite a few ingredients, so make sure you have your shopping list ready. Every ingredient makes every layer taste incredible! There is nothing better than homemade cheesecake, and this one is a show-stopper!

Crust

Regular Oreos: Oreo crust is easy to make! Grab your Oreos to crush. Butter: Melt to butter to combine the cookie crumbs. Salt: Balances the flavors and enhances the sweetness of the crust.

Cheesecake Filling

Cream Cheese: Room temperature cheesecake mixes the best! Granulated Sugar: Sweetens the cheesecake filling. Sour Cream: Adds a tangy and creamy texture to the filling. Eggs: Use large eggs at room temperature. Remove them from the fridge ahead of time! Vanilla Extract: Adds a sweet vanilla flavor to the filling. Unsweetened Cocoa Powder: Gives the filling its chocolate flavor. Semi-Sweet Chocolate: Deepen the chocolate flavor with melted chocolate.

German Topping

Evaporated Milk: A rich and creamy milk to help create the topping. Granulated Sugar: Sweetens the topping. Egg Yolk: Binds the topping ingredients together. Unsalted Butter: Adds richness and flavor. Vanilla Extract: A hint of sweetness. Sweetened Shredded Coconut: Coconut add a delicious texture and flavor in German chocolate desserts. Chopped Pecans: German chocolate is known for having pecans!

German Chocolate Cheesecake Recipe

Nothing says love like the time you put into making this incredible German chocolate cheesecake! Follow these instructions and you’ll have a decadent cheesecake to impress everyone! I’ve broken the recipe up into a few parts to help simplify the process.

Crust

Cheesecake Filling

German Topping

Use Full Fat: For the best consistency and richness in your cheesecake, use full-fat cream cheese and sour cream. Room-Temperature Ingredients: To create a all your ingredients (cream cheese, sour cream, eggs, etc.) need to be at room temperature. If your ingredients are too cold, they can cause lumps. Take your ingredients out of the fridge and let them sit on the counter for up to 2 hours before you begin making the batter. Do Not Overbeat: Overbeating your batter will introduce too much air into the mixture, which can cause it to split or rise and fall drastically. Beat with a paddle on low to medium speed and stop as soon as it is all mixed. Scrape down the sides and bottom of the bowl multiple times to ensure everything is evenly incorporated. Keeping it Moist: A water bath is the only way to guarantee the creamiest, most evenly baked cheesecake. If you do not want to place the cheesecake in the water bath, you can achieve similar results by putting the pan of water on the rack directly beneath it. No Peeking: Resist the urge to open the oven and peek at your cheesecake. You will release all that hard-earned steam, which could cause it to crack. Exposing the cake to extreme temperature changes is not ideal.

In the Refrigerator: Store for up to 7 days in an airtight container or wrapped tightly in plastic wrap. In the Freezer: Store in an airtight container or wrap with 2-3 layers of plastic wrap followed by a layer of heavy-duty aluminum foil. Store for up to 3 months. The night before you plan to serve it, let it sit in the refrigerator overnight. Top with fresh German filling before serving. Make in Advance: The German topping can be prepared up to 3 days in advance. Store in an airtight container in the refrigerator. Let the topping sit out for 20-30 minutes before topping the cheesecake.