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German Chocolate Cake Cheesecake

This rich and flavorful dessert is my cheesecake version of German chocolate cake. It makes an elegant ending to a special meal.—Mary Bakken, New Richland, Minnesota
  • Total Time
    Prep: 30 min. Bake: 50 min. + chilling
  • Makes
    12 servings


  • 1-1/2 cups chocolate graham cracker crumbs (about 8 whole crackers)
  • 2 tablespoons brown sugar
  • 1/4 cup butter, melted
  • 2 packages (8 ounces each) cream cheese, softened
  • 1 cup semisweet chocolate chips, melted and cooled
  • 2/3 cup packed brown sugar
  • 2 tablespoons baking cocoa
  • 5 large eggs, lightly beaten
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • 3/4 cup sweetened shredded coconut
  • 3/4 cup chopped walnuts
  • 1/3 cup packed brown sugar
  • 1/3 cup half-and-half cream
  • 5 tablespoons butter


  • Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. In a small bowl, combine cracker crumbs and brown sugar; stir in butter.
  • Press onto the bottom and 1 in. up the sides of prepared pan. Place pan on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack.
  • In a large bowl, beat cream cheese until smooth. Beat in the chocolate, brown sugar and cocoa. Add eggs; beat on low speed just until combined. Stir in extracts. Pour into crust.
  • Place pan in a large baking pan. Fill larger pan with 1 in. water. Bake at 350° for 50-55 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate for 4 hours or overnight. Remove sides of pan.
  • In a large saucepan, combine topping ingredients. Bring to a boil over medium heat; cook and stir for 3 minutes. Cool. Spread topping over cheese cake. Refrigerate leftovers.
Nutrition Facts
1 slice: 449 calories, 30g fat (15g saturated fat), 136mg cholesterol, 257mg sodium, 42g carbohydrate (34g sugars, 2g fiber), 8g protein.
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Average Rating:
  • Tom
    Mar 28, 2019

    I made this for my work supervisor's birthday. She loves German chocolate desserts and is a wonderful person to work with. It's soooo good. I only used 1/4 tsp of almond extract as I find it to be a really strong flavor. I also didn't use a water bath. I baked it for 25 minutes and it came out perfect!

  • jupowers
    Aug 20, 2017

    Made this for my husbands birthday. It was very good, did not change a thing.

  • billfish
    Jan 4, 2016

    I find that if you separate the egg yolks from the whites and beat the egg whites into firm peaks and then fold them into the mixed batter you a much lighter cheese cake.

  • Saybeebisber
    Nov 30, 2015

    Amazing flavor and a compliment to any meal. The almond extract is the winning flavor here. Yumm!

  • annamossburg
    Apr 5, 2015

    Awesome. I did not bake it in a water bath and I only baked it for 35 minutes. It was perfect. I will definitely make it again sometime.

  • ebramkamp
    Feb 20, 2014

    This takes a bit of time to make but it is well worth it. Totally decadent and rich in flavor. It comes out perfectly. I will make this many, many times to my family and friends delight.

  • cleaninggirl4u
    Dec 31, 2011

    I was so impressed with this recipe! It came out PERFECT!!!! Would make again! and again and again and again! Ha ha! It's my new favorite cheesecake now :D

  • toomuchstash
    Dec 2, 2010

    No comment left

  • squirrelwidow
    Apr 20, 2009

    No comment left

  • shamattu
    Sep 23, 2008

    No comment left