Grandma’s Famous German Chocolate Cheesecake

Why You’ll Love This Recipe

I love this recipe because it combines everything I enjoy about classic cheesecake with the flavors of German chocolate cake. The texture is dense but creamy, the crust is buttery and crisp, and the mix-ins make every slice interesting. It’s a show-stopping dessert that doesn’t need fancy decorations to impress.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
1/4 cup granulated sugar
3 packages cream cheese, 8 ounces each, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
1 cup sour cream
1 cup semi-sweet chocolate chips
1 cup sweetened shredded coconut
1 cup chopped pecans

Directions

I start by preheating the oven to 325°F (163°C) and greasing a 9-inch springform pan with butter or cooking spray.

In a medium bowl, I mix the graham cracker crumbs, melted butter, and 1/4 cup sugar until everything is evenly combined. I press the mixture firmly into the bottom of the prepared pan to form the crust.

In a large bowl, I beat the softened cream cheese until smooth and creamy. I gradually add the sugar and vanilla extract, mixing until fully combined.

I add the eggs one at a time, mixing on low speed just until blended after each addition. I’m careful not to overmix at this stage.

I stir in the sour cream until smooth, then gently fold in the chocolate chips, shredded coconut, and chopped pecans.

I pour the batter over the crust and smooth the top. I bake the cheesecake for 55 to 60 minutes, until the edges are set and the center is still slightly jiggly.

I turn off the oven, crack the door open, and let the cheesecake cool inside for about 1 hour. After that, I remove it and let it cool completely at room temperature before refrigerating it for at least 4 hours, preferably overnight.

Servings and timing

This cheesecake makes about 12 servings.
Prep time is approximately 20 minutes.
Bake time is about 60 minutes.
Cooling and chilling time is 5 hours or more.
Total time is roughly 6 to 7 hours.

Variations

I like adjusting this recipe depending on the occasion. Sometimes I drizzle melted chocolate over the top before serving. Other times, I toast the coconut for a deeper flavor. I’ve also made this with a chocolate cookie crust instead of graham crackers for an extra chocolate-forward version.

storage/reheating

I store leftover cheesecake covered tightly in the refrigerator for up to five days. For longer storage, I freeze individual slices wrapped well for up to two months. I thaw frozen slices overnight in the fridge. I don’t reheat cheesecake, as I enjoy it best chilled or slightly cool.

FAQs

Can I make this cheesecake ahead of time?

I often make it a day ahead because it sets better and slices more cleanly after chilling overnight.

How do I know when the cheesecake is done?

I look for set edges with a center that still jiggles slightly. It firms up as it cools.

Can I use low-fat cream cheese?

I’ve tried it, but I prefer full-fat cream cheese for the creamiest texture and best flavor.

Do I need a water bath?

I don’t usually use one for this recipe. Cooling it slowly in the oven helps prevent cracks.

Can I leave out the nuts?

I sometimes skip the pecans if needed. The cheesecake is still rich and flavorful without them.

Conclusion

Grandma’s Famous German Chocolate Cheesecake is one of those desserts I make when I want something truly special. I love how rich, nostalgic, and satisfying it is, and every slice feels like a celebration. It’s a recipe I’m always proud to serve and one that never lasts long once it hits the table.