Description
This decadent German Chocolate Cheesecake combines the rich, creamy texture of classic cheesecake with the signature coconut-pecan topping inspired by traditional German chocolate cake. With a crunchy Oreo crust and layers of luscious melted German chocolate, this dessert offers an irresistible blend of flavors and textures perfect for special occasions or indulgent treats.
Ingredients
Scale
Coconut-Pecan Topping
- 4 large egg yolks
- 12 oz can evaporated milk
- 1 1/2 tsp vanilla extract
- 1 1/2 cups sugar
- 3/4 cup unsalted butter, cubed
- 2 2/3 cups sweetened shredded coconut
- 1 1/4 cups pecans, toasted and chopped
- Pinch of salt
Crust
- 2 1/2 cups Oreo crumbs
- 1/4 cup unsalted butter, melted
Filling
- 24 oz cream cheese, room temperature
- 1 cup sugar
- 1 tbsp all-purpose flour
- 3 tbsp unsweetened cocoa powder
- 1 cup sour cream
- 1/2 tsp vanilla extract
- 8 oz German chocolate, melted
- 4 large eggs, room temperature
For Serving
- Chocolate ganache or sauce (optional)
Instructions
- Make the Coconut-Pecan Topping: In a medium saucepan, whisk together the egg yolks, evaporated milk, and vanilla extract until well combined. Add the sugar and cubed butter, cooking over medium heat while stirring constantly for 12-15 minutes until the mixture thickens. Remove from heat and stir in the shredded coconut, toasted pecans, and a pinch of salt. Transfer to a bowl and refrigerate to cool completely.
- Make the Crust: Preheat your oven to 325°F (163°C). In a mixing bowl, combine the Oreo crumbs with melted butter until the crumbs are evenly coated. Press this mixture firmly into the bottom and up the sides of a 9-inch springform pan creating an even crust layer. Bake for 8-10 minutes, then remove and allow it to cool completely.
- Prepare the Filling: Reduce the oven temperature to 300°F (150°C). In a large bowl, beat the cream cheese, sugar, all-purpose flour, and unsweetened cocoa powder together until smooth and creamy with no lumps. Add the sour cream and vanilla extract, mixing until combined. Gradually mix in the melted German chocolate until incorporated. Add the eggs one at a time, beating gently after each addition just until combined; do not overmix.
- Layer and Bake: Pour about 1 cup of the cheesecake batter over the cooled crust and spread evenly. Spoon 1 1/2 cups of the cooled coconut-pecan topping over the batter layer. Pour the remaining cheesecake batter on top to cover the topping. Wrap the springform pan tightly with aluminum foil. Place it into a larger baking pan filled with hot water halfway up the sides of the springform pan to create a water bath. Bake for 1 hour and 25-30 minutes until the center is set but still slightly jiggly.
- Initial Cooling: After baking, turn off the oven and leave the cheesecake inside with the door cracked open for 30 minutes to cool gradually and prevent cracking.
- Final Cooling and Chilling: Remove the cheesecake from the oven and water bath. Let it cool completely on a rack, then refrigerate for 5-6 hours or preferably overnight to fully set.
- Top and Serve: Before serving, spread the remaining coconut-pecan topping on the cheesecake and drizzle with chocolate ganache or sauce if desired. Slice with a clean knife, serve, and enjoy this indulgent German Chocolate Cheesecake.
Notes
- Ensure all eggs and dairy ingredients are at room temperature for smooth batter and even baking.
- Using a water bath helps prevent cracking and ensures even cooking of the cheesecake.
- Allow adequate chilling time for the cheesecake to set perfectly.
- To toast pecans, place them on a baking sheet in a 350°F oven for 5-7 minutes, stirring once until fragrant.
- Leftovers can be stored covered in the refrigerator for up to 4 days.
