German Chocolate Cheesecake

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Slice of German Chocolate Cheesecake with coconut and pecans on top.
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German Chocolate Cheesecake

German Chocolate Cheesecake is a delicious twist on the classic German chocolate cake. This dessert combines a creamy chocolate cheesecake with a sweet coconut and pecan topping, making it a crowd-pleaser for any occasion. Whether you’re celebrating a birthday, holiday, or just want a tasty treat, this cheesecake will impress everyone at the table.

Why Make This Recipe

Making German Chocolate Cheesecake is a great way to enjoy the rich flavors of chocolate, coconut, and pecans all in one dessert. It’s perfect for those who love the traditional German chocolate cake but want something a bit different. Plus, this cheesecake is creamy and satisfying, sure to satisfy your sweet tooth. It’s also a fun project to tackle in the kitchen!

How to Make German Chocolate Cheesecake

Ingredients:

  • 14.3 oz. Oreo Cookies, ground
  • 4 oz. unsalted butter, melted
  • 2 lb. cream cheese, softened
  • 1 1/4 cup sugar
  • 2 Tablespoons cocoa powder
  • 8 oz. semi-sweet chocolate, melted
  • 2 teaspoons vanilla extract
  • 3 eggs, slightly beaten
  • 1/3 cup unsalted butter
  • 1 cup evaporated milk
  • 3 egg yolks
  • 1 teaspoon vanilla extract
  • 3/4 cup light brown sugar
  • 4 oz. sweetened shredded coconut
  • 3/4 cup chopped toasted pecans
  • 4 oz. chocolate, chopped
  • 1 teaspoon coconut oil
  • 1 Tablespoon cocoa powder
  • 2/3 cup heavy cream
  • 1 Tablespoon maple syrup

Directions:

  1. Oreo Crust: Preheat the oven to 325°F (165°C). Line the bottom of a 9-inch springform pan with parchment paper and wrap the outside with heavy-duty aluminum foil. In a bowl, whisk together Oreo crumbs and melted butter. Press into the bottom and sides of the springform pan. Freeze while preparing the cheesecake.

  2. Chocolate Cheesecake: Melt the semi-sweet chocolate and set aside. In a large mixing bowl, beat the cream cheese, sugar, and vanilla until smooth. Add cocoa powder and melted chocolate, mixing until combined. Gradually add eggs, mixing until just combined. Spread the mixture over the crust. Bake for about 1 hour and 15 minutes or until the center is set. Leave in the oven to cool for 1 hour, then refrigerate for at least 4 hours.

  3. Coconut Pecan Topping: In a saucepan, stir together the evaporated milk, unsalted butter, brown sugar, and egg yolks. Cook over medium heat, stirring constantly, until thickened (about 10 minutes). Stir in vanilla, coconut, and pecans. Cool to room temperature, then spread over the chilled cheesecake.

  4. Chocolate Ganache: Melt the chopped chocolate and coconut oil together in a saucepan. Stir in maple syrup; whisk in heavy cream and cocoa until smooth. Cool slightly, then pipe ganache onto the topping.

  5. Assembly: Once the cheesecake is fully chilled, remove it from the pan, transfer it to a serving plate, and slice to serve.

How to Serve German Chocolate Cheesecake

German Chocolate Cheesecake can be served plain or garnished with extra shredded coconut and chopped pecans on top. A dollop of whipped cream can also add a nice touch.

How to Store German Chocolate Cheesecake

Store any leftover German Chocolate Cheesecake in the refrigerator. Wrap it tightly with plastic wrap or place it in an airtight container to keep it fresh. It can last in the fridge for about a week.

Tips to Make German Chocolate Cheesecake

  1. Make sure to use softened cream cheese for a smooth filling.
  2. Allow the cheesecake to cool completely before adding the coconut pecan topping.
  3. If you want to save time, you can use a pre-made Oreo crust instead of making your own.

Variation

If you’re feeling adventurous, try adding a layer of caramel sauce in between the cheesecake and topping. This will add an extra layer of flavor and decadence.

FAQs

  1. Can I use other types of cookies for the crust?
    Yes, you can use other chocolate cookies or even graham crackers for the crust.

  2. Can I freeze German Chocolate Cheesecake?
    Yes, you can freeze it. Just make sure to wrap it well so it doesn’t get freezer burn. Thaw it in the fridge before serving.

  3. Can I make this cheesecake ahead of time?
    Absolutely! This cheesecake can be made a day or two in advance, and the flavors will enhance as it sits in the fridge.

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German Chocolate Cheesecake

  • Author: krmibk110
  • Total Time: 360 minutes
  • Yield: 12 servings 1x
  • Diet: Vegetarian
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Description

A delicious twist on the classic German chocolate cake, combining a creamy chocolate cheesecake with a sweet coconut and pecan topping.

Ingredients

Scale
  • 14.3 oz. Oreo Cookies, ground
  • 4 oz. unsalted butter, melted
  • 2 lb. cream cheese, softened
  • 1 1/4 cup sugar
  • 2 Tablespoons cocoa powder
  • 8 oz. semi-sweet chocolate, melted
  • 2 teaspoons vanilla extract
  • 3 eggs, slightly beaten
  • 1/3 cup unsalted butter
  • 1 cup evaporated milk
  • 3 egg yolks
  • 1 teaspoon vanilla extract
  • 3/4 cup light brown sugar
  • 4 oz. sweetened shredded coconut
  • 3/4 cup chopped toasted pecans
  • 4 oz. chocolate, chopped
  • 1 teaspoon coconut oil
  • 1 Tablespoon cocoa powder
  • 2/3 cup heavy cream
  • 1 Tablespoon maple syrup

Instructions

  1. Preheat the oven to 325°F (165°C). Line the bottom of a 9-inch springform pan with parchment paper and wrap the outside with heavy-duty aluminum foil.
  2. In a bowl, whisk together Oreo crumbs and melted butter. Press into the bottom and sides of the springform pan. Freeze while preparing the cheesecake.
  3. Melt the semi-sweet chocolate and set aside.
  4. In a large mixing bowl, beat the cream cheese, sugar, and vanilla until smooth. Add cocoa powder and melted chocolate, mixing until combined.
  5. Gradually add eggs, mixing until just combined. Spread the mixture over the crust.
  6. Bake for about 1 hour and 15 minutes or until the center is set. Leave in the oven to cool for 1 hour, then refrigerate for at least 4 hours.
  7. In a saucepan, stir together the evaporated milk, unsalted butter, brown sugar, and egg yolks. Cook over medium heat, stirring constantly, until thickened (about 10 minutes).
  8. Stir in vanilla, coconut, and pecans. Cool to room temperature, then spread over the chilled cheesecake.
  9. Melt the chopped chocolate and coconut oil together in a saucepan. Stir in maple syrup; whisk in heavy cream and cocoa until smooth. Cool slightly, then pipe ganache onto the topping.
  10. Once the cheesecake is fully chilled, remove it from the pan, transfer it to a serving plate, and slice to serve.

Notes

Use softened cream cheese for a smooth filling. Store leftovers in the refrigerator for up to a week.

  • Prep Time: 30 minutes
  • Cook Time: 75 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: German

Nutrition

  • Serving Size: 1 slice
  • Calories: 450
  • Sugar: 32g
  • Sodium: 350mg
  • Fat: 30g
  • Saturated Fat: 15g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 3g
  • Protein: 7g
  • Cholesterol: 120mg

Keywords: cheesecake, dessert, chocolate, German, coconut, pecan

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