German Chocolate Cheesecake
German Chocolate Cheesecake is a rich and delicious dessert that combines the classic flavors of German chocolate cake with the creamy goodness of cheesecake. It features a crunchy Oreo crust, a smooth chocolate cheesecake filling, and a sweet coconut-pecan topping. This delightful treat is perfect for special occasions or just a sweet ending to your dinner.
Why Make This Recipe
This recipe is great because it brings together some of the best flavors. The blend of cream cheese and chocolate creates a creamy texture, while the coconut and pecans add a crunchy, nutty contrast. Making this cheesecake also allows you to impress friends and family with your baking skills. Plus, it is fun to make!
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 with a fork
- 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:
Oreo Crust: Preheat your 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 the Oreo crumbs and melted butter. Press this mixture into the bottom of the springform pan and up the sides about 1 inch. Freeze to firm up.
Chocolate Cheesecake: Melt the chocolate and set it 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 the beaten eggs. Spread the cheesecake mixture over the crust and bake for about 1 hour and 15 minutes. Turn off the oven and leave the door slightly cracked for 1 hour. Then refrigerate for 4 hours or overnight.
Coconut Pecan Topping: In a saucepan, cook evaporated milk, butter, sugar, and egg yolks over medium heat until thickened. Stir in vanilla, coconut, and pecans. Let this mixture cool, and then spread it over the chilled cheesecake.
Chocolate Ganache Swirls: Melt chocolate and coconut oil together. Stir in maple syrup and whisk in cream until smooth. Cool slightly, then pipe this mixture over the toppings.
Assembly: Remove the cheesecake from the springform pan, transfer it to a serving plate, and slice to serve.
How to Serve German Chocolate Cheesecake
Serve your German Chocolate Cheesecake chilled. You can add whipped cream on top for extra creaminess. Pair it with a cup of coffee or tea for a lovely dessert time.
How to Store German Chocolate Cheesecake
Store the cheesecake in the refrigerator. It’s best to keep it covered with plastic wrap or in an airtight container to keep it fresh. It will stay good for up to a week.
Tips to Make German Chocolate Cheesecake
- Make sure the cream cheese is at room temperature before mixing to avoid lumps.
- Use good quality chocolate for the best flavor.
- Let the cheesecake cool completely before adding the toppings to prevent them from melting.
Variation
You can try different toppings such as caramel sauce or fresh berries. A chocolate ganache layer can also be added for extra richness.
FAQs
1. Can I make this cheesecake ahead of time?
Yes! You can make it a day or two in advance. Just store it in the refrigerator until you are ready to serve.
2. Can I freeze this cheesecake?
Yes, you can freeze it. Wrap the cheesecake tightly in plastic wrap and then in aluminum foil. Thaw it in the refrigerator before serving.
3. What can I use instead of pecans?
If you don’t have pecans or prefer not to use them, you can substitute with walnuts or simply skip them for a nut-free version.