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
- 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.
- 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.
- 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.
- 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.
- 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