German Chocolate Cheesecake 🍫🥥
Indulge in the ultimate dessert experience with this rich and decadent German Chocolate Cheesecake. Combining the beloved flavors of classic German chocolate cake with the creaminess of cheesecake, this recipe is sure to impress. Whether you’re a chocolate lover or a cheesecake enthusiast, this treat brings the best of both worlds to your dessert table.
Ingredients:
For the 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 🌰
For the Crust:
- 2 1/2 cups Oreo crumbs 🍪
- 1/4 cup unsalted butter, melted 🧈
For the 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 Garnish (Optional):
- Chocolate ganache or sauce 🍫
Instructions:
1️⃣ Prepare the Coconut-Pecan Topping:
Start by whisking together the egg yolks, evaporated milk, and vanilla extract in a medium saucepan. Gradually add in the sugar and cubed butter. Cook the mixture over medium heat, stirring constantly, for 12-15 minutes until it thickens to a pudding-like consistency. Once thickened, remove from heat and stir in the shredded coconut, toasted pecans, and a pinch of salt. Transfer the mixture to a bowl and refrigerate to cool completely. ❄️
2️⃣ Make the Crust:
Preheat your oven to 325°F (163°C). In a mixing bowl, combine the Oreo crumbs and melted butter until the crumbs are evenly coated. Press the mixture firmly into the bottom and up the sides of a 9-inch springform pan to form the crust. Bake for 8-10 minutes, then let it cool completely on a wire rack. 🥄
3️⃣ Prepare the Cheesecake Filling:
Reduce the oven temperature to 300°F (149°C). In a large mixing bowl, beat together the cream cheese, sugar, flour, and cocoa powder until smooth and well combined. Add in the sour cream and vanilla extract, mixing until fully incorporated. Slowly mix in the melted German chocolate, scraping down the sides of the bowl as needed. Finally, add the eggs one at a time, beating just until combined after each addition. 🍥
4️⃣ Layer and Bake the Cheesecake:
Pour 1 cup of the cheesecake batter into the prepared crust, spreading it evenly. Spoon 1 1/2 cups of the cooled coconut-pecan topping over the batter, creating an even layer. Carefully pour the remaining cheesecake batter over the topping, ensuring not to disturb the filling layer. 🍰
Wrap the springform pan with foil, making sure it is secure, and place it in a larger baking pan. Pour about 1 inch of hot water into the larger pan to create a water bath. Bake the cheesecake for 1 hour 25-30 minutes, or until the center is set but still slightly jiggly. Once done, turn off the oven and let the cheesecake sit for an additional 30 minutes. ⏳
5️⃣ Cool and Set the Cheesecake:
Crack the oven door slightly and let the cheesecake cool in the oven for another 30 minutes. Afterward, remove the cheesecake from the water bath and refrigerate it for 5-6 hours or overnight to ensure it is completely cooled and set. ❄️
6️⃣ Finish and Serve:
Before serving, spread the remaining coconut-pecan topping over the cheesecake. If desired, drizzle with chocolate ganache or sauce for an extra touch of decadence. Store any leftovers covered in the refrigerator for up to 5 days. 🍫
Notes:
- Prep Time: 30 minutes
- Cooking Time: 1 hour 30 minutes
- Total Time: 2 hours
- Servings: 12
- Calories: 450 Kcal per serving
This German Chocolate Cheesecake is a show-stopping dessert that’s perfect for special occasions or simply indulging your sweet tooth. The combination of rich chocolate, creamy cheesecake, and the iconic coconut-pecan topping is sure to leave everyone asking for seconds! Enjoy this masterpiece with a cup of coffee or a glass of cold milk for the ultimate treat.
Print
German Chocolate Cheesecake
- Total Time: 2 hr
- Yield: 12 1x
Ingredients
For the 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 🌰
For the Crust:
2 1/2 cups Oreo crumb crumbs 🍪
1/4 cup unsalted butter, melted 🧈
For the 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 🥚
Chocolate Ganache or sauce for garnish (optional) 🍫
Instructions
1️⃣ Make the coconut pecan topping: In a saucepan, whisk together the egg yolks, evaporated milk, and vanilla. Add the sugar and butter and cook over medium heat, stirring constantly, for 12-15 minutes until thickened to a pudding-like consistency. Remove from heat and stir in the coconut, pecans, and salt. Pour into a bowl and refrigerate to cool completely. ❄️
2️⃣ Make the crust: Preheat oven to 325°F (163°C). Mix together the Oreo crumbs and melted butter. Press into the bottom and up the sides of a 9-inch springform pan. Bake for 8-10 minutes then cool completely on a wire rack. 🥄
3️⃣ Make the filling: Reduce oven to 300°F (149°C). In a large bowl, beat the cream cheese, sugar, flour, and cocoa powder until smooth and combined. Beat in the sour cream and vanilla. Slowly mix in the melted German chocolate until fully incorporated, scraping down sides as needed. Finally, mix in the eggs one at a time until just combined. 🍥
4️⃣ Layer and bake: Pour 1 cup of the cheesecake batter into the crust and spread evenly. Top with 1 1/2 cups of the cooled coconut pecan topping mixture. Pour the remaining cheesecake batter over top, avoiding disrupting the filling layer. 🍰
5️⃣ Wrap the springform pan with foil and place it into a larger pan filled with 1 inch of hot water. Bake for 1 hour 25-30 minutes until the center is set but still jiggly. Turn the oven off and let sit for 30 minutes. ⏳
6️⃣ Crack the oven door and let cool for 30 more minutes, then remove from the water bath and refrigerate for 5-6 hours or overnight until completely cooled and set. ❄️
7️⃣ Top with the remaining coconut pecan topping and chocolate ganache/sauce if desired. Store cheesecake covered in the refrigerator for up to 5 days. 🍫
- Prep Time: 30 min
- Cook Time: 1 hr 30 min
Nutrition
- Calories: 450 Kcal