German Chocolate Cheesecake
Indulge in the decadence of a German Chocolate Cheesecake, a rich and creamy dessert that combines the lusciousness of classic cheesecake with the iconic flavors of German chocolate cake. Featuring a buttery Oreo cookie crust as the base, this decadent creation is layered with velvety chocolate cheesecake, infused with melted baking chocolate and a hint of cocoa powder for intense flavor. The masterpiece is crowned with a luxurious coconut-pecan topping, made from scratch with toasted pecans, sweet shredded coconut, and a silky caramel-like sauce. Baked to perfection in a water bath for a smooth, crack-free finish, this show-stopping dessert is perfect for special occasions or simply satisfying your sweet tooth. Whether you’re hosting a dinner party or treating yourself, this German Chocolate Cheesecake is a slice of pure bliss.
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Ingredients
- 2 cups Oreo cookies (crushed)
- 5 tablespoons Unsalted butter (melted)
- 24 ounces Cream cheese (softened)
- 1 cup Granulated sugar
- 0.25 cup Brown sugar (packed)
- 8 ounces Baking chocolate (melted and slightly cooled)
- 0.25 cup Cocoa powder
- 2 teaspoons Vanilla extract
- 4 large Eggs
- 0.5 cup Heavy cream
- 1 cup Sweetened shredded coconut
- 1 cup Pecans (chopped and toasted)
- 1 cup Evaporated milk
- 3 large Egg yolks
- 0.5 cup Unsalted butter
- 1 teaspoon Vanilla extract (for topping)
Directions
Step 1
Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the outside of the pan in two layers of aluminum foil to prevent leaks.
Step 2
In a mixing bowl, combine crushed Oreo cookies and melted butter until the texture resembles wet sand. Press the mixture firmly into the bottom of the prepared springform pan to form the crust. Bake for 10 minutes, then set aside to cool.
Step 3
In a large mixing bowl, beat the softened cream cheese, granulated sugar, and brown sugar until smooth and creamy. Add the melted chocolate, cocoa powder, and vanilla extract, and mix until fully incorporated.
Step 4
Add the eggs, one at a time, beating on low speed after each addition until just combined. Be careful not to overmix.
Step 5
Stir in the heavy cream until the mixture is smooth.
Step 6
Pour the cheesecake batter over the cooled crust in the springform pan. Place the pan in a large roasting dish and pour hot water into the dish until it comes halfway up the sides of the springform pan.
Step 7
Bake the cheesecake in the preheated oven for 60-70 minutes, or until the center is slightly jiggly but the edges are set. Turn off the oven and leave the cheesecake inside with the door cracked open for 1 hour to cool gradually.
Step 8
Meanwhile, make the coconut-pecan topping. In a medium saucepan, combine evaporated milk, egg yolks, butter, and granulated sugar. Cook over medium heat, stirring constantly, until the mixture thickens (about 10 minutes).
Step 9
Remove from heat and stir in the shredded coconut, toasted pecans, and vanilla extract. Allow the topping to cool to room temperature.
Step 10
Once the cheesecake has cooled to room temperature, spread the coconut-pecan topping evenly over the top of the cheesecake.
Step 11
Chill the cheesecake in the refrigerator for at least 4 hours or overnight before serving.
Step 12
Carefully remove the springform pan's outer ring and transfer the cheesecake to a serving plate. Slice and enjoy!
Nutrition Facts
| Serving size | 1688.8 grams (1688.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 6567 |
| Total Fat 404.40g | 518% |
| Saturated Fat 187.60g | 938% |
| Polyunsaturated Fat 0.10g | |
| Cholesterol 1707mg | 569% |
| Sodium 1642mg | 71% |
| Total Carbohydrate 640.50g | 233% |
| Dietary Fiber 71.10g | 254% |
| Total Sugars 429.20g | |
| Protein 109.50g | 219% |
| Vitamin D 421IU | 2103% |
| Calcium 1314mg | 101% |
| Iron 58mg | 320% |
| Potassium 4463mg | 95% |
Source of Calories