German Chocolate Cheesecake
Indulge in the ultimate dessert experience with this German Chocolate Cheesecake.
The recipe blends a rich, creamy chocolate filling, crunchy Oreo crust, and a luscious coconut-pecan topping. This decadent creation is perfect for any special occasion or when you’re simply craving something spectacular.
The German Chocolate Cheesecake layers delightful textures—smooth cheesecake, gooey coconut-pecan topping, and a crisp chocolate crust. Each bite combines the rich flavors of chocolate, coconut, and pecan, offering a perfect balance of sweetness and indulgence.
Key Ingredients for German Chocolate Cheesecake
Crust Perfection
- Oreo crumbs – Forms the base of the cheesecake with a deeply chocolatey, slightly crunchy texture.
- Unsalted butter – Helps bind the crumbs into a solid, flavorful crust.
Decadent Filling
- Cream cheese – The essential creamy component for a smooth and luscious cheesecake.
- German chocolate – The star of the show, bringing a rich, sweet chocolate flavor to the filling.
- Sour cream – Adds tanginess to balance the sweetness of the chocolate.
- Eggs – Ensures the filling has structure, binding all the ingredients into a silky texture.
Irresistible Coconut-Pecan Topping
- Sweetened shredded coconut – Creates a chewy, rich texture that contrasts beautifully with the creamy cheesecake.
- Toasted pecans – Adds a nutty crunch that enhances the topping’s flavor.
- Evaporated milk – A key ingredient in creating the gooey, rich texture of the topping.
Step-by-Step Instructions
Crafting the Layers of Delight
- Prepare the coconut-pecan topping
Start by cooking egg yolks, evaporated milk, and vanilla with sugar and butter until thick. Stir in coconut and pecans, then let it cool. - Create the crust
Combine Oreo crumbs with melted butter and press into a springform pan. Bake briefly for a sturdy base. - Make the cheesecake filling
Beat cream cheese, sugar, and cocoa until smooth, then fold in melted chocolate, sour cream, and eggs. - Assemble and bake
Layer the cheesecake batter and the coconut-pecan topping in the crust. Bake using a water bath for even cooking. - Cool and refrigerate
Allow the cheesecake to cool gradually, then chill in the fridge for several hours to set.
Tips for the Best German Chocolate Cheesecake
Ensure that all ingredients are at room temperature before mixing to avoid lumps and cracks. To achieve the perfect texture, bake the cheesecake using a water bath, which keeps the oven’s heat even and gentle. For a more intense chocolate flavor, drizzle a layer of chocolate ganache before serving.
Storing and Serving Leftovers
Store any leftover cheesecake in an airtight container in the refrigerator, where it will stay fresh for up to five days. If freezing, wrap individual slices tightly in plastic wrap and place them in a freezer-safe container. To thaw, transfer slices to the fridge overnight. Before serving, warm them up slightly in the microwave for the perfect texture.
Enjoy this German Chocolate Cheesecake as a decadent, show-stopping dessert that promises to satisfy every chocolate lover’s cravings!
German Chocolate Cheesecake Recipe
Zutaten
Coconut-Pecan Topping
- 2 2/3 cups 227g sweetened shredded coconut
- 1 1/2 cups 310g sugar
- 1 1/2 tsp vanilla extract
- 1 1/4 cups 133g chopped pecans, toasted
- 3/4 cup 168g unsalted butter, cubed
- 4 large egg yolks
- 12 oz can evaporated milk
Crust
- 1/4 cup 56g unsalted butter, melted
- 2 1/2 cups 335g Oreo crumbs (about 30 Oreos)
Filling
- 24 oz 678g cream cheese, room temperature
- 1 cup 207g sugar
- 3 tbsp 21g natural unsweetened cocoa powder
- 1 cup 230g sour cream
- 8 oz German chocolate chopped and melted
- 1 tbsp 8g all-purpose flour
- 1/2 tsp vanilla extract
- 4 large eggs room temperature
Optional
- Chocolate ganache for drizzling
Anleitungen
- In a large saucepan, whisk together the egg yolks, evaporated milk, and vanilla extract until well blended. Add in the sugar and butter, cooking over medium heat for 12-15 minutes, stirring constantly, until the mixture thickens and resembles a pudding consistency. Remove from heat and stir in the shredded coconut and toasted pecans. Transfer to a heat-proof bowl and refrigerate until completely cooled.
- Preheat the oven to 325°F (163°C). Grease the sides and line the bottom of a 9-inch (23 cm) springform pan with parchment paper. In a small bowl, mix the Oreo crumbs with the melted butter. Press the mixture firmly into the bottom and up the sides of the pan. Bake for 8-10 minutes, then allow to cool. Wrap the pan’s exterior with aluminum foil to protect it from the water bath, and set it aside.
- Lower the oven temperature to 300°F (148°C). In a large mixing bowl, combine the cream cheese, sugar, cocoa powder, and flour, beating on low speed until smooth. Add the sour cream and vanilla extract, continuing to mix on low speed. Slowly incorporate the melted German chocolate in two portions, ensuring even mixing. Add the eggs one at a time, mixing slowly and scraping down the sides of the bowl as needed to achieve a smooth batter.
- Pour about 1 cup of the cheesecake filling over the cooled crust and spread it evenly. Drop spoonfuls of about 1 1/2 cups of the coconut-pecan topping over the cheesecake filling, ensuring an even layer. Gently pour the remaining cheesecake batter over the topping layer, taking care not to disturb the topping too much.
- Place the springform pan into a larger roasting pan, filling the outer pan with warm water until it reaches halfway up the sides of the springform pan. Bake for 1 hour 25-30 minutes. The center should be set but slightly jiggly. Turn off the oven and leave the cheesecake inside with the door closed for 30 minutes. Then, crack the oven door and let the cheesecake cool for another 30 minutes.
- Remove the cheesecake from the oven and water bath, then refrigerate for 5-6 hours or overnight until firm. Once fully cooled, remove from the springform pan and transfer to a serving plate. Top with the remaining coconut-pecan topping and drizzle with chocolate ganache or sauce, if desired. Store in an airtight container in the fridge and enjoy within 4-5 days.