German Chocolate Cheesecake
This rich German chocolate cheesecake features a silky chocolate filling and a decadent coconut-pecan topping, perfect for impressing guests or enjoying as a special treat.
Ingredients
For the crust
- 2 cups chocolate wafer cookies or Oreo crumbs (about 24 cookies, filling removed)
- 6 tablespoons unsalted butter, melted
- 3 tablespoons granulated sugar
- 1 pinch salt to balance sweetness
For the cheesecake filling
- 32 oz cream cheese, softened (4 packages) Ensure it is at room temperature for easy mixing
- 1 cup granulated sugar
- 1 cup sour cream, room temperature
- 1 teaspoon pure vanilla extract
- 4 large eggs, room temperature
- 8 oz semi-sweet or German’s sweet baking chocolate, melted and cooled slightly
- 2 tablespoons unsweetened cocoa powder
- ¼ cup heavy cream
For the coconut-pecan topping
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks, lightly beaten
- ½ cup unsalted butter
- 1 teaspoon vanilla extract
- 1½ cups sweetened shredded coconut
- 1 cup chopped pecans (toasted recommended) To enhance flavor
To garnish
- 1 drizzle melted chocolate for decoration
- to taste whipped cream
- to taste toasted coconut flakes for garnish
- to taste whole pecan halves for garnish
Instructions
Preparation
- Preheat your oven to 325°F (163°C). Lightly assemble a 9-inch springform pan.
- Pulse the chocolate wafer cookies or filling-removed Oreos into fine crumbs. Mix crumbs with melted butter, sugar, and salt until the texture looks like damp sand.
- Press the crumb mixture firmly into the bottom of the springform pan and bake for 10 minutes. Set aside to cool.
Cheesecake Filling
- Beat softened cream cheese until smooth. Add granulated sugar, mix well, then add sour cream and vanilla extract.
- Add eggs one at a time, mixing just until combined. Stir in cooled melted chocolate, cocoa powder, and heavy cream until the batter is smooth.
- Pour the cheesecake batter over the cooled crust and smooth the top.
Baking
- Wrap the springform pan in aluminum foil. Place in a roasting pan and fill with hot water halfway up the sides of the springform pan.
- Bake for 60-70 minutes, until edges are set and the center has a slight jiggle.
- Turn off the oven and crack the door, letting the cheesecake cool inside for 1 hour before refrigerating for at least 6 hours, preferably overnight.
Coconut-Pecan Topping
- In a saucepan, whisk together evaporated milk, sugar, and egg yolks. Add butter and cook on medium heat, stirring constantly, until thickened.
- Remove from heat, stir in vanilla extract, coconut, and toasted pecans. Let cool to room temperature.
Assembly
- Remove the cheesecake from the springform pan and spread the cooled topping evenly over the top.
- Finish with a drizzle of melted chocolate and garnish with whipped cream, toasted coconut flakes, and pecan halves as desired.
Notes
For best results, ensure cream cheese is fully smooth before adding other ingredients, and allow the topping to cool before spreading to avoid melting the cheesecake.