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German Chocolate Cheesecake

German Chocolate Cheesecake

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An ultra-rich, creamy cheesecake layered with decadent chocolate and topped with a classic coconut-pecan topping, this German Chocolate Cheesecake is the ultimate dessert for chocolate lovers. Perfect for celebrations or any special occasion, it’s a true showstopper.

Why You’ll Love This Recipe

  • Decadent Layers: Combines creamy cheesecake, rich chocolate, and sweet coconut-pecan topping.
  • Elegant Presentation: A dessert that looks as impressive as it tastes.
  • Perfect Balance: The sweetness of the coconut topping pairs beautifully with the chocolate.
  • Crowd-Pleasing: A surefire hit at gatherings and celebrations.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Coconut-Pecan Topping:

  • 4 large egg yolks
  • 12 oz can evaporated milk
  • 1 1/2 teaspoons 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 (about 20 Oreos, finely crushed)
  • 1/4 cup unsalted butter, melted

For the Filling:

  • 24 oz cream cheese, room temperature
  • 1 cup sugar
  • 1 tablespoon all-purpose flour
  • 3 tablespoons unsweetened cocoa powder
  • 1 cup sour cream
  • 1/2 teaspoon vanilla extract
  • 8 oz German chocolate, melted
  • 4 large eggs, room temperature

For Garnish (Optional):

  • Chocolate ganache or sauce

Directions

Step 1: Make the Coconut-Pecan Topping

  1. In a saucepan, whisk together the egg yolks, evaporated milk, and vanilla.
  2. Add sugar and butter. Cook over medium heat, stirring constantly, until thickened (about 10–12 minutes).
  3. Remove from heat and stir in shredded coconut, toasted pecans, and a pinch of salt.
  4. Refrigerate until completely cooled.

Step 2: Make the Crust

  1. Preheat the oven to 325°F (163°C).
  2. Mix Oreo crumbs and melted butter in a bowl until evenly combined.
  3. Press the mixture into the bottom and slightly up the sides of a 9-inch springform pan.
  4. Bake for 10 minutes, then let cool completely.

Step 3: Make the Filling

  1. Reduce the oven temperature to 300°F (150°C).
  2. In a large bowl, beat cream cheese, sugar, flour, and cocoa powder until smooth.
  3. Add sour cream, vanilla, and melted chocolate, mixing until combined.
  4. Beat in eggs one at a time, ensuring each is fully incorporated.

Step 4: Assemble and Bake

  1. Pour half of the cheesecake batter into the prepared crust.
  2. Spoon a layer of coconut-pecan topping over the batter.
  3. Pour the remaining cheesecake batter on top, spreading it evenly.
  4. Place the springform pan in a larger roasting pan. Fill the roasting pan with hot water about 1 inch up the sides (water bath).
  5. Bake for 1 hour 20 minutes to 1 hour 30 minutes, or until the edges are set and the center jiggles slightly.
  6. Turn off the oven, crack the door, and let the cheesecake cool for 1 hour. Refrigerate for at least 4 hours or overnight.

Step 5: Garnish and Serve

  1. Spread the remaining coconut-pecan topping over the chilled cheesecake.
  2. Drizzle with chocolate ganache or sauce, letting it drip down the sides if desired.
  3. Slice and serve!

Servings and Timing

  • Prep Time: 30 minutes
  • Cook Time: 1 hour 30 minutes
  • Total Time: 2 hours (plus chilling time)
  • Servings: 12 servings
  • Calories: ~490 kcal per serving

Variations

  • Nut-Free: Replace pecans with toasted seeds or omit them entirely.
  • Extra Chocolate: Add mini chocolate chips to the cheesecake batter.
  • Alternative Crust: Use graham crackers or digestive biscuits instead of Oreos.
  • Dairy-Free Option: Substitute cream cheese, sour cream, and butter with plant-based alternatives.

Storage/Reheating

  • Storage: Refrigerate leftovers in an airtight container for up to 5 days.
  • Freezing: Freeze individual slices or the whole cheesecake for up to 3 months. Thaw overnight in the refrigerator before serving.
  • Reheating: This cheesecake is best served chilled or at room temperature; reheating is not necessary.

FAQs

1. What is German chocolate?

German chocolate is a mild, sweet baking chocolate named after Samuel German, who developed it—not the country.

2. Can I make this cheesecake without a water bath?

A water bath ensures even baking and prevents cracking. If you skip it, place a pan of water on the oven’s bottom rack for steam.

3. Can I use a different type of chocolate?

Yes, semi-sweet or dark chocolate can be substituted for a richer flavor.

4. How do I prevent cracks in my cheesecake?

Avoid overmixing, use a water bath, and cool the cheesecake gradually.

5. Do I need to toast the pecans?

Toasting enhances their flavor but is optional.

6. Can I prepare the coconut-pecan topping ahead?

Yes, it can be made 1–2 days in advance and stored in the refrigerator.

7. How do I make clean cheesecake slices?

Use a sharp knife dipped in warm water, wiping it clean between slices.

8. Can I use a pre-made crust?

Yes, but ensure it fits a 9-inch springform pan and can hold the filling.

9. Can I make mini cheesecakes with this recipe?

Yes, divide the crust and filling into muffin tins lined with cupcake liners and bake for 20–25 minutes.

10. Can I substitute the Oreos for a different crust?

Graham cracker crumbs, chocolate wafers, or digestive biscuits are excellent alternatives.

Conclusion

German Chocolate Cheesecake is a decadent masterpiece combining the best of creamy cheesecake, rich chocolate, and sweet coconut-pecan topping. With its indulgent layers and irresistible flavor, it’s perfect for any dessert lover. Try this recipe for your next special occasion, and watch it become a favorite!

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German Chocolate Cheesecake

German Chocolate Cheesecake

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  • Author: Asma
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 30 minutes
  • Total Time: 2 hours (plus chilling)
  • Yield: 12 servings 1x
  • Category: Desserts
  • Method: Baking
  • Cuisine: American, German-Inspired
  • Diet: Vegetarian
Print Recipe

Description

This German Chocolate Cheesecake is the ultimate indulgence, combining creamy chocolate cheesecake with a rich coconut-pecan topping. Perfect for chocolate and cheesecake lovers alike!

Ingredients

Units Scale

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 Cheesecake 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

Optional Garnish:

  • Chocolate ganache or sauce

Instructions

Step 1: Make the Coconut-Pecan Topping

  1. In a medium saucepan, whisk together egg yolks, evaporated milk, and vanilla.
  2. Add sugar and butter. Cook over medium heat, stirring constantly, until thickened (about 10–12 minutes).
  3. Remove from heat and stir in shredded coconut, chopped pecans, and a pinch of salt.
  4. Transfer to a bowl and refrigerate to cool completely.

Step 2: Prepare the Crust

  1. Preheat oven to 325°F (163°C).
  2. In a mixing bowl, combine Oreo crumbs and melted butter.
  3. Press the mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan.
  4. Bake for 10 minutes, then let cool completely.

Step 3: Make the Cheesecake Filling

  1. Reduce oven temperature to 300°F (150°C).
  2. In a large bowl, beat cream cheese, sugar, flour, and cocoa powder until smooth and creamy.
  3. Add sour cream, vanilla, and melted German chocolate, mixing until combined.
  4. Beat in eggs one at a time, just until blended (do not overmix).

Step 4: Assemble and Bake

  1. Pour half of the cheesecake batter into the prepared crust.
  2. Spread half of the cooled coconut-pecan topping over the batter.
  3. Top with the remaining cheesecake batter.
  4. Wrap the springform pan in foil and place it in a larger roasting pan. Add 1 inch of hot water to the roasting pan (water bath).
  5. Bake for 1 hour 30 minutes, or until the edges are set and the center jiggles slightly. Turn off the oven, crack the door, and let the cheesecake cool for 1 hour.
  6. Refrigerate for at least 4 hours or overnight.

Step 5: Decorate and Serve

  1. Spread the remaining coconut-pecan topping over the chilled cheesecake.
  2. Drizzle with chocolate ganache or sauce, if desired.
  3. Slice and serve for an ultra-decadent treat!

Notes

  • A water bath helps prevent cracks in the cheesecake.
  • Make ahead for stress-free entertaining—this cheesecake tastes even better the next day!
  • Store leftovers in the refrigerator for up to 5 days

Nutrition

  • Serving Size: 1
  • Calories: ~490 kcal per serving

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