Description
Rich German chocolate cheesecake combines classic dessert elements with luxurious layers of creamy decadence. Chocolate lovers will savor silky ganache, coconut-pecan frosting, and velvety cream cheese filling that celebrates indulgent German baking traditions.
Ingredients
Scale
Main Ingredients:
- 24 ounces (680 grams) cream cheese, room temperature
- 8 ounces (226 grams) German chocolate, melted
- 4 large eggs, room temperature
- 2 ½ cups Oreo cookie crumbs
- 2 ⅔ cups sweetened shredded coconut
- 1 ¼ cups pecans, toasted and chopped
Sweeteners and Binding Ingredients:
- 2 cups sugar
- 1 tablespoon all-purpose flour
- 1 cup sour cream
Flavor and Finishing Ingredients:
- 12 ounces (340 milliliters) evaporated milk
- 3 tablespoons unsweetened cocoa powder
- 4 large egg yolks
- ¾ cup unsalted butter, cubed
- ¼ cup unsalted butter, melted
- 2 ½ teaspoons vanilla extract
- Chocolate ganache or sauce for garnish (optional)
Instructions
- Prepare the coconut pecan topping by whisking egg yolks, evaporated milk, and vanilla in a saucepan. Incorporate sugar and butter, stirring continuously over medium heat until the mixture thickens to a pudding-like consistency, approximately 12-15 minutes.
- Remove from heat and fold in shredded coconut, chopped pecans, and a pinch of salt. Transfer to a refrigerated container and allow to cool completely.
- Preheat the oven to 325°F. Crush Oreo cookies and combine with melted butter to create a smooth crust mixture. Press the mixture firmly into the bottom and sides of a springform pan.
- Bake the crust for 8-10 minutes, then set aside to cool at room temperature.
- Reduce oven temperature to 300°F. In a large mixing bowl, blend cream cheese, sugar, flour, and cocoa powder until smooth and homogeneous.
- Incorporate sour cream and vanilla extract, mixing thoroughly. Gradually add melted German chocolate, ensuring complete integration and scraping down the bowl’s sides.
- Gently fold in eggs one at a time, mixing until just combined to maintain a silky texture.
- Pour one cup of cheesecake batter into the prepared crust, creating an even base layer. Carefully spread 1½ cups of cooled coconut pecan topping over this initial layer.
- Delicately pour remaining cheesecake batter on top, taking care not to disturb the previous layers.
- Wrap the springform pan with aluminum foil and place inside a larger pan filled with hot water, reaching approximately one inch in depth.
- Bake for 1 hour and 25-30 minutes, monitoring until the center sets but remains slightly jiggly. Turn off the oven and allow the cheesecake to rest inside for an additional 30 minutes.
- Slightly open the oven door and let the cheesecake cool for another 30 minutes. Remove from the water bath and refrigerate for 5-6 hours or overnight.
- Before serving, garnish with remaining coconut pecan topping and optional chocolate ganache. Store covered in the refrigerator for up to 5 days.
Notes
- Prepare the coconut pecan topping first, allowing ample time to cool and thicken completely in the refrigerator before assembling the cheesecake.
- Use room temperature ingredients like cream cheese and eggs to ensure a smooth, lump-free cheesecake filling with perfect texture.
- Create a water bath by wrapping the springform pan in foil to prevent water seepage and ensure even, gentle baking that prevents cracking.
- Allow the cheesecake to cool slowly in the oven with the door cracked to prevent sudden temperature changes that can cause surface cracks.
- Refrigerate the cheesecake for a minimum of 5-6 hours or overnight to achieve the ideal set texture and enhance flavor development.
- Store the finished dessert covered in the refrigerator, where it will remain fresh and delicious for up to 5 days.
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 12
- Calories: 570
- Sugar: 42 g
- Sodium: 260 mg
- Fat: 39 g
- Saturated Fat: 23 g
- Unsaturated Fat: 12 g
- Trans Fat: 1 g
- Carbohydrates: 46 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 135 mg