German Chocolate Cheesecake

German Chocolate Cheesecake combines a rich chocolate cheesecake with a crunchy Oreo crust and gooey coconut pecan topping. It’s decadent, silky, and perfect for chocolate lovers looking for a show-stopping dessert.

Why You’ll Love This Recipe

• Rich, creamy chocolate cheesecake with deep chocolate flavor
• Crunchy Oreo crust adds texture
• Gooey coconut pecan topping takes it over the top
• Ganache swirls add professional decorative touch

Equipment

• 9-inch springform pan
• Mixing bowls
• Hand mixer or stand mixer
• Saucepan
• Parchment paper
• Aluminum foil
• Silicone spatula
• Piping bag with star tip

Ingredients

For Oreo Crust:

• 14.3 oz. Oreo Cookies (ground)
• 4 oz. unsalted butter (melted)

Chocolate Cheesecake:

• 2 lb. cream cheese (softened)
• 1 1/4 cup sugar
• 2 Tablespoons cocoa powder
• 8 oz. semi-sweet chocolate (melted)
• 2 teaspoons vanilla extract
• 3 eggs (slightly beaten with fork)

Coconut Pecan Topping:

• 1/3 cup unsalted butter
• 1 cup evaporated milk
• 3 egg yolks
• 1 teaspoon vanilla extract
• 3/4 cup light brown sugar
• 4 oz. sweetened shredded coconut
• 3/4 cup chopped toasted pecans

Ganache for Swirls:

• 4 oz. chocolate (chopped)
• 1 teaspoon coconut oil
• 1 Tablespoon cocoa powder
• 2/3 cup heavy cream
• 1 Tablespoon maple syrup

Directions

Oreo Crust:

1. Line the bottom of a 9-inch springform pan with parchment paper and wrap in heavy-duty aluminum foil.
2. Mix ground Oreo crumbs with melted butter until evenly moistened.
3. Press mixture into the bottom and 1-inch up the sides of the springform pan.
4. Place in the freezer to firm while preparing cheesecake.

Chocolate Cheesecake:

1. Melt the chocolate and set aside.
2. Beat cream cheese, sugar, and vanilla until creamy.
3. Mix in cocoa powder and melted chocolate until smooth.
4. Add eggs one at a time, mixing just until combined.
5. Spread filling over the crust and smooth the top.
6. Place a small pan of water under the springform pan in the oven (water bath).
7. Bake at 325°F for 1 hour 15 minutes until center is set.
8. Turn off oven, crack the door, and leave cake for 1 hour.
9. Cool to room temperature, then chill in refrigerator for 4 hours or overnight.

Coconut Pecan Topping:

1. Toast coconut and pecans on a baking sheet for 10 minutes. Set aside.
2. In a medium saucepan, combine butter, evaporated milk, light brown sugar, and egg yolks. Cook over medium heat, stirring constantly for 10 minutes until thickened.
3. Remove from heat, stir in vanilla, coconut, and pecans.
4. Cool completely, then spread over chilled cheesecake.

Chocolate Ganache Swirls:

1. Melt chocolate with coconut oil, then stir in maple syrup.
2. Whisk in cold heavy cream until smooth, then mix in cocoa powder.
3. Allow ganache to cool to piping consistency.
4. Transfer to a piping bag with star tip and pipe swirls around topping.

Pro Tips and Variations

• For a smoother crust, use a food processor for the Oreos.
• Toast coconut and pecans lightly to intensify flavor.
• Use high-quality chocolate for best results.

Serving Suggestions

• Serve chilled with coffee or milk.
• Garnish with extra chocolate shavings for presentation.

Storage/Reheating

• Store covered in fridge for up to 5 days.
• Freeze portions individually for longer storage.

FAQs

• Can I make it ahead? Yes, cheesecake can be made a day in advance.
• Do I have to use a water bath? Optional, but recommended for crack-free cheesecake.

Conclusion

This German Chocolate Cheesecake is a decadent dessert with layers of chocolate, coconut, and pecans. It’s perfect for holidays, celebrations, or anytime you need a show-stopping dessert.

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