German Chocolate Cheesecake is a decadent dessert that combines the creamy richness of cheesecake with the classic flavors of German chocolate cake. Featuring a luscious chocolate cheesecake base and topped with a sweet and nutty coconut pecan topping, this dessert is perfect for special occasions or anytime you want to indulge. Let’s dive into the recipe and learn how to create this mouthwatering German Chocolate Cheesecake step-by-step.
Ingredients
For the Oreo Crust:
- 24 Oreo cookies, finely crushed
- 1/4 cup unsalted butter, melted
For the Cheesecake:
- 4 packages (8 oz each) cream cheese, softened
- 1 1/4 cups granulated sugar
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 4 large eggs
- 4 ounces semi-sweet chocolate, melted and cooled
For the Coconut Pecan Topping:
- 1 cup sugar
- 1 cup evaporated milk
- 1/2 cup unsalted butter
- 3 large egg yolks
- 1 teaspoon vanilla extract
- 1 1/3 cups sweetened shredded coconut
- 1 cup chopped pecans
Instructions
Step 1: Prepare the Oreo Crust
- Preheat Oven: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan or line it with parchment paper.
- Make the Crust: In a medium bowl, combine the finely crushed Oreo cookies with the melted butter. Mix until the crumbs are evenly coated.
- Form the Crust: Press the mixture firmly into the bottom of the prepared springform pan to form an even layer. Use the bottom of a measuring cup to help press it down.
- Bake the Crust: Bake in the preheated oven for 10 minutes. Remove from the oven and let it cool while you prepare the cheesecake filling.
Step 2: Prepare the Cheesecake Filling
- Beat Cream Cheese and Sugar: In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy.
- Add Sour Cream and Vanilla: Add the sour cream and vanilla extract, and mix until well combined.
- Add Eggs: Add the eggs one at a time, beating well after each addition. Be careful not to overmix.
- Add Melted Chocolate: Gently fold in the melted and cooled semi-sweet chocolate until fully incorporated.
Step 3: Bake the Cheesecake
- Pour Filling into Crust: Pour the cheesecake filling over the cooled Oreo crust, spreading it out evenly.
- Bake: Bake in the preheated oven for 55-65 minutes, or until the center is set and the edges are lightly browned. A slight jiggle in the center is okay; it will firm up as it cools.
- Cool: Turn off the oven and leave the cheesecake inside with the door slightly open for about an hour. This helps prevent cracks. Afterward, remove the cheesecake from the oven and let it cool completely at room temperature.
- Chill: Once the cheesecake has cooled, cover it with plastic wrap and refrigerate for at least 4 hours, or overnight.
Step 4: Prepare the Coconut Pecan Topping
- Combine Ingredients: In a medium saucepan, combine the sugar, evaporated milk, unsalted butter, and egg yolks. Cook over medium heat, stirring constantly until the mixture thickens, about 10-12 minutes.
- Add Vanilla, Coconut, and Pecans: Remove from heat and stir in the vanilla extract, sweetened shredded coconut, and chopped pecans. Mix until well combined.
- Cool Topping: Allow the topping to cool to room temperature before spreading it on the cheesecake.
Step 5: Assemble and Serve
- Spread Topping: Spread the cooled coconut pecan topping evenly over the chilled cheesecake.
- Serve: Remove the cheesecake from the springform pan and transfer it to a serving platter. Slice and enjoy this decadent German Chocolate Cheesecake!
Cooking Notes
- Cream Cheese: Ensure the cream cheese is fully softened before beating to avoid lumps in your cheesecake filling.
- Chocolate: Use high-quality semi-sweet chocolate for the best flavor.
- Cooling: Gradual cooling helps prevent cracks in the cheesecake. Be patient and allow it to cool slowly.
Frequently Asked Questions
Q: Can I make this cheesecake ahead of time? A: Yes, this cheesecake can be made a day or two ahead of time. Store it in the refrigerator until ready to serve.
Q: How do I store leftovers? A: Store any leftover cheesecake in an airtight container in the refrigerator for up to 5 days. For longer storage, you can freeze the cheesecake for up to 3 months.
Q: Can I use a different type of crust? A: Yes, you can use a graham cracker crust or any other type of cookie crust if you prefer.
Keto/Low Carb Version
To make a keto or low-carb version of German Chocolate Cheesecake, follow these modifications:
- Crust: Use almond flour or a low-carb cookie crumb instead of Oreo cookies.
- Sugar: Replace the granulated sugar with a keto-friendly sweetener like erythritol or monk fruit sweetener.
- Chocolate: Use sugar-free semi-sweet chocolate.
German Chocolate Cheesecake is a show-stopping dessert that’s perfect for special occasions or when you simply want to indulge in something truly decadent. With its rich chocolate cheesecake base and sweet coconut pecan topping, this dessert is sure to impress your family and friends. Try this recipe today and enjoy a luxurious homemade treat!
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