German Chocolate Cheesecake Recipe

Introduction

There’s something utterly magical about a rich cheesecake, and when it’s combined with the classic flavors of German chocolate, it becomes an extraordinary dessert. I recently whipped up this German Chocolate Cheesecake for a family gathering, and the reaction was beyond what I could have hoped for. Each slice was met with wide eyes and satisfied smiles, and I couldn’t help but feel a rush of pride. The creamy chocolate layers, the buttery Oreo crust, and the luscious coconut-pecan topping combined to create a dessert that was the perfect indulgence. If you’re looking to impress at your next gathering, this recipe is sure to become a beloved favorite!

Ingredients

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 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

Make the Coconut-Pecan Topping:

1. In a saucepan, whisk together the egg yolks, evaporated milk, and vanilla extract.
2. Add the sugar and cubed butter. Cook over medium heat, stirring constantly, for 12-15 minutes until thickened to a pudding-like consistency.
3. Remove from heat and stir in the shredded coconut, chopped pecans, and a pinch of salt.
4. Pour into a bowl and refrigerate to cool completely.

Make the Crust:

1. Preheat your oven to 325°F (163°C).
2. Mix the Oreo crumbs and melted butter until well combined.
3. Press the mixture into the bottom and up the sides of a 9-inch springform pan.
4. Bake for 8-10 minutes, then cool completely on a wire rack.

Make the Filling:

1. Reduce the oven temperature to 300°F (150°C).
2. In a large bowl, beat the cream cheese, sugar, flour, and cocoa powder until smooth.
3. Beat in the sour cream and vanilla extract.
4. Slowly mix in the melted German chocolate until fully incorporated.
5. Mix in the eggs one at a time until just combined, scraping down the sides as needed.

Layer and Bake:

1. Pour 1 cup of the cheesecake batter into the crust and spread evenly.
2. Top with 1 1/2 cups of the cooled coconut-pecan topping mixture.
3. Pour the remaining cheesecake batter over the top, avoiding disruption of the filling layer.
4. Wrap the springform pan with foil and place it into a larger pan filled with 1 inch of hot water.
5. Bake for 1 hour 25-30 minutes until the center is set but still jiggly.
6. Turn off the oven and let the cheesecake sit inside for 30 minutes.

Cool and Chill:

1. Crack the oven door and let the cheesecake cool for an additional 30 minutes.
2. Remove from the water bath and refrigerate for 5-6 hours or overnight until completely cooled and set.

Top and Serve:

1. Top the cheesecake with the remaining coconut-pecan topping.
2. Drizzle with chocolate ganache or sauce, if desired.
3. Slice, serve, and enjoy your decadent creation!

Nutrition Facts

• Servings: 12
• Calories per serving: 620 kcal

Preparation Time

• Total Time: 8 hours 25 minutes
• Prep Time: 45 minutes
• Cook Time: 1 hour 40 minutes
• Chill Time: 6 hours

How to Serve

For an unforgettable presentation and flavor experience, consider the following:

• Garnish: Top with extra coconut-pecan mixture and a drizzle of chocolate ganache.
• Plating: Serve on elegant dessert plates for a sophisticated touch.
• Accompaniments: Pair with a scoop of vanilla ice cream for added richness.
• Beverage Pairing: Serve with coffee or dessert wine for a complete experience.
• Chill Before Serving: Serve the cheesecake chilled for the best flavor and texture.

Additional Tips

1. Room Temperature Ingredients: Ensure cream cheese and eggs are at room temperature for a smoother filling.
2. Don’t Overmix: Mix the eggs just until incorporated to avoid a dense cheesecake.
3. Chill Overnight: For the best texture and flavor, chill the cheesecake overnight before serving.
4. Use Quality Chocolate: Opt for high-quality German chocolate for a richer taste.
5. Water Bath: The water bath helps to create a creamy texture and prevents cracks.

Recipe Variations

• Nut-Free Version: Omit the pecans and replace them with more coconut.
• Chocolate Cookie Crust: Swap the Oreo crust for a chocolate graham cracker crust for a different flavor.
• Caramel Drizzle: Add a layer of caramel sauce on top before the coconut-pecan topping for extra indulgence.
• Fruit Topping: Top with fresh berries for a tart contrast to the rich cheesecake.
• Vegan Option: Substitute cream cheese with vegan cream cheese and use flax eggs instead.

Serving Suggestions

Enhance your serving experience with these ideas:

• Create a Dessert Bar: Offer toppings like whipped cream, chocolate sauce, and fresh fruit.
• Presentation: Use a cake stand to display the cheesecake attractively.
• Leftover Use: Incorporate leftover cheesecake into a trifle with layers of whipped cream and berries.
• Party Favorite: Cut into small squares for bite-sized dessert options at parties.
• Seasonal Twist: Add pumpkin spice for a fall-inspired version of this cheesecake.

Freezing and Storage

• Freezing: This cheesecake freezes beautifully. Wrap it tightly in plastic wrap and aluminum foil, and it can be frozen for up to 3 months.
• Storage: Store the cheesecake covered in the refrigerator for up to 5 days.

FAQ Section

1. Can I use regular chocolate instead of German chocolate?

• Yes, but it will change the flavor profile slightly.

1. How do I know when the cheesecake is done?

• The center should be set but still have a slight jiggle.

1. Can I make this cheesecake in advance?

• Absolutely! It’s best made a day ahead for optimal flavor.

1. What’s the best way to slice cheesecake?

• Use a warm knife and wipe it clean between cuts for neat slices.

1. How can I make a gluten-free version?

• Use gluten-free Oreo cookies for the crust.

1. Is it normal for cheesecake to crack?

• It can happen, but using a water bath minimizes the risk.

1. Can I omit the pecans?

• Yes, simply increase the amount of coconut if desired.

1. What should I do if my topping is too runny?

• Allow it to cool longer or cook it a bit more to thicken.

1. Can I add coffee to the filling?

• Yes, a tablespoon of espresso powder can enhance the chocolate flavor.

1. How long does the cheesecake take to set?
   • It requires at least 5-6 hours in the refrigerator, but overnight is best.

Conclusion

This German Chocolate Cheesecake is not just a dessert; it’s a luxurious experience that transports you straight to chocolate heaven. Each layer, from the buttery Oreo crust to the creamy chocolate filling and the sweet coconut-pecan topping, creates a symphony of flavors and textures that is sure to impress. Whether it’s for a special occasion or just a sweet treat for yourself, this cheesecake is a fantastic choice. I hope you enjoy making and sharing this delightful recipe as much as I have!

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