Description
This ultra-rich, ultra-creamy, perfectly decadent German Chocolate Cheesecake is the ultimate sweet indulgence! With layers of smooth chocolate cheesecake, a buttery Oreo crust, and a dreamy coconut-pecan topping, it’s a coconut pecan lover’s dream dessert.
Ingredients
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 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: In a saucepan, whisk together egg yolks, evaporated milk, and vanilla. Add sugar and butter; cook over medium heat, stirring constantly for 12-15 minutes until thickened. Stir in coconut, pecans, and salt. Refrigerate to cool completely.
- Make the Crust: Preheat oven to 325°F (163°C). Mix Oreo crumbs and melted butter. Press into the bottom and sides of a 9-inch springform pan. Bake for 8-10 minutes; cool completely.
- Make the Filling: Reduce oven temperature to 300°F (150°C). Beat cream cheese, sugar, flour, and cocoa powder until smooth. Add sour cream and vanilla. Mix in melted chocolate. Add eggs one at a time until just combined.
- Layer and Bake: Pour 1 cup of batter into the crust, spread evenly. Top with 1 1/2 cups coconut-pecan topping. Pour remaining batter over top. Wrap pan in foil, place in a larger pan with hot water. Bake for 1 hour 25-30 minutes until center is set but jiggly. Turn off oven, let sit for 30 minutes.
- Cool and Chill: Crack oven door, cool for another 30 minutes. Remove from water bath, refrigerate for 5-6 hours or overnight until set.
- Top and Serve: Top with remaining coconut-pecan mixture and drizzle with chocolate ganache if desired. Slice, serve, and enjoy!
Notes
Store covered in the refrigerator for up to 5 days.
- Prep Time: 45 mins
- Cook Time: 1 hr 40 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 620 kcal
- Sugar: 43g
- Sodium: 250mg
- Fat: 43g
- Saturated Fat: 22g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 125mg