Ultimate German Chocolate Cheesecake 🍫🍰

Introduction

There’s something truly magical about desserts that combine rich flavors and textures, and the Ultimate German Chocolate Cheesecake embodies that perfectly. From the moment I first made this cheesecake, it quickly became a family favorite. The creamy chocolate filling, coupled with the crunch of the Oreo crust and the gooey coconut-pecan topping, creates a delightful experience for the taste buds. Whether it’s for a special occasion or just a weekend treat, this cheesecake never fails to impress.

Ingredients

For the Oreo Crust:

• 14.3 oz Oreo Cookies, crushed
• 4 oz unsalted butter, melted

For the Chocolate Cheesecake:

• 2 lb cream cheese, softened
• 1 ¼ cup sugar
• 2 tbsp cocoa powder
• 8 oz semi-sweet chocolate, melted
• 2 tsp vanilla extract
• 3 eggs, lightly beaten

For the Coconut-Pecan Topping:

• ⅓ cup unsalted butter
• 1 cup evaporated milk
• 3 egg yolks
• 1 tsp vanilla extract
• ¾ cup light brown sugar
• 4 oz sweetened shredded coconut
• ¾ cup toasted chopped pecans

For the Ganache:

• 4 oz chocolate, chopped
• 1 tsp coconut oil
• ⅔ cup heavy cream
• 1 tbsp maple syrup
• 1 tbsp cocoa powder

Instructions

1. Prepare the Oreo Crust

• Preheat Oven: Begin by preheating your oven to 325°F (165°C).
• Prepare Pan: Line the bottom of a 9-inch springform pan with parchment paper and wrap the outside with aluminum foil to prevent water from seeping in during the baking process.
• Mix Crust: In a bowl, combine the crushed Oreo cookies with melted butter. Mix well until the crumbs are evenly coated.
• Press into Pan: Firmly press the mixture into the bottom of the prepared springform pan. Freeze while you prepare the cheesecake.

2. Make the Chocolate Cheesecake

• Beat Cream Cheese: In a large mixing bowl, beat the softened cream cheese, sugar, and vanilla extract until smooth and creamy.
• Add Chocolate and Cocoa: Mix in the cocoa powder and melted semi-sweet chocolate, blending until well combined.
• Incorporate Eggs: Gradually add the lightly beaten eggs, mixing just until combined. Avoid overmixing to keep the cheesecake light.
• Bake: Pour the cheesecake batter over the chilled Oreo crust and bake for 1 hour and 15 minutes, or until the center is set but slightly jiggly. Turn off the oven and crack the door open, allowing the cheesecake to cool in the oven for about an hour. This helps prevent cracks. Once cool, refrigerate for at least 4 hours or overnight.

3. Make the Coconut-Pecan Topping

• Cook Topping: In a saucepan over medium heat, combine evaporated milk, butter, brown sugar, and egg yolks. Stir constantly until the mixture thickens, about 10-12 minutes.
• Add Flavor: Remove from heat and stir in the vanilla extract, shredded coconut, and toasted pecans. Let it cool to room temperature.
• Spread Topping: Once cooled, spread the coconut-pecan mixture evenly over the chilled cheesecake.

4. Chocolate Ganache Swirls

• Melt Chocolate: In a small saucepan, melt the chopped chocolate and coconut oil over low heat.
• Mix Ingredients: Remove from heat and whisk in the heavy cream, maple syrup, and cocoa powder until smooth.
• Pipe Swirls: Transfer the ganache to a piping bag and pipe decorative swirls over the coconut-pecan topping.

5. Assemble and Serve

• Remove from Pan: Carefully remove the cheesecake from the springform pan. Use a sharp knife dipped in hot water for cleaner slices.
• Slice and Serve: Cut into slices and serve this decadent cheesecake, garnished with additional pecans or coconut if desired.

Nutrition Facts

• Servings: 12
• Calories per Serving: Approx. 480 kcal
• Sugar: 35g
• Sodium: 250mg
• Fat: 32g
• Saturated Fat: 19g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 43g
• Fiber: 2g
• Protein: 7g
• Cholesterol: 115mg

Preparation Time

• Prep Time: 30 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 6 hours (including chilling time)

How to Serve

• Serve chilled for the best flavor and texture.
• Garnish with:
• Extra whipped cream
• Toasted coconut
• Chopped pecans
• Chocolate shavings
• Pair with a strong coffee or espresso for a delightful contrast.

Additional Tips

1. Soften Cream Cheese: Ensure your cream cheese is softened to room temperature for a smooth batter.
2. Crack Prevention: To prevent cracks, cool the cheesecake in the oven after baking.
3. Pecan Toasting: Toast the pecans in the oven or on the stovetop for enhanced flavor.
4. Storage: Store leftovers in an airtight container in the refrigerator for up to a week.
5. Freezing: This cheesecake freezes well. Wrap it tightly in plastic wrap and foil, then freeze for up to three months.

Recipe Variations

• Nut-Free: Omit the pecans or substitute with sunflower seeds for a nut-free version.
• Sugar-Free: Use sugar substitutes suitable for baking in place of regular sugar.
• Dairy-Free: Replace cream cheese with a vegan cream cheese alternative and use dairy-free chocolate.

Serving Suggestions

• Serve alongside fresh berries or a fruit compote for a fruity contrast.
• Add a drizzle of chocolate or caramel sauce for extra indulgence.

Freezing and Storage

• Refrigeration: Keep the cheesecake in the refrigerator for up to a week.
• Freezing: Wrap slices in plastic wrap and place in a freezer-safe bag. Thaw in the refrigerator before serving.

FAQ Section

1. Can I use a different type of cookie for the crust?

• Yes, you can substitute with graham crackers or other chocolate cookies.

1. How can I tell when the cheesecake is done?

• The edges should be set, but the center will still be slightly jiggly. It will firm up as it cools.

1. Can I use low-fat cream cheese?

• Yes, but the texture and flavor may be slightly different.

1. What should I do if my cheesecake cracks?

• Don’t worry! You can cover it with the coconut-pecan topping.

1. How long should I chill the cheesecake?

• For best results, chill it for at least 4 hours or overnight.

1. Can I make this cheesecake ahead of time?

• Yes, it’s great to make ahead! Just keep it refrigerated until serving.

1. What if I don’t have a springform pan?

• You can use a regular cake pan, but be sure to line it well for easy removal.

1. Can I use dark chocolate instead of semi-sweet?

• Absolutely! Dark chocolate will give a richer flavor.

1. What can I serve with this cheesecake?

• Fresh fruit, whipped cream, or a scoop of vanilla ice cream pairs well.

1. Is it necessary to use evaporated milk?
   • Evaporated milk adds creaminess, but you can substitute with heavy cream if needed.

Conclusion

The Ultimate German Chocolate Cheesecake is a true showstopper that combines the best elements of a classic German chocolate cake with the creamy richness of cheesecake. Each bite is an indulgence, making it the perfect centerpiece for any celebration or a special treat to enjoy at home. With its stunning appearance and unforgettable flavor, this cheesecake will surely become a beloved recipe in your collection! So gather your ingredients, roll up your sleeves, and prepare to delight your family and friends with this decadent dessert. 🍫🍰

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