This German Chocolate Cheesecake is a rich, indulgent dessert featuring a velvety chocolate cheesecake filling, a crunchy Oreo crust, and a luscious coconut-pecan topping. Perfect for celebrations or a decadent treat to impress!

Why You’ll Love This Recipe

• Ultimate Decadence: Combines the flavors of German chocolate cake with creamy cheesecake.
• Texture Heaven: A smooth cheesecake base, crunchy crust, and chewy coconut-pecan topping.
• Show-Stopping Dessert: Perfect for special occasions or holiday gatherings.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

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 Cheesecake 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

Directions

Step 1: Make the Coconut-Pecan Topping

1. Whisk egg yolks, evaporated milk, and vanilla in a medium saucepan. Add sugar and butter.
2. Cook over medium heat, stirring constantly, for 12-15 minutes until thickened.
3. Stir in coconut and pecans. Transfer to a bowl and refrigerate to cool completely.

Step 2: Prepare the Crust

1. Preheat oven to 325°F (163°C).
2. Mix Oreo crumbs and melted butter until combined. Press into the bottom and sides of a 9-inch springform pan.
3. Bake for 8-10 minutes. Let cool completely.

Step 3: Make the Cheesecake Filling

1. Lower the oven temperature to 300°F (150°C).
2. Beat cream cheese, sugar, flour, and cocoa powder until smooth. Add sour cream and vanilla extract, mixing until combined.
3. Slowly mix in melted German chocolate, then add eggs one at a time, mixing just until incorporated.

Step 4: Assemble and Bake

1. Pour 1 cup of cheesecake batter into the crust. Spread evenly.
2. Add 1 1/2 cups of the coconut-pecan topping as a middle layer.
3. Pour the remaining cheesecake batter over the top.
4. Wrap the springform pan with foil and place in a water bath. Bake for 1 hour 25-30 minutes.
5. Turn off the oven and leave the cheesecake inside for 30 minutes, then crack the oven door and cool for another 30 minutes.

Step 5: Chill and Serve

1. Refrigerate the cheesecake for 5-6 hours or overnight until fully set.
2. Top with the remaining coconut-pecan topping and drizzle with chocolate ganache, if desired.

Servings and Timing

• Yield: 10 servings
• Prep Time: 30 minutes
• Cooking Time: 1 hour 30 minutes
• Chill Time: 6 hours
• Total Time: 8 hours

Variations

• Nut-Free: Substitute pecans with extra coconut or omit entirely.
• Dark Chocolate: Replace German chocolate with dark chocolate for a richer flavor.
• Gluten-Free: Use gluten-free cookies for the crust.

Storage and Reheating

• Storage: Keep the cheesecake covered in the refrigerator for up to 5 days.
• Freezing: Freeze slices in an airtight container for up to 2 months. Thaw in the refrigerator overnight.

FAQs

1. Can I make this cheesecake ahead of time?

Yes! It’s best made a day ahead to allow the flavors to meld and the texture to set.

2. What’s the purpose of the water bath?

The water bath helps the cheesecake bake evenly and prevents cracks.

3. Can I use pre-made crust?

A pre-made crust can work, but homemade offers better structure and flavor.

4. How do I know the cheesecake is done?

The center should be slightly jiggly while the edges are set.

5. Can I skip the middle layer of topping?

You can, but the middle layer adds a delightful texture contrast.

6. What can I use instead of German chocolate?

Dark or semi-sweet chocolate can be substituted for German chocolate.

7. Can I toast the coconut?

Toasting the coconut adds an extra layer of flavor but is optional.

8. How do I prevent the crust from getting soggy?

Make sure the springform pan is well-wrapped in foil to prevent water from leaking in.

9. What’s the best way to cut clean slices?

Use a sharp knife dipped in warm water and wiped clean between slices.

10. Can I double the recipe?

Use a larger pan or two pans if doubling, but adjust baking time accordingly.

Conclusion

This German Chocolate Cheesecake is the perfect blend of indulgence and elegance, making it an irresistible choice for dessert lovers. Whether for a holiday celebration or a weekend treat, it’s sure to wow your family and guests. Happy baking!

German Chocolate Cheesecake

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• Author: fella
• Prep Time: 30 minutes
• Cook Time: 1 hour 30 minutes
• Total Time: 2 hours
• Yield: 10 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

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Description

Decadent German Chocolate Cheesecake layered with rich chocolate filling and a sweet coconut-pecan topping. A must-try dessert for chocolate lovers, blending the best of German chocolate cake and creamy cheesecake.

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Ingredients

Units USM Scale 1x2x3x

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

Crust

• 2 1/2 cups Oreo crumbs
• 1/4 cup unsalted butter, melted

Cheesecake 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 chocolate sauce

Cook Mode Prevent your screen from going dark

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Instructions

Step 1: Coconut-Pecan Topping

1. In a saucepan, whisk egg yolks, evaporated milk, and vanilla until smooth.
2. Add sugar and butter. Cook over medium heat, stirring constantly, for 12-15 minutes until thickened.
3. Stir in coconut, pecans, and a pinch of salt. Transfer to a bowl and refrigerate until completely cooled.

Step 2: Crust

4. Preheat oven to 325°F (163°C).
5. Mix Oreo crumbs and melted butter in a bowl. Press into the bottom and sides of a 9-inch springform pan.
6. Bake for 8-10 minutes. Cool completely on a wire rack.

Step 3: Cheesecake Filling

7. Reduce oven temperature to 300°F (150°C).
8. Beat cream cheese, sugar, flour, and cocoa powder until smooth. Add sour cream and vanilla.
9. Mix in melted German chocolate, then beat in eggs one at a time until just combined.

Step 4: Assemble and Bake

10. Pour 1 cup of cheesecake batter into the crust. Spread evenly.
11. Layer 1 ½ cups of the cooled coconut-pecan mixture on top.
12. Pour the remaining cheesecake batter over the top, smoothing gently to avoid disturbing the layers.

Step 5: Water Bath Baking

13. Wrap the pan in foil and place it in a larger roasting pan. Fill the roasting pan with 1 inch of hot water.
14. Bake for 1 hour 25-30 minutes, until the center is set but slightly jiggly.
15. Turn the oven off and let the cheesecake sit inside for 30 minutes with the door slightly ajar.

Step 6: Cool and Serve

16. Remove cheesecake from the water bath. Cool to room temperature, then refrigerate for at least 5-6 hours or overnight.
17. Top with remaining coconut-pecan mixture and drizzle with chocolate ganache if desired.

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Notes

• Storage: Store in an airtight container in the refrigerator for up to 5 days.
• Freezing: Freeze without the topping for up to 3 months. Add the topping after thawing.
• Pecans: Toasting enhances their flavor.