Why You’ll Love This Recipe
This Layered German Chocolate Cheesecake Delight is a dream dessert for chocolate lovers! With a crunchy Oreo crust, a rich and creamy chocolate cheesecake filling, and a classic coconut-pecan topping, this decadent treat is the perfect blend of textures and flavors. Whether you’re making it for a special occasion or just indulging in a homemade dessert, this cheesecake is guaranteed to impress!
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Crust
- Oreo cookies (crushed)
- Unsalted butter (melted)
For the Chocolate Cheesecake Filling
- Cream cheese (softened)
- Granulated sugar
- Eggs
- Semi-sweet chocolate (melted)
- Cocoa powder
- Heavy cream
- Vanilla extract
For the Coconut-Pecan Topping
- Sweetened shredded coconut
- Chopped pecans
- Brown sugar
- Egg yolks
- Butter
- Heavy cream
- Vanilla extract
Directions
Prepare the Crust
- Preheat Oven: Set oven to 325°F (163°C) and grease a springform pan.
- Make the Crust: Combine crushed Oreo cookies and melted butter. Press the mixture firmly into the bottom of the pan.
- Bake: Bake for 10 minutes, then let cool while preparing the filling.
Make the Chocolate Cheesecake Filling
- Beat Cream Cheese & Sugar: In a large bowl, beat softened cream cheese and sugar until smooth.
- Add Eggs: Add eggs one at a time, mixing until just combined.
- Mix in Chocolate: Stir in melted chocolate, cocoa powder, heavy cream, and vanilla extract.
- Bake: Pour the filling over the cooled crust and bake for 50-60 minutes until set but slightly jiggly in the center. Turn off the oven and let the cheesecake cool inside with the door slightly open.
Prepare the Coconut-Pecan Topping
- Cook the Topping: In a saucepan over medium heat, whisk together brown sugar, egg yolks, butter, and heavy cream. Cook until thickened (about 5 minutes), then remove from heat.
- Stir in Coconut & Pecans: Mix in shredded coconut, chopped pecans, and vanilla extract. Let cool slightly.
Assemble & Serve
- Top the Cheesecake: Spread the cooled coconut-pecan topping over the cheesecake.
- Chill: Refrigerate for at least 4 hours before serving.
- Slice & Enjoy: Serve chilled and savor every bite!
Servings and Timing
- Servings: 10-12
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Chill Time: 4 hours
- Total Time: 5 hours 20 minutes
Variations
- Nut-Free Option: Omit pecans and add extra coconut.
- Extra Chocolatey: Drizzle melted chocolate over the topping.
- Lighter Version: Use Greek yogurt instead of heavy cream in the filling.
- Crust Alternative: Swap Oreo crust for a graham cracker or brownie crust.
Storage/Reheating
- Storage: Keep in an airtight container in the refrigerator for up to 5 days.
- Freezing: Wrap slices in plastic wrap and freeze for up to 2 months. Thaw in the fridge overnight.
- Reheating: Best served chilled; no reheating needed.
FAQs
Can I make this cheesecake ahead of time?
Yes! It’s best when chilled overnight, making it a great make-ahead dessert.
What’s the best way to slice cheesecake cleanly?
Use a sharp knife dipped in warm water, wiping it between cuts.
Can I use milk chocolate instead of semi-sweet?
Yes, but the cheesecake will be sweeter.
Do I need a water bath for baking?
A water bath helps prevent cracks, but you can also place a pan of water on the oven’s lower rack.
Can I use a different crust?
Yes! Graham cracker, vanilla wafer, or brownie crusts work well.
How do I keep my cheesecake from cracking?
Bake at a low temperature, avoid overmixing the batter, and let it cool gradually in the oven.
Can I toast the coconut and pecans for extra flavor?
Yes! Toasting enhances the nuttiness and makes the topping even better.
What size springform pan should I use?
A 9-inch springform pan works best for this recipe.
Can I make this without a springform pan?
Yes, but slicing will be harder. Use a deep cake pan with parchment paper for easy removal.
How do I make this cheesecake extra creamy?
Use full-fat cream cheese and don’t overbake—just until slightly jiggly in the center.
Conclusion
Layered German Chocolate Cheesecake Delight is a rich and indulgent dessert that combines the best of chocolate cheesecake with a classic coconut-pecan topping. Whether you’re making it for a holiday, a birthday, or just because, this stunning cheesecake is sure to impress. Try different variations, make it ahead for convenience, and enjoy every decadent bite!
Print
Layered German Chocolate Cheesecake Delight
- Total Time: 5 hours 15 minutes
- Yield: 10–12 servings 1x
- Diet: Vegetarian
Description
This Layered German Chocolate Cheesecake Delight is the ultimate indulgence! A rich Oreo crust, velvety chocolate cheesecake, and the classic coconut-pecan topping come together in this decadent dessert. Perfect for special occasions or whenever you crave a chocolate lover’s dream!
Ingredients
For the Oreo Crust:
- 2 cups Oreo cookie crumbs (about 24 cookies)
- 1/4 cup unsalted butter, melted
For the Chocolate Cheesecake:
- 16 oz cream cheese, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 1/2 cup melted semi-sweet chocolate
For the Coconut-Pecan Topping:
- 1/2 cup unsalted butter
- 3/4 cup brown sugar
- 2 egg yolks
- 3/4 cup evaporated milk
- 1 tsp vanilla extract
- 1 cup shredded sweetened coconut
- 3/4 cup chopped pecans
Instructions
Step 1: Prepare the Crust
- Preheat Oven: Preheat to 325°F (163°C). Grease a 9-inch springform pan.
- Make the Crust: Mix Oreo crumbs with melted butter and press into the bottom of the pan. Bake for 10 minutes, then let cool.
Step 2: Make the Chocolate Cheesecake
- Mix Cheesecake Batter: Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well. Stir in vanilla, sour cream, and melted chocolate.
- Bake: Pour cheesecake batter over the crust. Bake for 50–55 minutes until the center is set. Let cool completely, then chill in the fridge for at least 4 hours.
Step 3: Prepare the Coconut-Pecan Topping
- Cook the Topping: In a saucepan over medium heat, melt butter and stir in brown sugar, egg yolks, and evaporated milk. Cook for 5–7 minutes until thickened.
- Add Mix-ins: Remove from heat and stir in vanilla, coconut, and pecans. Let cool slightly.
Step 4: Assemble & Serve
- Top the Cheesecake: Spread the cooled coconut-pecan mixture over the chilled cheesecake.
- Slice & Enjoy: Refrigerate until ready to serve. Slice and indulge in this rich chocolate delight!
Notes
- For extra indulgence, drizzle with melted chocolate or caramel.
- Store leftovers in the fridge for up to 5 days.
- Freeze for up to 3 months; thaw in the fridge overnight before serving.
- Prep Time: 20 minutes
- chill time: 4 hours
- Cook Time: 55 minutes
- Category: Dessert, Cheesecake
- Method: Baking
- Cuisine: German-American