Layered German Chocolate Cheesecake Delight | YumAndJoy

Layered German Chocolate Cheesecake Delight

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

  1. Preheat Oven: Set oven to 325°F (163°C) and grease a springform pan.
  2. Make the Crust: Combine crushed Oreo cookies and melted butter. Press the mixture firmly into the bottom of the pan.
  3. Bake: Bake for 10 minutes, then let cool while preparing the filling.

Make the Chocolate Cheesecake Filling

  1. Beat Cream Cheese & Sugar: In a large bowl, beat softened cream cheese and sugar until smooth.
  2. Add Eggs: Add eggs one at a time, mixing until just combined.
  3. Mix in Chocolate: Stir in melted chocolate, cocoa powder, heavy cream, and vanilla extract.
  4. 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

  1. 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.
  2. Stir in Coconut & Pecans: Mix in shredded coconut, chopped pecans, and vanilla extract. Let cool slightly.

Assemble & Serve

  1. Top the Cheesecake: Spread the cooled coconut-pecan topping over the cheesecake.
  2. Chill: Refrigerate for at least 4 hours before serving.
  3. 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!

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Layered German Chocolate Cheesecake Delight

Layered German Chocolate Cheesecake Delight


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  • Author: asma
  • Total Time: 5 hours 15 minutes
  • Yield: 1012 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

Units Scale

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

  1. Preheat Oven: Preheat to 325°F (163°C). Grease a 9-inch springform pan.
  2. 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

  1. 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.
  2. 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

  1. 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.
  2. Add Mix-ins: Remove from heat and stir in vanilla, coconut, and pecans. Let cool slightly.

Step 4: Assemble & Serve

  1. Top the Cheesecake: Spread the cooled coconut-pecan mixture over the chilled cheesecake.
  2. 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
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