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.
Ingredients
Units
Scale
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
Instructions
Step 1: Coconut-Pecan Topping
- In a saucepan, whisk egg yolks, evaporated milk, and vanilla until smooth.
- Add sugar and butter. Cook over medium heat, stirring constantly, for 12-15 minutes until thickened.
- Stir in coconut, pecans, and a pinch of salt. Transfer to a bowl and refrigerate until completely cooled.
Step 2: Crust
- Preheat oven to 325°F (163°C).
- Mix Oreo crumbs and melted butter in a bowl. Press into the bottom and sides of a 9-inch springform pan.
- Bake for 8-10 minutes. Cool completely on a wire rack.
Step 3: Cheesecake 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 German chocolate, then beat in eggs one at a time until just combined.
Step 4: Assemble and Bake
- Pour 1 cup of cheesecake batter into the crust. Spread evenly.
- Layer 1 ½ cups of the cooled coconut-pecan mixture on top.
- Pour the remaining cheesecake batter over the top, smoothing gently to avoid disturbing the layers.
Step 5: Water Bath Baking
- Wrap the pan in foil and place it in a larger roasting pan. Fill the roasting pan with 1 inch of hot water.
- Bake for 1 hour 25-30 minutes, until the center is set but slightly jiggly.
- Turn the oven off and let the cheesecake sit inside for 30 minutes with the door slightly ajar.
Step 6: Cool and Serve
- Remove cheesecake from the water bath. Cool to room temperature, then refrigerate for at least 5-6 hours or overnight.
- Top with remaining coconut-pecan mixture and drizzle with chocolate ganache if desired.
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.
