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German Chocolate Cheesecake Recipe

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4 from 20 reviews

  • Author: Ava
  • Total Time: 8 hours 45 minutes (including cooling and refrigeration)
  • Yield: 12 servings

Description

This German Chocolate Cheesecake is a rich and decadent dessert combining creamy chocolate cheesecake with a luscious coconut pecan topping. A buttery Oreo crust forms the base, while the cheesecake filling is infused with melted German chocolate and cocoa powder. Baked in a water bath to achieve a smooth, crack-free surface, this cake is finished with an optional chocolate ganache drizzle for an extra indulgent touch. Perfect for special occasions or when you want to impress with a classic chocolate and coconut flavor combination.

Ingredients

Topping

  • 4 large egg yolks
  • 12 oz can evaporated milk
  • 1 1/2 tsp vanilla extract
  • 1 1/2 cups (310g) sugar
  • 3/4 cup (168g) unsalted butter, cubed
  • 2 2/3 cups (227g) sweetened shredded coconut
  • 1 1/4 cups (133g) chopped pecans, toasted

Crust

  • 2 1/2 cups (335g) Oreo crumbs (about 30 Oreos)
  • 1/4 cup (56g) unsalted butter, melted

Cheesecake Filling

  • 24 oz (678g) cream cheese, room temperature
  • 1 cup (207g) sugar
  • 1 tbsp (8g) all-purpose flour
  • 3 tbsp (21g) natural unsweetened cocoa powder
  • 1 cup (230g) sour cream
  • 1/2 tsp vanilla extract
  • 8 oz German chocolate, chopped and melted
  • 4 large eggs, room temperature

Optional

  • Chocolate ganache or chocolate sauce for drizzling

Instructions

  1. Make the topping: In a large saucepan, whisk together the egg yolks, evaporated milk, and vanilla extract until smooth. Add sugar and cubed butter and cook on medium heat, stirring constantly, for 12-15 minutes until the mixture thickens and reaches a pudding-like consistency. Remove from heat and stir in shredded coconut and toasted pecans. Pour the topping into a heat-proof bowl and refrigerate until completely cooled.
  2. Prepare the crust: Preheat the oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper and grease the sides. Mix Oreo crumbs with melted butter in a small bowl, then press this mixture evenly onto the bottom and up the sides of the pan. Bake the crust for 8-10 minutes until set, then let cool. Cover the pan’s exterior with aluminum foil to protect it during the water bath.
  3. Make the cheesecake filling: Lower oven temperature to 300°F (148°C). In a large bowl, beat cream cheese, sugar, flour, and cocoa powder on low speed until smooth and well combined to reduce air incorporation and prevent cracks. Add sour cream and vanilla extract, mixing gently until combined. Stir in melted German chocolate in two parts to ensure even distribution, scraping down the bowl sides as needed. Add eggs one at a time, mixing slowly and thoroughly after each addition, smoothing the batter.
  4. Assemble the cheesecake: Pour about one cup of cheesecake filling onto the cooled crust and spread evenly. Spoon approximately 1 ½ cups of the prepared coconut pecan topping over the filling to form an even layer. Carefully pour the remaining batter on top, taking care not to disturb the topping layer. The pan will be quite full.
  5. Bake the cheesecake in a water bath: Place the springform pan inside a larger roasting pan. Fill the outer pan with warm water up to halfway on the sides of the springform pan, ensuring water does not reach above the foil. Bake for 1 hour and 25-30 minutes until the center is set but still slightly jiggly. Turn off the oven and leave the cheesecake inside with the door closed for 30 minutes to continue gentle cooking.
  6. Cool the cheesecake gradually: Crack the oven door open and let the cheesecake cool inside for an additional 30 minutes to prevent cracking. Remove the cheesecake from the oven and water bath, then refrigerate uncovered until fully firm, at least 5-6 hours or overnight.
  7. Serve: Remove cheesecake from the springform pan and transfer to a serving plate. Top with the remaining coconut pecan topping. Optionally, drizzle chocolate ganache or chocolate sauce over the top. Store covered in an airtight container in the refrigerator and consume within 4-5 days for best freshness.

Notes

  • Using room temperature eggs and cream cheese ensures a smooth batter and reduces the risk of lumps.
  • Covering the springform pan with aluminum foil is crucial to prevent water from the bath from leaking into the cheesecake.
  • Baking in a water bath helps the cheesecake cook evenly and prevents cracking.
  • Cooling the cheesecake slowly inside the oven helps further prevent cracks on the surface.
  • To toast pecans, spread them on a baking sheet and bake at 350°F (177°C) for about 8-10 minutes, stirring once or twice, until lightly browned and fragrant.
  • The optional chocolate ganache can be made by gently melting equal parts of heavy cream and chopped chocolate and stirring until smooth.
  • Prep Time: 45 minutes
  • Cook Time: 1 hour 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/german-chocolate-cheesecake-recipe/