German Chocolate Cheesecake
Ingredients
- 4 largeegg yolks
- 12 ozcan evaporated milk
- 1 ½ tspvanilla extract
- 1 ½ csugar
- ¾ cunsalted butter
cubed
- 2 ⅝ csweetened shredded coconut
- 1 ¼ cchopped pecans
toasted
- chocolate ganache*
optional
- 2 ½ coreo crumbs
about 30 oreos
- ¼ cunsalted butter
melted
- 24 ozcream cheese
room temperature
- 1 csugar
- 1 tbspall-purpose flour
- 3 tbspnatural unsweetened cocoa powder
- 1 csour cream
- ½ tspvanilla extract
- 8 ozgerman chocolate
chopped and melted
- 4 largeeggs
room temperature
Directions
Make the topping:
- 1
In a large saucepan, combine the egg yolks, evaporated milk and vanilla extract and whisk until well combined.
- 2
Add the sugar and butter and cook on medium heat for 12-15 minutes, or until thickened and slightly pudding-like, stirring constantly.
- 3
Remove from heat and stir in shredded coconut and pecans.
- 4
Pour into a heat-proof bowl and set in the fridge to cool completely.
Make the crust:
- 1
Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.
- 2
Combine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan.
- 3
Bake the crust for 8-10 minutes, then set aside to cool.
- 4
Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in (see how I prepare my pan for a water bath). Set prepared pan aside.
Make the filling:
- 1
Reduce oven temperature to 300°F (148°C).
- 2
In a large bowl, beat the cream cheese, sugar, flour and cocoa powder on low speed until well combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl.
- 3
Add the sour cream and vanilla extract and mix on low speed until well combined.
- 4
Add the melted chocolate in two parts, stirring until combined after each. Adding it in parts helps ensure that it incorporates evenly and helps prevent clumping. Be sure to scrape down the sides of the bowl to make sure the chocolate is all being combined.
- 5
Add the eggs one at a time, mixing slowly to combine after each addition. Scrape down the sides of the bowl as needed to make sure everything is well combined.
- 6
Pour about a cup of the cheesecake filling into the crust and spread evenly.
- 7
Add about 1 ½ cups of the coconut pecan topping. I like to use a spoon to drop spoonfuls of the topping mixture over the cheesecake filling. Make sure it’s a relatively even layer.
- 8
Gently pour the remaining cheesecake batter over the coconut pecan topping, being careful not to cause the coconut pecan mixture to move around. The pan will be very full.
- 9
Place the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
- 10
Bake for 1 hour 25-30 minutes. The center should be set, but still jiggly (see how to tell when your cheesecake is done baking).
- 11
Turn off the oven and leave the door closed for 30 minutes. The cheesecake will continue to cook, but slowly begin cooling as well.
- 12
Crack the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly. This process helps prevent cracking.
- 13
Remove the cheesecake from the oven and water bath wrapping and refrigerate until firm, 5-6 hours or overnight.
- 14
When the cheesecake is cool and firm, remove from the springform pan and set on a serving plate.
- 15
Top the cheesecake with the remaining coconut pecan topping and drizzle with chocolate ganache or chocolate sauce, if desired.
- 16
Store cheesecake covered or in and air-tight container in the fridge until ready to serve. Best if eaten within 4-5 days.
German Chocolate Cheesecake
Similar Recipes
Ratings & Reviews
Be the First to Rate
Your rating helps others discover amazing recipes. Share your experience and let others know what you think!
About this Recipe
Dreaming of that classic German chocolate cake flavor, but with the creamy, indulgent texture of a cheesecake? This German Chocolate Cheesecake delivers exactly that, blending two beloved desserts into one unforgettable treat. It’s the ultimate dessert for chocolate and coconut lovers alike, promising a decadent experience that will impress. This recipe isn't just a cheesecake; it’s an experience. The genius lies in its multi-layered approach: a rich, gooey chocolate cheesecake base crowned with an authentic, sweet coconut pecan topping. Every component, from the deep chocolate crust made with Oreo crumbs to the velvety cheesecake filling infused with real German chocolate, is designed for maximum flavor and textural harmony. Prepare for an intensely rich and wonderfully satisfying dessert. You'll savor the deep chocolate notes from the cheesecake and its crumbly crust, perfectly balanced by the sweet, chewy, and nutty coconut pecan topping. The texture is luxuriously creamy, contrasting beautifully with the slight crunch of the pecans and the cookie crust. This is a dessert meant for celebration, a true showstopper that's worth every moment of anticipation. While this German Chocolate Cheesecake is perfect as is, you can certainly tailor it to your liking. The recipe includes an optional chocolate ganache, which you can drizzle over for an extra layer of chocolatey richness. For the topping, while pecans are traditional, you could consider other toasted nuts if preferred, though it would alter the classic German chocolate profile. To make it truly spectacular, serve this German Chocolate Cheesecake as the grand finale to a festive meal or a special gathering. Its impressive appearance and rich flavors make it ideal for sharing among friends and family, providing 12 generous servings of pure bliss.