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German Chocolate Cheesecake

German Chocolate Cheesecake

This German Chocolate Cheesecake is a rich, gooey dessert with a chocolate crust and coconut pecan topping.
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Prep Time 1 hour 20 minutes
Cook Time 1 hour 25 minutes
Cooling Time 6 hours
Total Time 8 hours 45 minutes
Course Dessert
Cuisine American
Servings 13 slices
Calories 872 kcal

Equipment

  • 9-inch springform pan
  • large saucepan
  • mixing bowls

Ingredients
  

Coconut-Pecan Topping

  • 4 large egg yolks
  • 12 oz evaporated milk
  • 1.5 teaspoon vanilla extract
  • 1.5 cups sugar
  • 0.75 cup unsalted butter cubed
  • 2.67 cups sweetened shredded coconut
  • 1.25 cups chopped pecans toasted
  • 1 chocolate ganache optional

Crust

  • 2.5 cups Oreo crumbs about 30 Oreos
  • 0.25 cup unsalted butter melted

Filling

  • 24 oz cream cheese room temperature
  • 1 cup sugar
  • 1 tablespoon all-purpose flour
  • 3 tablespoon natural unsweetened cocoa powder
  • 1 cup sour cream
  • 0.5 teaspoon vanilla extract
  • 8 oz German chocolate chopped and melted
  • 4 large eggs room temperature

Instructions
 

Make the topping

  • In a large saucepan, combine the egg yolks, evaporated milk and vanilla extract and whisk until well combined.
  • Add the sugar and butter and cook on medium heat for 12-15 minutes, or until thickened and slightly pudding-like, stirring constantly.
  • Remove from heat and stir in shredded coconut and pecans.
  • Pour into a heat-proof bowl and set in the fridge to cool completely.

Make the crust

  • Preheat oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper in the bottom and grease the sides.
  • Combine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan.
  • Bake the crust for 8-10 minutes, then set aside to cool.
  • Cover the outsides of the pan with aluminum foil to prevent water from entering during the water bath.

Make the filling

  • Reduce oven temperature to 300°F (148°C).
  • In a large bowl, beat the cream cheese, sugar, flour and cocoa powder on low speed until well combined and smooth.
  • Add the sour cream and vanilla extract and mix on low speed until well combined.
  • Add the melted chocolate in two parts, stirring until combined after each.
  • Add the eggs one at a time, mixing slowly to combine after each addition.
  • Pour about a cup of the cheesecake filling into the crust and spread evenly.
  • Add about 1 ½ cups of the coconut pecan topping.
  • Gently pour the remaining cheesecake batter over the coconut pecan topping.
  • Place the springform pan inside another larger pan and fill it halfway with warm water.
  • Bake for 1 hour 25-30 minutes.
  • Turn off the oven and leave the door closed for 30 minutes.
  • Crack the door of the oven for 30 minutes to allow the cheesecake to continue cooling.
  • Remove the cheesecake from the oven and water bath wrapping and refrigerate until firm, 5-6 hours or overnight.
  • When the cheesecake is cool and firm, remove from the springform pan and set on a serving plate.
  • Top with the remaining coconut pecan topping and drizzle with chocolate ganache or chocolate sauce, if desired.
  • Store cheesecake covered or in an airtight container in the fridge until ready to serve.

Notes

You’ll only need about ⅓ of the chocolate ganache recipe. The cheesecake will look and taste great either way.

Nutrition

Serving: 1sliceCalories: 872kcalSodium: 359.2mgSugar: 66.8g
Keyword cheesecake, chocolate dessert, coconut pecan, German Chocolate Cheesecake, Oreo crust, rich dessert
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