German Chocolate Cheesecake – Immerse yourself in the allure of our German Chocolate Cheesecake, a dessert that is sure to steal the spotlight at any gathering. This recipe combines the crunch of an Oreo crust the decadent richness of chocolate cheesecake and the delightful sweetness, with a hint of nuttiness from a coconut pecan topping. Made with ingredients like cream cheese, cocoa powder, semi-sweet chocolate, and Oreo cookies as highlighted in its description this cheesecake is an indulgence that will satisfy your sweet tooth and leave you yearning for more.
The first time I tried my hand at making this German Chocolate Cheesecake was for my husband’s birthday. He always had a weakness for anything chocolatey so I wanted to surprise him with something unique. Even our little one joined in on the baking adventure. Together we crafted this masterpiece. The expressions on their faces after taking that first bite were absolutely priceless – a mix of astonishment, delight, and sheer bliss. Since then this cheesecake has become a family favorite; it’s now requested for every special occasion and never fails to make an impression.
What makes this German Chocolate Cheesecake truly special?
What distinguishes this German Chocolate Cheesecake, from others is its balance of textures and flavors. The Oreo crust gives a crunchiness that complements the velvety chocolate cheesecake. The pecan topping adds a touch of sweetness and nuttiness bringing all the flavors together perfectly. By using melted chocolate in the cheesecake layer it guarantees a genuine chocolate taste that will satisfy any chocolate lover. Furthermore, this recipe offers flexibility allowing you to adjust the sweetness or intensity of the chocolate to suit your preference.
What You Need To Make This German Chocolate Cheesecake Recipe?
Oreo Cookies: The epitome of chocolatey bliss, Oreo cookies create a crust with a deep, indulgent flavor and a delightful crunch. Grinding them finely ensures a smooth, even base, setting the stage for the luxurious layers to come.
Cream Cheese: This is where the magic happens. Opt for a high-quality cream cheese and ensure it’s well-softened to achieve that dreamy, creamy texture we all crave in a cheesecake. It’s the canvas we paint our flavors on, so we want it perfect.
Semi-Sweet Chocolate: The heart and soul of our cheesecake. Choosing a premium semi-sweet chocolate lends a rich, complex flavor that truly stands out. Melting it helps to incorporate it seamlessly into the cream cheese, creating a velvety, chocolatey masterpiece.
Eggs: These are the binders, the unifiers, the subtle heroes of our cheesecake. Beating them slightly before adding ensures a smoother integration, giving our cheesecake its characteristic texture.
Sweetened Shredded Coconut: It brings a tropical sweetness and an irresistible texture to our topping, making every bite an adventure.
Chopped Toasted Pecans: Toasting the pecans beforehand enhances their nutty flavor, providing a delightful crunch that contrasts beautifully with the creaminess of the cheesecake.
Cocoa Powder (For Both Cheesecake and Ganache): A touch of cocoa powder in the cheesecake deepens the chocolate flavor, creating a rich backdrop for the other ingredients. In the ganache, it adds an extra layer of chocolatey goodness, ensuring a well-rounded flavor profile.
Steps To Make German Chocolate Cheesecake:
Step 1: Let’s embark, on a baking adventure and create this German Chocolate Cheesecake! To start prepare your 9-inch springform pan by lining the bottom with parchment paper securely wrapping it with heavy-duty aluminum foil and setting it aside for now.
Step 2: Preheat your oven to a temperature of 325°F. Take a moment to combine the Oreo cookies with the butter. It’s like crafting a chocolaty foundation of joy. Press this mixture into the bottom and slightly, up the sides of your pan then allow it to chill in the freezer while you proceed with the next steps.
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Step 3: For the chocolate cheesecake layer melt the chocolate. Let it cool down a bit. Now in a bowl beat together softened cream cheese, sugar, and vanilla until achieving a creamy texture. Add cocoa powder and melted chocolate, mixing everything well. Finally, gently fold in beaten eggs until just combined.
Step 4: Retrieve your crust from the freezer. Pour this chocolate mixture over it. Smooth out the surface to prepare it for baking. Place the pan in your preheated oven while ensuring even baking and maintaining moisture by positioning a pot of water underneath.
Step 5: Bake the cheesecake for 1 hour and 15 minutes until the center sets. Then it’s time to let it cool down; turn off the oven open the door slightly and allow the cheesecake to cool for an hour. After that let it come to room temperature on the counter before refrigerating for 4 hours.
Step 6: To create the coconut pecan topping combine evaporated milk, butter, brown sugar, and egg yolks in a saucepan. Keep stirring and simmer for 10 minutes until it thickens like a pudding. Stir in vanilla extract, coconut flakes, and toasted pecans. Let this delightful mixture cool down to room temperature. Once cooled gently spread it over your chilled cheesecake.
Step 7: Now comes the final touch – swirls of chocolate ganache! Melt chocolate and coconut oil together, whisk in maple syrup and cold heavy cream until you achieve a creamy consistency. Add cocoa powder. Mix well. Let it cool until it reaches the right consistency, for piping. Once ready transfer it into a piping bag. Create swirls on top of your cheesecake.
Tip:
To achieve a distributed heat and a creamy texture, in your cheesecake it’s recommended to use a water bath while baking. Just place your springform pan inside a pan filled with water. Bake it that way. This additional step makes an impact guaranteeing that your German Chocolate Cheesecake comes out perfectly every time!
Frequently Asked Questions:
Can I make this cheesecake ahead of time?
Of course! You have the option to prepare the cheesecake ahead of time. It can be refrigerated for, up to 2 days before serving. Just remember to add the coconut pecan topping and chocolate swirls right before you’re ready to serve it.
Can I use a different type of crust for this cheesecake?
Certainly! While the Oreo crust is a match for the chocolate cheesecake don’t hesitate to get creative and try types of crusts such as graham cracker or even a chocolate chip cookie crust for an intriguing twist.
How do I store leftovers?
To store any leftover cheesecake simply cover it. Keep it in the refrigerator. It will stay fresh and delicious for, up to 5 days if stored in an airtight container or wrapped properly.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
German Chocolate Cheesecake
Ingredients
For the Oreo Crust:
- 14.3 ounces Oreo Cookies ground
- 4 ounces unsalted butter melted
For the Chocolate Cheesecake:
- 2 pounds cream cheese softened
- 1 and 1/4 c sugar
- 2 tbsp cocoa powder
- 8 ounces semi-sweet chocolate melted
- 2 tsp vanilla
- 3 eggs slightly beaten with a fork
For the Coconut Pecan Topping:
- 1/3 c unsalted butter
- 1 c evaporated milk
- 3 egg yolks
- 1 tsp vanilla
- 3/4 c light brown sugar
- 4 ounces sweetened shredded coconut
- 3/4 c chopped toasted pecans
For the Ganache Swirls:
- 4 ounces chocolate chopped
- 1 tsp coconut oil
- 1 tbsp cocoa powder
- 2/3 c heavy cream
- 1 tbsp maple syrup
Instructions
To make the Oreo crust:
- Preheat your oven to 325°F (163°C). Prepare a 9-inch springform pan by lining the bottom with parchment paper. Also, wrap the outside of the pan with heavy-duty aluminum foil.
- Crush the Oreo cookies until they become fine crumbs. Mix these crumbs with melted butter until well combined.
- Firmly press this mixture into the bottom and slightly, up the sides of your pan. Place it in the freezer to set it while you move on to the steps.
To make the Chocolate Cheesecake:
- Melt sweet chocolate and let it cool down a bit.
- In a mixing bowl beat softened cream cheese with sugar and vanilla until smooth and creamy.
- Add cocoa powder and melted chocolate to this mixture ensuring they are well combined.
- Gently fold in beaten eggs being careful not to overmix.
- Remove your crust from the freezer. Pour the cream cheese mixture over it smoothing out the top evenly.
- Place your cheesecake pan in a pan filled with water (for a water bath). Bake in your preheated oven, for approximately 1 hour and 15 minutes or until the center is fully set.
- Once you're finished baking turn off the oven. Open the door slightly. Let the cheesecake cool, inside the oven for an hour before moving it to a wire rack to cool down completely at room temperature. Once cooled place it in the refrigerator for 4 hours.
For the Coconut Pecan Topping:
- In a saucepan over medium heat combine butter, evaporated milk, egg yolks, vanilla extract and brown sugar. Stir continuously. Cook until the mixture thickens up.
- Remove from heat and mix in coconut and toasted pecans.
- Allow the mixture to cool down completely at room temperature then evenly spread it over your chilled cheesecake.
For the Chocolate Ganache Swirls:
- Melt chocolate with coconut oil and stir, in maple syrup until smooth.
- Gradually whisk in cream until you achieve a creamy consistency. Then add cocoa powder.
- Let it cool until it thickens enough for piping. Transfer it to a piping bag.
- Create swirls or other decorative patterns on top of your cheesecake.
- Now your German Chocolate Cheesecake is ready to be served and enjoyed!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
