Description
Treat yourself to a masterpiece, with this German Chocolate Cheesecake, where elegance and indulgence come together in perfect harmony. Each layer of this dessert has its unique tale to tell. It all begins with an Oreo crust that sets the stage for what’s to follow. At the core a velvety chocolate cheesecake awaits, infused with sweet chocolate, cocoa powder and just a hint of vanilla offering a truly delightful experience for your taste buds. If that wasn’t already enough the cake is beautifully adorned with a coconut pecan topping that adds an incredible combination of textures and a sweet nutty flavor profile. To top it all off delicate swirls of chocolate ganache bring a touch of sophistication to this cheesecake masterpiece making it not only pleasing, to the eye but also nourishing for the soul.
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
Experience the indulgence of our German Chocolate Cheesecake without any concerns! Just replace the Oreo crust with your gluten-free chocolate cookies and you’ll be, on your way to enjoying a truly decadent delight. Each layer of this dessert from the chocolate cheesecake to the luscious coconut pecan topping is naturally gluten-free. So go ahead. Savor this treat that’s perfectly suited, for your gluten-free lifestyle.
- Prep Time: 1 HR
- Cook Time: 1 HR 15 MIN
