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German Chocolate Cheesecake Recipe

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4.1 from 80 reviews

This German Chocolate Cheesecake is a rich and decadent dessert featuring a crunchy Oreo cookie crust, a creamy chocolate cheesecake filling, a gooey coconut pecan topping, and elegant chocolate ganache swirls. Perfect for special occasions or chocolate lovers seeking a luscious treat.

Ingredients

Oreo Crust:

  • 14.3 oz Oreo Cookies, ground
  • 4 oz unsalted butter, melted

Chocolate Cheesecake:

  • 2 lb cream cheese, softened
  • 1 and 1/4 cup sugar
  • 2 Tablespoon cocoa powder
  • 8 oz semi-sweet chocolate, melted
  • 2 teaspoon vanilla extract
  • 3 eggs, slightly beaten

Coconut Pecan Topping:

  • 1/3 cup unsalted butter
  • 1 cup evaporated milk
  • 3 egg yolks
  • 1 teaspoon vanilla extract
  • 3/4 cup light brown sugar
  • 4 oz sweetened shredded coconut
  • 3/4 cup chopped toasted pecans

Ganache for Swirls:

  • 4 oz chocolate, chopped
  • 1 teaspoon coconut oil
  • 1 Tablespoon cocoa powder
  • 2/3 cup heavy cream (cold)
  • 1 Tablespoon maple syrup

Instructions

  1. Prepare Oreo Crust: Line the bottom of a 9-inch springform pan with parchment paper, then wrap the pan in heavy-duty aluminum foil and set aside. Preheat the oven to 325°F (165°C). Combine the ground Oreo crumbs with melted butter and press this mixture firmly into the bottom and about 1 inch up the sides of the springform pan. Place the crust into the freezer to set while you prepare the filling.
  2. Make Chocolate Cheesecake Filling: Melt the semi-sweet chocolate and set it aside to cool slightly. In a large bowl, beat the softened cream cheese with sugar and vanilla extract until smooth. Add cocoa powder and melted chocolate, mixing well to combine. Gradually add the slightly beaten eggs, beating just until combined. Avoid overmixing to prevent cracks in the cheesecake.
  3. Bake the Cheesecake: Pour the cheesecake batter over the chilled Oreo crust and smooth the top evenly. Place the springform pan in the preheated oven. Place a small pot or pan filled with water on the oven floor underneath the cheesecake to create steam and prevent cracking. Bake for about 1 hour and 15 minutes or until the center is set but still slightly jiggly. Turn off the oven and crack the door open, leaving the cheesecake inside for an additional hour to cool slowly. Afterwards, transfer the cheesecake to the counter to come to room temperature, then chill it in the refrigerator for at least 4 hours to fully set.
  4. Prepare Coconut Pecan Topping: In a saucepan, combine evaporated milk, butter, light brown sugar, and egg yolks. Stir constantly over medium heat and simmer for about 10 minutes until the mixture thickens to a pudding-like consistency. Remove from heat, stir in vanilla extract, then fold in shredded coconut and toasted chopped pecans. Allow the topping to cool to room temperature before spreading it evenly over the chilled cheesecake.
  5. Make Chocolate Ganache Swirls: Melt the chopped chocolate and coconut oil together gently until smooth. Stir in the maple syrup. Slowly whisk in cold heavy cream until the mixture is smooth and creamy. Whisk in the cocoa powder until fully incorporated. Let the ganache cool until it reaches a pipeable consistency. Transfer it to a piping bag and create decorative swirls on top of the coconut pecan topping.

Notes

  • Wrapping the springform pan with heavy-duty aluminum foil prevents water from the steam bath leaking into the cheesecake during baking.
  • Using a water bath creates steam that helps the cheesecake bake evenly and minimizes cracking.
  • Cooling the cheesecake gradually in the oven then in the fridge improves texture and prevents cracks.
  • To toast pecans, spread them on a baking sheet and toast at 350°F for 5-7 minutes, stirring occasionally until fragrant.
  • For best results, use high-quality semi-sweet chocolate and fresh ingredients.
  • This cheesecake is best served chilled and can be stored covered in the refrigerator for up to 4 days.

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