Irresistibly Rich German Chocolate Cheesecake Recipe

German Chocolate Cheesecake is a delightful twist on the classic dessert that many love. This decadent German Chocolate Cheesecake features a rich blend of chocolate and a luscious coconut-pecan topping that makes it an ultimate indulgence for dessert lovers. Once you taste this creamy, dreamy cheesecake, you will find it hard to resist its charm!

Why You’ll Love This German Chocolate Cheesecake

This German Chocolate Cheesecake is not only delicious but also offers multiple reasons to indulge. Here are a few benefits:

• Rich chocolate flavor with a unique coconut-pecan topping.
• Perfect for special occasions or family gatherings.
• Easy to follow recipe, perfect for both beginners and experienced bakers.
• Adaptable for various dietary needs, including gluten-free options.
• Pairs excellently with coffee or tea.
• Creates a stunning presentation that impresses guests.

With its German Chocolate Cake Cheesecake essence, this dessert embodies the charm of traditional German desserts while being incredibly satisfying.

Ingredients for German Chocolate Cheesecake

Gather these items:

• 24 cookies Oreo (Can substitute with graham crackers for a different flavor)
• 0.5 cups unsalted butter (Melted)
• 32 oz cream cheese (4 blocks, at room temperature)
• 1 cup granulated sugar
• 0.5 cups cocoa powder (Dutch-processed recommended)
• 4 large eggs (At room temperature)
• 1 teaspoon vanilla extract (Pure extract recommended)
• 1 cup evaporated milk
• 1 cup shredded coconut (Sweetened or unsweetened based on preference)
• 1 cup pecans (Can be replaced with walnuts)
• 1 cup heavy cream (Coconut cream can be substituted for a dairy-free option)
• 2 tablespoons maple syrup (Honey or agave syrup are good substitutes)

How to Make German Chocolate Cheesecake Step-by-Step

1. Step 1: Preheat your oven to 350°F (175°C). Crush 24 Oreo cookies until fine, mix with ½ cup melted unsalted butter, and press into the bottom of a 9-inch springform pan. Freeze for 15 minutes.
2. Step 2: Beat together 4 blocks of room-temperature cream cheese, 1 cup granulated sugar, ½ cup cocoa powder, and 4 large eggs until smooth. Pour the mixture over the crust and bake for 50-60 minutes until set around the edges.
3. Step 3: While cooling, toast 1 cup of shredded coconut and 1 cup of chopped pecans for 10 minutes. In a saucepan, combine ½ cup butter, 1 cup evaporated milk, 1 cup sugar, and 3 egg yolks. Cook until thickened, then stir in coconut, pecans, and 1 teaspoon vanilla extract.
4. Step 4: Spread the topping over the cooled cheesecake. Refrigerate for at least 1 hour.
5. Step 5: Heat 1 cup of heavy cream to a simmer and pour over 8 oz chopped dark chocolate. Let sit before whisking in 2 tablespoons maple syrup. Cool slightly to thicken before drizzling.
6. Step 6: Remove the springform ring, drizzle ganache over the cheesecake, slice, and serve chilled.

Pro Tips for the Best German Chocolate Cheesecake

Keep these in mind:

• Make sure all your ingredients are at room temperature for a smoother batter.
• Don’t overbake; the center should be slightly jiggly when removed from the oven.
• Allow the cheesecake to cool completely before adding the toppings for the best results.

Best Ways to Serve German Chocolate Cheesecake

Here are some serving ideas:

• Top each slice with extra toasted coconut and pecans for added texture.
• Serve with a scoop of vanilla ice cream or whipped cream on the side.
• Pair with a rich coffee or dessert wine for a delightful finish.

How to Store and Reheat German Chocolate Cheesecake

Store any leftovers in an airtight container in the refrigerator for up to 5 days. If you want to prepare it ahead, bake and assemble the cheesecake, then refrigerate until serving.

Frequently Asked Questions About German Chocolate Cheesecake

What’s the secret to perfect German Chocolate Cheesecake?

The secret lies in using quality ingredients and not overbaking. Make sure to let the cheesecake cool in the oven for a while to prevent cracks.

Can I make German Chocolate Cheesecake ahead of time?

Absolutely! This cheesecake can be made a day in advance, allowing the flavors to meld beautifully. Just keep it covered in the refrigerator.

How do I avoid common mistakes with German Chocolate Cheesecake?

Ensure your cream cheese is fully softened to avoid lumps, and avoid opening the oven door during baking to keep the temperature steady.

Variations of German Chocolate Cheesecake You Can Try

Explore these variations:

• Try a No-Bake German Chocolate Cheesecake for a quicker option.
• Make it gluten-free by substituting Oreo cookies with gluten-free cookies.
• For a fruity twist, add a layer of raspberry or cherry compote on top.

For more delicious dessert ideas, check out our desserts category. If you’re interested in gluten-free options, you can find recipes here. Additionally, learn more about the benefits of using quality ingredients in baking from this source.

Irresistibly Rich German Chocolate Cheesecake Recipe

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This decadent German Chocolate Cheesecake features a rich blend of chocolate and coconut-pecan topping, making it an ultimate indulgence for dessert lovers.

• Author: Emily
• Prep Time: 30 min
• Cook Time: 60 min
• Total Time: 450 min
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: German
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 24 cookies Oreo (Can substitute with graham crackers for a different flavor)
• 0.5 cups unsalted butter (Melted)
• 32 oz cream cheese (4 blocks, at room temperature)
• 1 cup granulated sugar
• 0.5 cups cocoa powder (Dutch-processed recommended)
• 4 large eggs (At room temperature)
• 1 teaspoon vanilla extract (Pure extract recommended)
• 1 cup evaporated milk
• 1 cup shredded coconut (Sweetened or unsweetened based on preference)
• 1 cup pecans (Can be replaced with walnuts)
• 1 cup heavy cream (Coconut cream can be substituted for a dairy-free option)
• 2 tablespoons maple syrup (Honey or agave syrup are good substitutes)

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Instructions

1. Preheat your oven to 350°F (175°C). Crush 24 Oreo cookies until fine, mix with ½ cup melted unsalted butter, and press into the bottom of a 9-inch springform pan. Freeze for 15 minutes.
2. Beat together 4 blocks of room-temperature cream cheese, 1 cup granulated sugar, ½ cup cocoa powder, and 4 large eggs until smooth. Pour the mixture over the crust and bake for 50-60 minutes until set around the edges.
3. While cooling, toast 1 cup of shredded coconut and 1 cup of chopped pecans for 10 minutes. In a saucepan, combine ½ cup butter, 1 cup evaporated milk, 1 cup sugar, and 3 egg yolks. Cook until thickened, then stir in coconut, pecans, and 1 teaspoon vanilla extract.
4. Spread the topping over the cooled cheesecake. Refrigerate for at least 1 hour.
5. Heat 1 cup of heavy cream to a simmer and pour over 8 oz chopped dark chocolate. Let sit before whisking in 2 tablespoons maple syrup. Cool slightly to thicken before drizzling.
6. Remove the springform ring, drizzle ganache over the cheesecake, slice, and serve chilled.

Notes

Nutrition

• Serving Size: 1 slice
• Calories: 450 kcal
• Sugar: 24 g
• Sodium: 200 mg
• Fat: 30 g
• Saturated Fat: 15 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 40 g
• Fiber: 2 g
• Protein: 6 g
• Cholesterol: 120 mg