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
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 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)
Instructions
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.
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.
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.
Spread the topping over the cooled cheesecake. Refrigerate for at least 1 hour.
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.
Remove the springform ring, drizzle ganache over the cheesecake, slice, and serve chilled.