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Irresistibly Rich German Chocolate Cheesecake Recipe

German Chocolate Cheesecake

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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.

Ingredients

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  • 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)

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