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German Chocolate Cheesecake Recipe

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3.8 from 8 reviews

This German Chocolate Cheesecake combines a rich, creamy chocolate cheesecake layered on a crunchy Oreo cookie crust, topped with a gooey coconut pecan topping and elegant chocolate ganache swirls, creating an indulgent dessert perfect for special occasions.

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 cups sugar
  • 2 tablespoons cocoa powder
  • 8 oz semi-sweet chocolate, melted
  • 2 teaspoons vanilla extract
  • 3 eggs, slightly beaten with a fork

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 cups 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 and wrap the pan with heavy-duty aluminum foil for water bath protection. Whisk together the ground Oreo crumbs with melted butter, then firmly press this mixture into the bottom and 1 inch up the sides of the pan. Place the crust in the freezer to set while preparing the cheesecake.
  2. Make Chocolate Cheesecake Mixture: Melt the semi-sweet chocolate and set aside. Beat the softened cream cheese, sugar, and vanilla extract together until smooth. Mix in the cocoa powder and melted chocolate until fully combined. Add the slightly beaten eggs and gently beat just until incorporated; avoid overmixing.
  3. Bake the Cheesecake: Pour the cheesecake batter over the firm Oreo crust and smooth the top. Preheat the oven to 325°F (163°C). Place the springform pan in the oven on a baking sheet and set a small pot filled with water underneath the pan to create a water bath, which helps prevent cracking. Bake the cheesecake for about 1 hour and 15 minutes, or until the center is set but still slightly jiggly. Turn off the oven, crack the door open, and let the cheesecake sit inside the oven for an additional hour. Remove from the oven and cool to room temperature, then chill in the fridge for at least 4 hours.
  4. Prepare Coconut Pecan Topping: In a saucepan, combine the evaporated milk, unsalted butter, light brown sugar, and egg yolks. Stir constantly and simmer over medium heat for about 10 minutes until thickened to a pudding-like consistency. Remove from heat and stir in vanilla extract. Fold in the shredded coconut and chopped toasted pecans, then allow the topping to cool to room temperature.
  5. Assemble Topping: Once cooled, spread the coconut pecan topping evenly over the chilled cheesecake base.
  6. Make Chocolate Ganache Swirls: Melt the chopped chocolate and coconut oil together until smooth. Stir in the maple syrup. Whisk in the cold heavy cream until the mixture is smooth and creamy, then whisk in the cocoa powder. Allow the ganache to cool until it reaches a piping consistency.
  7. Decorate Cheesecake: Transfer the ganache into a piping bag and pipe decorative swirls over the coconut pecan topping. Refrigerate until ready to serve.

Notes

  • Wrapping the springform pan in foil is essential to prevent water from the water bath seeping into the crust.
  • Allowing the cheesecake to sit in the oven with the door cracked invites gradual cooling that helps prevent cracks on the surface.
  • Use room temperature cream cheese and melted chocolate to ensure a smooth batter.
  • Chilling the cheesecake for at least 4 hours improves texture and flavor melding.
  • Ganache will firm up further when chilled; for softer swirls, pipe while slightly warm.
  • To toast pecans, spread them on a baking sheet and bake at 350°F (175°C) for about 5-7 minutes, stirring once.

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