The Most Decadent & Creamy German Chocolate Cheesecake
Decadent & Creamy German Chocolate Cheesecake with an Oreo crust, luscious chocolate filling, and coconut pecan topping is a must-try indulgent dessert!
Equipment
- Food processor – for crushing the Oreos into fine crumbs. Alternatively, you can use a rolling pin and a plastic storage bag to crumble the cookies into a fine crumb.
- 9-inch Springform pan – a must for cheesecake baking.
- Large mixing bowl – for preparing the cheesecake batter.
- Medium saucepan – for making the coconut pecan topping. Use a heavy-bottomed saucepan when making the coconut pecan topping to ensure even heat distribution and prevent scorching. A thin pan can cause the mixture to heat unevenly, leading to burnt sugar or curdled eggs. Use a heavy saucepan and stir constantly over medium-low heat for a smooth, creamy consistency.
- Wire rack – to cool the cheesecake gradually.
- Roasting pan or sheet pan – to hold the water bath for even baking.
- 18-inch pieces of aluminum foil (2) – to wrap around the springform pan and prevent water from seeping in.
Ingredients
For the Coconut Pecan Topping
- 1 cup 240ml evaporated milk
- ½ cup 113g unsalted butter
- 1 cup 200g brown sugar
- 3 large egg yolks
- 1 teaspoon vanilla extract
- 1 cup 120g pecans, chopped
- ¼ teaspoon salt
- 1 cup 85g sweetened shredded coconut
For the Cookie Crust
- 335 g Chocolate sandwich cookies recommend Oreos, about 30 cookies with filling
- ¼ cup 57g melted unsalted butter
For the Cheesecake Filling
- 3 8 oz blocks 680g cream cheese room temperature
- 2 cups 340g 60% chocolate bars chopped
- ¼ cup 60ml heavy cream (for melting chocolate)
- ½ cup 120ml heavy cream (for cheesecake filling mixture)
- 1 ⅕ cups 240g sugar
- ¼ cup 25g Dutch process cocoa powder
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup 240g sour cream
- 1 tablespoon 8g all-purpose flour
- ½ teaspoon salt
Instructions
- Step 1: Preheat oven to 325°F (preheated oven). In a food processor, pulse chocolate sandwich cookies into fine crumbs. Mix with melted butter, then press into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let cool.
- Step 2: In a medium saucepan, combine evaporated milk, brown sugar, butter, and egg yolks over medium-low heat. Cook, stirring constantly, until thickened (about 5–7 minutes). You'll know it's thick enough when it coats the back of a metal spoon.
- Step 3: Remove from heat and stir in vanilla extract, salt, shredded coconut, and pecans. Let cool slightly.
- Step 4: Spread ¼ to ⅓ of the coconut pecan topping evenly over the crust. Cover the remaining and refrigerate until ready to frost the cheesecake.
- Step 5: Melt chopped bittersweet chocolate and a portion of the heavy cream in the microwave at a low power for 30 seconds to 1 minute, stopping the microwave to stir every 20 seconds until just fully melted.
- Step 6: In a large bowl, beat the cream cheese and sugar on low speed until smooth. It's important to scrape down the sides of the bowl after every step of this process.
- Step 7: Mix in Dutch process cocoa powder, vanilla extract, and salt.
- Step 8: Mix in sour cream and heavy cream until fully combined.
- Step 9: Add eggs one at a time, beating briefly after each addition.
- Step 10: Mix in melted chocolate until fully combined.
- Step 11: Pour the cheesecake filling over the prepared crust and topping layer. Place the pan, wrapped in aluminum foil to prevent water from seeping into the pan, in a water bath and bake at 325°F for 1 hour 15 minutes to 1 hour 30 minutes, or until the center 2-3 inches still has a slight jiggle. Turn off the oven and let the cheesecake cool inside for 1 hour with the door slightly ajar before transferring it to a wire rack. Once at room temperature, cover the cheesecake in plastic wrap and refrigerate it for a minimum of 4 hours, preferably overnight.
- Step 12: Once the cheesecake has chilled for at least 4 hours, spread the remaining coconut pecan topping evenly over the top. For an extra touch, drizzle with chocolate ganache or chocolate sauce and extra coconut flakes before serving! Slice and enjoy!
Notes
Storage
- Refrigerator: Store covered for up to 5 days.
- Freezer: Freeze individual slices for up to 3 months; thaw in the fridge overnight before serving.
- Make Ahead: Cheesecake can be made 1–2 days in advance and stored in the fridge.
Important German Chocolate Cheesecake Tips
- Temperature Matters: Always use room-temperature ingredients. This ensures smooth mixing and prevents lumpy batter that can lead to cracks. If the cream cheese isn't at room temperature, the batter will be lumpy.
- The Water Bath Technique: Wrap your springform pan in two layers of heavy-duty aluminum foil to prevent water from seeping in. Place the pan in a larger roasting pan filled with hot water that reaches an inch or two up the sides of the springform pan.
- Chill Thoroughly: chill for a minimum of 4 hours, but chilling overnight is ideal before slicing for clean, sharp edges.
- Knife Cutting Hack: For perfectly clean slices, run a sharp knife under hot water and wipe dry between each cut. This helps create smooth, precise pieces.
- Chocolate Selection: Don't skimp on chocolate quality. A good 60% chocolate bar will make a significant difference in the depth of flavor.
- Topping Timing: Allow the coconut pecan topping to cool completely before spreading it on the cheesecake. This prevents melting and ensures a beautiful, structured topping
- Don’t overmix the batter to prevent too much air from getting trapped.
Nutrition
Calories: 760kcalCarbohydrates: 52gProtein: 13gFat: 60gSaturated Fat: 33gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 20gCholesterol: 190mgSodium: 465mgPotassium: 256mgFiber: 4gSugar: 36g
Nutrition Facts
The Most Decadent & Creamy German Chocolate Cheesecake
Amount per Serving
Calories
760
% Daily Value*
Fat
60
g
92
%
Saturated Fat
33
g
206
%
Trans Fat
20
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
13
g
Cholesterol
190
mg
63
%
Sodium
465
mg
20
%
Potassium
256
mg
7
%
Carbohydrates
52
g
17
%
Fiber
4
g
17
%
Sugar
36
g
40
%
Protein
13
g
26
%
* Percent Daily Values are based on a 2000 calorie diet.
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