Description

Indulge in the rich, creamy decadence of German Chocolate Cheesecake, featuring a chocolatey Oreo crumb crust, a luscious cream cheese and German chocolate filling, and a gooey coconut-pecan topping. This dessert combines classic cheesecake smoothness with the iconic flavors of German chocolate cake for an unforgettable treat.

Ingredients

Scale

Crust

2 cups Oreo crumbs
6 tablespoons unsalted butter, melted

Filling

24 oz (3 packages) cream cheese, softened
1 cup granulated sugar
1/4 cup unsweetened cocoa powder
4 oz German chocolate, melted
1 cup sour cream
4 large eggs

Coconut-Pecan Topping

4 large egg yolks
1 1/3 cups evaporated milk
1 1/4 cups granulated sugar
1/2 cup unsalted butter
1 teaspoon vanilla extract
1 1/3 cups sweetened shredded coconut
1 1/3 cups toasted pecans, chopped

Instructions

Prepare the Coconut-Pecan Topping: In a saucepan, combine the egg yolks, evaporated milk, sugar, butter, and vanilla. Cook over medium heat, stirring constantly, until the mixture thickens and reaches a custard-like consistency. Remove from heat and stir in shredded coconut and toasted pecans. Set aside to cool.
Create the Crust: Mix Oreo crumbs with melted butter until evenly combined. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Bake in a preheated oven at 325°F (163°C) for about 10 minutes to set the crust. Remove and let cool slightly.
Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese, sugar, and cocoa powder until smooth and creamy. Gradually fold in the melted German chocolate, sour cream, and eggs, one at a time, mixing gently to combine without overbeating.
Assemble and Bake: Pour half of the cheesecake filling over the prepared crust. Spoon half of the coconut-pecan topping over the filling. Repeat layering with the remaining cheesecake filling and topping. Place the springform pan inside a larger baking dish and add hot water halfway up the sides (water bath) to ensure even baking and prevent cracking. Bake at 325°F (163°C) for 60-70 minutes, or until the center is just set but still slightly jiggly.
Cool and Refrigerate: Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to cool gradually. Remove from the water bath, run a knife around the edges to loosen, and cool completely on a wire rack. Refrigerate for at least 4 hours or overnight to set fully before serving.

Notes

Ensure all ingredients are at room temperature to achieve a smooth filling and prevent cracks.
Baking in a water bath is essential for even cooking and a creamy texture.
For extra indulgence, consider adding a chocolate ganache layer on top before serving.
Store leftovers in an airtight container in the refrigerator for up to five days.
To freeze, wrap individual slices tightly and thaw overnight in the fridge before reheating slightly in the microwave.

Prep Time: 30 minutes
Cook Time: 1 hour 15 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: German Chocolate Cheesecake, chocolate cheesecake, coconut pecan topping, Oreo crust, creamy dessert