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German Chocolate Cheesecake Recipe

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4.5 from 135 reviews

This German Chocolate Cheesecake combines the rich, creamy texture of a classic cheesecake with the indulgent flavors of German chocolate cake. Featuring a crunchy Oreo crust, a luscious chocolate and cream cheese filling, and a traditional coconut-pecan topping, this dessert is perfect for special occasions or any time you want to impress with a decadent treat.

Ingredients

Coconut-Pecan Topping

  • 4 large egg yolks
  • 12 oz can evaporated milk
  • 1 1/2 tsp vanilla extract
  • 1 1/2 cups sugar
  • 3/4 cup unsalted butter, cubed
  • 2 2/3 cups sweetened shredded coconut
  • 1 1/4 cups pecans, toasted and chopped

Crust

  • 2 1/2 cups Oreo cookie crumbs
  • 1/4 cup unsalted butter, melted

Filling

  • 24 oz cream cheese, room temperature
  • 1 cup sugar
  • 1 tbsp all-purpose flour
  • 3 tbsp unsweetened cocoa powder
  • 1 cup sour cream
  • 1/2 tsp vanilla extract
  • 8 oz German chocolate, melted
  • 4 large eggs, room temperature

Instructions

  1. Prepare the Crust: Preheat your oven to 350°F (175°C). Mix the Oreo cookie crumbs with the melted butter until evenly moistened. Press this mixture firmly into the bottom of a springform pan to form an even crust. Bake for about 10 minutes, then set aside to cool.
  2. Make the Filling: In a large bowl, beat the cream cheese with sugar and flour until smooth. Add the cocoa powder and blend well. Beat in the sour cream and vanilla extract, then gradually add melted German chocolate, mixing until combined. Finally, add eggs one at a time, beating gently to avoid overmixing.
  3. Assemble and Bake: Pour the filling over the cooled crust in the springform pan. Bake in the preheated oven at 350°F (175°C) for 55-60 minutes or until the center is almost set but still slightly jiggly. Turn off the oven and keep the cheesecake inside for 1 hour to cool gradually. Then remove and allow to cool completely at room temperature before chilling.
  4. Prepare the Coconut-Pecan Topping: In a medium saucepan, whisk together egg yolks, evaporated milk, vanilla extract, and sugar. Cook over medium heat, stirring constantly until the mixture thickens, about 10 minutes. Remove from heat and stir in the butter until melted. Add shredded coconut and chopped pecans and mix well.
  5. Top and Chill: Spread the coconut-pecan topping evenly over the cooled cheesecake. Refrigerate the cheesecake for at least 4 hours, preferably overnight, until fully set and chilled. Before serving, run a knife around the edge of the pan to loosen the cheesecake, then remove the springform ring.

Notes

  • Ensure all dairy ingredients are at room temperature for a smooth cheesecake batter.
  • Do not overbeat the eggs in the filling to prevent cracks.
  • Toast the pecans beforehand to bring out their flavor.
  • The thickness of the topping depends on the cooking time; stir constantly to avoid lumps.
  • Chilling overnight enhances the flavors and texture.
  • Use a water bath if you prefer a crack-free cheesecake surface.

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