German Chocolate Cheesecake 🍫

German Chocolate Cheesecake 🍫🍰

This German Chocolate Cheesecake combines the best of both worlds: a rich and creamy chocolate cheesecake with a crunchy Oreo crust and a gooey coconut-pecan topping. It’s decadent, indulgent, and perfect for any occasion!

Ingredients

• For the Oreo Crust:

• 14.3 oz. Oreo Cookies, ground
• 4 oz. unsalted butter, melted

• For the Chocolate Cheesecake:

• 2 lb. cream cheese, softened
• 1 ¼ cup sugar
• 2 Tablespoons cocoa powder
• 8 oz. semi-sweet chocolate, melted
• 2 teaspoons vanilla extract
• 3 eggs, slightly beaten with a fork

• For the Coconut Pecan Topping:

• ⅓ cup unsalted butter
• 1 cup evaporated milk
• 3 egg yolks
• 1 teaspoon vanilla extract
• ¾ cup light brown sugar
• 4 oz. sweetened shredded coconut
• ¾ cup chopped toasted pecans

• For the Ganache for Swirls:

• 4 oz. chocolate, chopped
• 1 teaspoon coconut oil
• 1 Tablespoon cocoa powder
• ⅔ cup heavy cream
• 1 Tablespoon maple syrup

Instructions:

1. Oreo Crust:

Preheat your oven to 325°F (165°C).

Line the bottom of a 9-inch springform pan with parchment paper and wrap the outside with heavy-duty aluminum foil to prevent water from leaking in.

In a bowl, whisk together the Oreo crumbs and melted butter. Press the mixture into the bottom of the springform pan and up the sides about 1 inch.

Place the pan in the freezer to firm up while you prepare the cheesecake.

2. Chocolate Cheesecake:

Melt the chocolate and set aside.

In a large mixing bowl, beat the softened cream cheese, sugar, and vanilla extract until smooth.

Add the cocoa powder and melted chocolate, mixing until fully combined.

Gradually add the eggs, beating just until combined.

Spread the cheesecake mixture over the crust, smoothing the top with a spatula.

Place the springform pan in the oven and bake for about 1 hour and 15 minutes or until the center is set (a slight jiggle in the center is fine).

Turn off the oven and leave the door slightly cracked for 1 more hour to cool. Afterward, transfer the cheesecake to the counter to cool to room temperature, then refrigerate for 4 hours or overnight.

3. Coconut Pecan Topping:

In a saucepan, stir together evaporated milk, butter, light brown sugar, and egg yolks. Cook over medium heat, stirring constantly, until the mixture thickens (about 10 minutes). The consistency should resemble pudding.

Remove from heat and stir in the vanilla extract, shredded coconut, and toasted pecans. Let it cool to room temperature.

Once cooled, spread the topping evenly over the chilled cheesecake.

4. Chocolate Ganache Swirls:

In a small saucepan, melt the chocolate and coconut oil together. Stir in maple syrup.

Whisk in heavy cream until smooth and creamy, then add cocoa powder. Continue whisking until smooth.

Let the ganache cool slightly until it reaches a piping consistency.

Transfer the ganache to a piping bag and create swirls or decorative patterns on top of the coconut-pecan topping.

Assembly:

Once the cheesecake is fully chilled and topped with the coconut-pecan topping, carefully remove the cheesecake from the springform pan.

Transfer it to a serving plate and pipe the chocolate ganache swirls on top.

Slice and serve, enjoying every rich, creamy, and gooey bite!

Enjoy!

This German Chocolate Cheesecake is the ultimate treat for chocolate and coconut lovers alike, with its smooth, luscious cheesecake filling and crunchy, gooey topping! 🎂