Description
Delectable german chocolate cheesecake combines rich chocolate layers with creamy coconut pecan frosting for an indulgent dessert. Smooth filling and chocolate cake base create a delightful experience that will satisfy chocolate cravings completely.
Ingredients
Scale
- 24 oz (680 g) cream cheese, room temperature
- 8 oz (226 g) German chocolate, melted
- 2 cups sugar
- 4 large eggs, room temperature
- 1 cup sour cream
- 2 ½ cups Oreo cookie crumbs
- 12 oz (340 ml) evaporated milk
- 2 ⅔ cups sweetened shredded coconut
- 1 ¼ cups pecans, toasted and chopped
- 4 large egg yolks
- ¾ cup unsalted butter, cubed
- ¼ cup unsalted butter, melted
- 1 tbsp all-purpose flour
- 3 tbsps unsweetened cocoa powder
- 2 ½ tsps vanilla extract
- Chocolate ganache or sauce for garnish (optional)
Instructions
- Coconut Pecan Topping Preparation: Whisk egg yolks, evaporated milk, vanilla, sugar, and butter in a saucepan over medium heat. Stir continuously until the mixture thickens to a pudding-like consistency, approximately 12-15 minutes. Remove from heat and fold in shredded coconut, chopped pecans, and salt. Refrigerate to cool completely.
- Crust Creation: Crush Oreo cookies and combine with melted butter. Press the mixture firmly into a springform pan’s bottom and sides. Bake at 325°F for 8-10 minutes, then cool to room temperature.
- Cheesecake Batter Development: Reduce oven temperature to 300°F. In a large mixing bowl, blend cream cheese, sugar, flour, and cocoa powder until smooth. Incorporate sour cream, vanilla extract, and melted German chocolate, ensuring thorough mixing and scraping down bowl sides.
- Batter Assembly and Initial Layering: Gently fold eggs into the batter, mixing until just combined. Pour one cup of batter into the prepared crust, creating an even base layer. Carefully spread 1½ cups of cooled coconut pecan topping over this initial layer.
- Final Baking Process: Delicately pour remaining cheesecake batter on top, avoiding disruption of previous layers. Wrap the springform pan with aluminum foil and place inside a larger pan filled with hot water, reaching one inch in depth. Bake for 1 hour and 25-30 minutes until the center sets but remains slightly jiggly.
- Cooling and Resting: Turn off the oven and let the cheesecake rest inside for 30 minutes. Slightly open the oven door and allow further cooling for another 30 minutes. Remove from the water bath and refrigerate for 5-6 hours or overnight.
- Serving and Storage: Before serving, garnish with remaining coconut pecan topping and optional chocolate ganache. Store covered in the refrigerator for up to 5 days.
Notes
- Master Temperature Control: Precise oven temperatures are crucial for creating a silky, crack-free cheesecake with perfect texture.
- Protect Cheesecake Structure: Using a water bath prevents surface cracking and ensures even, gentle baking by regulating heat distribution.
- Prevent Mixing Mishaps: Fold eggs gently and minimally to maintain a smooth, creamy consistency and avoid introducing excess air bubbles.
- Strategic Layering Technique: Carefully spread coconut pecan topping between batter layers to create beautiful, distinct flavor and visual separation without disrupting the cheesecake’s delicate structure.
- Prep Time: 30 min
- Cook Time: 1 hr 30 min
- Category: Desserts
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 13
- Calories: 600
- Sugar: 43 g
- Sodium: 300 mg
- Fat: 38 g
- Saturated Fat: 22 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 130 mg