Description
Indulge in this rich and creamy German Chocolate Cheesecake that perfectly combines the classic German chocolate coconut-pecan topping with a decadent chocolate cheesecake filling on a crispy Oreo crust. Baked in a water bath for a luscious texture and crack-free finish, this dessert is an impressive treat for any chocolate lover.
Ingredients
Scale
Topping
- 4 large egg yolks
- 12 oz can evaporated milk
- 1 1/2 tsp vanilla extract
- 1 1/2 cups (310g) sugar
- 3/4 cup (168g) unsalted butter, cubed
- 2 2/3 cups (227g) sweetened shredded coconut
- 1 1/4 cups (133g) chopped pecans, toasted
Crust
- 2 1/2 cups (335g) Oreo crumbs (about 30 Oreos)
- 1/4 cup (56g) unsalted butter, melted
Filling
- 24 oz (678g) cream cheese, room temperature
- 1 cup (207g) sugar
- 1 tbsp (8g) all-purpose flour
- 3 tbsp (21g) natural unsweetened cocoa powder
- 1 cup (230g) sour cream
- 1/2 tsp vanilla extract
- 8 oz German chocolate, chopped and melted
- 4 large eggs, room temperature
Optional Topping
- Chocolate ganache or chocolate sauce for drizzling
Instructions
- Make the topping: In a large saucepan, whisk together egg yolks, evaporated milk, and vanilla extract until well combined. Add sugar and cubed butter, then cook over medium heat for 12-15 minutes, stirring constantly until the mixture thickens to a pudding-like consistency. Remove from heat and stir in shredded coconut and toasted pecans. Transfer to a heat-proof bowl and refrigerate until completely cooled.
- Prepare the crust: Preheat the oven to 325°F (163°C). Line the bottom of a 9-inch (23cm) springform pan with parchment paper and grease the sides. Combine Oreo crumbs and melted butter, then press the mixture evenly onto the bottom and up the sides of the pan. Bake for 8-10 minutes and let cool. Wrap the outside of the pan with aluminum foil to prevent water from seeping in during the water bath.
- Make the filling: Lower oven temperature to 300°F (148°C). In a large bowl, beat cream cheese, sugar, flour, and cocoa powder on low speed until smooth and well combined, scraping down bowl sides. Add sour cream and vanilla extract and mix on low speed until incorporated. Gradually stir in melted German chocolate in two parts, ensuring even incorporation. Add eggs one at a time, mixing slowly after each and scraping bowl sides to maintain an even mixture.
- Assemble the cheesecake: Pour about one cup of cheesecake filling into the crust and spread evenly. Distribute approximately 1 ½ cups of the cooled coconut-pecan topping over the filling in spoonfuls to form an even layer. Gently pour the remaining cheesecake batter over the topping layer, being careful not to disturb the topping mixture.
- Bake in a water bath: Place the springform pan inside a larger baking pan and fill the larger pan with warm water halfway up the sides of the springform pan, ensuring water does not touch the foil on the pan. Bake for 1 hour 25 to 30 minutes until the center is set but still slightly jiggly.
- Cool the cheesecake: Turn off the oven and leave the door closed for 30 minutes to allow gradual cooling. Then crack the oven door open and let the cheesecake cool further for another 30 minutes to prevent cracks.
- Chill: Remove the cheesecake from the oven and water bath. Refrigerate for 5-6 hours or overnight until fully firm.
- Serve: Remove cheesecake from the springform pan and place on a serving plate. Top with the remaining coconut pecan topping and drizzle with chocolate ganache if desired. Store covered in the refrigerator and consume within 4-5 days for optimal freshness.
Notes
- Using room temperature ingredients helps ensure a smooth filling without lumps.
- Wrapping the pan with foil and baking in a water bath prevents cracking and gives the cheesecake a creamy texture.
- Mix ingredients on low speed to minimize air incorporation, which can cause cracks.
- Allow the cheesecake to cool slowly in the oven for best results and to avoid cracking.
- For best flavor, let the cheesecake chill overnight before serving.
- Toast the pecans to enhance their flavor and crunch in the topping.
