Creamy German Chocolate Cheesecake

5 from 4 votes

Creamy German Chocolate Cheesecake

Embark on a delectable journey with our Creamy German Chocolate Cheesecake, a delightful fusion of two beloved desserts. This indulgent treat marries the rich, creamy goodness of cheesecake with the decadent flavors of German chocolate cake. Picture a velvety cheesecake base topped with a luscious coconut and pecan frosting, creating a symphony of textures and tastes that will undoubtedly leave your taste buds dancing. Prepare to be transported to dessert bliss with every heavenly bite of this German Chocolate Cheesecake masterpiece.

Prep Time20

Cook Time1 10

Cooling Time1

Total Time2 30

Course: Dessert

Cuisine: American

Keyword: Creamy German Chocolate Cheesecake, German Chocolate Cake, German Chocolate Cheesecake

Servings: people

Calories: 913kcal

Author: George - U Keep Cooking

Equipment

9 Inch Springform Pan

Ingredients

Crust:

14.3 oz. Oreo Cookies crushed
4 Tbsp Butter melted

Creamy Chocolate Cheesecake:

32 oz. Cream Cheese 4 blocks (full fat)
1 1/4 Cups Sugar
2 Tsp Vanilla Extract
4 Eggs room temperature
2 Egg Yolks room temp
2 Tbsp Cocoa Powder
8 oz. Semi-Sweet Chocolate melted
1/3 Cup Heavy Cream room temperature

Coconut Pecan Topping:

1/3 Cup Unsalted Butter
1 Cup Evaporated Milk
3 Egg Yolks
1 Tsp Vanilla
3/4 Cup Brown Sugar
4 oz. Sweetened Shredded Coconut
3/4 Cup Pecans (toasted and chopped)

Instructions

CHOCOLATE COOKIE CRUST:

Lightly spray a 9″ springform pan with non-stick spray.
Wrap the bottom and sides of the pan with heavy-duty aluminum foil. I recommend doing several diligent layers here to ensure no water creeps through when you place the pan in the water bath. Set pan aside.
In a large bowl, cookie crumbs and melted butter; stir well to combine. Firmly pat the mixture into the prepared pan going up the sides of the pan and along the bottom evenly. Place in the freezer until firm.

CREAMY CHEESECAKE FILLING:

In the body of a high-power blender, food processor, or stand mixer fitted with the whisk attachment, or in a very large bowl using a hand-held mixer, beat the softened cream cheese until completely smooth, scraping the bowl as needed.
Add sugar, vanilla extract, powdered cocoa, and melted semi-sweet chocolate, and beat smooth, scraping down the sides and bottom of the bowl as needed.
Add in the eggs and yolks, one at a time, beating well after each addition.
Mix in the cream and beat until it’s just incorporated into the batter.
Pour filling into the prepared crust and, using a silicone spatula, smooth the top.
Place the cheesecake pan into a large, deep pan. Fill the pan with 2 inches of hot water. This is your water bath and will help ensure your cheesecake comes out crack-free.
Carefully place the pan in the oven and bake for 1 hour and 10 minutes. Turn the oven off and let the cheesecake sit, undisturbed, for one hour, inside the oven with the door shut. The cheesecake should be still slightly wiggly.
Remove the cake from the oven and gently run a knife around the edge of the cheesecake.
Place the cheesecake pan on a cooling rack and cool completely, then loosely cover the pan with plastic wrap and chill for at least 8 hours.

COCONUT PECAN TOPPING:

Spread coconut and pecans out on a large baking sheet. Place in oven for 10 minutes to toast. Set aside.
In a medium saucepan, bring butter, evaporated milk, sugar, and egg yolks to a boil.
Boil for 10 minutes until thicken (almost pudding-like), stirring frequently.
Remove from heat and stir in vanilla extract, coconut and pecans.
Set aside and allow to cool completely before topping the cheesecake.

Nutrition